Pullstart 62,905 #1 Posted April 19, 2023 Hey @SylvanLakeWH! @Achtoand @WHX?? got nothin on the true Mitten State now! Even @Mikey the Monkey can make ‘em trimming cow hoofs! 1 2 1 1 Share this post Link to post Share on other sites
Achto 27,594 #2 Posted April 19, 2023 3 minutes ago, Pullstart said: got nothin on the true Mitten State now! He left out a very important step. Deep frying curds works much better if the cheese is frozen, It keeps you from getting empty breading balls. 1 1 Share this post Link to post Share on other sites
Pullstart 62,905 #3 Posted April 20, 2023 8 minutes ago, Achto said: He left out a very important step. Deep frying curds works much better if the cheese is frozen, It keeps you from getting empty breading balls. I actually knew that step somehow. 2 Share this post Link to post Share on other sites
SylvanLakeWH 25,594 #4 Posted April 20, 2023 Excellent tutorial... But, he left out two critical initial steps... drink beer number 2 while waiting for oil to heat up, drink beer number 3 whilst waiting for curds to deep fry... I mean, really? A Wisconsin activity that only entails one beer? 3 Share this post Link to post Share on other sites
Pullstart 62,905 #5 Posted April 20, 2023 Beer number 2 is in the batter. Like that card game. Flip one, burn one. 2 Share this post Link to post Share on other sites
oliver2-44 9,756 #6 Posted April 20, 2023 For 5 years I've read this batter about "Cheese Curds" and wondered what they really were We like to keep things simple in Texas and just call them "Fried Cheese Sticks" Then again we now have "Bucky Balls" thanks to our monstrous Buckies gas stations 1 1 Share this post Link to post Share on other sites
SylvanLakeWH 25,594 #7 Posted April 20, 2023 Actually, cheese curds are very best, in my opinion, when they are just fresh - not fried... I call em squeakers... cuz they squeak when you chew them... of course, fried is fine as well... 1 Share this post Link to post Share on other sites
Sailman 1,291 #8 Posted April 20, 2023 2 minutes ago, SylvanLakeWH said: Actually, cheese curds are very best, in my opinion, when they are just fresh - not fried... I call em squeakers... cuz they squeak when you chew them... of course, fried is fine as well... Growing up in northeast Iowa had lots of opportunities to pick up the curds at a local creamery.... fresh dumped from the churn....yum! 1 1 Share this post Link to post Share on other sites
Mikey the Monkey 697 #9 Posted April 20, 2023 The best part of this excellent tutorial is the lienenkugel. God I wish we had that in NY. All they ship out here is the shandy variety, and that just doesn't cut it for me. 2 Share this post Link to post Share on other sites
Pullstart 62,905 #10 Posted April 20, 2023 @Mikey the Monkey We should plan a trip to WI this year. Third weekend of October maybe? 1 Share this post Link to post Share on other sites
Bill D 1,922 #11 Posted April 20, 2023 I love cheese curds. Kinda hard to find around here unfortunately. Share this post Link to post Share on other sites
Mikey the Monkey 697 #12 Posted April 20, 2023 @Pullstart...that sounds like the trip of a lifetime. Maybe becoming an annual pilgrimage. Maybe when I get our kids out of diapers. I can't leave my wife home alone with these wild chimpanzees we have. 1 Share this post Link to post Share on other sites
Pullstart 62,905 #13 Posted April 20, 2023 Can’t blame you, buddy! Share this post Link to post Share on other sites
Sailman 1,291 #14 Posted April 20, 2023 We have a farmers market near us that carries them. We get the plain but they have spicy, ranch, etc flavors.... Sacrilege!! 1 Share this post Link to post Share on other sites
