Cheese Curds Here
In honor of yesterday’s Thanksgiving feasting, here is a rare FITK food post:
“O, that way madness lies; let me shun that; No more of that.” ~ William Shakespeare
“Dis-moi ce que tu manges, je te dirai ce que tu es” ~ Brillat-Savarin… or, as it is more commonly phrased, “You are what you eat.”
What to make of coated and then deep-fried cheese curds?
They originated in Wisconsin, where culinary finesse dies an agonized death. I have, for strictly research purpose, sampled this dish, and was left wondering if there was something so very wrong with me that I didn’t enjoy consuming bland lumps of congealed whey that had been coated in an anonymous batter and then blasted in an industrial deep-fryer. My qualms evidently weren’t shared by the curious. As you can see in the above photo, taken at 10:15 A.M, they were a hit with the after-breakfast and pre-lunch “snack-time” crowd.
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