Our friends in Wisconsin.... question?
Sep 24th, 2004, 12:20 PM
#3
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I haven't seen it, Bonnie, but I can't really figure out a connection between Wisconsin and meatloaf. The only thing that comes to mind is that we in Wisconsin are sometimes stereotyped as sort of bland, boring, "meatloaf and mashed potatoes" kinds of people. You know, the type of people who would wear huge wedges of cheese on their heads. 
Sep 24th, 2004, 12:27 PM
#4
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bonnie,
Haven't seen it but when I do, I am sure that I will be able to help you out with this question.
But go ahead and ask me about bowling, hunting, snow, cold, fishing, cheese, beer, dairy farms, packers....all that stuff!
Haven't seen it but when I do, I am sure that I will be able to help you out with this question.
But go ahead and ask me about bowling, hunting, snow, cold, fishing, cheese, beer, dairy farms, packers....all that stuff!
Sep 24th, 2004, 12:52 PM
#6
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Okay, guys, I have another question for you!!! In a recipe (Poutine) that calls for your fresh cheese curds that I hear you can go right out and buy there but I can't in North Carolina....... would a good substitute be grated Monterey Jack/Cheddar combo? Is it almost as good as the fresh curds? Don't ask me why, but I became obsessed with Poutine after hearing about it from a Canadian friend, but the only way I can make the REAL thing is by ordering fresh cheese curds delivered from Wisconsin, I think! 
Do YOU eat Poutine in Wisconsin?
Do YOU eat Poutine in Wisconsin?
Sep 24th, 2004, 01:07 PM
#7
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I've never heard of poutine.
Fresh cheese curds are the best, though! (must be fresh - the kind that squeak when you chew them). You might substitute the MJack/Cheddar combo but is there something about this poutine that might require the lumpy curds, rather than something grated?
Fresh cheese curds are the best, though! (must be fresh - the kind that squeak when you chew them). You might substitute the MJack/Cheddar combo but is there something about this poutine that might require the lumpy curds, rather than something grated?
Sep 24th, 2004, 04:00 PM
#9
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I'm sure the poutine would taste a lot better with your Monterey Jack/cheddar combo. I just got back from Wisconsin yesterday. I tried the cheese curds everyone raves about there and they tasted like nothing. I was on a course and one of the other attendees said they tasted like those little styrofoam peanuts they use for packing (and they squeak too!). I guess it's an acquired taste.
Sep 24th, 2004, 04:02 PM
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Wow, well, potato's, cheese and gravy certainly SOUND like they could be served in WI but in all my years of living here I have never heard of nor had Poutine nor have I seen it in any WI restaurant. Deep Fried Pickles sure, (and deep fried everything else) but no Poutine!
