Most folks probably don't think of foods from Wisconsin as delicacies. We have a few:
Venison-Huntin' season is probably over by now. Venison is deer, when it's in the consumption phase. I've never had it at a restaurant in WI, because everyone makes it at home. I have seen it on menu's around the DC area, as a fine, extra special special. We mostly make it into sausage. Venison can be gamey...depends on what the deer have been eating all season. Corn from the farmers fields or bark and twigs.
Brats-That's not brat, as in "you rotten child." It's Braught, as in a long 'a' sounds. Awwww. Another sausage. Finely seasoned and super tasty. Always grilled. Always. You can parboil them first, so they are for sure cooked through. I like to grill mine to a super crisp, then give them a nice long bath in beer, butter and onions, until cooked through. Heaven on a bun! And yes, Johnsonvilled Brats are the way to go and they are available in some markets in the DC area.
Cheese Curds! What is a cheese curd:
"A cheese curd is an orangish cheese by-product that feels like Silly Putty but tastes a lot better. It was invented accidentally by UW cheese scientists attempting to create an object of pure cholesterol that would still squeak. Rats who are fed this remarkable food develop an unusual capacity to polka and drink beer."
While not 100% true, it's pretty close. "But seriously, folks, cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. (Cheddar cheese is typically aged from 60 days to 4 years before being sold.) Unlike the aged variety, curds lose their desirable qualities if refrigerated or not eaten for a few days (the squeak disappears and they turn dry and salty). This means that even if you can find them in ordinary supermarkets, they are probably a few weeks old, and inedible or at least unremarkable."
You can find Wisconsin Cheese Curds at Eastern Market...if you are lucky. They might be white, they might be orange. That's just coloring added.
The squeak is a sign of super fresh yummy tasty cheese curds! It's the moist cheese rubbing on your teeth as you chew. If you have fresh cheese curds and they are not squeaking....1) they were made wrong or 2) go brush your teeth, drink a beer and try again.
I'm dwelling on the cheese curd because in the past two weeks, I've recieved about 5 pounds of them! I was given a bag that was purchased at Eastern Market...really good, but alas, not day old! Another package that was a gift from Terri in WI. Those I haven't opened yet, as they were sealed up really well. And I just got another two pounds from my mom. I opened to taste these as they were just twisty tied. Squeakin' like you wouldn't believe! Yum yum yum.
We Wisconsinites eat our cheese curds either as just straight up fresh tasty cheese morsels or we batter them (not with too much anger though) and then fry them. OMG! OMG! You East Coasters can take your Mozz sticks and shov.......well those are good as well, but nothing like a fresh Wisconsin Cheese Curd that's been beer battered and fried to golden brown and delicious!
We have some other tasty treats, from the fresh water fish variety and the kugel...the danish kugel...oy!
And that folks is all I can say about Wisconsin food today.
Check out this site for some of the stolen qoutes from above and a "recipe" for fried Cheese Curds.