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Milwaukee Travel Diary, Part 1: Deep-Fried Cheese Curds

View from an airplane window, looking at a United Airlines jet at O'Hare

It’s tempting to go with the same-old, same-old when travelling on business. You typically end up in a hotel somewhere near downtown, and these places are typically near the same chains no matter where you are: Starbucks, Subway and so on. While it’s nice to have the familiar within easy reach – and hey, the coffee and sandwich options were far worse before Starbucks and Subway – if you’re going to have the exact same things while away, why go at all?

My terribly early Friday morning flight to Milwaukee by way of O’Hare put me in my hotel shortly after ten. I had a lot of work to do before meeting with customers that afternoon, and the area I was in was all hotels, office buildings and malls, so lunch meant a run to some nearby food court to see if there was anything that was either:

  1. Local and tasty (if a little less healthy)
  2. Chain-based and healthy (if a little same-old, same-old)

That’s when I ran into this:

Culver's logo: "Culvers / Frozen Custard / Butterburgers"

I’d only heard of frozen custard thanks to Alton Brown’s show, Feasting on Asphalt. As for “Butterburger”, something with a name like that had to be good. Here’s what I ended up ordering:

Diet Coke, deep-fried cheese curds, ButterBurger

In the photo above, the thing to the left is the ever-recognizable Diet Coke. (Do you know why people drink Diet Coke? Because they’re fat and thirsty.)

On the right, a swiss-and-mushroom ButterBurger. It’s pretty good, a cut above your McDonald’s/Burger King/Wendy’s burger and the bread’s pretty nice. They say that they “lightly butter” the bun, but perhaps “lightly” means something different in Wisconsin. No matter: I love butter.

As for my side, those things in the middle are deep-friend cheese curds. That’s right: cheese curds, just like the ones we put on top of poutine, breaded and deep-fried. They were delicious, and we need to get some place to start serving them here.

Here’s an even crazier idea that came to me while enjoying my lunch: what if we made poutine with these babies instead of uncooked cheese curds? C’mon, Smoke’s, I know you can do this!

For dessert, I had the frozen custard flavour of the day: turtle, which was vanilla frozen custard with chocolate and caramel sauces and pecans. Frozen custard is a little richer-tasting because it’s made with eggs, and its texture is thicker since it has less air whipped into it than ice cream does. It’s good stuff, and I want more.

4 replies on “Milwaukee Travel Diary, Part 1: Deep-Fried Cheese Curds”

It sounds a bit like the Serbian dish pohani sir, deep fried cheese, usually gruyere in the US. Deep fried cheese is serious stuff. There’s also Tre Kokker which is a Norwegian dish of deep fried camembert, usually served with strawberry jam. Wow, I miss The Big Cheese in Georgetown.

I’m guessing that turtle ice is named for the turtle shaped candy which has chocolate, caramel and pecans. I don’t think actual turtle flavored ice cream would appeal to modern palates, except maybe in China.

About two years ago, my sister moved from Wisconsin to Maine.

It was a 17hours drive to visit her in Wisconsin, and only about 4 hours, now.

But I still haven’t forgiven her for depriving me of Culver’s.

I love Culver’s! The Butter Burgers bring a level of class to the greasy burger and fried cheese curds are about as delicious as cheese can get.

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