This week we are going a little local on this blog. This will be my one last hurrah, Summer blog before we start heading in the fall.
This blog is all about Wisconsin Cheese Curds. We have a local stand in the Wausau area called the “Everest Area Optimist Club” who serves cheese curds, brats, hamburgers and hot dogs about a half of dozen times a Summer. They’re always parked at Ace Hardware in Weston, WI (Wausau suburb), across from Target. I found out they were serving food on Friday and Saturday. The heart was racing with excitement.
I made plans, on Saturday, to visit the Everest Area Optimist Club one last time before the cooler weather hits, and as I expected, I was not disappointed by any means. That golden beer battered curd was melting in my mouth immediately, cooked to perfection. This is the curd to get guys. This is the curd of the Summer! A great beer battered cheese curd cannot be too greasy, which means they were not cooked long enough, and you should not be able to crunch the curd like a potato chip; that means they were cooked too long.
I experienced the perfect cheese curd, and Wisconsin folks know what I am talking about. The only thing I am going to gripe about is, they could have been hotter, temperature wise. They were definitely under a hot light, but they were still perfectly cooked. 9/10
Welcome to another edition of my food blog. This week I will be discussing my annual opening Sunday NFL Feedbag Extravaganza! This is my 9th year doing this, and I want to do this another 9 years at least. It really should be a holiday. That’s how popular the National Football League (NFL) is. The NFL makes me forget about any other sport. The Professional Golf Association (PGA) Tour is even contemplating moving their Fed Ex Cup Playoffs to August, so it does not interfere with the NFL.
Anyway, let’s get to the food. On the menu this year was:
- Screwdrivers with Ocean Spray orange juice and Svedka vodka
- Scrambled eggs with cheese and bacon
- Pizza dip with italian herb flatbread crackers
- Mini brownies with Kemps vanilla custard ice cream
- Buffalo chicken dip
- Meatballs with barbecue sauce
Here is what I had to say about each item:
A screwdriver is not a fancy cocktail, but it is a great way to start your NFL Sunday Morning. Three of these, and I am good to go! Wink, wink… 7/10
The scrambled eggs with cheese and a side of bacon was a great start to the feedbag, but again, it was nothing out of the ordinary. 6/10
The pizza dip, on the other hand, is unique, and I eat it twice a year (the other time being the Super Bowl). The dish was discovered by my mother in 2015, and it is on the menu every year. The ingredients consist of cream cheese, pizza sauce, pepperoni, green peppers, onions and mozzarella cheese. The presentation and quality is just to die for. Every ingredient in this dish as a combination works to absolute perfection. 10/10
Mini Brownies with vanilla custard ice cream was our dessert this year. We did not want to fancy this up. Simple, a lot of times, is good. This dish worked. Add a little bit of caramel topping, and it works even better. 7/10
The buffalo chicken dip is the best I’ve ever had, and I’ve had a few at various restaurants. What makes it great is the hot buffalo sauce. If I don’t get a little red in the face, after a bite, it is not true buffalo chicken dip. This recipe does the job extremely well. The main ingredients are sharp cheddar cheese, diced chicken, ranch sauce and Frank’s Buffalo Wing sauce. The buffalo chicken dip is the favorite every year we for 8 years, but not this year. I feel terrible saying this, and I apologize to the buffalo chicken dip, but the pizza dip tasted better this year. I still am giving this amazing dip a 9/10!
Last is the meatballs. There’s no sugarcoating here; these are bought from the frozen section at the grocery store. But you still have to put the right amount of sauce (in this case we used Sweet Baby Ray’s barbecue sauce), and you have to master the correct Crock Pot setting. These meatballs are fantastic, and the beauty is, they are not from scratch. Who would have thought a frozen meatball could taste this amazing? I am a believer now. 8/10
This is the end to another blog from Matthew D. Kring. A new blog to arrive on the internet soon. Take it easy!
Here is part 2 of my blog from the Taste of Madison food festival in Madison, Wisconsin. This is where you will get to see my feedback on each item I tried this past weekend. Let’s get down to it…
Burnt Ends from Blowin’ Smoke BBQ – This was a very small portion, but it was definitely enough to get a good taste. The flavor was a very smoky and juicy piece of barbeque. Very, very top notch! 9/10
Bacon Chicken Ranch Slider from Blowin’ Smoke BBQ – This had great value, with very tender chicken. I am a huge fan of crispy bacon. It could have used more ranch on the slider. 7/10
Grat 3 Cheese Balls from Bonefish Grill – This was the best dish I had at the festival. The breading was cooked to perfection. The shredded potatoes inside and the shredded cheese were cooked to perfection too. Temperature wise, they couldn’t have been more perfect. Hands down 10/10!
Bulgogi Korean Tacos from Bulgogi Korean Taco – I never had one of these, so I did not know what to expect. The pork was juicy. The veggies mixed in well with the pork and taco shell. Overall, a solid item! 7/10
Fried Wisconsin Cheese Curds from Curd Girl – I’m a Wisco boy, born and raised. As long as it is not a preformed curd, it has a great chance of being good. They were cooked a little too long because they were sticking together. Maybe a little too much batter too, but the flavor I cannot complain. I’m a little harsher on cheese curds than most dishes. 6/10
Deep Fried Cookie Dough from Leia’s Lunchbox – How can you go wrong with this? As long as it is not cooked too long, it will not be dry. They did a great job with these. 8/10
Cajun Shrimp from Melting Pot – This dish would have been the closest to being better than the Grat 3 Cheese Balls. I always start the festival with these shrimp. I know what I want, and I know what like. Another solid performance from Melting Pot! 10/10
Triple Mac n Cheese w/Bacon from The Rodeo Wagon – I tried this twice. The flavor was solid, and the bacon was crispy, but they unfortunately did not cook it long enough or the crock pot/whatever they use to store the mac n cheese was not hot enough. A great potential dish but just average this time. 4/10
WI Beer Battered Cheese Curds w/paprika sauce from The Old Fashioned – These are the best curds at Taste of Madison! Non pre-formed curds dunked in fresh homemade paprika sauce. There wasn’t very much grease on the curds, which means they were cooked well. Great job Old Fashioned! 8/10
Parmesan Garlic Flavored Tator Tots from Pots n Tots – Pretty simple analysis is that they were well cooked, and they were sprinkled with parmesan garlic. The garlic was not over-powering the tots, so overall, a good dish, but nothing fancy. 6/10
Buff Chick Slider from Slide Food Cart & Catering – I was recommended this slider by another individual in my party; he said it was buffalo chicken dip in a slider bun. How can one go wrong with that? My guy was correct! They had the right combination of buffalo sauce and tender chicken. Plus there was some bleu cheese crumbles, carrots and celery in the slider. The presentation and appearance of the slider was the best of the weekend. Very very good item! 9/10
Mini Deep Fried Apple Fritters from Ugly Apple – I did not know what to expect with this dish. Unfortunately these were very disappointing. There was hardly any apple flavoring and seasoning. It was a pretty dry item. 1/10
Macaroni & Cheese with WI Ring Bologna from The Old Fashioned – Just like the cheese curds, “The Old Fashioned” dominated again. This was more of a white cheddar cheese sauce. Plus you could get a ring bologna for $1, and it was a very big piece. Great flavor, great cooking temperature, a solid “melt in your mouth” dish. 9/10
Blueberry Vanilla Cheesecake from Grace’s Cheesecakes – Blueberry, vanilla, cheesecake, enough said. As long as the egg does not dominate the rest of the ingredients, it is going to be fantastic! 10/10
Chicken Kabob from Gyros Express – The chicken must be cooked right, and it has to have solid flavor. Well, this place nailed both! If you over cook chicken, it will be dry. If you do not flavor chicken enough, it will be dry. “Gyros Express” did both to a T. Great pieces of chicken! 9/10
There you have it. Have a great week!
For this review, like the last one, it is not something I ate at a restaurant. In fact, I’ve been dining on these for 15 years. My mother found the recipe in a “Taste of Home” magazine in 2002. Then she made them, and little I knew that it would be in my top 5 favorite dishes to eat. My mom makes them only 2-3 times a year, and let me tell you that is enough. If I would eat them more often, the legacy of the Garlic Beef Enchiladas would deteriorate, and they would not be as special to eat.
What makes them special is the type of ingredients that are in the enchiladas. First of all, you cannot go wrong with garlic. Second, you cannot go wrong with sharp cheddar cheese, especially when you add more than the recipe asks for. That’s what we do in the Kring household, we add extra cheese; we’re from Wisconsin! To make any recipe great, is the ability to follow a recipe. Face it, as a society, we are almost always in a hurry, and yours truly is guilty of it. When it comes to cooking, take your time, relax, and do it right the first time.
I had the pleasure of dining on the amazing dish last night. I am battling a minor head cold, but I could not pass up on eating these. Let me tell you, as long as you have your taste buds, you will be able to severely enjoy these with a head cold or not. They’re very easy to eat. You can take a small bite and easily enjoy the combination of cheese, garlic, ground beef, onions and tomatoes.
I included the recipe in this blog, and I won’t always do this, but I want you guys to have the opportunity to enjoy these like I do. Like I said, I’ve been eating these for 15 years, and they might as well have been from a restaurant. They’re that damn good, and I could not imagine ordering an enchilada anywhere else than my own home. The taste of the enchiladas triumphs any atmosphere and attitude. 10/10
I am back for another edition of food reviews. This time, I am reviewing some food that we ate at home. I’m talking some classic Summer grill out food!
On the menu was some hot dogs stuffed with colby cheese, that we purchased at a meet market in Wausau, WI, called “Country Fresh Meats”. Second was corn on the cob drizzled with butter. Last was a classic Summer favorite, watermelon!
The trick with grilling these cheese dogs, is you cannot get them charred, otherwise you will lose most of the cheese. Once you have this down pat, then you are golden! Then get your butter put on the corn, as soon as you can, while the temperature on the corn is hot, so you can get that maximum amazing flavor. For the watermelon, no trick, just indulge, and enjoy the heck out of it.
Now, let’s rate! Atmosphere – very decent, nice hot Summer day eating outside in my backyard. Attitude – very good, no complaints. Food – very good, comforting. Overall, it won’t top an experience like Kroll’s West, but it does the job well. 8/10
Today’s restaurant I am reviewing is an oldie but a goodie, and it is one of my favorite restaurants. Yesterday I took a day trip to Green Bay, Wisconsin to visit a shoe in, when it comes to restaurants. Kroll’s have two locations in Green Bay, one on the west side and one on the east side. I almost always go to the west side, so I can get a great up and close view of Lambeau Field.
Kroll’s is very famous in Green Bay for their hamburgers and their reputation of being an iconic local establishment. What makes them above other local burger restaurants is what they put on their burger and their customer service. The key to an iconic Kroll’s hamburger is the real authentic butter they supply on them. The more ingredients you put on your burger, and you will see the butter come oozing out of the patty, which is making my mouth water big time. They also toast their hamburger buns just perfectly where you have that crunch and that authentic hamburger taste, at the same time. I’ve been dining at Kroll’s for over 20 years, and I am never disappointed. It truly is an awesome experience, like I am visiting them for the first time. Plus, their speed of service is unbelievable. Within 10 minutes of ordering my food, there it arrives, on my table, ready for me to devour, and they are not a fast food restaurant! I am always astonished by how fast they prepare their food and get it to you, and the greatest part is, the food is fresh!
If you order a Kroll’s hamburger, without specifying any ingredients, they automatically put ketchup, butter, onions and pickles on them (they call it “with everything”). So I ordered my usual entree, two cheeseburgers with no pickles. I had family with on my adventure, and we ordered a pan of nachos (typical nacho cheese sauce and tortilla chips).
My rating system is a simple; 1-10; 1 being the worst and 10 being the best, with the option of rating by the halves. I base my reviews on food, my attitude and the overall atmosphere. The chips could have been fresher, but the cheeseburgers overrule the review, and the chips hardly play a role. The burgers are that good. My attitude was at my peak, because I wasn’t at my job, and I was out of town at an awesome restaurant. The atmosphere, freaking fantastic. We were in Green Bay, home of my favorite sports team in all of the major sports. Enough said – 9/10