DEE-LI-CIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sorry, but no pics. As a matter of personal safety I never take pictures when dealing with a stovetop of super hot oil. If I did, you'd be reading about my test kitchen/lab experiments with Belgian fries, where I figured out how to achieve the soft, fluffy fry interior with a hard, crispy outer shell, but which is actually more healthy than the other French or Belgian fries because the fries are cooked in the oil for only half the time with either method. I'm keeping the whole process under wraps in case I try to commercialize the idea.
As far as the cheese curds, thankfully, I am surrounded with organic cheese producers and I cook the curds in grass-fed, no antibiotic and no-hormone beef tallow. This all came about after I finally made poutine and had leftover Wisconsin cheese curds to deal with. Poutine is pretty good, but the appreciation for it may be temperature-dependent; the colder it gets, the better poutine tastes. Since I'm in a northern state like Wisconsin it would not be surprising if I made poutine again, although the next time I might throw in some nitrate-free and natural bacon into the mix.
Deep fried curds have a crunchy exterior, similar to sweet & sour chicken, except that it is filled with juicy cheese. Cheese curds are a little denser than regular cheese so it isn't as stringy as what I remember basic mozzarella cheese sticks to be. Yea, I say unto you, deep fried cheese curds are a sublime combination.
Just like gossip and Lou Cheese on a date, deep fried cheese curds are best served piping hot...in disco shorts and roller skates. Deep fried cheese curds make a great movie snack/popcorn replacement, or whip up a couple of ranch or honey mustard dips to serve them at a Superbowl party, provided you can keep the guests who enter your house chemical-free. Tell them "I'll be serving deep fried cheese curds" and you might get your wish.
The recipe used tonight can be found here, using free range, chemical-free eggs, non-aluminum baking powder, organic wheat flour from Kansas, and, well, natural healthy substitutes for everything including the oil. Sadly, that's how far society has come, where a person has to seek out chemical-free, natural components for something we eat.
We have to go out of our way to find natural food.
3 comments:
Fried cheese curds rock! The owners of the bar & grille where Kyle works are from Green Bay and get fresh curds shipped in once a week. They prepare them in a handmade beer batter that is scrumptious. You do have to forget about cholesterol and calories tho....
Anyone who gets fresh cheese curds shipped in once a week are true Sconnies. Whether or not the bar curds themselves come from Wisconsin, when you live there, you get real, fresh off the farm, made by hand cheese curds and you learn the difference.
One of the curd tests I have to determine freshness and quality is the squeak of the curds on your teeth when you bite them. Really good, fresh curds will kind of squeak when bitten. The bar owners will know what I'm talking about.
The curds I get at the farmer's market will squeak. Curds bought from the supermarket, even if from a Wisconsin producer, normally don't squeak. I'm guessing it's due to the time spent in the distribution channels and on the supermarket shelves. Thanks to a locals-only requirement at the Dane County farmer's market, the curds are literally fresh off the farm.
Once deep fried, however, there's no squeak and all you can go for is the flavor. Any idea what the bar owners use for batter? I've gone the traditional route so far but I might try a few techniques to increase the crispy/crunch factor in the future.
Sorry, I am way behind on blogs and email! I will ask Kyle and let you know.
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