This is why fries/chips are essential to a nice juicy stacked burger; devour over that pile of freshly fried spuds and don’t fret about what spills happen.  I’m not the only one who does this, I know, but there are enough folks I have met who either hesitate or do not think to do this that have overused napkins.

Wait; Netflix has done an adaptation of The Taming of the Shrew?  Or is that a previous adaptation being brought to Netflix?

Small sampling of fries while fresh, 3/4 of the burger eaten over the fries to give them a good drenching, stick a few fries in the last quarter burger, then polish off the burger infused fries.

Fried cheese curds must be eaten first.  Onion rings must be stuffed into the burger at the start. 

Might it also be possible that the cap and different bottle shape is a way to visually distinguish “stunt sauce” on set?  That way you can do multiple takes without having actors getting hot sauce overload (no matter how delicious it might be)?

Bloody Mary is absolutely my top pick, but I could see this pairing nicely with grapefruit juice if the flavor is strong enough to compete in a version of the Paloma. I would also wonder if this would be good for a Prairie Oyster/Amber Moon if you wanted to do away with the hot sauce and pepper, go light on the…

I find Twilight to be horrific in all forms. *Shudder*

Surprised I didn’t see Dredd on this list, though is that because so many people already know it’s great that would want to see it?  I’m not saying it’s a movie for everyone to enjoy, but Karl Urban was pitch perfect in that role.

In Wisconsin cheese is a wonderful and celebrated thing, but it is more of an ingredient or snack than a full blown “Food”. I would argue that the Bratwurst is our state dish; braised in beer and onions, grilled so you see nice char on the outside and just a bit of casing breakage, topped with some sort of mustard (or…

I wonder if the HUD standardization has become an aspect of programming for cross-platform development and outsourcing such efforts of after-market porting. There is also the matter of games being much more multilingual than in the past, and a clean homogenous UI aids in localization as well as third-party development.
…

At least they got something right about Wisconsin: cheese curds seem to be a thing that are mysterious to a majority outside of our state. Sure, fried mozzarella sticks can be found many places in the US, but fresh curds and deep fried ones are something I do a lot of introductions of when friends from out of state…

I grew up in Wisconsin, I live in Wisconsin. The only time I have ever seen the stereotype “Midwest Salad” is when I was at some potluck event with other children and one of the parents needed to bring something that wouldn’t spoil while they worked during the day. It was a gelatin dish that held together a pretty…

I have resoundingly found that when people attend my Friendsgiving that the cranberry sauce gets second helpings. This is always because I make my own, and have never served canned cranberry sauce. Canned cranberry sauce is an icon of 1950s faux-housekeeping and cooking by “convenience” rather than cooking anything…

I am going to make a humble request:

Check for a local shop that does specialty cheeses? Any place that offers things like brie or Sartori hard cheeses likely has access to a distribution network that deals with some of the cheesemakers here in Wisconsin that makes this. Ask if they do special orders, and come armed with the following 4 names to look up:

Soup as a meal works best when there are at least 1-2 side options to help break things up, but that can be said of most meals. When I serve steak to a guest, I also offer salad and/or some red potatoes. A lone cut of meat is in a similar state of incompleteness as a bowl of soup without sides.

I miss having Gear Krieg around.  Fantastic pulp super science WWII setting that this art reminds me of.  Rules set was crunchy as hell, but the artwork and world building was top notch.

Fuck sportsball.  Zero sympathy over here.

*adjusts his cheesehead hat*

Aimee FTW, as she was in on one of the best cheese “secrets” of Wisconsin. Carr Valley Cheese also makes Bread Cheese, though it is a bit saltier (this just makes it great with some jam after you toast it).

(...) take up more precious counter space you could have devoted to a burr grinder.