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The stand was started in 1909 by Pete Gokey, who owned a food cart he took to local events. [1] He served burgers, and in order to keep burgers not immediately sold from drying out while he kept them warm on the flattop would add water to the flattop; customers returning for a second burger remarked that the second -- watered -- burger was better than the first, and Gokey started poaching the ...
This variation, however is made of raw beef, not pork. [5] In Italy, salsiccia cruda is a spicy pork tartare dish. [6] In Wisconsin, the "cannibal sandwich" or "wildcat" (seasoned raw beef and sliced onions on rye bread) is sometimes consumed during holidays or family gatherings. Midwest historians typically agree that the continuing culinary ...
White Tower Hamburgers was a fast food restaurant chain that was founded in 1926 in Milwaukee, Wisconsin.With its similar white fortress-like buildings and menu it is considered to be an imitator of White Castle chain that was founded in 1921. [2]
Tiger meat is a raw beef dish. It consists of raw ground beef with onion and salt and pepper, often served with rye bread. [1] Some eat it like a dip with crackers. Despite its name it does not contain tiger flesh. [2] Tiger meat was first introduced in America by German immigrants. [3] It is similar to a German food called mett with minced raw ...
Raising Cane's Chicken Fingers opened two locations in Wisconsin this year, in Brookfield and Greendale. Raising Cane's to open three Wisconsin restaurants in 2025 and plans to expand in Milwaukee ...
PLAIN TWP. ‒ A former Fishers Foods grocery store sold for $577,500 at an auction on Wednesday.. Kiko Auctioneers conducted the sale from the property at 4403 Cleveland Ave. NW. Auctioneer ...
A lot goes in to making the perfect burger. For some, it's how the patty is cooked—juicy on the inside, crisped edges on the outside and perfectly seasoned.
Currently, Wisconsin has 58 Master Cheesemakers, who are all qualified through an extensive process set by the Wisconsin Milk Marketing Board. [2] The program is the only one of its kind outside of Europe. Wisconsin cheesemaking is diverse, ranging from artisans who hand-craft their product from the milk of their own dairy herds to large factories.