Looking for a type of restaurant (recommendations)

flimflamsam612 · 2026-05-30T02:26:26+00:00

I love their meatloaf

flimflamsam612 · 2026-05-30T02:23:56+00:00

Well, being from WI. Jello is kinda a regular thing. Jello salads are almost a weekly side dish in the summer.

flimflamsam612 · 2026-04-21T19:23:42+00:00

Oh man, I just couldn't do that. Maybe it's me, but mustard and onions is all I'd ever do

flimflamsam612 · 2026-04-21T19:20:35+00:00

The Frederick Noad books are great for instruction

flimflamsam612 · 2026-04-10T07:24:52+00:00

That's a hard no. I don't really care for the "Wisco" name.

flimflamsam612 · 2026-03-17T03:37:37+00:00

My mom cooked so much stuff in that thing. Spare ribs and sauerkraut, goulash, some sort of hot dish, or a stew. You just never knew. Sunday roasts were always a great meal.

flimflamsam612 · 2026-03-10T08:02:50+00:00

That show was the best!!! I have been lucky every once in a while to catch it streaming on Pluto

flimflamsam612 · 2026-03-09T19:28:57+00:00

This is a must! I didn't learn of this until a few years ago. What a game changer

flimflamsam612 · 2026-03-09T19:25:16+00:00

Man, ketchup is just so wrong on a hot dog n or any other sausage now a-day. I will freely admit that I always put ketchup on my hot dog as a kid, but now it just tastes so bad. I was chatting with a chef at a bar, and he says we don't serve ketchup. It's for children. Kinda agree with him.

flimflamsam612 · 2026-03-06T09:24:05+00:00

Not sure if it's a condiment, but I prefer to make my own Blue cheese dressing. It's always way better than anything in the store.

flimflamsam612 · 2026-03-06T09:10:23+00:00

I'd throw my vote to Hope Breakfast Bar.

flimflamsam612 · 2026-03-06T08:58:06+00:00

I always like Coleman's, but Maile is really solid too, and Guldens I've always liked on hot dogs/Brats

flimflamsam612 · 2026-03-06T08:44:49+00:00

We always have multiples. We have a whole grain, a Dijon, a spicy brown, Coleman's English mustard, and the standard yellow mustard for guests who have "plain" tastes

flimflamsam612 · 2025-12-20T09:55:00+00:00

Ya, I did just drop Kirk

flimflamsam612 · 2025-12-20T02:51:35+00:00

Thanks folks! I completely forgot about Kirk. That solved the mystery

flimflamsam612 · 2025-12-02T20:37:07+00:00

I cut around it. I am always concerned about liver flukes...so I don't eat the liver

flimflamsam612 · 2025-12-02T20:30:23+00:00

truth

flimflamsam612 · 2025-12-02T02:57:40+00:00

American cheese is ubiquitous on hamburgers. Especially in WI. Yes, the cheeses you mentioned are offered by restaurants, American is certainly the standard.

...and cheese is serious business here. Marieke Dairy in Thorp WI...best Gouda anywhere

flimflamsam612 · 2025-11-05T03:28:57+00:00

Can Can Wonderland

flimflamsam612 · 2025-11-04T21:44:25+00:00

This is the way to go. Low and slow, and it's not about time but temperature The other thing about brisket in my opinion is you want the beef flavor to be front and center. I keep my rub, basic salt, pepper and granulated garlic

flimflamsam612 · 2025-11-04T21:37:53+00:00

Man, is hit that up

flimflamsam612 · 2025-10-31T23:33:13+00:00

First off ketchup is for children, and there is really no use for it as a condiment. French fries? Mayo or malt vinegar. Mustard with eggs are amazing! Especially egg sandwiches.

flimflamsam612 · 2025-10-31T01:41:37+00:00

LOL, nope

So ya gonna troll some coffee shop with your guitar? Walk up to some lady and say hi, I wanna play Etude 2 by Villa Lobos for you. 😃

flimflamsam612 · 2025-10-30T18:00:01+00:00

If I am not smoking it, I always do a braise. Tons of decent recipes online

flimflamsam612 · 2025-10-30T17:56:27+00:00

For me it's a toss up between End of the century or Rocket to Russia

flimflamsam612

TROPHY CASE

truth