Content about Midwest
June 11, 2010
A mixture of tofu, ground meat, and chile bean paste suspended in a bright red and dangerously spicy sauce
Had you put a gun to my head a few years ago and asked me what my least favorite kind of food was, I'd have A) asked you why wanted to shoot me, and then B) probably said Chinese. Bad broccoli and beef, greasy fried rice, those strange orange packets of sauce--these were my impressions of the entirety of Chinese cuisine and what a billion people ate for dinner. Though I probably knew better, I couldn't block the mental image of...
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March 22, 2006
Braving the early season weather
The thunder-stealer was that they actually were open the day before with no line, doing a “test run.” I would have been happy with a “test run” Shack burger. This would not have been a problem for me. The combination of freshly ground sirloin and brisket, their signature; the secret Shack sauce; the frozen custard shakes. Hailing from north of Chicago and therefore a temptingly close drive away from Milwaukee, WI, the...
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All content copyright Nick Kindelsperger and Blake Royer.
