Culinary no-no began on Father’s Day 2007, a beautiful summer day, when I wrote about grilling brats. And eating brats. And topping those brats. I was inspired by my wife, Jennifer who, in my admittedly unscientific opinion, ruins brats by squirting ketchup on them. Other dining taboos quickly came to mind. The original idea was to take this concept only a few months, till the end of summer and then pull the plug. Then the unexpected happened. People started reading Culinary no-no. Lots of folks. So we keep doing the no-no.
On a few occasions on Culinary no-no I’ve quoted a great philosopher who hailed from Milwaukee.
In one “Happy Days” episode Fonzie remarked about ketchup and ice cream. When they’re separated, AYYYYY.
But put them together…yuckimundo.
Makes sense to me.
Look, I’m no gourmet chef, but I know junk when I see it.
Love this place in nearby Oak Creek…
That’s not the no-no.
And that’s the no-no.
Remember what Arthur Fonzarelli said?
Think about the elegant Thanksgiving feast. And think about what Georgie Porgie’s did. Their burger of the month for November is a burger with shaved turkey slices, mashed potatoes, cranberry sauce, sautéed green beans, French’s fried onions & cream cheese with a side of rich gravy.
They call it the Gobbler.
Reminds me of one of those disgusting KFC bowls.
Who would think is an appetizing idea?
“In a year like this, why not? Thanksgiving is full of delicious traditions, so why not put them on a burger?” Gina Esch, Marketing Consultant for Georgie Porgie’s told Milwaukee Magazine. “The original creation was actually inspired by a customer a few years back. We refined it this year and completed it with a side of gravy. No better time than now to splurge.”
Sorry. That’s slop, no matter how you describe it to a periodical. Why in the world order that when there are a bunch of far better options?