at the cornerstone of midwestern culture for generations. well, it s polka time. come on and dance out there with us. how great is this place, huh? since the early 1900s, wisconsinites have gathered every week to fry up perch, a local fish that once thrived in the waters of lake michigan. oh, lovely. lake perch. those are smelt. slaw, tartar sauce, lemons. potato pancakes and red cabbage, because we are in wisconsin, after all. i have my own system. tartar sauce with a little lemon juice and ketchup becomes my grandmother s russian dressing. wow is that delicious. perch are such a clean, fresh-tasting fish. these are bread crumbed, which is the traditional fish fry methodology.
the country from being overly influenced by foreign valued culture, you know, all of the bad stuff that happens. has anyone made a film here? darren: i don t know. it s got to be hard to work here. anthony: yeah, plus talk about contaminating the values of the local culture, i mean, that ll darren: hollywood doesn t do that. anthony: our first meal becomes our go-to favorite for the rest of the trip. if i m not on camera, chances are i m somewhere eating these bad boys mo-mos. plump, flavorful, often quite spicy dumplings, filled with meat, cheese or veg. did i mention darren is a vegetarian? anthony: goddamn these are good. darren: they are really good. pardon? waiter: cheese mo-mo? anthony: cheese mo-mo? darren: chili cheese. anthony: wow, everybody is smiling. darren: all right, here we go. that s excellent. anthony: yeah. darren: that s spicy. anthony: that is. yeah, i m feeling that. darren: i feel it in the back
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