A Michigan olive burger with a twist.
reside. My wife's family has a little cottage on Bear Lake, 45 minutes south of Traverse City and about 10 miles from Lake Michigan. A handful of years back, we built a wood-fired oven in the backyard and there's a grill on the front deck and a constant supply of cold drinks close by. In between cooking and eating , you'll find me across the two-lane country road in the fresh lake water.
Out-of-towners who take part in northern Michigan's vacation culture are euphemistically called"fudgies," a nod to the group's large consumption of locally made fudge. Some of the most superlative ice creams in the country dot the 45th parallel , and Leelanau County serves the finest fried perch in practically every restaurant. Most other culinary specialties are cherry-centric, yet there is one outstanding anomaly: the olive burger.
These strangely time-honored olive burgers were the impetus for this even more bizarre mash-up burger, which adds in vinegar from southwest Japan. In Kagoshima, on the island of Kyushu, there are a couple culinary peculiarities: more is widely regarded as more of a beverage than a pantry ingredient.
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