Exactly 31 days before you go boo, there is a booyah event on Hudson’s south side, using the food to spark new interest in the Golden Rule, continued to be touted by the mayor to foster good will in our community — and also welcome everyone, all comers, even those besieging us from the Twin Cities, in various forms, partiers of the past and present, and antiquers. Take a rain check on Iowans, old joke, and anyway they are in their farm fields, brewing up so many of those basic foodstuffs you can stew over, that’s even more needed today. And for those few Canadians … (also spelled in more than one way due to the proprietary pro ice hockey team, and more on that later). Are we in Kansas anymore?
That earlier glowing rule, measured on a ruler and not merely glittery, is “do onto others as you would have them do onto you.” Choice words for today, and booyah is fitting since it and its origins are so diverse, hailing from Belgium, with farmers immigrating and bringing it to Wisconsin, via landing at Green Bay and its later Packers for Green and Gold halftime and ol’ German supper club grub, although the term in its main usage likely comes from the French word of “boullion.” But there are so many forms of this fine food with its main spelling and four alternatives, that there need not be a brouhaha on about which it is based
The cooks on Saturday will whip up a goo-lash of things by many a gallon — booyah is known to go as high as 20 of these, such as in the hat on a cowboy if doubled, (or the head of a head chef but not as puffed up and high) — being served over a period of four hours, it took even more time then that to cook, and feed could have gone even more. The event runs 2-6 p.m.
What? Come the Saturday main event, if you couldn’t deal then with booyah, or other spelling that is similar if you allow yourself to stretch your brain to places it has never been before, here is more. So empty out your fridge and make your own. Likely everything you could possibly need tis there, oh bearer of the Badger State seal.
Listed has been the booyah, maybe missing an H, of Wisconsin tradition, with meats that include pork, although you might have to double up, or down, to get the right effect. Oyster crackers can be a bed, not just rice, so here in the name of diverse locations we bring in both Cade Cod and Fat Tuesday, as that’s the day of the week you’re most likely to read this. A very ad hoc recipe says such treatment will only make eight quarts, and we had been more typically referring to multiple gallons. But not too much info is available online as a volume guideline. If you have a truly known party, by the numbers, to feed, and you have a tolerance, emptying all that spare stuff that built up like space junk — and if you’re like me ends up being frozen and refrozen — in your freezer may be a need. So you make just enough room for the leftovers that eventually will be acoming, but you don’t want to hear, meaning your net space reserved and thus preserved there (not allowing so much for freezer burn) come future parties is a zero sum, and not just temps. Just be like the water into wine and reserve the best for your guests, and later put the latter into only your own stew. You can add for others, to their menu mix, Mirepoix and its more such ingredients soon to be cited, but not mandatory.
Even if cooked for nearly the sun-light time of a Wisconsin winter, this may take that long if done (recommended) on an open pit. Be careful you tailgaters, local burning restrictions may apply. And dairy foodstuffs may not be present in the building, as per recipe, if you invoke also the Flemish, and other figures. Go gluten and MSG free also. The Old School men of massively meat and potatoes might, or might not, scoff at that.
Back beat, here’s being the most mainstream that booyah gets. And that’s good. Do the ingredients shuffle.
As there can also be booya and booja, booyaw and booyou, ethnic directives I’m sure, with the stock that makes them up showing such.
This dish can be so multifaceted, that it thus goes by more than one or even two spellings, done by throwing together elements like seasoned stew (boiled off the bone to make hearty broth?) and soup and such, various veggies, and also can celebrate with a carnival of meats. We’re not so sure about fruit. Noodles anyone?
Carrots and celery, check, and peas and more carrots, check check. To bring in other foreign lands and ask them about their examples … Olive oil is needed for the boiling, to initially introduce Italian to the equation, and potatoes present for the Irish presence.
And also, interestingly, on Saturday at the main event, you can buy vegan soup, and the antithesis, hot dogs and such. However, is there a limit to the loads of lambasting that could include lamb? (Such as in, as I will anyway, showcasing the downhome example of jambalaya, by comparison, even though its much like booyah with its flare for using many flavors, gumbo style in a “jumble.” But take heart, the dishes might match up with many of the same hearty ingredients. A man I know who used to cook up countless such pots when the leaves turned color, throwing a multi-level party at his place, mixing and matching and spreading the vats around various stations both indoors and out, welcoming pigskin fans of all persuasions. So to stay true to the theme, taking it New Orleans style, diversity still was served. We also can throw rice in, going all in for all types of fall food.)
But back more fully to the bounty of booyah … (And we can’t guarantee that you will find all the ingredients in this article, bantied about this weekend).
The 2-by-2 signs colored with warm glow for the Sept. 30 event, which was hailed as a great success last year, can be seen all over town, no matter what end you are on. Venture toward North Hudson also. But they are most prevalent, as you might expect, near the south industrial park on O’Neil Road at Weitkamp Park, the host venue for the event. I must reference last weekend and its polka group, across the way in Roberts in the community park not Weitkamp, with a band-leader by the name of Schnieder. (In the case of each, I’ve seen it both ways as far as the spelling of I before E).
So know we take that Lambeau Leap, as in packing in more Packers info, as it is that time of year. There is a man by a last name that might as well be spelled Booyah (there I go again), who has brought his greenish and more cool-car ride, ceaselessly, to Lambeau Field for at least 33 years, making it an exact one-third of a century. (You loyal readers know that I love to play with themes of threes.)
To what does he attribute his longevity? By going whole hog and beyond brats with dishes like booyah (again Badger State style if not at a Badger game), he is the reigning king of local and regional tailgating. OK I made that last part up. But you never know, it might be true?!? I’ll turn my fact checkers loose on that one, but wait, they are on vacation until Nov. 1. They knew they’d be overworked just prior to Halloween, this website being what it is. Give them a raise on All Saints Day?