Their fleshy bodies snake around the food building in hopes of getting their hot little hands wrapped around a big, grease-stained bucket. Of course we speak of Minnesotans, and we speak of cheese curds. Last year, there was a new curd in town: O'Gara's, in a why-didn't-I-think-of-that move, coated curds in crushed pretzels rather than batter. The shatter-crisp shell yielded to the opposite texture of squeaky meltiness. O'Gara's did what we thought impossible and built a better curd. Plus, you could get your order with a tall, frosty mug of beer.