I really hope this takes off. Good luck.
sooooooooooooo good! I want a taco.
These look mouthwatering! I've experienced this exact goodie at several Montana bakeries over the years, but have not seen any lately. I will attempt for recipe, soon!
I think Big Dipper uses a premade sugar-cream mix for flavor and Sweet Peaks doesn't.
I have to agree. Always happy faces for ice cream. Nice article.
Being a suburban kid -turned - rural adult, I don't disagree with your opinion on who will have an adventurous palate. But, I've tried sucker deep fried, pan fried, smoked, canned, and pickled, and somehow it still tastes like sucker. (They're running right now) Got any trade secrets in your book on how to make sucker awesome? PS, hello from Michigan!
Launch dates announced, secure your seats now. This event WILL sellout.
@bob yes all food will be prepared in a commercial kitchen and served in accordance to current health regulations
Will the food be prepared in a licensed commercial kitchen?
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If the meals served in the Sky Club prior to athletic events are a measure of the quality and taste then I would have to give the food service a great big fat "O". Expensive and tasteless come to mind. MDB
"would balk at the lofty sentiment"
Didn't do a whole bunch of research did you? Likely came off the top of your head. Just about everyone in dining threw up a little this morning reading that!
Also not the best person to be lauding over, since he's embarrassed the UM's reputation -- or should we say enhanced it's bad reputation -- at annual conventions repeatedly. One day that will all come out. And if Terresa Branch had ever done her job, it would have done so already. But that's what the UM does, protect its own incompetence.
Why do meal plans go up if costs are down? I see someone ask. Well, food costs are down because there are fewer students. Meal plans are up...because there are fewer students.
I'm no math major but if food costs have gone down since 2007, why have meal plan prices gone up every year? Is it to pay for LoParco's hefty salary of over $90k a year? How is that sustainable? Wait, I know- because he only pays his cooks $10 an hour. Maybe I am a math major!
Thanks got this great article. As one of the university's main beef producers now for five years, I can attest to the validity of your statement and Mark LoParco's great work. The university has bought hundreds of thousands of dollars from Yellowstone Grassfed Beef and literally made our company viable. My hat's off to you for the story and to LoParco for his vision and commitment to local foods. Bryan Ulring
Jamie: Nice job highlighting a fantastic program at UM that serves the broader Montana economy and community. Well done! Dan Spencer
A blender ? An old fashioned mixer, run on high ?
Woah, any way to do this without the food processor, "BrokeAss"?
GREAT GUY and AWESOME products! Richard Joslin ~ Last Man Standing Hot Sauces, Chandler, AZ
I just want bro say thanks for the write up. I'm glad to be able to share my passion with Missoula and the rest of the world!
"I have absolutely no plan for dinner. I haven't shopped. I haven't prepped."
A line from Taming of the Shrew comes to mind: "Get thee a wife!" At least back in the day, wives had time to do that. I often wondered during those years of children, gardening, cooking, housekeeping, etc., whether getting me a wife would ease the burden. Notwithstanding the illegality back then of a wife taking a wife ... .
Now, here, you rise toward stardom: "I have a cast iron pan, the holy grail of cookware, the simplest and yet most useful of any pan I've ever owned." I've loved my cast iron pans for five decades. I know that "they shall touch no water". Every time I look at the still-warm skillet, I think "oil it -- and the food bits -- lightly before storing". Nope. I wash that rascal in hot water and soap with a plastic scrubbie thing right away. Residual heat dries it immediately. I hang it on the rack over the stove. (It's my equivalent of hanging antlers all about.)
None, repeat, none of my cast iron was new when I acquired it. Some pans have tarried with me almost 50 years. Some have suffered the ignominy of daily soap and water, sometimes the scrubbing off of bits stuck to it. Their saving grace is that their brothers and sisters have been similarly abused.
Based on this unscientific experiment -- almost half a century of scrubbing cast iron pans with dish soap -- I am willing to state that the well-used cast iron pans I acquired will again outlast their present owner, they will have been scrubbed clean and lovingly oiled for another 30 or so years before I relinquish them, and they will be ready for more. My children will use them "unto the next generation", and their children, and so on ... and may they daily wash that stuff off them because ... ick!
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