I'm not sure it would be the "happiest hour" at Flathead Lake when someone is drunk and wrecks in their boat killing someone or themselves but hey - why not. What are we fighting? Bring it on...Montana definitely needs more alcohol abuse made easy. Please.
Stomach growls while reading. Thank you.
One word - YUCK.
Hi Ari -- interesting column on edible seaweed. But I have to disagree with the statement 'Nobody is displaced by seaweed farming.'
Even wikipedia has a discussion of the negative impacts of seaweed farming.
and those shallow coastal areas where seaweed is farmed was important habitat for many marine species.
All kinds of farming displaces something. And as population grows, any sort of farming can get big enough to be a problem. Vicki Watson
I really don't think casinos need any help - they don't need a special story in the Independent as advertisement!!! Enough people go to the casinos that shouldn't go - MOST. There's always the token casino worker that professes to winning a large amount of money - that's just to get the people in there to gamble more - they're thinking "you never know...today could be my lucky day". Chances are, it's not. Chances are, they'll lose that $5. they paid for their "free" alcohol and then some. Come on!!! More culture, less casinos!!! They're destructive in my opinion.
Why anyone would contaminate/poison a healthy, low-fat, CLEAN food like tofu with a slab of a hog's stomach is beyond me! There's absolutely nothing in the "flavor" of pig-fat that can't be replicated with the proper herbs and seasonings. In fact, there is no "meat" that is better than a correctly prepared plant based alternative. Bacon as with every other flesh product comes with great costs. It's bad for human health, catastrophic for the environment, and a living nightmare for animals. There's never been more compelling reasons or a better time to opt for a plant based diet.
Want to create a better world? Eat like you mean it - Go Vegan
This is truly sad. Not eating ("giving up") meat ONE day a week is a "sacrifice"? And requires us to "sympathize" with people who want to cut back? Geez (insert eye roll here).
Ari says, "Alas, when those accompanying ingredients are plant-based, as is the case with vegetarian tofu dishes, it's a laughable meat substitute."
Not only is this wrong (you've never tried Tofu Scrambler seasoning, apparently! and added corn, sun-dried tomatoes, and Daiya cheddar cheese shreds and served it with salsa), but who says anyone eating a vegetarian/vegan tofu dish is looking for a "meat substitute"?
As for your "ancient Chinese secret," if you're going that route, there are plenty of options besides pork:
Kudos to anyone and everyone who decides to eat a compassionate, meat-free diet for one or more days a week without approaching it like some kind of sentence or sacrifice (geez, Americans!). My brother-in-law and his wife decided, as a birthday gift to me, to observe Meatless Mondays. They've ended up enjoying it and learned to cook in new, creative ways. Their grandchildren know about it and understand it. I'm grateful to them for their embracing attitude, unfettered by some weird dedication to consuming animal carcass every single day.
RE: Brats and Beer
My cousin Chuck Miesfeld is a 3rd generation sausage maker from Sheboygan, WI (home of the Bratwurst Hall of Fame). Miesfeld's brats have won 1st place at competitions around the country, and have even won the admiration of a certain Indy food columnist.
Here are Cousin Chuck's bratwurst grilling, and just as important, bratwurst beer-soaking tips.
Charcoal grilling is by far the best. We suggest using briquettes over hardwood charcoal. The hardwood charcoal burns to hot for bratwurst. Start your fire (briquettes) and let them burn down to a gray looking coal. Prior to this, you should soak the brats in COLD water for about 5- minutes. This makes the casing more pliable and will reduce breakage.
Put the Brats on the grate, turning them often. Do not allow fire or flare ups. Control this with a slight dowsing of water. A fire that is too hot will split the casing and you will lose all the vital juices in the brat. Brats only take about 7-8 minutes to get fully cooked. Over cooking them will reduce the flavor.
AFTER they are grilled, if you don’t serve them right away and you want to keep them warm, the best way is to mix up the brine to put them in. Use ¼ stick of butter, 2 cans of beer, and 1 large onion sliced. Put this on the stove and heat so all the ingredients melt together. Place the brats in this brine to keep them warm. This is only to keep them warm, so keep the heat LOW.
Too many times people think this is how you actually cook them. This defies the how to cook brats rules (at least in the brat capitol of the world... Sheboygan) If you follow these simple instructions, you will have successfully grilled the world’s greatest BRATWURST.
Don't forget to say the blessing!
Stick to topics you know something about.
For one, AR does NOT stand for "assault rifle." It's shorthand for "Armalite" -- which is the firm Eugene Stoner designed the basic AR-15/M16/M whatever direct gas actuated platform upon which so many millions of rifles have been built around.
Second, apparently you were asleep from mid-December of last year until now, paying utterly no attention to the gun-control debate in Congress. What was targeted? Certain calibers with military histories, which disappeared from the shelves within 10 days after Dianne Feinstein opened her mouth, which in turn was about ten seconds after the last shot was fired at Newtown.
The shortage of those calibers was so bad and so long, demand shifted to any and all other calibers, especially in popular models like 270, which is like the fifth most common loading offered.
As for production, the lines can only be run 24/7 with down time for maintenance. And nobody is going to buy more specialized line equipment than they think they can make pay for itself in the long run.
Bottom line, if you are so desperate, find three boxes of ammo between 243 and 30-06 and buy a rifle in that caliber. Next year you might have better luck.
Growing up in an eastern mediterranean culture, I have eaten pomegranates all my life. We never ate anything but the seeds. The yellow part is incredibly bitter and is likely to turn people off from eating the fruit. Dried figs and dates are also traditional fall foods. Enjoy them together.
excellent article. mmm also hungry now, cant wait to give this a try. usually more a bar b que guy when its chicken, but this sounds excellent for for those cool fall days ahead. and yeah, grew up on a farm, definitely know where pork, beef and chicken comes from.
Hey Missoula, while you're at lunch or dinner don't forge to snap a pic of your grub and enter this cool contest! You could win an awesome prize! http://bit.ly/15UMKQN
RE: Rocky Mountain Front Heritage Act
Below are some substantive concerns and policy recommendations regarding the Rocky Mountain Front Heritage Act which have been ignored (and in some cases censored and removed) from the main supporters of the bill:
• The 67, 000 acres of Wilderness designations along the Rocky Mountain Front proposed by Senator Baucus is a paltry sum, given the world-class, and largely unprotected wildlands and wildlife habitat, currently found along the Rocky Mountain Front. Even the Forest Service has recommended more Wilderness protections in their forest plans for the area than what Senator Baucus is proposing. Unfortunately, two years ago supporters of Baucus’ bill dropped almost 30,000 acres of proposed Wilderness from this bill at the request of snowmobilers and those who oppose Wilderness. I strongly urge Senator Baucus and the Senate’s Energy and Natural Resources Committee to include Wilderness protections for all the inventoried roadless wildlands along the Rocky Mountain Front.
• The Rocky Mountain Front Heritage Act preserves existing motorized, grazing and logging uses on 208,160 acres of federal land, designated as the “Rocky Mountain Front Conservation Management Area.” A serious question that should be posed to Senator Baucus is: How does PRESERVING EXISTING motorized use, grazing and logging on 208,160 acres along the Rocky Mountain Front actually result in ELIMINATING the threats posed by motorized use, grazing and logging in these areas? The simple fact of the matter is that those who wrote this bill have used a 'slight of hand' trick to make people think this 208,160 "Conservation Management Area" is being protected more than it currently is. It's not. It would be like re-naming the Nine Mile Ranger District of the Lolo National Forest the "Nine Mile Conservation Management Area" but then allowing all the same logging, motorized use, grazing, etc in the area. To be certain, as far as these 208,160 acres goes, nothing changes from the current status quo.
• Re: Grazing – This bill LOCKS-IN public lands grazing across the Front FOREVER by stating that “The secretary shall permit grazing” where it currently exists. Under existing law, grazing may be allowed to continue, but it is not MANDATED that it must be allowed to continue FOREVER. The current language of the Rocky Mountain Front Heritage Act ties the hands of the Forest Service and it is worse than a bail-out, as it mandates the federal government to keep a private, commercial enterprise operating on public land, regardless of the ecological consequences, both now and into perpetuity. This public lands grazing mandate MUST be removed from the RMFHA.
• The bill's language for maintaining existing facilities for livestock grazing is more liberal than previous Wilderness bills, and represents a threat to America's public lands wilderness legacy. The language incorporating State or local agencies for controlling fire, insects and disease promotes the trend toward devolution of federal public lands and is objectionable on that basis. Please REMOVE this language from the RMFHA.
• Much of the noxious weed stuff in the bill is all about taxpayer funding for dropping tons of poisons on the ground (while also mandating that all existing livestock grazing continue forever). If this were an effective strategy there wouldn’t be weeds in Montana. Given the complexities and unknowns of controlling weeds, especially with a rapidly changing climate and an escalating number of encroaching weed species, the called-for management strategy needs to focus on an assessment of existing weed infestations, the causes, potential controls, costs, likelihood of success, and clearly stated, measurable objectives to determine whether the controls are effective, and what will be done if they aren’t or if the funding doesn’t come through. At a minimum, this section of the bill should call for the plan to be written by an independent team of scientists.
As I mentioned previously, many substantive concerns regarding the Rocky Mountain Heritage Act have been expressed by a number of organizations and many experienced, dedicated wilderness and forest protection activists. Many Montana wilderness supporters remain disappointed that the Act would only designate a small fraction of Wilderness-deserving lands on the Rocky Mountain Front as Wilderness, while leaving too much of the Front open to logging and other forms of development.
We’ve tried to get the Coalition to Protect the Rocky Mountain Front to listen to our concerns, make adjustments to the bill and add more protections to the unparalleled wildlife habitat and wildlands on the Rocky Mountain Front, but, unfortunately, they seem more concerned with politics and the appeasing the opinions of the anti-wilderness crowd.
Perhaps the beer is good...but if you love Wilderness and public lands, the current version of the Rocky Mountain Front Heritage Act leaves a lot of room for improvement. There once was a time in Montana when environmental groups would fight, push and advocate for these needed improvements, instead of just serve the political wishes of people like Sen Baucus.
P.S. And don't even get me started on Sen Tester's mandated logging bill, the Forest Jobs and Recreation Act. Did anyone else notice that Rep Daines has his very own mandated logging bill in Congress now?
See: Will Enviro ‘Collaborators’ Support Rep Daines Mandated Logging Bill?
Tater Pigs are patented!?!? Who knew? I also love the Pig Tails, the core that they cut out of the taters to make room for the sausage and deep fry. (Round french fries) You can get Vikings at Oles now, so the ones at the fair aren't quite so special any more.
Great column! Ethanol alcohol is the #1 cause for small gasoline engine failures. Lawn mowers, weed eaters, chain saws, outboard motors and fuel hoses are contaminated and fouled by the residuals in ethanol. Talk to a small engine repair technician or marine engine repair technician. They will confirm the alcohol is destructive to these engines. Canada already adopted the 15% alcohol content in gasoline and fishing resorts and camps are having to re-tune engines to even function. The increased susceptibility to absorb moisture because of alcohol content results in lower octane, lower mileage, and poor performance.
"...but the company certainly doesn't seem to care if it gets your business or not, and that makes it damn cool." "Hamm's is the understated hero." "It's the unambitious, unabashed and undeniably cool drink..." Ahh, the ignorance of "journalists".
Hamm's was bought from Pabst by Miller in 1999 (which is now owned by South African Breweries [SABMiller] and in partnership with Coors [as MillerCoors]). It's write-ups like this why MillerCoors doesn't have to appear they care. When one you buyout certain companies and brands, and it's not very public, then don't change anything and your loyal customers will not catch on--that is, as long as they are lazy consumers.
Even when Hamm's was an independent brewery until Prohibition and before it was first bought out in 1968, it was a larger operation than Big Sky Brewing (which is towards the bottom of the list of the 50 largest craft breweries in the US--which probably will drop off the list by the end of 2013).
This is very close to the "original" martini recipe. In "Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks" (1895), George J. Kappeler writes:
Half a mixing-glass full of fine ice, three dashes orange bitters, one-half jigger Tom gin, one-half jigger Italian vermouth, a piece lemon peel. Mix, strain into cocktail-glass. Add a maraschino cherry, if desired by customer."
Vermouth at that time was sweet, and the martini probably got it's name from Martini & Rossi vermouth. A "dry" martini used dry vermouth (in various portions, from "expose the gin to the bottle of vermouth" to a respectable portion).
Probably the best coverage of historic martini's and martini recipes appeared on Slate.com last winter. Should be required reading for bartenders.
Does the presence of GM alfalfa have anything to do with the massive (and mysterious) bee kill-off? I dunno, maybe there isn't enough alfalfa to cause something like that, but then again alfalfa isn't the only thing that's GM'd. Just a thought.
USDA Secretary Tom Vilsack, former governor of Io-way, is a wholly owned property of Monsanto; and the entire US Department of Agriculture prostitutes itself to industrial agri-business; and the Forest Service, even today, to industrial timber extraction.
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