Ahh the childhood memories...great review, Kate!
This headline is a personal tragedy to me.
Last week, my wife was at her mother's and I was batching. I read this recipe last Thursday, when it first was published, and was intrigued. I printed it out and snooped around the kitchen and found that we had all the ingredients on hand. I made up a batch, and it was so good I ate the whole damn batch in one sitting.
This is one recipe I highly recommend !
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"?
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