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Comment Archives: stories: Food & Drink

Re: “What's Good Here

I really hope this takes off. Good luck.

1 like, 0 dislikes
Posted by Dick Dobbs on 10/07/2016 at 5:25 PM

Re: “What's Good Here

sooooooooooooo good! I want a taco.

xxxooo, Al

3 likes, 0 dislikes
Posted by Al on 09/22/2016 at 3:00 PM

Re: “BrokeAss Gourmet

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!

Posted by gehugh on 08/05/2016 at 10:18 PM

Re: “What's Good Here

I think Big Dipper uses a premade sugar-cream mix for flavor and Sweet Peaks doesn't.

Posted by Jeff 1 on 07/31/2016 at 2:05 PM

Re: “What's Good Here

I have to agree. Always happy faces for ice cream. Nice article.

Posted by Doris on 07/30/2016 at 7:08 AM

Re: “What's Good Here

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!

2 likes, 2 dislikes
Posted by Dave Kramp on 04/08/2016 at 5:17 AM

Re: “What's good here

Launch dates announced, secure your seats now. This event WILL sellout.

1 like, 0 dislikes
Posted by Nate Harbison on 03/04/2016 at 8:01 PM

Re: “What's good here

@bob yes all food will be prepared in a commercial kitchen and served in accordance to current health regulations

Posted by Nate Harbison on 03/03/2016 at 8:21 PM

Re: “What's good here

Will the food be prepared in a licensed commercial kitchen?

Posted by Bob on 03/03/2016 at 3:39 PM

Re: “What's good here

Check out BLK MKT on Facebook

On Instagram @blkmkt_society

Membership details available soon!

9 likes, 1 dislike
Posted by Nate Harbison on 03/03/2016 at 1:52 AM

Re: “What's Good Here

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

2 likes, 0 dislikes
Posted by MDB on 02/22/2016 at 9:30 AM

Re: “What's Good Here

"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.

7 likes, 1 dislike
Posted by PJ on 02/19/2016 at 4:33 PM

Re: “What's Good Here

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!

10 likes, 0 dislikes
Posted by realist on 02/19/2016 at 8:58 AM

Re: “What's Good Here

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

3 likes, 1 dislike
Posted by Bryan Ulring on 02/19/2016 at 6:19 AM

Re: “What's Good Here

Jamie: Nice job highlighting a fantastic program at UM that serves the broader Montana economy and community. Well done! Dan Spencer

8 likes, 1 dislike
Posted by Dan Spencer on 02/18/2016 at 9:43 PM

Re: “BrokeAss Gourmet


A blender ? An old fashioned mixer, run on high ?

Posted by alf on 02/13/2016 at 12:05 PM

Re: “BrokeAss Gourmet

Woah, any way to do this without the food processor, "BrokeAss"?

Posted by TooBroke on 02/11/2016 at 3:28 PM

Re: “What's Good Here

GREAT GUY and AWESOME products! Richard Joslin ~ Last Man Standing Hot Sauces, Chandler, AZ

2 likes, 1 dislike
Posted by Richard Joslin on 02/04/2016 at 11:51 AM

Re: “What's Good Here

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!

3 likes, 0 dislikes
Posted by bestbartender on 02/04/2016 at 10:37 AM

Re: “BrokeAss Gourmet

"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!

Posted by CJ Stevens on 01/21/2016 at 8:19 PM

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