"The first few times, we had our heave bucket close-by"

"I think there was some madness and some drunkenness involved, honestly," said Alaska Distillery partner Toby Foster, who’s assigned to come up with new vodka flavors with Alaskan themes.

LINK (Via: The NY Daily News)

Another use for Rising's Lippa4Life

Hood down in the 305

The 970 boys from Taylor Creek flew the coop for some salt.  The power of Colt 45 - it works every time.

Aroma runs through it

Quick biz trip to Bozeman today introduced me to a killer new blend...

Asian Carp - The Culinary Solution

Chicago chef turned fish monger Carl Galven supplied 100 pounds of Asian carp to some of his boutique restaurant customers and their hot shot chefs. Could they help Asian carp appeal to a larger market of eaters and ultimately take a bite out of the exploding population?

"So far, all I can say is that they are disgusting," reported Paul Kahan upon receiving his share at the Publican.

"The shape was salmon like, with a bull head," said David Carrier from Kith & Kin. "It kind of looked like a character from Return of the Jedi."

"They almost bleed like a land animal," said Browntrout chef Sean Sanders. "It's a very, very bloody fish."

Paul Kahan's crew didn't try that hard. "After a few attempts at butchering, we were adequately creeped out and will not go any further," he e-mailed.

Some chefs had better luck including Philip Voss who is the one struggling to fillet the fish in the video. Voss also posted his view of the Asian carp experiment on his foodie blog The Pickled Toungue.

Foss's Crisp Paupiette of Asian Carp in Barolo Sauce....mmmmmmm.

Dry Fly Distillery PMD

The Graphite Samurai shot this little clip on his Jesus phone of the film tour crew's tour of the Dry Fly Distillery in Spokane.