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ENLARGE
Working Jack's
Whitney Ahola and Jeff Ogren were getting things organized and making drinks while working the bar at Jack's on opening day at Copper Mountain Friday.
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ENLARGE
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Detail from The Big Book of Meat. There's Mom up top, working her magic with, we think, a rolled rump while below we see what a veal looks like when it's thoroughly worked over regardless of the fact that it's just a cute li'l calf held against its will in a too-small cage.
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ENLARGE
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Good morning and welcome to Summit Up, the world's only daily column that now knows what the reading material is for vegetarians in hell: A copy of “Lessons on Meat: A complete revision and expansion of the long-used source book on meat for professional classroom reference” published in 1964 by the National Live Stock and Meat Board and which we will refer to, for convenience's sake, as The Big Book of Meat.
John Palsedge in Silverthorne, who we referenced in yesterday's column in relation to an earlier column's questions about specific types of meat cuts and our bafflement surrounding such, brought in this fine publication. We have enjoyed thumbing through it immensely. And while we know when the time comes to identify a “standing rib roast” we'll have forgotten it all, at least we can say “we once knew what a standing rib roast is because we read about it in The Big Book of Meat.”
Actually, at this point we can only tell you that a standing rib roast comes from near the front of the cow and is between the short loin and the chuck. We still wouldn't know what to do with one of these things if we got one, but if memory serves that isn't too likely since those fancy roasts are usually like 50 bucks.
We especially liked the section titled “Meats in Other Forms,” which included such hits as Thuringer Cervelat (a type of pepperoni, we reckon); Ring Bologna; Mettwurst; Blood and Tongue Pudding (“Check, please!”); Jellied Tongue; Chub Liver Sausage (cue sound of someone trying not to barf); Pickle and Pimiento Loaf; and, something our mom used to served us on Wonder Bread with ketchup (and we are not fabricating this information): Olive Loaf (basically balogna studded with green olives).
Looking at these diagrams, it almost looks like cows, pigs and lamb were designed from the get-go to be chopped up and served to humans, doesn't it? It's like there's a special plan for each little part — and a recipe to match. Bad for those critters, eh? And yes, The Big Book of Meat is definitely required (in fact, the only) reading in vegetarian hell.
***
OK, we have a Scum Alert! Scum Alert! going out today that reads thusly:
Someone has been tossing bags of beer cans, prophylactics and other party paraphernalia in the Breckenridge Elementary School cardboard recycling container. Personal trash has been appearing in the trash bin as well. An employee at the school asks that whoever is doing this please stop because "It's kind of rude."
Sheesh — really!Please, think about the children.
We out.
John Palsedge in Silverthorne, who we referenced in yesterday's column in relation to an earlier column's questions about specific types of meat cuts and our bafflement surrounding such, brought in this fine publication. We have enjoyed thumbing through it immensely. And while we know when the time comes to identify a “standing rib roast” we'll have forgotten it all, at least we can say “we once knew what a standing rib roast is because we read about it in The Big Book of Meat.”
Actually, at this point we can only tell you that a standing rib roast comes from near the front of the cow and is between the short loin and the chuck. We still wouldn't know what to do with one of these things if we got one, but if memory serves that isn't too likely since those fancy roasts are usually like 50 bucks.
We especially liked the section titled “Meats in Other Forms,” which included such hits as Thuringer Cervelat (a type of pepperoni, we reckon); Ring Bologna; Mettwurst; Blood and Tongue Pudding (“Check, please!”); Jellied Tongue; Chub Liver Sausage (cue sound of someone trying not to barf); Pickle and Pimiento Loaf; and, something our mom used to served us on Wonder Bread with ketchup (and we are not fabricating this information): Olive Loaf (basically balogna studded with green olives).
Looking at these diagrams, it almost looks like cows, pigs and lamb were designed from the get-go to be chopped up and served to humans, doesn't it? It's like there's a special plan for each little part — and a recipe to match. Bad for those critters, eh? And yes, The Big Book of Meat is definitely required (in fact, the only) reading in vegetarian hell.
***
OK, we have a Scum Alert! Scum Alert! going out today that reads thusly:
Someone has been tossing bags of beer cans, prophylactics and other party paraphernalia in the Breckenridge Elementary School cardboard recycling container. Personal trash has been appearing in the trash bin as well. An employee at the school asks that whoever is doing this please stop because "It's kind of rude."
Sheesh — really!Please, think about the children.
We out.
