Joe Dilley, owner and operator of Joe's Guide Service in Alaska, can't get enough Moose-ghetti. It's one of his favorite meals in the crock pot, he told NPR, sounding a bit bashful. Besides the Alaskan-Italian fusion dish, he was full of moose cooking tips. How do you prep the meat? You let a little bit of white mold grow on it. The natural enzymes in the meat start breaking it down from being a tough chunk of muscle. Yum, white mold. Almost as good as yesterday's image of a Bic razor shaving a furry moose snout, before it gets boiled in salt water and eventually tastes like beef tongue. Three weeks since the Republican veep nomination, journalists are finally churning...
Continue reading »
