What is your take on this matter?
Paraphrasing from the article: Attorney Justin Vinje said "it is not necessary for police to have to break the law" to find out if bartenders or store clerks are selling alcoholic beverages to underage customers.
I don't want Officer Bismarck to do this. The problem with underage drinking stems more from the way it's kept away from "minors," and what Officer Bismarck did, and is still doing, is a poor solution.
I discussed this some time ago with AA, JJ, and AI, and I'm still of the school of thought that if an American is old enough to be drafted, or old enough to enlist and fight a war, then they are certainly old enough to have a beer and whiskey.
Wednesday, June 28, 2006
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11 comments:
old enough to pee, old enough to drink is my take on this.
I'm kind of waffling on the issue, so let me put it this way: This is not something to be decided at the Federal level, but rather, at the State (maybe even County?) level. Would that be OK?
A while ago I mentioned this to JJ, and he also thought the problem with binge drinking stemmed from how taboo it is for a "minor" to have a beer or a glass of wine from time to time — what the hell else is one supposed to drink with a medium-rare steak au poivre? (note: by "minor" I mean mid-to-late teens.)
Also, I agree that this is more of a local city and state issue rather than something Federally Supreme.
To personalize it, I've been friends with the attorney since we were both minors, and I also know at least one other friend who was busted in one of the stings a couple years back. I'd rather Bismarck cops devote their time to taking meth-heads off the streets than recruiting and enrolling minors to commit crimes.
good news on the topic
Medium-rare steak? OK, OK, I know that's the French way of eating that cut of meat, but here I became an Ugly American, and always order medium well, to the consternation of my Euro friends (and some true-blue Ricains, such as JJ). Is there a case for eating blue steak, cold and dripping with blood, besides a desire to appear Frenchy?
AI, I've never really thought of France when thinking of a good rib-eye. Steaks smack of the Cattle Trails of the American West. I suppose if you're in Romania, France is still west.
Medium-rare to medium, or a warm pink center (okay, go ahead with the lewd comments fellahs). I don't care for straight-away rare, with a cool red center.
As Alton instructs, prepare with crushed peppercorns, olive oil and coarse sea salt. I enjoy mine with a red wine, but I don't want to tell anyone else how they should eat their own.
OK, warm-pink-center sounds good -- but it has to be an excellent cut. When I go to a random restaurant, and I don't quite trust the meat they serve, or their cooking abilities, I go for medium-well, on tyhe theory that that kills the germs, and cannot possibly makes the taste much worse than otherwise. I need to go back to the Midwest, where they really have good steaks. I'll try medium rare then, I think. Or maybe, I'll finally get going with the barbecue this summer (haven't started yet, too lazy!) and try it myself. What cut do you recommend? And, who is Alton?
>>Is there a case for eating blue steak, cold and dripping with blood, besides a desire to appear Frenchy?
Sure - sometimes you can't trust the butcher enough for a steak tartare.
The mid-West might do — I've had a good steak in the Twin Cities and am certain Urbs in Horto can generate even better. I recommend the far, far West for good steak garnished with badland view.
Also: this Alton fellow I catch on the tube from time to time. If we get right down to tv chefs, I prefer the culinary styles of Mario or Bourdaine.
And one more thing: get off your ass and get the American bbq in gear ai. That's a summer time Yankee order... the 4th is closing in fast!
OK, will fire up the BBQ this weekend -- can't tergiversate any more! May try some of the recipes peddled by those guys, but I'm afraid my culinary prowess is not up their standards.
If JJ were not incommunicado (what's the matter, those mountain goats ate his router?), I would take the opportunity and wax poetical on the etymology of the word barbecue. But I'll save my breath till Labor Day.
Yes, BBQ continues to elude. Some say of Carribean pirate origin, others claim it stems from the American south.
Who knows where JJ might be... Italia, Londonia, certainly not Bostonia.
Make sure to keep your flag from blowing into the grill, unless of course it's in such dire condition that it needs to be burned. I reckon I'll throw some tube steaks on the grill for the 4th. It's too dry in Dakota for fireworks this year though. We'll just have to crank up the Aaron Copland instead.
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