Sean Braisted 
Member since Apr 6, 2010

Recent Comments

Re: “#Lamarwatch: Did Gordon Ball Challenge Lamar to a Duel?

Not to take this more seriously than it deserves, but....does the U.S. Senate seat qualify as an office "in this state"? I thought only federal guidelines could regulate qualifications for a US Senator.

7 likes, 2 dislikes
Posted by Sean Braisted on 09/26/2014 at 11:19 AM

Re: “Nashville, It is Time to Fix the Eastland/Gallatin Intersection

In the meantime, just cut through the Rite-Aid parking lot.

13 likes, 1 dislike
Posted by Sean Braisted on 06/23/2014 at 12:43 PM

Re: “Minority Leader Craig Fitzhugh Endorses Jennifer Buck Wallace in House District 51

You are so right intrepid! Endorsing a young female candidate who was inspired to get involved in politics a few years ago and is now running for office will surely discourage young people from getting involved in politics. Unimpeachable logic you've got there...

21 likes, 3 dislikes
Posted by Sean Braisted on 06/12/2014 at 11:15 AM

Re: “Final Disclosures in DA's Race Show Funk With Sizable Financial Advantage

"The one problem with FB uniques is that it's hard to tell how many of those are individuals and registered to vote." - True, but it is the same with TV ads. And actually, you can target FB ads in ways that will increase the likelihood they are reaching registered or likely voters. As for the numbers, there are probably a lot of folks who live in areas surrounding Davidson County but list their FB town as Nashville.

Posted by Sean Braisted on 04/30/2014 at 3:23 PM

Re: “Pork is king! Sauce is boss! In search of Middle Tennessee's best barbecue, low and slow

I'm a bit fascinated by this anti-steam table argument. Health code standards require that "potentially hazardous foods" be kept at a temperature of under 41 degrees or over 140 degrees:

"(a) Potentially hazardous food shall be kept at an internal temperature of equal to or less than 41°F or equal to or greater than 140°F during display and service, except that, unsliced rare roast beef shall be held for service at a temperature of 41°F or below or at an internal temperature of 130°F or above, or as otherwise provided in 1200-23-1-.02(2)."

Is there an alternative method that is BBQ aficionado approved? Are BBQ places to tear of small handfuls of pork at a time from the smoker?

Also, my rudimentary understanding of a steam table is that it doesn't inject steam into food, rather it uses steam to heat pans in which the food sits. So I'm not sure where the added moisture would come from, making this soggy sandwich argument all the more puzzling.

1 like, 0 dislikes
Posted by Sean Braisted on 07/07/2013 at 6:27 PM

Re: “Ramsey Defends Childish Tit-for-Tat with House

The tit-for-tat, while not the best way to run government, worked out well for the people of Tennessee today.

23 likes, 1 dislike
Posted by Sean Braisted on 04/19/2013 at 8:09 PM

Re: “Hunger Games at Tennessee Legislature: 'Starve Our Children' Bill Advances Again

House Republican Caucus Chairman Glen Casada (R-Franklin)
Chairman Judd Matheny (R-Tullahoma)
Vice-Chairman John Ragan (R-Oak Ridge)
Rep. Curtis Halford (R-Dyer)
Rep. Curtis Johnson (R-Clarksville)
Rep. Joe Carr (R-Lascassas)
Rep. Joshua Evans (R-Greenbrier)
Rep. Ron Lollar (R-Bartlett) - sitting in for Leader Gerald McCormick

9 likes, 1 dislike
Posted by Sean Braisted on 04/09/2013 at 6:01 PM

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