Part two of two. Chef Ken Hom shows how to cook Chilli Pork Spare Ribs. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide
Duration : 0:2:57
Categories: Quality Pork Tags: BBC, chef, Chilli Pork Spare Ribs, Chinese Food, cooking, Ken Hom, Ken Hom's Cookery
Is there any way to home cook a good cat food? I have 7 cats, 5 of my own and 2 belong to my adult son who is living with us. The animals are members of my family and we want to provide the best and not have to worry whether they will die from some commercial pet food on the market. I know that cats need taurine. I am going to try study on what is essential in a feline diet and try to cook a healthy food at home for them. Is this possible?Anyone know of a company that uses good quality meats and grains to make their product?
Absolutely! We have done this for years. To get a start, try the following recipes found at http://www.simplypets.com/pet-recipes/ or Google ‘pet food recipes’ and examine the many links.
Most of this is common sense, in fact, you can save a good deal of money by using the least expensive cuts of beef, chicken, fish, ground up with an assortment of vegetables, even cereals to make up patties, sort of like a small meat loaf. These freeze well. In no time at all, you can quickly determine what appeals most to the cats and then it gets to be pretty simple.
Best of luck to you, it will be fun.
Categories: Cooking Quality Meats Tags:
Categories: Prime Mutton Tags: Bustin', Cody, Mutton
Chef Gorji prepares Prime Ribeye using his Gorji Gourmet Meat, Vegetable & Seafood Primer. This product readies your meat, vegetables and seafood for more flavorful grilling, pan searing or oven roasting. This blending of olive oil and spices was Chef Gorjis secret weapon when he earned the prestigious gourmet food award, Best Steak in Texas Steak Cookoff Championship, two years in a row!
Use Gorji Gourmet Primer on tenderloin filet, prime ribeyes, new york strip steaks, t-bones and sirloin steaks. It also works well for pork chops, pork ribs, veal chops, lamb tenderloin, lamb t-bones. Use it to pan sear or grill tilapia, salmon and other seafood. Simply brush it on both sides of meats, vegetables or seafood before grilling or pan searing and blow your dinner guests away.
Gorji Gourmet food products are available at Canary Cafe restaurant in Addison, Texas, area Whole Foods Markets, and online at www.gorjigourmet.com.
Duration : 0:3:8
Categories: Prime Veal Tags: addison, canary cafe, chef gorji, cooking, dallas, gorji, grilling, mansour gorji, mediterranean, restaurant, seafood, steak, steak primer, taste addison, texas monthly, whole foods market
I love Quiznos’ Prime Rib and Peppercorn, Cheesesteak subs. I have been their customers for years. But yesterday I ordered two subs and found out the meat they use tastes like stew beef, not the prime rib they used to be. Basically the beef looks like chunks of stew beef, not slices of prime rib. Did Quizno just change their beef selection to lower the cost?
They must have. I experience the same thing in Upper Michigan today. I was so disappointed. Looks like I have to find a new favorite because this version is not nearly as good.
Categories: Prime Beef Tags:
jelly roll jiggling his prime beef all about the place for all the ladies!
Duration : 0:0:26
For more Stories, Food News, and Cooking Fresh videos, visit: http://cookingupastory.com
Larita, from the local farmers food stand often answers questions from customers about what to do with particular produce items. Here, she explains how to extract pumpkin meat, to use in making fresh baked pumpkin pie. Roasted Pumpkin Seed Recipe: http://cookingupastory.com/index.php/2006/11/06/roasted-pumpkin-seeds/
Duration : 0:2:3
Categories: Cooking Quality Meats Tags: advertising, baking, bittman, commercials, cooking, cooking up a story, entertainment, environment, fall, Farm, farmers, food, fresh, green, halloween, kirschenmann, local, market, pie, politics, pollan, produce, pumpkin, small, stories, sustainable, yt:quality=high
After learning from Prof. Avigdor Cahaner (Hebrew University) about their environmental advantages, chef Thierry Marx (2 Michelin stars) cooks featherless broilers and find them superior to standard broilers. Chef Marx also explains that the featherless broilers are just another example of the common role of genetics and cross breeding in developing new variation in food products.
Duration : 0:10:12
Categories: Cooking Quality Meats Tags: breeding, cooking poultry meat, featherless broiler, genetics, heat tolerance, meat quality, sustainable broiler production
cook chicken or pork
Recently I made a pork tenderloin (roasted) and a chicken stew. Both were tasty, except that the meat turned out dry. Am I overcooking? Do I not know how to cook chicken or pork? Could low-quality meat be to blame (unlikely with the pork, but the chicken was from a Costco bag that had been in the freezer for two months)? Thank you!
Definitely sounds like you were the victim of not knowing how to cook chicken or pork. You are overcooking both. A marinade will help somewhat, but to really add moisture, you need to brine. Not really recommended for pork, but works well with poultry.
The easiest thing you can do is get yourself a good probe thermometer that allows you to monitor the bird/pig from outside the oven. This is important when you are learning to cook chicken or pork, Make sure and learn to ignore the government supplied safety temperatures. Shoot for 140 F with the pork loin (135ish for tenderloin), about 163 to 165 F in the breast for the chicken. Take them out of the oven and let them sit 15-20 minutes, minimum, while covered with foil.
Voila, moist, tender dinner!
Categories: Cooking Quality Meats, Quality Pork Tags:
Categories: Prime Beef Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Dancers, prime, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
Cody Mutton Mustin’
May 17th, 2008
