Cooking a Beef and Acorn Squash Tagine : Adding Beef to a Tagine

Adding beef to a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:0:57

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Posted by admin - November 27, 2014 at 8:01 am

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Weird foods: eating de-composing walrus – Cooking in the Dangerzone – Explore – BBC

It’s well known that Stefan Gates has a strong stomach, but will he really eat 1 year old decomposing Walrus meat? From Cooking in the Danger Zone from the BBC. Watch more high quality videos from YouTube channel Explore with BBC Worldwide here: http://www.youtube.com/BBCExplore

Duration : 0:3:1

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Posted by admin - November 26, 2014 at 7:42 am

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What temperature should I cook my beef at????

Hello,

I’ve just bought a 1.5kg prime rib of beef on the bone which I want to cook very slowly to keep it tender. If anyone has seen the programme with Heston Blumenthal, I’ll be using a blowtorch to brown the outside like he did, but haven’t got 24 hours spare to cook it at 50 degrees!!

I’d prefer it to be medium to medium well, and I want to cook it for 7 hours. Any ideas on what temperature I should cook it at in a fan assisted oven??

Any ideas would be gratefully recieved!

Thanks.

Your roast isnt all that big, so to cook it for 7 hours like you want to, you can probably go with about 200F or 90C. Pull it out when it gets to 60C and let it rest for about 20 minutes before carving. I dont know if it will take 7 hours, but it will take some time at that temperature.

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Posted by admin - November 25, 2014 at 7:28 am

Categories: Prime Beef   Tags: , , , , , , , , , ,

What should I be looking for to determine the QUALITY of vitamins?

My husband & I have decided to add vitamins to our diet. He is in his 40′s me my 30′s. We have a very busy lifestyle, with 4 young children & we each work full-time with part-time jobs. We average 6 hrs of sleep.
I would like to think we eat "well" but we do not. All meals are ate at home. Our meat is all home grown & organic or wild.. (beef, pork, lamb, pheasant etc, venison) We eat lots of vegatables esp in the fall with 50% of our veggies being garden raised. (Not that we are health food nuts, but it is cheaper to raise your own if you have the means) Fruit is not ate very often in our home. (except by the kids) Canola oil is used in place of vegetable oil. I am overweight, my husband is a little but does more physically demanding work that I. We both have arthritis (me rhuematory, him osteo) We drink lots of water not much milk… I never drink milk. And sorry we will not be adding chicken or fish to our diets.

My question is how do you determine, by looking at a label, the difference in vitamins. How do I know what is easily and readily used by the body? I do not wish to try to balance vitamins myself by taking several. Can anyone suggest a good colon cleansing product as well? If you know of a good vitamin brand that is affordable please recommend. We are on a tight income so spending $100 per month is crazy to us.
I have heard One a Day’s are not that beneficial & the body does not utilize much of them…basically just flushing it down the toilet.

Ensure? gross…are you kidding me?
Thanks guy in the city, we are carnivores…LOL
Can’t stand the taste of olive oil, tried it.
We do drink V-8 occasionally. Bread is always whole wheat and usually homemade. Our pasta is not whole wheat tho.
Oh, believe me I KNOW we don’t get enuf sleep but there are not enuf hours in the day.

Hate to break it to you but Vitamins for most people do little to nothing. If your eating lots of veggies your getting a good portion of your vitamins there. If you can afford it the easiest thing to do is to switch to olive oil. Olive oil has a lot of anti-oxidants in it and it has good fats which help reduce your cholesterol level. You can buy big jars of it at a warehouse club. You are eating just red meat which in moderation is Okay. But too much read meat can lead to heart disease and other ailments. Are you getting any complex carbohydrates like whole wheat bread? The worst thing you can eat is probably white bread. it gets converted directly to sugar in the body. If you don’t use that sugar for energy then it goes directly to fat. You should really be eating some fruits and that does not include apple juice. There is basically no nutritional value in apple juice it is basically sugar water. The V-8 juice or juice fusion drinks are very good tasting. Since you guys are in your 30′s and 40′s 6 hours of sleep is not good at all. 6 Hours is normal for people in their mid to late 50′s to the later years. You should at least get 7-8 hours most nights.

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Posted by admin - November 24, 2014 at 6:55 am

Categories: Quality Pork   Tags:

I need advice on changing my senior dog’s diet, help?

I plan to switch my Setter to Innova EVO Reduced Fat for seniors dog. She is not overweight but a couple pounds less would be ideal. She will be 8 in September.

I was feeding her Californa Natural and always suplemened it with 1/4 lean cooked meat and vitamins.

This Evo dog food has 52.0% protein whereas California Natural only has 21% protein. So adding more meat with Evo would not be wise, right? Also should I drop the vitamin supplements? Would she be getting too many vitamins with EVO?

Any ideas what I can mix with the kibble to keep my dog happy and not screw up the nutritional balance of this high quality food?

I would quit giving her the meat (or at least really reduce the amounts) when you switch her to the EVO. I would also drop the vitamin supplement (unless it is a glucosimine/chondroitan supplement).

I would just switch her very slowly (over at least 2 weeks) and give her just small amounts of the meat with the EVO. You can also try soaking the dry EVO with a little bit of hot water or broth (salt free or low sodium) until it becomes mushy.

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Posted by admin - November 23, 2014 at 6:23 am

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Cooking a Beef and Acorn Squash Tagine : Ingredients for Beef Stew Tagine

Beef stew Tagine ingredients are easy to find, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:1:58

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Posted by admin - November 22, 2014 at 5:57 am

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Beef Ribs

Beef Ribs and Roasted Potatoes.

MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.

Duration : 0:10:27

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Posted by admin - November 21, 2014 at 5:26 am

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Does anyone else noticed how poor the quality of meat is lately?

It seems no matter where I purchase meat (Mainly beef is the issue) it goes bad really quick. Even if I immediately put it in the freezer once thawed out it is horrid. I know other family members that live about an hour away are also having this issue. I’m tired of having to pitch it because the meat is bad. And yes, I have taken it back several times. I no longer will purchase any pre-packaged meats, buy only from the counter now and still am having problems. Anyone else having these problems? Just yesterday I purchased meat from the Meat Counter and when I got home immediately began cooking it. It was horrid, had to throw it away as well and my entire house smelled like a rotting animal. I have also tried to buy from the Meat Lockers with the same results.
Frige is in excellent working condition, also use restaurant grade refrigerator thermometers to ensure temp, and I meat is cooked as it should be. Prevous owner of Restaurants and cooked in professional settings.

never.

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Posted by admin - November 20, 2014 at 5:21 am

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Rastelli Direct 5-Star Restaurant Quality Pork, Veal & Lamb

Our Prime Pork, Veal and Lamb Items are the Finest, Juiciest Cuts Available!

Rastelli Direct only sells the highest grade products, and this is true of our All-Natural Lamb, Prime Pork, and Milk Fed Veal. Every chop, cutlet, loin, and rack is individually frozen to lock in flavor, vacuum-sealed to preserve freshness and make easy to serve.

Taste the difference at www.RastelliDirect.com.

Duration : 0:1:21

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Posted by admin - November 19, 2014 at 5:18 am

Categories: Prime Veal   Tags: , , , , , , , , , , , , , ,

Korean grilled pork belly BBQ (“samgyeopsal”)

How to make this popular BBQ dish – the full recipe is on my website http://www.maangchi.com/recipe/samgyeopsal-gui

Duration : 0:10:44

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Posted by admin - November 18, 2014 at 4:49 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , , , , , , ,

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