Anyone have a quality argument against term limits?

Seems to me that politicians making a career out of one position are just developing their own little fiefdoms and not really serving their constituents. I think term limits would reduce the back scratching, pork barreling crap and make politicians work with a more genuine and uniform goal of serving their country not themselves.

We have elections so the people can choose who in their opinion is best serves the needs of the country, state, or municipality. If a politician is self serving, then people should not reelect the person. However, if a person is intelligent, well informed, and a great leader, there should not be any limits set by law that restricts his term of service. I believe in informed electors, not term limits.

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Posted by mark - April 27, 2017 at 1:56 pm

Categories: Quality Pork   Tags:

Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

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Posted by mark -  at 1:21 am

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Dad Makes Beef Muffins

Some of the best Quality Time with your family can be found in the kitchen with simple kids recipes. In this episode, Daddy Brad enlists the help of his kids in cooking a unique beef recipe – meat muffins. Inspired by cupcakes, this easy recipe uses beef as a muffin and mashed potatoes as frosting. It’s sure to become one of your favorite family meals. DadLabs ep 462 brought to you by BabyBjorn. Distributed by Tubemogul.

Duration : 0:3:25

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Posted by mark - April 26, 2017 at 9:51 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

FOOD: Lamb Lollipops

What man wouldn’t love a serving of tender lamb? In this video clip, Steve Ricci, executive chef at Prime restaurant at the Windsor Arms Hotel, fires up the grill and cooks lamb ribs to perfection. If you host hockey on Saturdays or football on Sundays, this dish is an excellent finger food to serve friends gathered around the TV. It’s easy to prepare, and a good excuse to visit your local butcher.

Duration : 0:1:52

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Posted by mark - April 24, 2017 at 10:35 am

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Kitchen of Chaos 14: Prime Rib with herb crust and roasted garlic sauce

The reason God made cows: Prime Rib. This time we do a relatively simple herb rub and a roasted garlic sauce. Vegetarians avert your eyes!

Duration : 0:9:36

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Posted by mark - April 23, 2017 at 10:21 pm

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Pork in cider & calvados apple puree recipe – Floyd on Food – BBC

Chef Keith Floyd is in Devon to demonstrate the best way to cook a simple, easy to follow Pork Normande recipe by using local ingredients. Classic cookery video from BBC food show ‘Floyd on Food’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:4:7

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Posted by mark -  at 9:13 am

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Poultry In Motion

Seth playing an effeminate turkey in his 8th grade play Poultry In Motion

Duration : 0:9:46

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Posted by mark - April 22, 2017 at 8:16 pm

Categories: Grade A Poultry   Tags: , ,

All About Chickens : How to Read Chicken Egg Carton Labels: Part 2

Watch a naturalist from the Massachusetts Audubon Society’s Drumlin Farm explain how to read chicken egg carton labels in this free online video.

Expert: Tia Pinney
Contact: www.massaudubon.org
Bio: Tia Pinney is a Teacher Naturalist and Adult Program Coordinator at Mass Audubons Drumlin Farm Wildlife Sanctuary in Lincoln, Massachusetts.
Filmmaker: Christian Munoz-Donoso

Duration : 0:2:2

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Posted by mark -  at 8:00 am

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Lamb & Aubergine Salad with Chick Peas & Roasted Tomatoes

Lamb and aubergine is a legendary combination think moussaka but its even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps arent cheap (theyre a prime cut), but in a salad like this, a little goes a long way.

Duration : 0:6:29

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Posted by mark - April 20, 2017 at 6:16 pm

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New York Prime Meat Italian Style Veal Cutlets Cut from Leg 5 Count 16 Ounce Packaged in Film Freezer Paper

luevantassell21http://gdata.youtube.com/feeds/api/users/luevantassell21HowtoNew, York, Prime, Meat, Italian, Style, Veal, Cutlets, Cut, from, Leg, 5, Count, 16, Ounce, Packaged, in, Film, Freezer, PaperNew York Prime Meat Italian Style Veal Cutlets Cut from Leg 5 Count 16 Ounce Packaged in Film Freezer Paper

Duration : 0:0:15

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Posted by mark - April 17, 2017 at 2:22 pm

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

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