PRIME BEEF!!!!!

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basically some of my other let’s play videos are having trouble uploading so I played this

mr scruff shrimp in background because there is no background music

Duration : 0:4:15

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Posted by mark - September 30, 2016 at 9:04 pm

Categories: Prime Beef   Tags:

Jackson Wood Shaving Mill – Model 30D6H

The Jackson Wood Shaving Mill® produces wood shavings similar to the by-product of a lumber planer. The raw material may be round wood, pulp wood, low-grade logs, slabs, and other similar waste wood. It is not practical to use short end trimmings, tie butts, or croppings. Softwoods or the softer hardwoods (such as aspens and poplars) may be shaved, green or dry, with or without the bark. The primary use is bedding for poultry, horses, and other animals, but there are many other applications.

Duration : 0:1:25

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Posted by mark - September 29, 2016 at 8:01 pm

Categories: Grade A Poultry   Tags: , , , , , , , ,

Team4orce X Eat to Grow-Bison Burgers

Our cooking video blogs are a collaboration between food connoisseurs and mighty purveyors of protein, EAT TO GROW and us here at Team4orce. We knew if we were going to cover meal preparation and quality food, as well as, fast and healthy recipes we would need to team up with the best in the business when it came to food.

We’d like to give a huge shout out to visionary and friend Jay McMichael for being patient w/us here through our growing pains and for believing in what we do by helping us here at Team4orce deliver some quality cooking info to all our folks out there reading this and hopefully eating this!!!!

Our friends at Eat To Grow have some of the highest quality product (chicken, fish and various cuts of lean beef along w/an impressive bison burger) we have tasted. Eat To Grow says it best with their slogan, “Performance food delivered.”

We’d like to emphasize that the food that you buy and cook can make your diet or break it. The quality and choice of food is your foundation when it comes to your health.

Eat to Grow has taken this basic concept and has delivered a concise menu of various protein sources that allows the consumer to indulge in quality products at a competitive price.

– Your cuts and quality of meats are undeniably important

– You want to most meat, fish or poultry for your dollar

– You want quick and easy access and delivery of your product

Duration : 0:2:52

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Posted by mark - September 28, 2016 at 7:29 pm

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

Slender Portion Spinach Mac and Cheese Muffins

Slender Portion Spinach Mac and Cheese Muffins

Here is a great recipe for a healthier version of Mac and Cheese. Not only are the ingredients better for you, but making them this way also helps you not over eat on this delicious dish!

 

 

 

Slender Portion Spinach Mac and Cheese Muffins

 

Ingredients:

4 cups of cooked whole wheat/high fiber macaroni

1 Tablespoon of butter

1 Tablespoon of flour

1 cup of milk (skim)

1 clove of garlic (minced)

3 ounces of shredded cheddar cheese (sharp)

3 ounces of shredded Gruyere cheese

1 egg

1 egg white

1 cup of fresh spinach (cooked)

Salt & pepper

 

Cooking Instructions:

First, pre-heat your oven to 400 degrees. Then, lightly mist a 12-cup muffin tin with cooking spray, now set aside. Next take a small sauce pot and melt the butter over a med heat, add your flour, mix it into the butter until it is thick. Now stir in the garlic and milk; bring the mixture to just under a boil. Add your cheese and whisk it all together until thoroughly combined into a sauce. Remove cheese sauce from the heat and mix in both the egg white and egg until combined. Take a large bowl, combine the spinach, pasta, salt and pepper, and cheese sauce. Mix them together. Spoon the mixture into the muffin tin cups. Bake them for 10-15 minutes or until the tops slightly brown. Let them cool for about 5 minutes before taking them out of the muffin tin.

Resources:

Emily Bites.com-Mac & Cheese Muffins

All Recipes.com-Easy Mac and Cheese Muffins

 

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Posted by mark - September 27, 2016 at 6:55 pm

Categories: Prime Pairings   Tags: , , , , , , , , , , , , , , ,

That 70’s Cop show

Hot Fuzz meets Life on Mars
Written by Mark Keegan
Ectectera Theatre at 7.30

June 26th-July 1st (6.30)

Un PC cops PLODD & COPPAfrom the 70’s meet up with their new boss in the PC obssesed noughties

COPPA ( John Thaw type) at his desk, He reads a copy of ‘Loaded’, Plodd ( Dennis waterman type) stands behind him, reading his magazine.

COPPA This 21st century lark’s not so bad after all. there’s some right tasty tarts these days!

PLODD Not wrong there, Guv

COPPA I’d love to get my leg over with that bird outa Pirates of the Carribean-Kiera …Kiera?

PLODD Knightly

COPPA Nightly? I’d settle for twice weekly, it’s not all good news

PLODD What is it, Guv?

COPPA They’ve only gone an appointed some bird as our new super

PLODD (sacastic) Super

COPPA Probably some Tart with a third-class degree and a briefcase full of tampons! I tell you, Jerry I aint gonna stand for it!

A SHORT BLONDE WOMAN-HELEN MUTTON enters,she wers a smart jacket and skirt

MUTTON In that caes you’d better take it lying down

COPPA Who the bleedin’ are you?

MUTTON I’m chief Superintendant Detective Inspector Dame Helen Mutton( pause0 And for he record I keep my tampons in a holster

COPPA Great,So when There’s a shootout you can’t defend yourself but at least you can stop the bleeding

PLODD Nice one, Guv!

MUTTON Oh, and I’ve got a first class honours degree, two commediations for bravery from the National Police Federation and three BAFTA nominations for ‘Best Actress in a gritty two=part Police Drama’

COPPA You expect me to be impressed, do you? Listen, sweet heart, I was starring n gritty police dramas when you were pouncing about on stage with the Royal bleedin’ Shakespeare Company. and I had to solve the crime and nick all the villains in a single self contained episode

PLODD Yeah! And in 1977 we got voted third best double act by TV times reader after Morecambe and Wise and mork and Mindy

COPPA Mork and Mindy?

PLODD You remember, Guv. the bloke who went ” nanu-nanu” and the bird with the pigtails and a tight sweater

COPPA Oh, yeah. They were a great pair

PLODD (pause) and that Robin Williams was good too

COPPA and PLODD are lost in a dream. MUTTON coughs.COPPA and PLODD snap out their reverie

MUTTON Your stroll down mammary lane might be making all misty y-fronted but there’s work to do

PLODD I know that, love,but..

MUTTON Don’t you ‘Love’ me!

COPPA Love you? He hardly knows you.But I’m sure he’ll you bunk up in the back of ‘is cortina if you ask him nicely

MUTTON Ask nicely! ask nicely? I don’t have to ask you two Neanderthals for anything. I’m chief Superintendant Detective Inspector Dame round here. That means I’m in charge, I call the shots and I give the orders. Got a problem with that

COPPA Matter of fact I have, I don’t need some ice-cool blonde bossin’ me around, I got my image to think of

MUTTON Your image?

COPPA I’m a rough, tough 1970’s police officer-I drink cofee out of plastic cups,scotch out of mugs

MUTTON (intense) In that case…yo’re just the man for the job

COPPA What job?

MUTTON Making my tea.Herbal.No sugar

COPPA What if I refuse?

MUTTON Then it won’t be your guts I have for garters, it’ll be your..

COPPA Balls!!!!

PLODD Exactly, Ex” bleeding” actly!

MUTTON And when you’ve done that! you can tidy your desk and sort our files

PLODD and your drawers?

MUTTON if you’re up to it?

COPPA Do what?

MUTTON Oh I forgot you’re a man-you can’t mult-task

COPPA Well that’s where you’re wrong. As a matter of fact I’m multi-tasking right now

MUTTON Really, how so?

COPPA yeah I’m talking to you? and looking at your tits at the same time

Duration : 0:0:17

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Posted by mark - September 26, 2016 at 6:40 pm

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , ,

RICHARD ROSENDALE & THE US TEAM WIN THE COMPETITION!

Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.

Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.

Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.

Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.

In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.

Duration : 0:6:31

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Posted by mark - September 25, 2016 at 6:13 pm

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

Is a beef rib roast the same as prime rib?

I bought a beef rib roast(expensive) and i’m wondering if it is the same as prime rib.Also how do i cook it & does anyone got any good ideas on what else would be good to cook with it? Our daughter is going to spend the night at her friends house &i want to cook a romantic meal for my husband.Thanks!

I rub mine with kosher salt, make sure your prime rib is at room temperature. Preheat the oven to 500 degrees, put the roast in and cook it 5 minutes per pound with the oven at 500. Turn the oven off and DO NOT open the door for at least 2 hours.
Always turns out great.

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Posted by mark - September 24, 2016 at 5:40 pm

Categories: Prime Beef   Tags:

what makes USDA prime cuts of beef so "prime"?

The Trump steaks extole quasi-mythical virtues to the steaks they sell, before flogging them off at quasi-galactic prices.
Can anyone tell me why? Is the beef organic and free from hormones? Do the cows get massages and drink beer, like the ones Kobe beef comes from?
Thanks?

Prime beef is thoroughly and evenly marbled with fat in it which makes it more tender and juicy than select.

Above Prime would be Prime Certified Angus Beef and WAY above that would be the Kobe beef, which typically retails for $100/pound or more and is often eaten raw.

This is what the different grades look like:

http://images.google.com/imgres?imgurl=http://www.americasbeststeaks.com/files/abundantmarblingprime.jpg&imgrefurl=http://www.americasbeststeaks.com/homegradebeef.html&h=207&w=400&sz=23&hl=en&start=20&um=1&usg=__TrLOCug3tTCHxKwkZbTvvB3qu6c=&tbnid=-nSxqDnDZ-UU-M:&tbnh=64&tbnw=124&prev=/images%3Fq%3Dprime%2Bselect%2Bbeef%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN

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Posted by mark - September 23, 2016 at 5:00 pm

Categories: Prime Beef   Tags:

Where can I buy USDA prime beef? (Safeway? Wholefoods?, Specialty market?)?

I live in San Francisco

Depending on where you live some upscale grocery stores carry it at their meat counter. In Minneapolis, for example, the Byerlys and Lunds chain has it. You might also look for a meat market that only sells meats – they often will carry Prime beef.

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Posted by mark - September 22, 2016 at 4:42 pm

Categories: Prime Beef   Tags:

Can you use apple barrel ink or paint for tattooing?

I am a biginner tattoo guy, I don’t have too much money to buy tattoo ink to practice. But then I when to Michel’s craft and art store and I came across a brand name Apple Barrel acrylic perminent paint and is waterbade and is high-quality paint for all purpose. So I bought it and try it on pork skin and it turns out pretty good and dark. That’s why I just wanted to ask if it can be use for tattooing.

Thanks,
TestedOnPorkSkin

I would say no. Save up your money and get real tattoo ink. Even thou it held up well in the pork skin there is no way of knowing how it would age and in addition, pork skin is not living…you don’t know how a living organism will react to such ink.

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Posted by mark - September 21, 2016 at 4:29 pm

Categories: Quality Pork   Tags:

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