Atlanta BBQ Caterer Reviews Cuts of Beef / Pork Ribs

Atlanta BBQ and Gourmet Caterer / Grocery store, Douglasville Retail Meat and Smokehouse offers a wide variety of ribs for barbeque grilling. Owner David Widaski, a butcher for over 30 years and originally from Texas, shares the various cuts of ribs that you can purchase at the store or prepare at home and goes over the typical KC barbecue style of sauce application to get a nice thick crust.

The Smokehouse also offers a variety of spice rubs for the home chef to get restaurant quality at home. For more information, stop by the shop, visit www.MyGourmetSteaks.com or call 770-577-2374.

Ask about our deer processing and holiday meats, including both fried and smoked hams and organic turkeys. Call for your free holiday planner.

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Posted by admin - July 30, 2014 at 3:45 am

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Prime and buster eating beef cubes

Prime and buster eating beef cubes

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Posted by admin - July 29, 2014 at 3:12 am

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What Are the Main Causes of Cold Sores?

Which of these causes of cold sores are responsible for your outbreaks? In this article you will discover your top three causes of cold sores.

Stress and illness are considered causes of cold sores because an outbreak is often nearby. Actually they are just triggers. The real causes go much deeper.

Nearly everyone in the world carries the herpes simplex virus. This virus is the root cause of every cold sore, fever blister or oral herpes sore. Usually the herpes virus is latent – hiding in the root of its chosen nerve fiber.

The herpes simplex virus chooses to live in your nerves and so can quickly tell the slightest change in your body. When conditions are right, the virus will move to the surface along the nerve – usually to the lip or nose area.

The main purpose of the herpes virus is to create new virus. It does so by forcing the surface cells to be virus factories. This replication procedure destroys many adjoining cells resulting in an open cold sore wound.

Here are the top three causes of cold sores. These cause the favorable conditions for herpes activity.

1. AN ACID BODY.

The pH level of your body is a critical factor in your health. You are in the best health when your body is slightly alkaline. This would measure 7.45 on the pH scale. Your body becomes acid when it drops below pH 7.0.

The more acid your body becomes, the lower your oxygen levels will be. This lowers your immunity and encourages many diseases including cold sores.

The cold sore triggers – stress, illness winter weather – cause your body to become acid by changing your chemical and hormonal balances. If you get a lot of cold sore outbreaks, you are quite likely in the acid side of normal.

Our bodies will always try to maintain the healthy alkaline balance. The primary nutrient it uses for this is calcium. Foods that are rich in calcium will help to avoid a cold sore causing acid situation.

Items such as soda, alcohol, white flour, pickled products and pork tend to encourage an acid body.

You will find kits at vitamin stores that will keep you in the alkaline zone. Many folks have good success with these.

2. ARGININE AND LYSINE BALANCE.

Arginine is the main protein (amino acid) making up the herpes simplex virus particle. Your cells cannot create new virus particles without a plentiful supply of arginine. Your cells store arginine in a special area within the cell.

Lysine is another protein (amino acid) that is very similar to arginine. And it uses the same storage place within the cell as arginine. But your cells cannot use lysine to build new herpes virus.

To stop cold sores, the key tactic is to flood your cells with lysine. Your cells will then store more lysine and less arginine. If the cell low on arginine, it will discourage the herpes virus and send it packing.

Eating high lysine foods – such as fish, chicken and dairy products – will help. Avoiding high arginine foods – such as nuts, seeds, grains and chocolate – will help also.

The most convenient approach to “lysine loading” is to use lysine capsules. People using this tactic will take about 4000 to 6000 milligrams per day during an oral herpes cold sore outbreak.

3. POOR VITAMIN AND MINERAL LEVELS.

One of the main causes of cold sores is vitamin and mineral deficiency. And scientists have proven beyond a doubt that the vegetables we eat today contain 50% less nutrients than 50 years ago.

Your health and immunity depend on the vitamin and mineral building blocks. When your immunity drops, so does your pH balance. Then the herpes simplex virus is free to create another sore.

If you get a lot of cold sores, or they last forever, you should be sure to get and take a high quality vitamin supplement. Look for at least 50 milligrams of the B vitamins, 300 milligrams of vitamin C.

Also very critical is the intake of at least 1000 milligrams of calcium each day. As mentioned above, calcium will greatly help in keeping your body alkaline and prevent cold sores.

Of all the base causes of cold sores, your pH balance is probably the most important. If you keep this in the alkaline zone, you probably will not be bothered with oral herpes or cold sores. Eat green vegetables.

Decreasing stored arginine and taking a high quality vitamin supplement will also greatly help. Hopefully you now have a better idea as to what your causes of cold sores are.

Denny Bodoh
http://www.articlesbase.com/medicine-articles/what-are-the-main-causes-of-cold-sores-712882.html

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Posted by admin - July 28, 2014 at 2:42 am

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The WCRF says that ham can cause bowel cancer, does this apply to premium hams?

The WCRF (World Cancer Research Fund) has released a report saying that eating ham can cause bowel cancer. I’m wondering, does this just refer to cheap "processed" ham made from reconstituted meats, or does it also refer to premium hams such as serrano, parma, or any quality cooked/sliced ham?

It refer’s to Red meats and processed meats which are suppose to be responsible for causing Bowel cancer over long periods of time,
Hope this helps

Premium hams are also a risk if eaten in large amounts over prolonged periods

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Posted by admin - July 27, 2014 at 2:27 am

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How to remove stain from a pan?

Hi, I just purchases a Calphalon Hard Anodize 12 inch pan and was cooking curry pork chops with it. I am having a problem with curry stain on the pan now. I follow the manufactures instruction on cleaning it (Comet and Scotch pad) and still no luck. I know they are good pans but now I am a little skeptical of their quality. I never had that problems with my other stainless steel pots. Any suggestions would help.

I use denture cleaner (the effervescent kind) to clean stains out of pans. Put a few in with just enough water to cover all stains, then let soak.

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Posted by admin - July 26, 2014 at 2:14 am

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Prime Rib Recipe : What is Prime Rib?

Learn what Prime Rib is with expert tips for cooking beef in this free online video recipe clip.

Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon

Duration : 0:1:4

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Posted by admin - July 25, 2014 at 1:38 am

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Poultry Paw Up-Grade

Lightweight yet powerful AirShirz® pneumatic scissors from Bettcher Industries increase worker productivity while reducing muscle fatigue in poultry paw upgrade operations an increasingly popular application due to growing export market demand. With its air-powered operation and fixed bottom blade design, AirShirz® scissors provide clean, accurate cutting without the stress on hands caused by using manual scissors.

Duration : 0:1:1

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Posted by admin - July 24, 2014 at 1:30 am

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Cooking-RibEye Steak with Gordon Ramsey in 1 Minute!

www.buysteaksonlinereview.com/2/steaks

Duration : 0:1:11

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Posted by admin - July 23, 2014 at 1:20 am

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The Poulty Polka by Paul Smith

Joining that long and honored American tradition of songs about chickens, here’s Paul, Steve, and Pete doing Paul’s song written for the Petaluma Butter and Eggs Parade. I played this song on the accordion on the back of a hay-filled flatbed truck, while 1/2 a dozen grade school girls danced the polka in chicken costumes. Too funny.. I wish I had a video of that!

Duration : 0:2:20

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Posted by admin - July 22, 2014 at 12:52 am

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Opening the Field

What’s to come during the Open Field’s summer-long experiment? Join us for a social hour, followed by a chance to share ideas and pose questions about the cultural commons. What constitutes a community of shared ideas, artworks, and other resources? How do age-old ideas about the commons translate to today’s digital world? Guests for this conversation present ideas from an array of fields, including new media, philosophy, education, law, and history

Speakers include:
Michael Edson is the Director of Web and New Media Strategy at the Smithsonian Institution and is leading an initiative called the Smithsonian Commons.

Sumanth Gopinath, musicologist interested in the intersections of race, ethnicity, music and the ringtone industry.

Jon Ippolito, artist, writer and curator interested in building and sustaining networks and breaking down hierarchical media and culture.

Laura Musacchio, landscape design educator and researcher interested in human-nature interactions in metropolitan, cultural and bioregional landscapes.

Caroline Woolard, artist and co-founder of OurGoods, a barter network for independent projects.

Duration : 1:43:20

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Posted by admin - July 21, 2014 at 12:09 am

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