What is a good quality drum set?

The price range is 1,000 dollars and under. I’m looking for something that will last me a long time. Are pork pie’s good?

Pearl is the best drums…price ranges vary depending on the type of set, but def a great choice!

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Posted by mark - June 23, 2017 at 11:58 am

Categories: Quality Pork   Tags:

Perfect Prime Rib of Beef – Prime Rib Method X

A secret method for perfect medium-rare prime rib of beef EVERY time.

Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Duration : 0:3:37

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Posted by mark - June 22, 2017 at 11:23 pm

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

Can slight anorexia cause problems with having children?

The summer between 8th and 9th grade i started eating REALLY badly. Eating a very small amount about once a day, sometimes twice a day. I started eating ‘okay’ once 9th grade began. Then I never stopped having my period. Then i became vegetarian for 16 months, and i didn’t take vitamin supplements or anything. I’m lactose intolerant, so i didn’t have much calcium during that whole time. As of 2 months ago i’m eating poultry again, eating more healthy, and taking vitamins everyday.

Could that period of my life where i didn’t eat well cause me problems with having children in the future if i continued to eat healthy until then and beyond?

I’m fifteen at the moment, and i plan on having kids in my early twenties.

Eating healthy is a great thing! What you done shouldnt cause you any problems having children, but if you ever suffer from a eating disorder for a long period of time it can weaken and possibly damage your heart and other important organs. Keep eating healthy this is a great advantage to your body and will increase your life span! If you ever feel like you are relapsing get help ASAP because sounds like you wanna have kids and its important to treat your body well to have them.

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Posted by mark -  at 10:51 am

Categories: Grade A Poultry   Tags:

Make Prime Rib by Cooking.com

Learn to make prime rib with Professional Chefs Chris “Stu” Randell, Mike Yakura and Cooking.com.

Duration : 0:1:41

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Posted by mark - June 21, 2017 at 10:28 pm

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

Have Fun Wine Tasting

You can easily detect a genuine wine expert by the way he handles the wine in terms of smelling and tasting it and not merely just drinking the wine. Anybody can drink wine but it takes a lot of experience to taste wine.

Wines have become a staple feature of every household during meal times, particularly when they are eating red meat. Red meats like pork or beef roasts are best with red wines. On the other hand, white meats like fish and chicken are better with white whine.

There are a thousand and one varieties, or type of wines depending on the vineyard where they were grown as well as the type of grapes they are made of. It takes experience and a real romance with wine to be able to distinguish its characteristics just by smelling and tasting. 

Basically, wines that have been stored properly should taste smooth. Wines that taste off or stale are either not of good quality or they were stored improperly and their corks tainted.

So how should you taste wine? Wines should be tasted by swishing the wine in your mouth, allowing your taste buds to perceive the flavor and taste of the wine. While the act of tasting makes uses of your tongue, a person’s sense of smell actually does most of the detection. Both a person’s sense of taste and sense of smell should be used when tasting wines.

While the two senses are indeed very important tools in determining a wine’s quality, the physical appearance of the wine is equally important. You can get a better look at a wine’s appearance and color by pouring them in a clear glass and look through it using a white table cloth or other white background.

If wines are generally red or white, then why do we have to study their colors? White wines are actually not perfectly white because their color ranges from yellow to brown and green. White wines with darker colors have more flavor and are older. While aging improves the flavor of red wines, this doesn’t hold true for white wines which may go bad with time. Red wines that are lighter in color are older. You will be able to examine a red wine’s age by tilting a glass with red wine, allowing some to settle on the glass rim, and examining its color. When the color of the wine that settles on the glass rim is brownish, then it has been aged.

Wine experts also swirl the wine to observe how it moves in the glass. A wine that swirls nicely wine may mean it has a higher sweetness and alcohol content.

While the taste of wine is generally subjective as it depends on a persons taste and preferences, wine connoisseurs follow specific guidelines in wine tasting. Being able to taste and smell wine the right way can certainly to the pleasure of drinking them.

Jerry Shannon
http://www.articlesbase.com/food-and-beverage-articles/have-fun-wine-tasting-711633.html

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Posted by mark -  at 9:08 am

Categories: Quality Pork   Tags:

Knowing More About Japanese Sushi

Japanese sushi is a type of vinegar rice topped with fish, meats and vegetables. Nowadays, sushi is prepared creatively for a more inviting appearance. It possesses many nutritional benefits.

Sushi comes from an archaic grammatical form of word which means sour. Rice and fish is being combined for a more likable meal. Most restaurants today serve sushi in different ways. Here is some additional information about one of the most popular food not only in Japan but in many countries across the globe.

Sushi Origin

Sushi did not actually originate in Japan. It was introduced into Japan from China during the 17th century. People made sushi from fermented fish. This is since there were no refrigerators back then.

The fish was consumed and the rice is discarded. Sushi is even considered as the marriage of vinegar rice with many other ingredients. Different sushi combinations had actually evolved. Sushi became the most popular food in Japan until now.

The Japanese love sushi, especially if it is served in rolled nori called Makizushi and nigirizushi (toppings laid in clumps of rice). This is also for inarizushi (stuffed with fried tofu) and chirashi-zushi (toppings scattered over a sushi rice bowl).

One should learn the basic ingredients in preparing sushi. Ingredients should be properly set in order so as to achieve the perfect art of making sushi.

Ingredients:

Sushi rice – This is a type of short grained rice mixed with vinegar, salt, sugar and sometimes sake. Short grain brown and wild rice can also be used and is usually cooled down before placing it into a type of filling.

Nori – Nori is an alga, a type of seaweed wrapper. Algae are scraped, rolled out into thin and dried into the sun just like rice paper. High quality Nori must be thick, shiny, smooth, and green, having no holes on it. The Nori standard sheet is about 18 cm by 21 cm.

Omelette (fukusazushi) -An omelet is used in forming the pouch for the fillings and rice. It may also replace the nori, for wrapping purposes.

Toppings and fillings may include fish, seafood, vegetables, red meat, tofu and eggs.

Condiments

Shoyu – This is referred to as murasaki. It is more commonly known as soy sauce.

Wasabi – This is made from the grated root of the wasabi plant. Hon wasabi (real wasabi) may reduce food poisoning because of its anti-microbial properties. However, seiyo-wasabi (imitation wasabi) is made from mustard powder and horseradish.

Gari – This is a sweet pickled ginger which aids in the digestive processes. It actually cleanses the palate.

Ocha – This is a type of green tea (ocha) in Japan.

Nutritional information

The main ingredients of sushi which is rice and fish are naturally low in fat but are high in carbohydrates, protein, vitamins and minerals.

• Fats: Rich in Omega 3 or unsaturated fat. No fat was introduced in making sushi because it is served raw.
• Proteins: High levels of protein are found in tofu, seafood, egg and most specially fish.
• Vitamins and Minerals: Gari, nori and many other vegetables are rich in nutrients.
• Carbohydrates: Found in vegetables and mainly rice.

Risks in Health

Fish such as tuna and bluefin is found to have high levels of mercury. It can be hazardous to one’s health when eaten in large quantities. A weekly dose should acquire 2 to 6 pieces depending on the person’s weight as well as the amount of tuna inside the sushi. Raw seafood may result to risks of anisakiasis, causing diarrhea, parasitic infection and poisoning, especially if not prepared properly.

Etiquette

Sushi can be eaten via chopsticks or with your bare hands. This can be served with desired condiments like wasabi, soy sauce and pickled ginger.

Utensils

• Fukin: Kitchen cloth.
• Ryoribashi: Cooking chopsticks.
• Hangiri: Rice barrel.
• Hocho: Kitchen knives.
• Makisu: Bamboo rolling mat.
• Shamoji: Wooden rice paddle.
• Oshizushihako: a mold used to make oshizushi.
• Makiyakinabe: Rectangular omelet pan.

David H. Urmann
http://www.articlesbase.com/food-and-beverage-articles/knowing-more-about-japanese-sushi-678063.html

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Posted by mark - June 20, 2017 at 8:25 pm

Categories: Cooking Quality Meats   Tags:

No.4397 Vina Acecook (Vietnam) Đệ Nhất Mì Gia Mì Thịt Bằm

Acecook Vietnam (ベトナム) Instant Noodle High Quality Pork Flavour

Duration : 0:0:42

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Posted by mark -  at 7:09 am

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Where can I find a prime rib restaurant in Manhattan, especially in mid – Manhattan area?

I am looking for a restaurant that does prime rib, ie one of the best cuts of beef slow cooked in prime rib style.

Thanks.

I love prime rib and make a point to eating at steak houses often.

In my opinion, the best prime rib in NYC can be found at Ben Benson. (It’s not just the steak that’s good there btw, everything is excellent). It’s located on 52nd st b/w 6th & 7th.

Smith & Wollensky on 49th & 3rd also serves up a wonderful prime rib.

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Posted by mark - June 19, 2017 at 5:53 pm

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Kansas City Steak (6) 10-oz USDA Prime Rib-Eye Steaks

Shop QVC now: http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.m101981.cm_scid.PROM

Discover taste and quality beyond compare in every bite of these juicy USDA prime rib-eye steaks from the Kansas City Steak Company. Marbled for unmatched tenderness and flavor.

Duration : 0:2:39

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Posted by mark -  at 5:47 am

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What is an excellent beef roast that is symmetrical for oven rotisserie comparable to prime rib for feast?

Want to use rotisserie but it only works with symmetrical cuts. This is for 14 people and has to be great quality (like standing rib roast) for Christmas dinner. Maybe this is misguided and rotisserie is not better than roasting. Any chefs or butchers have advice?

Here is one using eye round of beef.

http://bbq.about.com/od/beefrecipes/r/bl50704a.htm

And I’m sure you can find a lot more here.

http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGLD,GGLD:2004-03,GGLD:en&q=rotisserie+beef

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Posted by mark - June 18, 2017 at 4:57 pm

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