ROWVA High School @ Prime Beef festival Parade
Duration : 0:1:0
ROWVA High School @ Prime Beef festival Parade
Duration : 0:1:0
Can anyone explain to me the quality, taste, cost etc. of different types of steak? I don’t really know anything about meat quality, but I want to get the highest quality steak (for a reasonable price) for my dad’s birthday. I’m looking at Omaha Steaks and I just realized I have no idea what to look for! What would you recommend and why? Also, what would be the most impressive?
My dad loves to cook and barbecue, but he’s cheap so I’m ordering him expensive marinated meat– so no restaurant recommendations please!
I want to know about:
1) Filet Mignon
2) Prime Rib
5) Strip Steak
If he likes his steaks well-done, you may want to stick with the Rib-eye; it has a higher fat content therefore will retain more moisture and flavor. If he is eating his steak at a medium or more rare doneness then I would recommend the Filet Mignon or Porterhouse (most expensive, readily available cuts). I personally think Porterhouse has more flavor and a good combination of meat with the bone-in and you get a piece of Filet Mignon on one side of the bone and a Strip Steak on the other side of the bone ( I save the super tender Filet side to eat last). So obviously, a more economical but still yummy steak is a Strip Steak. Rib-eye, T-bone and Sirloin are OK and just a note on Prime Rib; cooking time would be a good bit longer (larger cut of meat) and is generally served with a very pink center (rare to med rare) if that is a concern for his meat-eating preferences
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
Categories: Prime Mutton Tags: chef, cook, cooking, food, grill, ingredients, lamb, lamb chops, lollipop, oven, pesto, rack of recipe, steve ricci, stove, toro, toromagazine, toromagazine.com, windsor arms
The scene reigns supreme at the glamorous SoHo outpost of the famed Cipriani restaurant empire, a sprawling, ground-level loft space with tables spilling out onto the neighborhoods main drag, West Broadway. Being the liveliest of the Cipriani clan of dining establishments and bars, this location can always be counted on for prime people-spotting and high-quality, if a bit expensive, Northern Italian cuisine. But the real reason to be here is the party-like atmosphere, which regularly draws boldface names like Denzel Washington, Gisele Bündchen, Nicole Richie, Leonardo DiCaprio and others. Fabulous Peter Beard photographs of Africa adorn the walls, while a glittering chandelier drips light on the attractive crowd sipping the house drink: the Bellini. Upstairs, the snug, Alpine-ski-lodge-style attic functions as an exclusive members-only club for the famous and the ultra-rich. On Sunday nights, it’s home to a supermodel karaoke party, where a who’s-who of A-list celebs and other glitterati types get together to guzzle champagne by the magnum and sing their favorite tunes.
The Menu: You will find most of the classic Venetian dishes familiar from the other Cipriani restaurants, but downtown offers a few nods to the slim waistlines of fashion-conscious SoHo. Note the special section of the menu dedicated to “gaining weight safely.” The lighter treats include burrata di bufala with soft polenta; fresh tomato salad; and tuna salad with cherry tomatoes and capers. If a bulging belly is of no concern, go for heartier fare, like calves liver alla Veneziana with grilled polenta; tagliolini with duck ragú; or veal medallions alla pizzaiola with rice pilaf. For dessert, crêpes alla crème are a sweet finish.
The Must-Have: Start with the carpaccio, which the restaurant claims was invented at the original and legendary Harry’s Bar in Venice, where the Cipriani restaurant empire was born in the 1940s. And of course, order a Bellini, a sparkling concoction of prosecco and peach purée invented by none other than Giuseppe Cipriani at Harry’s Bar as well. Named after a 15th-century Venetian painter, the sweet cocktail flowed freely during the heyday of Harry’s Bar, when the likes of Ernest Hemingway, Orson Welles, Charlie Chaplin and Peggy Guggenheim held court.
Duration : 0:2:36
These potatoes are an excellent accompaniment to fish, meat and poultry dishes… Enjoy!!!
4 1/2 lbs of steamed potatoes (not peeled)
1/2 cup of butter
1/2 cup of heavy cream
3/4 cup of Philadelphia cream cheese
1 red pepper
1 yellow pepper
1 table spoon olive oil
salt and pepper to taste
Grated parmesan cheese to taste
Chives for garnish
- Sautée the pepper in the olive oil over high heat. Set aside.
- Cut on side of the potato and scoop out the pulp.
- Mix the butter, heavy cream, Philadelphia cream cheese, salt and pepper.
- Stir the sautée peppers in.
- Spoon the mixture back into the potatoes’ skins, grade the parmesan cheese on the top of the potatoes and back it for 8 minutes at 400 F.
Decorate with thin slices of peppers and chives
Duration : 0:9:45
I am a dumpling fanatic, particulary pork gyoza, shrimp shumai and pierogies. Does anyone know where to find the highest quality, most delicious dumplings (price doesn’t matter) possible in NYC? Thanks.
Mandoo on West 32nd Street right off Fifth Avenue
Categories: Quality Pork Tags:
An Inspired Cooking Show with Lurie Lufkin. Recipe at laurielufkin.wordpress.com.
Duration : 0:9:30
SO YOU WANT A CAREER AS A RESTAURANT MANAGER?
Even if you’re currently a restaurant’s resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you’ve been rotating on different tasks for the past months or years, you already have one foot in the door.
However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor’s degree to your name, particularly those that have something to do with restaurant and institutional food service management.
Understanding Your Work Conditions
A restaurant manager’s daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.
A restaurant manager’s work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant’s operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of “dirty work”.
The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.
Duties of a Restaurant Manager
A restaurant manager’s daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.
Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.
All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn’t feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.
Managing the Menu and Supplies
It is a restaurant manager’s job to determine menu items. This is often doen with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.
Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the meu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager’s duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.
Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.
Hiring the Right People
How smoothly a restaurant runs depends a lot on the people who work there. That’s why it is important that managers hire the right people for the job. It is the manager’s responsibility to explain the company’s rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.
Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.
While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically talling sales, supplies and ranking which dishes on the menu are the most popular among clients.
Training to be a Restaurant Manager
Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.
The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.
To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Foodservice Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you’ve successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.
As more US forces surge into Afghanistan, existing bases have to increase in size to accommodate the new people. Airman Josh Mullenary takes us to Camp Marmal, Afghanistan and explains how civil engineers are making more room for service members.
Duration : 0:1:17
At the time of this writing, the country is facing real and growing fear … on Wall Street and on Main Street. The Congress, without shame, has passed the bailout plan along with a whole bunch of pork. In other words to get enough votes, individual members of Congress traded their “conviction” for their pet projects designed to do what … get more votes and insure their own political longevity. This is Democracy?
So what can you do? I say control those things that you and only you can control; your business and for the purposes of this writing your online business. For more details go to www.mrx-interview.com .Pay even closer attention to your business. Analyze all areas of your business. Don\’t cut cost just for the sake of cutting costs. Concentrate on efficiency … getting more done with less! Through careful analysis you can always increase your efficiency and productivity in all areas of your business … sales, marketing, customer service, finance and accounting, manufacturing, research and development.
1. The former involves \”coming at the potential customer\” almost always when not welcome. These methods are considered wildly successful if just a success rate of 1 in 200 is achieved … not very efficient or cost effective.
2. The latter involves the targeted visibility achieved through Google, Yahoo and the rest where the potential customer initiates the contact at a time and place of their choosing. They are ready when they decide to search for your products and services. Predictably, the success rate is much higher than, sometimes as high as 15-20% if your website is easily found and is further optimized for converting the visitor.
Being found by those potential clients and buyers at precisely the time and place of their choosing … where else in the world can you more efficiently get the highest quality, the most qualified new business? While traditional advertising uses a wide and inefficient net to hopefully reach the right buyer mainly by the math of a tiny percentage of the market that will see your ad, open your mail, answer your phone call at precisely the time they are interested and ready to actually act, Internet Marketing is targeted and Search Engine Visibility in the organic or natural listings is only seen by the buyer when they want to see you. How many times have you called on a prospect or advertised traditionally where the buyer says “I’m amazed, I was just about to call you” … very rare, indeed. ALL searches that find you on the search is amazing in that you are being found exactly when it is “at the top of their list” of things to do.
So, if you find that your marketing dollars are restricted and therefore more precious than ever, you need to make the most out of every marketing dollar. So cut the inefficiency of traditional advertising and focus your marketing dollars on targeted traffic through the power of the internet and specifically the search engines. For more help go to www.website-conversion-mastery.com .My message: In these troubled times, the best investment you can make is in yourself and in your business. Focus on efficiency and productivity to maximize your profitability. Yes, cut costs where you can; but stay on offense more than on defense.
Categories: Quality Pork Tags: