Archive for April, 2015

Are you concerned about meats and its potential to harbor parasites?

even if meat is fully cooked, you would still be eating dead parasites right? heck some might even still be alive, or its eggs might have survived. the quality of meat (pork beef chicken fish) i think has been severe degraded compared to what it used to be. chicken and beef products are neglected and treated with no care during preparation and slaughter, and fish are over fished to the point where company’s are now having to group fish within a artificial farm within the sea/ocean which encourages parasitic outbreaks.
i think meat nowadays isn’t being treated with respect whatsoever and cutting corners are leading to the degradation of the quality

Parasites are not found in beef and chicken. Trichinosis is a parasite found in pork. However, there has not been a case of someone in the US getting trichinosis in years. If you go overseas, just make sure you don’t eat undercooked pork, because trichinosis is quite common in third world countries.

Sashimi grade fish used to make "raw fish" sushi has been flash frozen to kill any parasites or eggs. Eating sushi is very safe because of these regulations. However, in others counties, sashimi grade fish may not have been frozen.

Parasites can be eliminated by properly cooking pork and fish. Cooking fish and pork to a minimum of 145 F for fifteen seconds will kill any eggs or parasites.

So, sure, eating fully cooked meat that had parasites in it means that you are eating dead parasites. They usually won’t hurt you, although some people will have an allergic reaction if they eat cooked parasites found in fish.

I think the fact that trichinosis has been eliminated in the US just goes to show how much food safety in the US has improved over the years. I totally disagree with your statement. New improvements and advancements are being made in food safety and sanitation all the time. There was once a time that food was not being inspected at all. A man by the name of Upton Sinclair wrote a book called the "Jungle". The book is about the meat packing plants of Chicago in the early 1900’s. The reason that the US has the FDA and USDA is because of this book. If you want to read some really gross stuff about meat, then read that book. I think the meat industry has made great strides in keeping our food safe.

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Posted by mark - April 23, 2015 at 6:33 pm

Categories: Quality Pork   Tags:

Discover Grandola in the Alentejo Region of Portugal

Countless traces such as those at Melides and Lousal bear witness to the occupation of the land that includes Grandola during prehistoric times.

The Roman era has left us the Grandola spas or baths, a dam two kilometres from the town and, above all, the ruins of what was one of the most important industrial complexes of the Western Mediterranean; the Troia fish preserving and salting centre.

Along about a kilometre of the left bank of the river Sado, once can admire the salting tanks, a dock, washrooms, cemeteries and the ruins of a basilica with its Palreo-Christian frescoes. In 1527, at about the time of the general census of the population of the kingdom, Grmdola had a population of 45, plus another 200 in the surrounding area.

In 1544, king Joao III granted it a Town Charter at the request of D. Jorge de Lencastre, duke of Coimbra, a fact that contributed to the development of the settlement. An interesting initiative marked 1679, the foundation of a communal granary, set up to lend wheat to the poorer farmers.

The year 1727 saw the construction of a hospice for the Discalced Augustinian Friars. The Town of Grandola was under the feudal protection of the dukes of Aveiro and then of the marquises of Ferreira and of the dukes of Cadaval.

The 19th century marked a time of frank progress. Though farming was prevalent, small manufacturing industries sprang up, involved in cork and in mining in the regions of Caveira (1863) and Lousal (1900).

Following the April25th revolution in 1974, Grandola acquired a very special symbolic status thanks to Jose Monso’s song, “Grandola Vila Morena”, which became the hymn of the “Carnation Revolution” that put an end to four decades of dictatorship in Portugal.

MUNICIPALITY
The municipality of Grandola is blessed with unique riches in its environment and landscape, where ecosystems of great value subsist -the Troia Dunes Botanical Reserve that forms part of the Sado Estuary Nature Reserve, and the Grandola Hills.

These hills are very valuable for their botany, biology and landscape, and this is the reason why they constitute a biotype classified under the Corine programme.

Today, Grandola’s Atlantic coast is one of Europe’s best examples of a coastline that has seen little development. It stretches from the tip of the Troia peninsula to Melides beach over a distance of 45 km.

It features a low coastline of sandy beaches often formed by the reddish sediments of recent escarpments. In addition to Grandola, the municipality comprises the parishes of Azinheira de Barros, Melides, Carvalhal and Santa Margarida da Serra, all of which have the typical characteristics of the Alentejo -white, pretty and peaceful.

MELIDES
A small but charming village which, to be fully appreciated, warrants a visit to the square in front of the church of Saint Peter. Neolithic remains are to be found near the village.

VALE FIGUEIRA
In this village you can find weavers who produce pretty wool and rag rugs on handlooms. There are also archaeological remains (the Casas Velhas necropolis and the Pedra Branca dolmen).

SANTA MARGARIDA DA SERRA
A pleasant village where you can admire the features of tra- d~ional Alentejan architecture Church of Our Lady of Saude, r dating from the 15th century.

SERRA DE GRANDOLA
Hills with their picturesque nooks overlooking the Alentejan plain. Don’t miss the Senhora da Penha mirador about 3 km from Grandola.The chapel dates from 1700 and stands at an altitude of 800 feet. Various trails are marked should you want to take a walk.

The ‘Rota da Serra” is Portugal’s most-used trail it is 15 km long and takes about 4 to 5 hours to walk. Ask for a route map at the Tourism Office.

LOUSAL – HANDICRAFTS AND INDUSTRIAL ARCHEOLOGY CENTRE
This village grew up around the pyrite mines, now shut down and being transformed into a museum. II has a Handicraft Centre that is intended to bring back traditional skills, with various areas devoted to the manufacture and sale of the regional handicrafts. There is also a restaurant.

AZINHEIRA DE BARROS
A village of traditional Alentejan characteristics, with its church of Our Lady of Viso dating from the 15th century. Nearby stands the megalithic monument of Pata do Cavalo -Monte das Boias -consisting of a chamber sis metres in diameter and a gallery, covered by an artificial mound of earth.

TROIA
A spectacular peninsula some 18 kilometres in length, Troia is known for its vast Atlantic beach with its white sands and calm sea, mostly free of waves to satisfy the more demanding swimmers.

A major tourism centre, the northern tip, facing Setubal and the Arrabida Hills, has the necessary infrastructures for quality tourism.

Excellent hotels, apartments and bars, allied to varied sports facilities, provide peace- full weekends and unforgettable holidays.

GOLF
Golf is starting to be enjoyed by numerous Portuguese. Here at Troia, the golf links have gained a considerable reputation. For golf enthusiasts, playing the game against a background formed by the surrounding sea is yet another cause of enjoyment.

THE BEACHES
The beaches are yet another part of the beauty of the Portuguese south. Troia, Comporta, Carvalhal, Gale, Aberta Nova and Melides add the beauty of the ocean to the refreshing landscape of the Arrabida Hills that can be seen in the distance.

Forty-five kilometres of sand, sun and freedom. Several beach facilities can be found on these beaches, and camping grounds lie near the beaches of Melides and Gale.

EARTHENWARE AND RUGS
Grandola is home to varied, interesting handicrafts. At the Lousal Handicraft Centre you can find wrought iron, weaving, painted wood furniture and leatherwork.

There is in Grandola a proliferation of cork and leather goods (clothing and footwear), wrought-iron furniture and chair manufacture.

Santa Margarida da Serra is home to the manufacture of musical instruments, basket- work and trinkets made of local materials.

Canal Caveira is known for its wooden pipes carved with figures, and Carvalhal for its work using fish scales and painted pottery. The wool rugs of Vale Figueira and the earthen- ware of Melides are of very good quality.

GASTRONOMY
Two fundamental aspects live side by side in the traditional cooking of the municipality of Grandola.

On the one hand, there is the influence of the Alentejo of the interior, with a predominance of soups, bread paps and dishes based on pork or lamb -such as ‘jantarinho’ a pork, lamb and chickpea stew -local produce and game.

On the other hand, there is the cooking derived from the local fishing carried out along the coast and from the proximity to major fishing ports.

There is a great variety of fish dishes, including fish soups and pasta with fish, and eels prepared in various ways, stewed, fried or as ‘ensopado’ a sort of bouillabaisse with bread.

As far as the wines are concerned, mention must be made of Pinheiro da Cruz. Sweets include the ‘alcomonias’, a sweet made of honey and aniseed or cumin, and the pine kernel sweets of Melides.

GRANDOLA
In Grandola, the Parish Church stands out amid the whiteness of the houses, with its single nave and two side chapels with their good imagery.

The late 16th century Mannerist painting of Fernando Gomes dealing with the subject of the Pentecost, the neoclassical sanctuary retable, the excellent carving and the beautiful tiles, particularly those of the frontal of the altar of the souls, are just some of the marvels to be found in the church.

The well-tended municipal gardens are shaded by trees, a shade precious in these parts, and there is a bandstand that is certain to enliven the local festivals.

Bert Snijder
http://www.articlesbase.com/travel-articles/discover-grandola-in-the-alentejo-region-of-portugal-82456.html

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Posted by mark - April 12, 2015 at 1:42 pm

Categories: Quality Pork   Tags:

korean bbq restaurant in nyc that cooks black angus?

i am looking for a korean bbq restaurant that cooks not only just meat, but black angus meat.
i’ve found one in flushing, and i bet there are a few more, but flushing is too far from nj. so, what about in nyc?
to make myself a little less picky, could anyone recommend a restaurant (preferably 5-star) that is extra-clean and has good service along with HIGH QUALITY MEAT 🙂

Woo Chon on West 36th and Fifth
http://newyork.citysearch.com/profile/11313443
"Come to Woo Chon for quintessential Korean cuisine in a cozy, charming, ambient setting that conjures up images of Seoul. Always the best choice on the menu, our authentic Korean barbeque (galbi or bulgogi) is comprised of the very best black angus beef marinated with a savory mixture of sesame oil, soy sauce, black pepper, garlic, ginger, and wine, and grilled to perfection right on your table."

36 BBQ, 5 West 36th Street at Fifth Avenue
http://nymag.com/listings/restaurant/36-bbq/
"the main attraction is the barbecued black-Angus beef that you wrap in lettuce leaves slathered with sweet pepper paste."

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Posted by mark - April 11, 2015 at 1:32 pm

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

Cooking, Recipe Collections, Party Ideas, Quick …

http://www.mrbobbyque.com/

Teaching people to barbeque has been a major focus of Barbeque Scientist and How to barbeque pioneer, MR. BOBBY QUE for more than 35 years. Legendary stars and celebs alike have called themselves privileged to have ever known Mr. Bobby Que and his most laudable craft. You may find yourself wondering who is Mr. Bobby Que. why haven’t I ever heard of him? Well, that’s also what we want to know! Before The Food Network ever existed, long before Bobby Flay, Paula Deen, Giada De Laurentiis, Sandra Lee, Martha Stewart, and anyone else for that matter, teaching barbeque that is. Mr. Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!

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Posted by mark - April 9, 2015 at 12:50 pm

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How can I cook rice inside a dish and have it turn out okay?

There are some rice dishes that I’ve tried making, but they never turn out right. I always have to cook the rice separately, and then incorporate it into the meats, veggies, flavorings, or sauces at the end. The problem with doing it that way, however, is the rice never usually holds the flavor… there is too much of a contrast between the other food and the flavor of the rice.

The last time I tried making a dish with rice in it went something like this: I was trying to make rice with lentils and potatoes (with other spices and what not). After I added my base spices and things into a 12" skillet, I added the potatoes, dry rice, and dry lentils. Then I added broth, stirred it as it boiled, and then reduced it to a simmer and covered. The recipe I was following said to leave it for 25-30 minutes, which I did. When I came back, it was all MUSH. Like oatmeal! The picture in the book is a nice, firm rice dish. This mushy thing always seems to happen, and I use quality stuff. Thoughts?
I was using a high quality long grain rice… I don’t use minute rice.

Also, I forgot to mention that the liquid content, after 25 minutes, was still not gone. It should have evaporated, but instead it gave it that oatmealy look.

OK, Jonathan. You’re using a good, regular long grain rice, not a wild rice or brown rice, I assume, because that’s a different story. They can take longer to cook.

You ARE leaving enough heat under it, aren’t you? You have to leave it at a LOW BOIL, for 25-30 mins, tightly covered. If you don’t have enough heat, it won’t ever cook properly. Try turning up the heat.

Polly

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Posted by mark - April 7, 2015 at 12:08 pm

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