Archive for October, 2015

Restaurant, Seafood Restaurant in Milpitas CA 95035

Come to Zahir’s Restaurant in Milpitas for classic Californian and European Cuisine. Our menu includes Steak, Prime rib, Veal, Full Racks of Lamb, Hamburgers, Seafood and Pasta. Whether it’s a great date, a special occasion or a special event, ZAHIR’S will be here to take your reservation.

Hold your next corporate or social event at Zahir’s: The private dining room will accommodate your party of up to 85 guests in comfort. It is the perfect setting for your special corporate or family event.

The Banquet Menu includes a variety of courses that your guests will long remember. Our goal is to provide large parties with the same service and quality that is expected in the main dining room.

Contact us to discuss your special event. Call 408 946-4000 or send us an email and we’ll get right back to you.

Duration : 0:0:43

Read more…

1 comment - What do you think?
Posted by mark - October 26, 2015 at 8:23 am

Categories: Prime Veal   Tags: , , , ,

South Korea says it may rework a US beef deal

Anna Chan:
South Korea’s prime minister says he’s left the door open to revising a U.S. beef import deal. Many believe that Seoul agreed to the pact to please Washington… despite safety concerns. We now go to
Seoul for more.

Next Thursday South Korea resumes quarantine inspections on all cuts of U.S. beef from animals of any age. No U.S. beef has been imported here since 2003 following an outbreak of mad cow disease.

South Korea’s government says they will be watching the imports carefully.

[Han Seung-soo, South Korean Prime Minister]:
“We will suspend the beef imports (from the U.S.) if our people’s health is in danger with an outbreak of mad cow disease in America.”

Last month South Korea agreed to open its market to American beef.

South Koreans have taken to the streets in protest. They’ve been listening to the quickly spreading rumors that products such as diapers and cosmetics may pose a risk for mad cow disease because beef products are used in their production.

The government says U.S. beef is safe. To help prove their claims they brought in scientists to knock down some of the claims.

South Korea used to be the third-largest import market for U.S. beef.

Duration : 0:1:23

Read more…

3 comments - What do you think?
Posted by mark - October 24, 2015 at 7:52 am

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

quality pork with atovi 1

Wonder what kind of pork Atovi produce? Heres a video of a hog slaughter from the farm of Mr Ed Limon. Listen and observe on what he has to say.

Duration : 0:9:39

Read more…

2 comments - What do you think?
Posted by mark - October 22, 2015 at 6:59 am

Categories: Quality Pork   Tags: , , , ,

Help with Phenotype and Genotype.?

In this packet I got from my teacher (I’m in 9th grade), and I received a packet containing questions such as the following:

In poultry, rose comb is controlled by a dominant allele and its recessive allele controls single comb.
a. Give the genotype and the phenotype produced from crossing a pure-breeding rose comb chicken with a pure-breeding single comb chicken.
b. Give the results of the backccross of the F1 hybrid with both pure-breeding parents.

Guys, I’m so lost! Could someone thoroughly explain this whole process to me?
My packet was just questions, no explanation or anything.
Thank you so much erin!

This is a pretty common question type. It’s governed by the Punnet square, which I’ll describe below.

First, rose comb, since it’s dominant, we’ll abbreviate as ‘R’ and single, since it’s recessive, we’ll abbreviate as ‘r’. So a pure bred dominant would have a genotype (the way the genes look) of RR while a purebred recessive would have a genotype of rr. When we cross these, we have to do the Punnet square:

R R
r Rr Rr
r Rr Rr

Can you see from the above that when a RR combines with an rr, you get four possibilities: Rr, Rr, Rr and Rr. Therefore, the genotype of all the young, or the F1 generation, would be Rr while the phenotype (the way it looks) would be rose colored since the R is dominant!

Next: We’ll cross the F1 generation (the Rr) with the pure bred parents, to keep it simple, we’ll put the F1 generation on the top of the Punnet square and the parent on the left (although you can reverse these, it doesn’t matter)

The pure bred dominant (RR)

R r
R RR Rr
R RR Rr

So here, you have two possible genotypes: RR and Rr, both will have the same phenotype.

The pure bred recessive (rr)

R r
r Rr rr
r Rr rr

You see that when you cross the F1 with the recessive pure bred, you get two possible genotypes: Rr and rr, but now you have two phenotypes: rose and single comb.

Hope this helps!

4 comments - What do you think?
Posted by mark - October 21, 2015 at 6:35 am

Categories: Grade A Poultry   Tags:

BBQ Pork

BBQ Pork from the Silver Star Sports Bar & Grill in Longview, WA

Duration : 43 sec

Read more…

Be the first to comment - What do you think?
Posted by mark - October 20, 2015 at 5:40 am

Categories: Quality Pork   Tags:

Vigiluccis Restaurant Group in San Diego CA

Visit one of Vigilucci’s nine locations in San DIego County from Oceanside to Coronado and enjoy menu highlights including pasta dishes, savory veal, chicken, prime steak and seafood paired with award-winning wine lists. Vigilucci’s Restaurant Group also offers full-service catering with customized menus and staff to suit every occasion and group size. Buon Appetito!

Duration : 0:2:1

Read more…

7 comments - What do you think?
Posted by mark - October 17, 2015 at 3:04 am

Categories: Prime Veal   Tags: , , , ,

Find Out Where You Can Learn to Make Your Favorite Dishes at Cooking Schools?

Thai cuisine has gained popularity all over the world for its fresh flavours, healthy ingredients and low fat cooking methods for help visit www.cat-head-biscuit.com. At one time recipes in Thailand were divided between those for the royal court (which were kept secret) and those for commoners. Now royal and everyday recipes have mingled but there are still significant regional differences.

In the north of Thailand glutinous rice is favoured over steamed rice and it is kneaded into small balls with the fingers and used to soak up liquid dishes. Northern curries have a milder, more herbal quality thanthose in the south. Curries are flavoured with ginger, tamarind and turmeric. Preserved fruits and pickled vegetables are popular accompaniments. The traditional meal served when entertaining in the north is a Khantok dinner. Khan meaning bowl and tok meaning a low round table. Guests sit on the floor around the table and help themselves to a variety of dishes which may include rice, fried chicken, a curry, a minced meat dish and a salad. The north is famous for longans (a lychee-like fruit) when in season.

In the south coconut features in many dishes and locally grown cashew nuts are eaten as appetisers or stir-fried with chicken and dried chillis. As you may expect, there is an abundance of seafood. Around the Gulf of Thailand shellfish are farmed and so they are very fresh. Whole fish are sometimes brought to the table still poaching in heavily seasoned stock over a charcoal burner. The result is pleasantly aromatic rather than intensely spicy.

However, the type of cuisine with which we are most familiar comes from the central region of Thailand and dates from the early 13th century when the first independent Thai capital was located at Sukhothai. The basic diet consisted of rice, fish and vegetables flavoured with black pepper and fish sauce, along with fresh fruits. When power later transferred south to Ayuthaya other ingredients such as coriander, lime and tomato were added to the diet, along with what has become an essential ingredient – chilli pepper. Other influences came from India, Japan, Persia and China.
Thai Cooking Classes
Northern Thailand

The internationally renowned Chiang Mai Thai Cookery School is owned and run by Sompon Nabnian, Thailand’s international TV chef, and his wife Elizabeth. Stay and Study packages are offered at the Jasmine Rice Village which is operated by the owners of the Chiang Mai Thai Cookery School for help visit www.150-venison-recipes.com. “A half hour’s drive from Chiang Mai city centre, Jasmine Rice Village Boutique Resort and Spa offers a unique experience for visitors seeking tranquility, cultural authenticity and luxurious comfort during their stay in the north of Thailand”.

1-5 day classes are offered. A one-day class costs 990 Baht (33 USD) per person.
Southern Thailand

At Mom Tri’s Boathouse in Phuket, Gourmet Executive Chef Tummanoon Punchun shares the secrets of great Thai cooking at popular workshops held every Saturday and Sunday from 10.00 to about 14.00. The course includes a folder of recipes, a Boathouse apron and lunch. Excellent beach front resort accommodation is available.

2 day class costs 3,200 Baht (105 USD) per person.
Central Thailand

From Bangkok, The Thai House is a forty minute long-boat trip through the villages along Klong Bangkok Noi. Owned by a Thai family, this beautiful, traditional teak house is surrounded by gardens with tropical fruit trees and its own herb garden. Homestay accommodation is available in guestrooms around an upstairs courtyard. Pip, your instructor, learned to cook from the highest possible authority – her mother.

1-3 day classes are offered. A one-day class costs 3,500 Baht (115 USD) per person

Typical one-day course at The Thai House includes:

An introduction to Thai herbs and spices

Appetizer: Larb Moo – A spicy Thai pork salad

Soup: Tom Yam Kung – Hot and sour prawn soup

Luncheon Dish: Phad Thai – Thai fried noodles

Main Dishes: Kaeng Ka-Ri Kai – Yellow chicken curry and Paneang Nua – Coconut Beef Curry

boparaisk
http://www.articlesbase.com/recipes-articles/find-out-where-you-can-learn-to-make-your-favorite-dishes-at-cooking-schools-714341.html

Be the first to comment - What do you think?
Posted by mark - October 14, 2015 at 1:25 am

Categories: Quality Pork   Tags: , , , , , ,

Goodbye Pork Pie Hat

Goodbye Pork Pie Hat by Charles Mingus, lyrics by Joni Mitchell. Live performance of the San Francisco School Of The Arts Latin Advanced Jazz Combo directed by Melecio Magdaluyo, Vocals by Natalie Cressman. Contact SFSOTA for high quality audio and video.

Duration : 0:8:9

Read more…

8 comments - What do you think?
Posted by mark - October 12, 2015 at 1:05 am

Categories: Quality Pork   Tags: , , , , , , , ,

Thrifty Cooking – How to Sear and Slice Pork Tenderloin

Take advantage of low Pork prices and stock up if you can. Freeze it, cure it, we’ll show you how. These low Pork prices will not last forever. In this Thrifty Cooking Solution we present how to prepare a Thrifty, but high quality cut -Pork Tenderloin. Enjoy! www.ThriftCultureNow.com

Duration : 0:3:19

Read more…

13 comments - What do you think?
Posted by mark - October 6, 2015 at 10:34 pm

Categories: Quality Pork   Tags: , , , , , , ,

FOOD: Veal Shanks

Steve Ricci of Prime Steakhouse at the Windsor Arms Hotel shares another one of his favourite recipes. He’s got a long list of faves, but nobody’s complaining. Prepare yourself for Veal Osso Bucco, a simple, fragrant dish that will satisfy any man’s appetite.

Duration : 0:1:55

Read more…

1 comment - What do you think?
Posted by mark - October 4, 2015 at 9:52 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , ,

Next Page »