Archive for March, 2016

Italian Dine-asty – Cipriani Restaurant New York – on

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

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Posted by mark - March 31, 2016 at 11:47 am

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

Cooking a Beef and Acorn Squash Tagine : Ingredients for Beef Stew Tagine

Beef stew Tagine ingredients are easy to find, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:1:58

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Posted by mark - March 30, 2016 at 10:50 am

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

Roasted Prime Beef Tenderloin

PearlBellevue, potatoesRoasted Prime Beef Tenderloin

Duration : 0:0:33

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Posted by mark - March 29, 2016 at 10:09 am

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what’s the best kind of meat to use to make good burgers? Ground round, beef, sirloin??

I just made burgers on my gas grill and I tried to get the "best" meat so I chose ground sirloin 90/10. It tasted funny/fatty. I made some last week with ground beef 95/5 and still not the best. Should I be using ground round? I thought it was lower quality so I avoid it. Help!!! I have no cooking skills and awesome new gas grill! I can make hot dogs well so far thats it!!!!!

Your problem is the avoidance of fat!
Mix about half groud round or ground sirloin with regular ground beef. With out a little fat the burgers will be dry and tastless.
Take out all the fat, you take out all the flavor.

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Posted by mark - March 27, 2016 at 8:53 am

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

Pre-Stuffing a Turkey?

Can I stuff my bird tonight? Will it effect the cooking time or quality of the meat or stuffing?
Please, no lectures about the dangers of stuffing a turkey. I’ve heard it all, have always stuffed my turkey and it hasn’t killed me yet.
If it makes a difference to the answer, it’s about 17 lbs and I’m planning to stick it in the oven around 11:00 tomorrow morning.
Thanks for your answers!

no, go for it, we’ve done this for years, be sure to refrigerate it right away till your ready to cook it.use a cooking thermometer in the breast area to be sure its done cooking

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Posted by mark - March 26, 2016 at 8:25 am

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

Fishing With Lures

Fishing is a popular sport. For many it is an opportunity to share common interests and develop new friends at the same time. Big business has created marketing lines for every possible product, targeting the outdoor lifestyle. The number of available fishing lures has grown along with the need for diverse capabilities in fishing lures. Using a lure is a part of fishing, required to ensure success.

Using fishing lures improves the chances for a quick, quality catch. A lure that pushes through the water, with ready resistance, wobbling its way, will draw attention to fish. Hopefully the lure entertains the fish, until they are in place for a strike. Use of lures has become a part of fishing protocol today. Choice of a lure depends on the particular fish sought. Each lure has a sort of dance that will appeal to certain fish and lead the fish to a place for strike.


A light lure, cast with a moderate speed, will glide through the water and attract a school of fish. As the lure runs through the water, these fish will follow: crappies, albacore, bluefish, and certain species of bass, along with numerous freshwater fish. Use of heavy lures will bring heavy fish: walleye and bass.


Some fishermen thrive on their creativity. They add plastic, pork rind, or pieces of chamois to their lures. It is their way of getting the attention of certain fish. Some attach colorful yarn, especially red yarn, to their lures. This is a very effective draw for the fish.

Plastic worms have become popular. With rods the fisherman cast and cast, using plastic worms, scented for the fish they plan to catch. From the beginning it was thought these plastic worms would be durable and functional. Testing them confirmed their sterling quality. With a strong plastic head and soft durable body, the scented plastic worms survived the durability test. This lure is available today at a reasonable price. Plastic worms go fishing, rigged with the caster’s swing. The action of this plastic lure guarantees a strike. It is so successful that fisherman want to fish forever.


Controversy surrounds the research of a laser lure, soon to be marketed in Canada, before it is released in the United States. This lure has been tested in fresh and salt waters, with the use of a boat. The laser lure drew more fish than other lures from the same boat. It is deemed to be safe.


Fishermen are courted by an industry that includes every aspect of the sport of fishing. Accessories for fishing are available for purchase in a multitude of places. As the consumer makes a choice of fishing gear, casting equipment, and the type of lure he wants to use, he will be able to find the quality of equipment desired. There are many magazines available with an outdoor life theme, complete with excellent photography and timely articles. An avid consumer will find useful information within these magazines and will track changes in fishing accessories and new items, as well.

Yuki Shoji

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Posted by mark - March 24, 2016 at 7:31 am

Categories: Quality Pork   Tags:

How to make sausage James at Jasper Quality Meats and Smokehouse in jasper, texas agreed to do an interview and how us how to make smoked sausage.

Duration : 0:8:22

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Posted by mark - March 21, 2016 at 6:02 am

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New Mexicos Hot Chefs tm Vernons Hidden Valley Steakhouse Creme Brulee

Looking for a big city dining experience? Find it at Albuquerques prestigious Vernons Hidden Valley Steakhouse on 4th Street.

Designed after the old speakeasy of the Prohibition Era, Vernons cozy and intimate atmosphere is punctuated by shiny black diamond plaster walls, rich red planked ceilings, and elegant live music including piano solos and jazz vocals.

Sometimes referred to as one of Albuquerques best kept secrets, Vernons is a popular destination for those in the know. And what they know is that the dining experience at Vernons Hidden Valley Steakhouse is memorable.

Noted for its sumptuous steaks, Vernons menu includes butter-tender filets, rich-flavored bone-in rib eyes, and prime rib aged to perfection.

Youll also find exceptional choices in seafood, veal and lamb, all prepared for the most discriminating palette. From tempting appetizers, soups and salads to delectable desserts, youll marvel at the exquisite flavors, dramatic presentations, superb service and extensive wine list.

Vernons Hidden Valley Steakhouse. Discover it for yourself. Make the reservation

Duration : 0:5:42

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Posted by mark - March 18, 2016 at 4:50 am

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Now and Then Here and There Full OP Theme [High Quality]

Now and Then Here and There Full OP Theme [High Quality]

Image is from Bakuretsu Tenchi and can be found at
or pm me

Duration : 0:3:19

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Posted by mark - March 16, 2016 at 3:42 am

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Where in or around San Pedro Sula Honduras can I have a beef prime rib dinner?

I cannot tell you exactly but I might be able to lead you in the right direction. Check out this online group "Honduras Living" it’s on Yahoo groups. It’s created by Americans living in Honduras. You might also want to check out a couple of blogs, one being "Honduras Sprouts" this blog is written by an American woman who moved to San Pedro Sula in July 2007. It’s very interesting. You might also want to check out "La Gringa’s Blogicito" written by a lady who lives in La Ceiba, but maybe has knowledge of San Pedro Sula. Enjoy

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Posted by mark - March 15, 2016 at 2:58 am

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