Archive for April, 2016

Match Vegan Crab – Cooking Crab Cakes and Crab Rangoon

Match™ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.

Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.

www.matchmeats.com

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Posted by mark - April 30, 2016 at 4:33 am

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Fuddruckers – Fudds Prime

New Fuddruckers commercial for “Fudds Prime” beef- 2009

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Posted by mark - April 28, 2016 at 1:59 am

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Where can you get "Prime Rib of Beef" in London ?

Wher can you get that magnificent American cut of beef "Prime Rib" in London? I have been told that British butchers cut the animal in a different way from American so the "Prime Rib" cut (usually on the bone) isn’t avialable. Anyobe know a restaurant where it is?
Malta

Thanks for your answer. I agree. Perhaps those who think that it is obtainable don’t quite know what it is! Anyone out there – please help!!
Prime Rib to me is not really conventionally "steak". There is a good desciption of it on Wikipedia:

http://en.wikipedia.org/wiki/Prime_Rib

OK – over to you all again. Wher can I get it in London??!!
10 points up for grabs! So far the recommendations have drawn a blank. The restaurants suggested don’t do Prime Rib. The butcher recommendation was good – but I don’t want to cook myslef! I want a good chef in a good restaurant to do me a Prime Rib !

Try the oldest pub/restaurant in London – Rules – went there the other day and my friend had Rib of Beef – looked spectacular!!! Comes with Yorkshire pud and creamed horseraddish!

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Posted by mark - April 27, 2016 at 1:23 am

Categories: Prime Beef   Tags:

Personal Trainer in Singapore Says "meat is Like Mozart"

As a personal trainer in Singapore, I get asked a lot about diet, nutrition and supplements for losing fat and gaining muscles.

One common mistake that people in Singapore and around Asia especially make when it comes to fat loss and muscle gain is a lack of meat! Simply not enough.

The Singapore and Asian diet has too little of it. A bowl of fish soup has a few pathetic slices of fish. A plate of roast pork rice has a few slices of roast pork… TINY.

When I mention meat, I mean quite a large amount of meat. At least a kilo per day for men (more is better as long as your digestive system is good!) and 500g per day for women.

“But I heard meat gives you all kinds of health issues”… like – kidney problems, gout, hypertension (high blood pressure) etc…

NO

The problem is not the meat, its the so called “meat” that many men and women end up eating.

Let me explain.

Meat is like a Mozart composition. If you heard a Mozart piece played by me who is an average (or worse) piano player…you would certainly think that Mozart was an average (or even below average) composer!

But it’s not his fault, its mine!

Similarly, people who get problems from meat have bad habits in general and eat BAD meat. This, I do not even consider meat at all!

Smoked meats, preserved meats, sausages, hams and other varieties of “meat” are not meat! They are random animal parts mixed with massive amounts of bad artificial flavoring and preservatives that are cancer causing.

Real meat causes no problems. In fact it’s so good for you that its been known for men in hard labor like soldiers or explorers to eat 4-5kg of meat per day!

The human body has the teeth, the enzymes, the absorption systems to handle meat intake!

Meat boosts your testosterone levels, it improves your liver’s ability to detoxify your body, it improves your immune system, it helps build muscle, it helps you burn fat!

The only thing you should also do is match meat eating with vegetable eating. Meat is acidic while veggies are alkaline.

If these two components (acid and alkaline) are not balanced in your diet, your body will leach chemicals from your muscles and bone structures to restore a correct balance. This weakens you and is certainly something you should be aware of.

So, don’t blame Mozart for my piano playing and don’t blame good quality meats for the ills of those who eat poor quality “meat”! (And don’t forget your veggies either!)

Jonathan Wong
http://www.articlesbase.com/health-articles/personal-trainer-in-singapore-says-quotmeat-is-like-mozartquot-723480.html

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Posted by mark - April 24, 2016 at 12:03 am

Categories: Quality Pork   Tags:

HOMBAK – Wood shaving mill

The HOMBAK Wood Shaving Mill produces wood shavings with a capacity up to 6 tons bone dried per hour. The raw material may be round wood, pulp wood, low-grade logs, slabs, and other similar waste wood.Softwoods or the softer hardwoods (such as aspens and poplars) may be shaved, green or dry, with or without the bark. The primary use is bedding for poultry, horses, and other animals, but there are many other applications. With our wood shaving mill you get thin flakes in highest quality with a minimum of a stand still time in comparison to compatitve products. Re grinding outside the machine while continuing production is possible.

Duration : 0:4:52

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Posted by mark - April 21, 2016 at 11:10 pm

Categories: Grade A Poultry   Tags: , , ,

Avoiding Root Canal

Avoiding Root Canal
By Jacques Doueck DDS

If the nerve of a tooth is exposed by a fracture or by deep decay the treatment of choice is a root canal – followed by a post and a crown (cap). This is a costly procedure – but the results are predictable. If we had a way to treat the affected nerve without the need for root canal we could avoid a great expense for many patients.

Are there any alternatives to Root Canal?
Today we have an easy and comfortable procedure called Vital Pulp Therapy. After treating the exposed nerve we use state-of-the-art bonding material to restore your tooth. This is a safe, effective alternative to root canal therapy.
Incorporating the advances of the last century we are able to replace the need for root canal in selected cases. Using state-of-the-art technology and procedures a safe, precise and effective result can be achieved.

How is the procedure done?
The key to success is creating a contamination-free environment inside the affected tooth. When a tooth has had deep decay or has been fractured, the nerve inside the tooth will usually bleed excessively.
Applying sound principles developed in over 60 years of neuro-surgery we are able to Control Bleeding without strong chemicals using a dental laser.
How long has this procedure been done?
Dentists have use pulp treatment for almost 100 years with unpredictable success. With the new technology and the right medications that promote nerve healing we finally have a predictable procedure. I have been using vital pulp therapy for over 8 years with excellent success. Lasers have been used in neurosurgery for years with extensive medical research to back it up.
Can this be done with any dental laser?
There are Different Lasers for different needs. In our office, use 4 types of dental lasers. One for finding cavities (Diagnodent), one for treating cavities (Erbium Laser) one for Laser gum Treatment (Diode Laser) and one to control bleeding and contamination (Nd:Yag Laser) . You need the right tool for the each application.

Ozone – Healing the Damaged Nerve
After the bleeding is controlled, the exposed nerve area is sterilized using Ozone gas made from pure medical-grade Oxygen. Liquid disinfection lacks the penetrating qualities of Ozone. Ozone mimics a naturally occurring process in the human body. White blood cells fight bacteria by entering the bacteria creating an oxidative burst that punctures the bacterial cell wall and cripples the harmful organisms Ozone does the same. As more ozone attacks the bacteria, thousands of holes are created in the cell wall. Within second the bacterial cell wall can no longer hold its shape. The cell wall collapses and the damaging cell dies. By saturating the tooth nerve the ozone penetrates into the micropores and safely kills virtually all harmful bacteria. Ozone is considered by medical professionals as one of the safest therapies. Ozone disinfects 3000 times better than bleach chlorine or other disinfecting chemicals with virtually no side-effects. Ozone Ozone is so safe it has been approved by the FDA for the sanitization of meats, poultry, fruits and vegetables.
Traditional root canal can always be done in the future if necessary In those situations in which the infection has already spread into the deeper nerve tissue of the tooth conventional root canal can be done if this procedure was not effective.
One-Visit Treatment can treat the damaged nerve and build up the tooth using a bonded filling. The inside of the tooth can be sealed and bonding material can be used to build up the lost or decayed tooth structure to get you comfortable and chewing again.
Can this be done if the tooth is already Abscessed. No. An Abcessed tooth needs a root canal. The key to success with Vital Pulp Therapy is that the tooth needs to be healthy enough to heal. Which means the nerve cannot have an abscess or any evidence of deeper infection.
How Predictable is Vital Pulp Therapy? We have over 80% success with teeth that in the past we would recommended a root canal. Our Patients are very appreciative and its very satisfying knowing that we can help people save their teeth, easily, comfortably while saving money.

To Schedule a consultation with Dr Doueck please call 718-339-7982

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Posted by mark - April 14, 2016 at 7:19 pm

Categories: Grade A Poultry   Tags: , , ,

What Are the Main Causes of Cold Sores?

Which of these causes of cold sores are responsible for your outbreaks? In this article you will discover your top three causes of cold sores.

Stress and illness are considered causes of cold sores because an outbreak is often nearby. Actually they are just triggers. The real causes go much deeper.

Nearly everyone in the world carries the herpes simplex virus. This virus is the root cause of every cold sore, fever blister or oral herpes sore. Usually the herpes virus is latent – hiding in the root of its chosen nerve fiber.

The herpes simplex virus chooses to live in your nerves and so can quickly tell the slightest change in your body. When conditions are right, the virus will move to the surface along the nerve – usually to the lip or nose area.

The main purpose of the herpes virus is to create new virus. It does so by forcing the surface cells to be virus factories. This replication procedure destroys many adjoining cells resulting in an open cold sore wound.

Here are the top three causes of cold sores. These cause the favorable conditions for herpes activity.

1. AN ACID BODY.

The pH level of your body is a critical factor in your health. You are in the best health when your body is slightly alkaline. This would measure 7.45 on the pH scale. Your body becomes acid when it drops below pH 7.0.

The more acid your body becomes, the lower your oxygen levels will be. This lowers your immunity and encourages many diseases including cold sores.

The cold sore triggers – stress, illness winter weather – cause your body to become acid by changing your chemical and hormonal balances. If you get a lot of cold sore outbreaks, you are quite likely in the acid side of normal.

Our bodies will always try to maintain the healthy alkaline balance. The primary nutrient it uses for this is calcium. Foods that are rich in calcium will help to avoid a cold sore causing acid situation.

Items such as soda, alcohol, white flour, pickled products and pork tend to encourage an acid body.

You will find kits at vitamin stores that will keep you in the alkaline zone. Many folks have good success with these.

2. ARGININE AND LYSINE BALANCE.

Arginine is the main protein (amino acid) making up the herpes simplex virus particle. Your cells cannot create new virus particles without a plentiful supply of arginine. Your cells store arginine in a special area within the cell.

Lysine is another protein (amino acid) that is very similar to arginine. And it uses the same storage place within the cell as arginine. But your cells cannot use lysine to build new herpes virus.

To stop cold sores, the key tactic is to flood your cells with lysine. Your cells will then store more lysine and less arginine. If the cell low on arginine, it will discourage the herpes virus and send it packing.

Eating high lysine foods – such as fish, chicken and dairy products – will help. Avoiding high arginine foods – such as nuts, seeds, grains and chocolate – will help also.

The most convenient approach to “lysine loading” is to use lysine capsules. People using this tactic will take about 4000 to 6000 milligrams per day during an oral herpes cold sore outbreak.

3. POOR VITAMIN AND MINERAL LEVELS.

One of the main causes of cold sores is vitamin and mineral deficiency. And scientists have proven beyond a doubt that the vegetables we eat today contain 50% less nutrients than 50 years ago.

Your health and immunity depend on the vitamin and mineral building blocks. When your immunity drops, so does your pH balance. Then the herpes simplex virus is free to create another sore.

If you get a lot of cold sores, or they last forever, you should be sure to get and take a high quality vitamin supplement. Look for at least 50 milligrams of the B vitamins, 300 milligrams of vitamin C.

Also very critical is the intake of at least 1000 milligrams of calcium each day. As mentioned above, calcium will greatly help in keeping your body alkaline and prevent cold sores.

Of all the base causes of cold sores, your pH balance is probably the most important. If you keep this in the alkaline zone, you probably will not be bothered with oral herpes or cold sores. Eat green vegetables.

Decreasing stored arginine and taking a high quality vitamin supplement will also greatly help. Hopefully you now have a better idea as to what your causes of cold sores are.

Denny Bodoh
http://www.articlesbase.com/medicine-articles/what-are-the-main-causes-of-cold-sores-712882.html

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Posted by mark - April 11, 2016 at 6:05 pm

Categories: Quality Pork   Tags:

Looking for how Ruth’s Chris cook their steaks, not recipe 4 garlic butter!?

Anyone knows how Ruth’s Chris cook their steaks? Besides the quality of meat & a really hot broiler/over, there must be a method & timing to get the same juicy melt-in-your-mouth perfection that comes on the plate.

Actually I think you have everything right there already.

They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.

To get a great steak, you have to start out with a great piece of beef – that is half the battle.

I agree, they have one of the better slices of cow available.

edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.

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Posted by mark - April 10, 2016 at 5:45 pm

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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 - April 9, 2016 at 5:30 pm

Categories: Cooking Quality Meats   Tags: