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basically some of my other let’s play videos are having trouble uploading so I played this
mr scruff shrimp in background because there is no background music
Duration : 0:4:15
Our cooking video blogs are a collaboration between food connoisseurs and mighty purveyors of protein, EAT TO GROW and us here at Team4orce. We knew if we were going to cover meal preparation and quality food, as well as, fast and healthy recipes we would need to team up with the best in the business when it came to food.
We’d like to give a huge shout out to visionary and friend Jay McMichael for being patient w/us here through our growing pains and for believing in what we do by helping us here at Team4orce deliver some quality cooking info to all our folks out there reading this and hopefully eating this!!!!
Our friends at Eat To Grow have some of the highest quality product (chicken, fish and various cuts of lean beef along w/an impressive bison burger) we have tasted. Eat To Grow says it best with their slogan, “Performance food delivered.”
We’d like to emphasize that the food that you buy and cook can make your diet or break it. The quality and choice of food is your foundation when it comes to your health.
Eat to Grow has taken this basic concept and has delivered a concise menu of various protein sources that allows the consumer to indulge in quality products at a competitive price.
– Your cuts and quality of meats are undeniably important
– You want to most meat, fish or poultry for your dollar
– You want quick and easy access and delivery of your product
Duration : 0:2:52
Categories: Cooking Quality Meats Tags: cooking, diet, electronics, environment, exercise, garderning, health, health diet, how-to, Humor, installation, instruction, instructional video, joke, recipe, video review, vlog, warfare, workout
Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.
Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.
Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.
Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.
In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.
Duration : 0:6:31
I bought a beef rib roast(expensive) and i’m wondering if it is the same as prime rib.Also how do i cook it & does anyone got any good ideas on what else would be good to cook with it? Our daughter is going to spend the night at her friends house &i want to cook a romantic meal for my husband.Thanks!
I rub mine with kosher salt, make sure your prime rib is at room temperature. Preheat the oven to 500 degrees, put the roast in and cook it 5 minutes per pound with the oven at 500. Turn the oven off and DO NOT open the door for at least 2 hours.
Always turns out great.
Categories: Prime Beef Tags:
I’ve been vegetarian for over the past two and a half years. I started out very convinced that it was the right thing to do, and I still think that vegetarianism is a very noble practice. I just don’t believe in it as strongly as I used to, so I’ve decided to go back to eating meat. I definitely won’t be eating as much meat as I used to –probably just when my family cooks quality meat, or for holiday meals– but I hope you understand my reasoning and respect my decision.
That being said, do you have any warnings or advice for when I begin to eat meat again? I’m sure I’ll need to go through a slow adjustment, to get used to consuming animal products again, but I appreciate any input you can give me.
stay away from red meat…..too much fat if your not careful!
I thought this was interesting! what number is your food?
Start with a grade of 100:
1) For every listing of "by-product", subtract 10 points
2) For every non-specific animal source ("meat" or "poultry", meat, meal or fat) reference, subtract 10 points
3) If the food contains BHA, BHT, or ethoxyquin, subtract 10 points
4) For every grain "mill run" or non-specific grain source, subtract 5 points
5) If the same grain ingredient is used 2 or more times in the first five ingredients (i.e. "ground brown rice", "brewer’s rice", "rice flour" are all the same grain), subtract 5 points
6) If the protein sources are not meat meal and there are less than 2 meats in the top 3 ingredients, subtract 3 points
7) If it contains any artificial colorants, subtract 3 points
8 ) If it contains ground corn or whole grain corn, subtract 3 points
9) If corn is listed in the top 5 ingredients, subtract 2 more points
10) If the food contains any animal fat other than fish oil, subtract 2
11) If lamb is the only animal protein source (unless your dog is allergic to other protein sources), subtract 2 points
12) If it contains soy or soybeans, subtract 2 points
13) If it contains wheat (unless you know that your dog is not allergic to wheat), subtract 2 points
14) If it contains beef (unless you know that your dog is not allergic to beef), subtract 1 point
15) If it contains salt, subtract 1 point
i just wanted to bring awareness to people who maybe didn’t know if their kibble really was healthy or not, i know i used to depend on brand names and commercials before i know what to look for.
actually though multiprotein sources are good unless the dog has an allergy to one
Ok, that’s too much math for me right now. I was doing good up until #4…then i lost count and got frustrated. I feed Canidae and I hope it’s an ok food.
Edit: I got a thumbs down because I suck at math?? LOL..that’s priceless!!
Categories: Grade A Poultry Tags:
People all over the world enjoy the rich and earthy taste of smoked meat and fish. This form of cooking foods has a long history and helps to ensure that the meat can be eaten safely and with a wonderful flavor. There are many hobbyists who enjoy using a smoker at home to make their own smoked meats and other items. A vast amount of these smoker enthusiasts use a propane smoker for all their gourmet meal preparations. Propane smokers have a number of advantages and disadvantages, as well, when compared to other types of smokers.
Using A Propane Smoker For Your Smoking Needs
One obvious advantage of using the propane smoker to prepare an array of smoked foods is that the propane is readily available and can be taken anywhere. This mobility allows a person to carry the smoker with them on vacations or in remote areas. A propane tank is easily attached to the smoker to provide the fuel that it needs to do a proper job on cooking the meats. With the electric type of smoker, there is always the concern of a power outage, and in this case, the smoker would quit and the meat would spoil in the meantime.
Propane smokers usually come with a heavy door and several grids on the interior which hold the meat, fish, turkey or chicken in place while it is being smoked. The door opening allows wood or water to be easily added during the smoking process and allows someone easy access to checking on the status of the food itself. A cast iron smoker box is a popular feature, as well as a porcelain-covered water pan. Each of these features help to ensure that the food will be cooked to smoking perfection.
As with every item available on the market, some propane smokers are more expensive than others, and the price usually varies depending on the size and quality of the smoker. $150 to $200 is an approximate price to pay for a propane smoker that can be enjoyed in one’s home to create anything from the most traditional of barbeques to an exotic meal of exquisitely smoked fish. Having a gathering or party at one’s home can be especially exciting with a simple smoker to keep everyone coming back for more. The aroma of the meat or fish while smoking is a wonderful scent. Overall, these handy tools make a great addition to any meat-lover’s home.
Please “watch in high quality” (press HQ), as the standard quality blurs the text.
In this video I first show you the new letternames for the 5 black keys!
In PART 2 I review this section and add the chorus. It is the easiest tutorial on YouTube (viewers comment). See the video response.
Thanks to everyone who messaged me, but please include your email address, and leaving a video comment is nice too!
Duration : 0:4:38
I am doing questions for my cooking qualification. What should I look for when checking the quality of these foods.
salads/ vegetables/ fruit
sauce/ dressings / relishes
sliced bread – even slices, no squashed or ragged slices.
unsliced bread – uniform browning and texture of crust, no deflation between crust and crumb, uniform crumb with slight gluten stretch, good aroma.
fats/spreads/pastes – absence of rancid smell, not separated, smooth consistency.
cooked meat/poultry – poultry juices clear, surface void of pin feathers. Meat correct temperature, texture, color for stated oneness.
cooked fish – moist translucent flesh, absence of scales, coating if used should not be soggy.
dairy products – correct temperature for refrigerated dairy, absence of soured or turned smell.
salads/ vegetables/ fruit – proper temp, no evidence of browning or bruising, fresh appearence and aroma, no wilting. no dirt.
sauce/ dressings / relishes – proper temp, smooth textures, no seperation, fresh aromas, bright colors.
BY USAGE OF SOYA/LEAF PROTEINS
According to statistics of the World Health Organization 800 million people (of whom 200 million are under 5 years of age ) suffer” chronicle hunger” (=described as “protein deficiency”medically) .Actually I do not belive in the reality of these numbers because a person just with a small piece of land can grow his foods or he can get his protein need from the eggs of 2-3 chickens or from the milk of one goat.Let’s not forget that Gandhi who founded India fighting against the biggest powers of his time had only one goat and for years he just lived on the milk he took from the goat. This was also what I heard from the intellectuals&academicians of the African countries when I went to meetings under name ” Save Africa from hunger”. They were really hurt and offended by being called so and explained that “mostly wars make people migrate to other places and this makes them lose their lands and thus foods”.But still the methods I will explain you for obtaining proteins and solving hunger are at least useful against poverty and chronicle diseases of our day like Diabetes , Cancer and High cholesterol.
So what’s chronical hunger or Medically described protein deficiency ?We need 22 amino acids daily that we take from proteins. 14 of these amino acids can be produced by our body but 8 of them can not. So these 8 are “called essential amino acids” and foods containing these amino acids are called First Grade protein Foods like meat,poultry, dairy products,eggs and soya.According to medical considerations, the daily protein need of a person is 0.75 gr/kg..Namely a 50 kg person needs 37,5 gr 1. grade protein a day If we add 30 % defatted(containing 51% protein) soy flour-75 gr- to 250 gr bread-which is almost the global standard- an avarage person’s daily protein requirement will be fulfilled perfectly.Such a “SMART BREAD” is the shortest solution for chronicle hunger of the world .In 1995 I wrote an article about the subject in Turkey and the municipality of Sivas city began to produce this bread after consulting me and the Medicine Faculty in their city. They put only 5 % defatted soya flour in bread.This added the nutrition value of one glass of milk(200 grams= 20 cents )in each bread & they produced 20.000 breads /day. There was a profit of 40.000USD/day to people which meant 1,5 million USD/year and the total profit was 3 million USD in the 2 years they made it. I wrote that if this was done nationwide with 30 % soya flour there would be a profit of about 4 milliard USD/year compared to meat consumption but as you may guess the politicians did not pay the faintest attention to my words. It is clear that the reason of hunger in the world is again us human beings.Of course such a protein intake would also cure chronicler diseases like Diabetes , Cancer and High cholesterol in Turkey and at least 30 milliard dollars spent for these illnesses per year would be saved.
Anyway the second way is ,as you know it is possible to make products like milk,cheese,yogurt,meatball,etc from soybeans. The problem here again as you know is the high cost of soymilk machines .Here I show you 2 inventions from me to make these machines 10 times cheaper and better.
HOW TO MAKE SOYMILK MACHINE/200 $ INSTEAD OF 7.000 $http://www.youtube.com/watch?v=rJ2NA2ucPss&mode=related&search=
HOW TO MAKE SOYMILK MACHINE/20$ INSTEAD OF 250 $
The third way is extracting proteins from leaves here are some photos showing how simply and quickly you can obtain it. and I am giving you their webaddress for detailed info. http://www.leafforlife.org/ Best Regards
judsonlaipply ,Evolution of Dance,Dancing, comedy,okgo,ok,go,treadmills,here,it,goes, again,hereitgoesagain,PARISIN JAIL,Larry, King,parody,showbiz,tonight,CNN,access,hollywood,bikini,Legs,feet,butt,boobs,IMVU – www.IMVU.com,guitar,canon,rock,kid,jerryc, funtwo,cannon,solo,lesson,guitar90,prabhu, deva,Kalluri,Vaanil,Pennin,Manathai,Thottu,laughter,revelry,child,Hahaha ,
Duration : 0:4:51
Categories: Grade A Poultry Tags: abc, arts, BBC, bean, beauty, cnn, crafts, dance, drink, fashion, finance, fitness, food, free, gardening, health, home, hugs, HUNGER, LEAF, msnbc, music, NUTRITION, nytimes, PROTEIN, PROTEINS, reuters, SOYA, soybean, sports, technology