Archive for September, 2016


made by Paste

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

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Posted by mark - September 30, 2016 at 9:04 pm

Categories: Prime Beef   Tags:


Go To 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

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Posted by mark - September 25, 2016 at 6:13 pm

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

Is a beef rib roast the same as prime rib?

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.

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Posted by mark - September 24, 2016 at 5:40 pm

Categories: Prime Beef   Tags:

how does your dog food rate?

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!!

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Posted by mark - September 19, 2016 at 3:43 pm

Categories: Grade A Poultry   Tags:

Making Delicious Smoked Meats With A Propane Smoker

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.

Ann Marier

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Posted by mark - September 18, 2016 at 2:57 pm

Categories: Cooking Quality Meats   Tags:

How to play Pork and Beans on piano PART 1

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

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Posted by mark - September 15, 2016 at 12:40 pm

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

what quality pints should i look for in these foods in a working kitchen?

I am doing questions for my cooking qualification. What should I look for when checking the quality of these foods.

sliced bread

unsliced bread


cooked meat/poultry

cooked fish

dairy products

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.

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Posted by mark - September 13, 2016 at 11:36 am

Categories: Cooking Quality Meats   Tags:

Delmoko Shows off His Mutton Chops

Delmoko Shows off His Mutton Chops

Duration : 0:0:16

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Posted by mark - September 9, 2016 at 9:46 am

Categories: Prime Mutton   Tags: , , , , , ,

Natural Pork – Niman Ranch – Quality Natural Pork

Today, the Niman Ranch network has grown to include over 650 independent American farmers. Visit the website for more information about Natural Pork.

-Naural Meat
-Natural Beef
-Natural Pork
-Natural Steaks

Duration : 0:2:37

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Posted by mark - September 8, 2016 at 9:29 am

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

Why is it such a big deal to enjoy your meat well done?

I love steak and burgers, I find it a lovely and decadent meal every now and then, I love the sides, the atmosphere etc at a steakhouse, the drinks, the aromas, the fireplace in the corner, I even kind of think the moose on the wall is okay. I like it all except for having to beg them to cook my food all the way through and then being mistrustful that they will. They look at me like I am committing a sin…or worse they give you this condescending nod and walk away shaking their head…like…"you poor thing, you just don’t know how to eat"…like you have ordered a can of Spaghetti-O’s at their fancy place. I think well done meat (not cooked to pieces) is very flavorful, not tough, and the best tasting way to enjoy my meat, whereas even medium rare makes me want to gag and all that blood running off the plate ruins the whole meal for me. It is a whole different flavor and texture, and I think it is almost barbaric and gross to eat it that way. I do realize that I don’t speak for everyone and I want them to order they way they love to eat their food.

I also don’t need any encouragement about it. I don’t feel less than, it doesn’t even hurt my feelings, I’m just curious about how we got to the place where asking for your food to be "well done" means you don’t have a sophisticated palate. Why is it not a legitimate standard of quality in cooking meat?
Janet it is a texture thing for me too! It feels mushy and way too wet.

Eating medium or rare is supposed to infuse the meat with more flavor, and make it more tender. Most people who ask for it well done are very health conscious, considering you’ve cooked out all the bacteria.

I say ignore the waiters, and enjoy your meal.

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Posted by mark - September 3, 2016 at 6:13 am

Categories: Cooking Quality Meats   Tags:

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