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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
The Jackson Wood Shaving Mill® produces wood shavings similar to the by-product of a lumber planer. The raw material may be round wood, pulp wood, low-grade logs, slabs, and other similar waste wood. It is not practical to use short end trimmings, tie butts, or croppings. 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.
Duration : 0:1:25
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
Slender Portion Spinach Mac and Cheese Muffins
Here is a great recipe for a healthier version of Mac and Cheese. Not only are the ingredients better for you, but making them this way also helps you not over eat on this delicious dish!
4 cups of cooked whole wheat/high fiber macaroni
1 Tablespoon of butter
1 Tablespoon of flour
1 cup of milk (skim)
1 clove of garlic (minced)
3 ounces of shredded cheddar cheese (sharp)
3 ounces of shredded Gruyere cheese
1 egg white
1 cup of fresh spinach (cooked)
Salt & pepper
First, pre-heat your oven to 400 degrees. Then, lightly mist a 12-cup muffin tin with cooking spray, now set aside. Next take a small sauce pot and melt the butter over a med heat, add your flour, mix it into the butter until it is thick. Now stir in the garlic and milk; bring the mixture to just under a boil. Add your cheese and whisk it all together until thoroughly combined into a sauce. Remove cheese sauce from the heat and mix in both the egg white and egg until combined. Take a large bowl, combine the spinach, pasta, salt and pepper, and cheese sauce. Mix them together. Spoon the mixture into the muffin tin cups. Bake them for 10-15 minutes or until the tops slightly brown. Let them cool for about 5 minutes before taking them out of the muffin tin.
Categories: Prime Pairings Tags: cooking, Crawford Farm Meat, easy mac and cheese, food, healthy mac and cheese, healthy mac and cheese muffins, mac and cheese, mac and cheese recipe, prime pairings, quality, recipe, recipes, side dish recipes, sides, slender portion mac and cheese, spinach mac and cheese muffins
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.
The Trump steaks extole quasi-mythical virtues to the steaks they sell, before flogging them off at quasi-galactic prices.
Can anyone tell me why? Is the beef organic and free from hormones? Do the cows get massages and drink beer, like the ones Kobe beef comes from?
Prime beef is thoroughly and evenly marbled with fat in it which makes it more tender and juicy than select.
Above Prime would be Prime Certified Angus Beef and WAY above that would be the Kobe beef, which typically retails for $100/pound or more and is often eaten raw.
This is what the different grades look like:
I live in San Francisco
Depending on where you live some upscale grocery stores carry it at their meat counter. In Minneapolis, for example, the Byerlys and Lunds chain has it. You might also look for a meat market that only sells meats – they often will carry Prime beef.
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!
Categories: Cooking Quality Meats Tags:
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: