Archive for October, 2016

How should I take care of my pet fox "easily" and properly?

I remember that on this website called eHow.com, it said that I needed the following:
( > means at least)

>250 sq. ft of enclosure space like a pen

Lots of space to run around (for the fox)

6 – 8 in. sand in the pen, for foxes love to dig

Premium/high quality dog food (no pork)

Pen walls have to sink in approx. 2 ft so they don’t dig out

Etc.

These stuff are all difficult to acquire and I kinda really want a pet fox. Is there some way to take care of a pet RED fox without these accessories and stuff? Or at least something easier to acquire like a slightly smaller pen or a medium sized one, considering our house and yard is small. I mean, our yard can fit a 250 sq. ft pen but that would take up too much space. Plus, it’s kinda hard to manage a fox in general. Please help me. Professional answers GLADLY accepted.

have you considered a more appropriate pet fox … like a fennac fox ??? they stay small and basically can be kept and trained like a dog … you would need a vet who treats exotics though …

fennac foxes are bred in captivity to be raised as pets and are not taken from the wild …

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Posted by mark - October 31, 2016 at 5:03 pm

Categories: Quality Pork   Tags:

Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

NO, the beef isn’t salty, just for the record and for all the comments today. This really keeps the roast juicy and not salty. Trust me, I’ve done this a lot.

Also I didn’t make it very clear, cook it initially at 450 for 10 minutes, and then lower the temp to 250 and cook 20 minutes for each pound or until internal temp is 120.

Also cook it at 450 for 10 minutes and then at 350 for 2o for each pound or until the internal temp reaches 120 for medium rare.

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Here are some alternative ideas for cooking your prime rib. Making the kosher salt crust is really amazing, you’ll have to try it, and trust me, it isn’t too salty.

If you’ve never cooked a Prime Rib before watch this video first.

For more ideas and recipes go to:

http://www.cookingfordads.net

Duration : 0:12:58

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Posted by mark - October 29, 2016 at 2:56 pm

Categories: Prime Beef   Tags: , , , , , , ,

Frying a Prime Rib Steak

Frying of a Prime Rib Steak!!

— RECIPE —

1. Get 1.5 inch thick high quality Prime Ribs and here we did it with steaks without any fat.

2. Marinade 30 min before you fry them. Add following:
– fresh rosemary
– freshly grind black pepper
– some chilly powder
– olive oil
– few drops of soya sauce (not more, will burn and spoil the steak)
– lemon/lime juice or vinegar
– a little bit of hazel nut oil if you like

3. mix all these with the meat nicely and let the spices distribute.

4. get the pan ready. it has to be maximum possible hot.

5. fry the steaks for 1 min each side till 5-6 minutes.

REMEMBER: add the salt to taste while frying the steak to retain the juicy flavours. if given before the water and all nice flavours will go out…

Let the Steak rest for 2-3 minutes and serve with lemon juice, herb butter and fresh olives and get some nice and crunchy bread to go with it…

Enjoy!

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Duration : 0:5:39

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Posted by mark - October 28, 2016 at 2:17 pm

Categories: Prime Beef   Tags: , , , ,

Meat Eating Quality: The Chef

Butcher Chapter from the QMS DVD Meat Quality, Science into Practice.

Duration : 0:4:5

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Posted by mark - October 27, 2016 at 1:29 pm

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

What is the best dog food to feed my German Shepherd and why?

Aside from cooking her meat myself, what’s the best quality dry dog food? I just spent $45 on a bag of Royal Canin, and Costco’s dog food has chicken & chicken meal as the 1st 2 ingredients, while Royal Canin’s 2nd ingredient is rice!

There is no single food that is "best". For example, some dogs thrive on grain-free foods, while grain-free is too rich for other dogs. What you want to find is the high-quality food that *your dog* does best on.

I recommend feeding dry food. It’s healthier for the gums and teeth.

On choosing a good dog food:
Read the ingredients on the food you buy. Go with a high quality dog food. A grain should not be in the first couple ingredients ingredient (corn and such are mainly fillers, dogs don’t digest it well). Avoid foods that have a lot of "by products" listed.

Here is an article about byproducts:
http://www.dogfoodproject.com/index.php?page=ingrd

And an article on what ingredients to avoid:
http://www.dogfoodproject.com/index.php?page=badingredients

Some GOOD foods are :
* Merrick – http://www.merrickpetcare.com/
* Solid Gold – http://www.solidgoldhealth.com/
* Canidae – http://www.canidae.com/
* Timberwolf – http://timberwolforganics.com/
* Orijen – http://www.championpetfoods.com/orijen/orijen/
* Wellness – http://www.omhpet.com/wellness/
* Chicken Soup brand – http://www.chickensoupforthepetloverssoul.com/
* Blue Buffalo – http://www.bluebuff.com/
* Innova – http://www.naturapet.com/brands/innova.asp
* Innova EVO – http://www.naturapet.com/brands/evo.asp

Or check this website for good foods: http://www.dogfoodanalysis.com/dog_food_reviews/
(I recommend only feeding foods rated 4, 5, or 6 stars. Anything 3 stars or less, I would stay away from.)

Stay away from grocery stores brands. They are low-quality foods chalk full of fillers, preservatives, dyes, etc.. (Grocery store foods are those like Beneful, Old Roy, Alpo, Pedigree, Purina, etc.)

Beware "premium" foods. "Premium" does not mean good nutritionally, and is not a nutritionally high quality food. It has the same types of ingredients as grocery store foods, just a bit better quality of those not-so-good ingredients. (Premium foods are those like Iams, Eukanuba, Science Diet, etc..)

Another thing to be wary of: A lot of vets will recommend what they sell in their office. They get profit from the brands they keep on their shelves, that’s why they push it. Truth is, vet schools don’t focus a lot on nutrition. It’s not saying that a vet is a bad vet because he recommends those foods, a lot of vets just are told "this is good food", so they pass the message along without proper nutrition knowledge. Also, some dog food brands (like Hills) support vet schools, so vets have heard of it from the time they start college, which makes them think it’s good as well.

Higher quality food may seem more expensive at first, but it evens out. The higher quality the food, the less fillers eaten (and therefore the less poop comes out the other end). Your dog eats more to try to get the nutrition it needs, and most of the food just passes right on through. Also, it will make your animals healthier, so you save money on vet bills in the long run.

"Big box" petstores like Petco and Petsmart rarely have quality foods. (I do believe that PetCo sells "Solid Gold" brand, which is a quality food, but most of the foods aren’t.)

Also, grocery stores and Walmart aren’t good places to buy food either.

Your best bets for getting quality dog food are:
– small, locally owned petstores
– dog boutiques
– farm supply stores

When switching foods, do it gradually. I do this over about a two week timespan:
25% food A, 75% food B
50% food A, 50% food B
75% food A, 25% food B
100% food A
.

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Posted by mark - October 26, 2016 at 1:02 pm

Categories: Cooking Quality Meats   Tags:

SMK PBP 1 Wind Orchestra ‘Prime Time’ 23/10

A puchong band.. SMK Pusat Bandar Puchong 1

Duration : 0:2:51

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Posted by mark - October 25, 2016 at 12:24 pm

Categories: Prime Mutton   Tags: ,

Prime Dancers & Rump Roaster – Omaha Beef- July 11, 2009

The Omaha Beef win vs. Billings Outlaws on July 11, 2009. (48-45) The Beef go to 11-3 and make the play offs.
The halftime entertainment was top-notch as always when the Prime Dancers & Rump Roasters together danced to “Poison” before the Prime danced to “Can’t Touch This”. The Rump Rosters along with the Jr. Rumps conclude with a awesome number. There is no place like the slaughterhouse!
GO BEEF,MORE COWBELLS!!!!!!!!!!!
www.beef.football.com

Duration : 0:4:13

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Posted by mark - October 24, 2016 at 11:43 am

Categories: Prime Beef   Tags: , ,

Sexy Dining: Taos, Lambert’s of Taos

Taos, New Mexico is famous for ‘destination dining’, with perhaps the highest number of restaurants per capita in the USA. As a feature of taosdining.com, ten top Taos restaurants were videoed in July 2009 during the summer-long ‘Taos Summer of Love 2009’ festivities.

Zeke Lambert and Tina Lambert established one of the best dining experiences anywhere. Dinner nightly 5:30 pm to closing. Cocktails start at 5pm. Lambert’s menu contains some very tasty dishes, including: dungeness crab cakes, roasted corn and smoked bacon chowder, grilled chicken satay.tempura lobster tail, grilled lamb tenderloin, romaine salad, roasted tomato and mozzerella, pepper crusted lamb, glazed roast duck, grilled medallions of beef tenderloin, pistacio crusted chicken breast, rib eye steak, grilled veal chop, rutabaga-potato herb cake, filet of beef, ginger-grilled shrimp.

Lambert’s was winner of 4 “People’s Choice Awards” for the best of Taos County 2006, including: Best Restaurant – Second Place, Fine Dining – First Place, Best Service – Second Place, and Most Impressive Place to Bring a Date – Second Place. 2007 Lambert’s won three more “People’s Choice Awards”: Best Restaurant – First Place; Best Splurge Restaurant – First Place; Best Chef – tie Second Place. Additionally, in both 2008 and 2009 Lambert’s won the same 4 “People’s Choice Awards:” Best Restaurant – First Place; Restaurant With Best Service – First Place; Best Chef – Second Place; Best Romantic Restaurant – Second Place

Video by Peter Walker, in association with Moon Studios.
Executive Producer: J. R. Ransom, for taosdining.com.
©2009 Taos Music & Art, Inc.

Duration : 0:3:1

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Posted by mark - October 23, 2016 at 10:58 am

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

I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

When I bought it, the clerk said it was the same as prime rib. I love prime rib but I need someone to tell me how to cook it. Anyone out there know? Thanx!!
It is 3.23 lbs., and is boneless.

Yes, it is the same cut. To get rib eye steaks you would just cut the roast into slices between the bones.

Don’t underestimate the importance of using a meat thermometer with this cut of meat.

Couple of recipes here:

http://www.thatsmyhome.com/cattlemans/

Sample:
"Cracked Black Pepper Prime Rib Roast

1 boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Preheat oven to 350°F.

Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

Tent loosely with foil and let stand 15 minutes prior to carving."

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Posted by mark - October 22, 2016 at 10:22 am

Categories: Prime Beef   Tags:

How can i make this recipe healthier…?

Ingredients
1 tbsp vegetable oil
16 good-quality pork and herb sausages
2 large onions, sliced
2 celery sticks, chopped
12 rashers smoked streaky bacon, chopped
2 tbsp plain flour
2 tbsp tomato purée
330ml bottle Guinness
300ml beef stock, hot
250g chestnut mushrooms, halved
3 tbsp fresh parsley leaves, to garnish

Per serving:
498kcals
39g fat (13g saturated)
21.1g protein
16.9g carbs
5.7g sugar
3.6g salt

I’ve already taken out the bacon…not sure how that will reduce the salt and fat content. I like the idea of the guiness for flavour and its good for iron (thats my story and im sticking to it!) I also plan to use reduced fat sausage, wll probably half the sausage amount and up the veg amount instead as well…but not sure about how this will effect calories etc…

Overall i like traditional foods but my boyfriend and i are going on a healthy food kick and trying to put more veg in our diet…any advice or similar recipies would greatly appreciate it. Thanks.

Try these substitutions:
-use turkey sausage (I would keep same amount since you cut out the bacon)
-use low-fat, sodium-free beef broth
-use olive oil

I’m not familiar with stout, but do they have light version of this?

You can add more veggies – carrots sound good with this.

Add salt after the cooking, if you need it.

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Posted by mark - October 21, 2016 at 10:10 am

Categories: Quality Pork   Tags:

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