Archive for December, 2016

Spicy Chicken & Pork Tetelas recipe part 1 – Hairy Bikers Cookbook – BBC

The Hairy Bikers are in Mexico to demonstrate the best way to cook a delicious and traditional Mexian dish: spicy chicken and pork tetelas with salsa and refried beans. This recipe runs across two videos. Check out part two for the full recipe! Watch more high quality videos on the Food YouTube channel from BBC Worldwide here:

Duration : 0:4:41

Read more…

11 comments - What do you think?
Posted by mark - December 31, 2016 at 11:19 pm

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

Chorizo Sausage (non-pork)?

Where is the best place to get these in beef or chicken/turkey varieties? I heard the more expensive, the better the flavor and quality of the meat.

Costco has good chorizo. I believe Trader Joe’s carries some varieties but I haven’t tried them. The Latino markets carry the beef kind and are usually fresh because they sell more of it.

4 comments - What do you think?
Posted by mark - December 30, 2016 at 10:59 pm

Categories: Quality Pork   Tags:

Agile Technology with Lives at Stake: InSTEDD in Haiti & Beyond

Google Tech Talk
June 30, 2010


Presented by Eduardo Jezierski and Eric Rasmussen.

InSTEDD, a Grantee, deployed to the Port au Prince airfield with a team from AlertNet just hours after the Haitian earthquake.

Over the following days, a first-of-its-kind system was created that integrated technologies from more than a dozen partners. The system allowed Haitians to use their cell phones to both summon life-saving help and to receive critical information about relief efforts. From new portable satellite data antennas to plain RSS feeds, all sorts of technologies came into play to help the humans have a more effective response during Search and Rescue missions. Come and see the technologies that were used, how they were created from requirements in disaster response and public health, and how they incorporate innovations from field teams during and between disasters.

We’ll discuss what we needed to build and why, where it is now, where it’s going, and what we need from you.

Duration : 0:55:3

Read more…

2 comments - What do you think?
Posted by mark - December 28, 2016 at 9:26 pm

Categories: Grade A Poultry   Tags: , , , ,

Whole Rib-Eye, also called prime-rib

This is a whole rib-eye (approx. 13-14lbs) If you buy it whole, and you, yourself cut it up, or most of the good meatmarkets will slice and wrap it free for you!! Rib-eye is one of the best steaks you can buy!! excellent flavor and tenderness, it can be cut into steaks, or roasts, or a combo of each.

Duration : 0:1:22

Read more…

4 comments - What do you think?
Posted by mark - December 27, 2016 at 9:02 pm

Categories: Prime Beef   Tags: , , , , ,

Pumpkin Meat For Pie

For more Stories, Food News, and Cooking Fresh videos, visit:
Larita, from the local farmers food stand often answers questions from customers about what to do with particular produce items. Here, she explains how to extract pumpkin meat, to use in making fresh baked pumpkin pie. Roasted Pumpkin Seed Recipe:

Duration : 0:2:3

Read more…

11 comments - What do you think?
Posted by mark - December 26, 2016 at 8:29 pm

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

How to get cooked meat to be tender?

Occasionally a piece of meat, pork, beef or lamb, no matter how well cooked will be tough because it was bad quality to begin with, coming probably from an old animal well past its prime (I know what cuts of beef must be boiled, roasted or fried so that’s not a problem).

But if starting from good meat what are the tips and advice for cooking it tender? As I understand a bad cooking method can make even the best quality meat tough like leather.

slow cook it. you can do it in the oven without a slow cooker. i do london broil at 275 for 4 hours (after searing it on the stove) and i almost cover it with water. then i make a gravy out of the water after it is cooked. mmmm delicious and it falls apart.

also, after cooking meat, cut it against the grain. it is easier to chew.

13 comments - What do you think?
Posted by mark - December 25, 2016 at 7:59 pm

Categories: Quality Pork   Tags:

which is a better cut of beef? prime a or prime aaa? thanks?

I don’t think they classify beef as a or aaa. I’ve seen it classified a through e which is based on maturity. I’ve given you a link below to beef quality classifications.

2 comments - What do you think?
Posted by mark - December 20, 2016 at 6:05 pm

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

Authentic Hispanic Spices: Spice up Your Life and be Healthy

Spices are food additives used in flavoring dishes. It gives fabulous aromas to brighten up a recipe. Authentic Hispanic spices have greatly influenced the enhancement of foods from past to present. Hispanic spices continue to evolve onto different variations.

Spices are a vegetative substance made from dried seed, root, fruit and the bark of tropical trees or plants. Spices are often whole or ground types and even powdered for flavoring purposes. It even serves as a type of food preservative.

It can enhance food and improve ones health. The use of spices can regulate levels of sugar, fat and salt in our daily diet. It can also aid in digestion and increases the rate of metabolism.

Ethnic foods contribute more to Spanish cuisines. The spice history started to evolve due to the early settlers. Native and genuine Hispanic spices continue to emerge due to the different cultures of countries across the globe.

The history of Spanish food and spices goes all the way back to the Spanish coastline settlers. Greeks, Phoenicians and the Carthaginians are being followed by other contributors like the Romans and Moors. Hernan Cortez uncovered bold new flavors in Mexico similar to red pepper and all spices which has become popular in most countries.

Garlic, saffron and beans are some of the varieties that are commonly imported and are widely used in Spanish cuisines. In fact, spices are a luxury for early traders. It became a valuable ingredient which only rich people can afford.

Cubans, Puerto Ricans and Mexican are the three largest American groups that have introduced authentic Hispanic spices. Below are some of the authentic spices.

Annatto seed/ achiote /atsuete seed – Annatto seeds are a rich yellowish-orange colored ingredient for stews and sauces. Seeds are steeped in boiling water for 20 minutes so as to extract its color.

Anise Seed- Anise is a native Mediterranean basin that is both used for sweet and savory applications. It is featured in breads cakes, cookies, liquors and even in sausages and tomato sauces.

Chipotle chili powder – This is made from dried and smoked jalapeo pepper, giving it a unique taste.

Cumin – This is a type of dry seed from cuminum cyminum herb which takes three to four months to grow. It is a member of the parsley family and is used for chili and curry powder. Aside from this, it is used for making a type of tea called “cumin cider”. The Cumin seed is almost similar to anise and fennel in appearance but it is much darker and smaller.

Fennel seed – This is a type of dry seed that is about 4 to 10 mm long. It features a brown or green color and aromatic spice that is similar to the anise seed, especially in taste and appearance. Fennel seeds are commonly used as breath fresheners in India. Its flavoring is used in some toothpaste.

Epazote – The Epazote can flavor food, especially black beans. It is known as a type of Mexican tea which is good for soothing intestinal pains caused by over eating of beans and other similar foods. Epazote is poisonous when given in large amounts. It is used in seasoning sopes soups, quesadillas, tamales, mole de olla, chilaquiles and enchiladas. Thus, Epazote helps in the treatment of amenorrhea, dysmenorrhea, chorea, malaria, hysteria and asthma.

Red pepper flakes/crushed red pepper (Capsicum) – These are dried and crushed cayenne peppers, often sprinkled in certain pizzas. Its fruit contains capsaisin, a lipophilic chemical. It can create strong burning sensations in the mouth

Spanish paprika (Pimentón) – The Spanish paprika is red in color. It has a strong flavor and aroma. It is a natural condiment, obtained by drying and grinding red peppers. Dehydration usually lasts for two weeks and it is classified according to quality and type. It can be sweet, bitter or spicy. It can be kept for 2 years.

Paprika is widely used in many traditional Spanish recipes. At current, Americans incorporate this in their cuisines as a type of seasoning for kebabs, pork barbeque, even beef and lamb stews.

Saffron – This is a deeply rooted condiment in Castile-La Mancha. It is originally from central Asia and was introduced to the Peninsula by the Arabs. The plant was protectively denominated since March 2001.

It comes from dried stigmas of saffron crocus (Crocus sativus). The cultivation requires harvesting with the use of your bare hands and the pruning of the flower. Saffron provides dishes with orange color and a slight bitter taste, along with an exotic aroma. It is sold in flexible and resistant strands, having bright stigmas.

David H. Urmann

3 comments - What do you think?
Posted by mark - December 18, 2016 at 5:03 pm

Categories: Quality Pork   Tags:

Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe

Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe

Barbecue ribs may be a summer favorite, but are delicious year-round!  Michele McAdoo for the Kraft Kitchens shows us the most popular rib varieties and shares a recipe for how to barbecue baby back ribs on the grill. Pass those napkins!

Easy BBQ Ribs
4 lb. pork baby back ribs
1 cup BULL’S-EYE Original Barbecue Sauce

Prep Time: 10 min
Total Time: 40 min
Servings: 6

Cut ribs into 2-rib sections
Place ribs in the Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
Heat grill to medium heat. Grill ribs 10 mins. Or until done, turning occasionally and brushing generously with barbecue sauce.
– Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.
– Cut ribs into sections as directed. Place in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 20 min., gently stirring after 10 min.; drain. Grill as directed.
– Prepare using KRAFT Original Barbecue Sauce.

Orange Barbecued Ribs
Prep Time : 5 min
Total Time : 1 hr 35 min
Servings: 6

1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs
MIX barbecue sauce, zest, juice and pepper.
PLACE ribs, bone-sides down, on grill.
GRILL, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

– Balance this special occasion entree with smart side dishes. For example, choose a mixed green salad and vegetable.
– Heat grill to low heat. Substitute 1 (3-lb.) cut-up broiler-fryer chicken for the ribs. Place chicken, skin-sides down, on greased grill. Grill, uncovered, 50 min. to 1 hour or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce mixture the last 15 min. of grilling time. Makes 5 servings.
Use Your Oven
– Heat oven to 350°F. Place ribs on rack of broiler pan. Bake 1 hour 15 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture the last 30 min. of baking time.

pork bbq ribs recipe
grill barbecue ribs recipe
grilling pork bbq ribs
grill bbq beef ribs
grilling barbecue pork ribs
bbq baby back ribs

Duration : 0:3:21

Read more…

25 comments - What do you think?
Posted by mark - December 17, 2016 at 4:35 pm

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

Is it normal for the puppies of a nursing dog to have diarrhea if the mother has diarrhea?

the mother is eating a high quality dry kibble mixed with boiled pork, and sometimes boiled liver. The puppies are not vomiting and they are hydrated. The vet we went to see said it was normal to a point and to watch them for a couple days. has anyone encountered this before??

your vet probably knows best. The momma may have the poops from the liver if she is getting to much.

7 comments - What do you think?
Posted by mark - December 16, 2016 at 4:21 pm

Categories: Quality Pork   Tags:

Next Page »