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: http://www.youtube.com/bbcfood

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:

How I can make restaurant quality sandwiches and salads at home??

Lets, get one thing straight before everyone accuses me of being a bad cook, I am a very good cook when it comes to meals that come with a recipe or that are already in my head. But I would love to make restaurant quality sandwiches and salads.You know what I mean when I make a sandwich or salad at home it doesn’t taste as good as it does as certain restaurants. Someone help… I’m sure this sounds weird to some of you but I would love to make good deli-like sandwiches and restaurant-like salads at home.

P.S. Please no avocado or gaucomole, Any meat and any veggetable are fine. Also oils, cheeses, dressing etc. give me the works.
L.O.L.

The sandwiches can be hot too. You know share with me different breads and exotic cheeses. And different taste for the salads.

ok try this webby

http://www.fbnr.com/Finder/SearchLists/144.htm

4 comments - What do you think?
Posted by mark - December 29, 2016 at 10:26 pm

Categories: Cooking Quality Meats   Tags:

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

Google Tech Talk
June 30, 2010

ABSTRACT

Presented by Eduardo Jezierski and Eric Rasmussen.

InSTEDD, a Google.org 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: http://cookingupastory.com
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: http://cookingupastory.com/index.php/2006/11/06/roasted-pumpkin-seeds/

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:

New York Prime Meat USDA Prime Veal Loin Chop 1 inch thick 4 Count 32 Ounce Packaged in Film Freezer Paper

glenniswempa04http://gdata.youtube.com/feeds/api/users/glenniswempa04HowtoNew, York, Prime, Meat, USDA, Veal, Loin, Chop, 1, inch, thick, 4, Count, 32, Ounce, Packaged, in, Film, Freezer, PaperNew York Prime Meat USDA Prime Veal Loin Chop 1 inch thick 4 Count 32 Ounce Packaged in Film Freezer Paper

Duration : 0:0:15

Read more…

Be the first to comment - What do you think?
Posted by mark - December 24, 2016 at 7:14 pm

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

How To Do Ribeye Steaks On The Barbecue Grill

Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com

Duration : 0:7:16

Read more…

26 comments - What do you think?
Posted by mark - December 23, 2016 at 6:55 pm

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

Prime Rib Recipe : Season Meat for Prime Rib

Learn how to season the meat for Prime Rib with expert tips for cooking beef in this free online video recipe clip.

Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon

Duration : 0:1:19

Read more…

5 comments - What do you think?
Posted by mark - December 22, 2016 at 6:42 pm

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

Next Page »