Archive for January, 2017

Northern Biscuit

Northern Biscuit Bakery realizes the importance of a dog’s place in the family. Just as proper nutrition is important to your family’s health, it is equally important to the health of your dog.

Inspired by the pristine wilderness and poetic beauty of Canada’s Far North, Northern Biscuit has developed a variety of natural biscuits using stone ground grains, wild game, farm fresh meats and fresh Lake Trout!

NORTHERN BISCUIT BAKERY USES ONLY FOOD GRADE MEATS AND STONE GROUND GRAINS

Our meats and poultry (100%grain-fed) are Food-Grade from either USDA and/or CFIA Federally Inspected HACCP facilities. Our grains are also food-grade and all of our non-wheat varieties are GMO-Free. Find out more at zeuspetsupply.com

Duration : 0:1:29

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Posted by mark - January 30, 2017 at 2:20 pm

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Fort Lee Culinary Competition Training Video on Aspic

Go to http://www.militarychefs.com/1A/2_Media/TrainingCourses/TrainingCorsesFortLeeAspic.html to download higher quality versions of this clip.

An ACES Aspic Training Video for the 2008 competition.

Culinary Arts Program – U.S. Army Culinary Arts Competition

http://www.quartermaster.army.mil/ACES/programs/culinary.html

The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.

The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.

The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
at work.

MilitaryChefs.com hosts news stories, photos, video clips and other forms of Multi Media pertaining to Army, Navy, Air Force, Marine Corps, and Coast Guard food service, and hence we provide military cooks with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments effectively promoting and motivating military food service operations.

Duration : 0:6:11

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Posted by mark - January 29, 2017 at 1:57 pm

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

Taste the Costa Rican Cuisine; A Tropical Blend of Flavors

Costa Rica food is the result of a medley of various types of spices, sauces, oils and other ingredients used in different cuisines from the various corners of the world. In the recipes of Costa Rica you will find the traces of the traditional cuisines of countries like Spain, France, China, Italy and Africa.

Spices like annatto, oregano, nutmeg, pepper, coriander, saffron, thyme, sauces like Worcestershire, soy, and Lizano, oils like vegetable oil and olive oil and ingredients like corn, sweet potatoes, cassava, beans, are all used in Costa Rica food. Rice is a very important part of Costa Rican diet and so are beans.

Apart from a huge variety of veggies, Costa Rica definatelly has good meats. Excellent beef from the local cows, abudance of really good local chicken and of cource fresh, high quality seafood.

Let’s see what the Costa Ricans are eating, bite by bite.

Appetizers are known as bocas in the land of Costa Rica. These are served usually with drinks. These are often distributed free of cost. Even if they are priced it is kept at a bare minimum.
There are some very popular varieties of bocas available. Some of them are:

Tamales- these are cornmeal patties with a stuffing and it is wrapped and then steamed inside banana leaves.

Gallos – tortillas are very common in Costa Rica. Gallos are the tortillas heaped with meat, chicken, beans and lots of cheese.

Ceviche- this is a salad that acts as an appetizer. It is made from marinated seafood.

Patacones- these are fried green plantains that come in the form of chips.

Fried yucca- very popular, close to our french fries.
Tacos- filled in with lots of ingredients, chicken, guacamole and sauces.

Empanadas- breaded goods and pies.

The salads are as interesting as the appetizers. The common varieties of Costa Rican salads are made from tomato bits, onion rings, shredded cabbage, diced red or green peppers, a little cilantro with the seasoning done with lime juice and a little sprinkling of salt.

The Main Dishes are not only tasty and filling but also healthy. The spices are additives enrich the food yet keep it healthy.Some of the popular main dishes are:

Gallo Pinto- made from beans mixed with rice flavored with coriander, onions and some Worcestershire sauce.

Casados- is another dish that is a part of the daily diet of the Costa Ricans. This is a main course meal prepared from beans, rice, pork or chicken with some lettuce, cabbage, tomato salad and some dried plantains.

Frito- is a stew made from pork

Mondongo- a beef stomach soup

Barbudos- an omelet made from string beans

Soups are also an integral part in the Costa Rican diet. The most commonly prepared soups of Costa Rica are the Bacalao that is the cod soup, the Bean Soup, the Mondongo or the beef stomach soup, the Olla de Carne that is the Costa Rican beef soup, the Sopa de Albondigas or the soup that is made of meat balls, the Sopas de Leche or the Tortilla soup and the Sopa de Pescado that is the fish soup.

Besides the main dishes and soups there are also a number of sweet dishes and candies that are fascinating.Here are some of the wonderful desserts of Costa Rica:

The Cono Capuchino is an ice-cream cone with chocolate topping, flan is cold caramel custard, dulce de leche is a syrup made from boiled milk and sugar.

The thicker variety is known as the Cajeta and this is fudgelike and absolutely delicious.

Then there are the Mazamorra, which is a corn starch pudding, milanes are chocolate candies.

The Pan de Maiz is a type of sweet bread made from corn and the queque seco is a pound cake.

The Melcocha is a candy that is made from raw sugar and there is also the torta chilena, which is a multilayered cake full of dulce de leche.

Costa Rica drinks do more than just quenching ones thirst.

The most favorite costa rican drink is of course Coffee. High quality, nativelly cultivated and strong, on asking for milk coffee or ‘cafe con leche’ you will be offered coffee that is a strong blend of coffee and milk mixed in equal proportions. When you wish to have black coffee you need to ask for ‘cafe sin leche’.

A very popular traditional drink of Costa Rica is Agua Dulce. This drink is made from sugarcane that is not strained or bleached.

The native fruits like mango, tamarindo, papaya, etc., are used to make fresh Fruit Juices. You can have these juices with milk or water.

Costa Rica makes good quality Gin and Vodka, moderate quality Rum and poor quality Whiskey. The mixture of coke and rum goes down very well with the locals in Costa Rica.

You can also try the native costa rican Beer, very popular among the natives, Imperial.

Home style cooking dominates the scene in Costa Rica with most people preferring simple dishes. However, the meals are wholesome, nutritious and priced reasonably, especially beef and seafood. People of Costa Rica love eating and so will you, if you try their wonderful, exotic cuisine.

Charles Kassotis
http://www.articlesbase.com/travel-articles/taste-the-costa-rican-cuisine-a-tropical-blend-of-flavors-95786.html

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Posted by mark - January 27, 2017 at 12:40 pm

Categories: Quality Pork   Tags:

Beef Bourguignonne Dinner Recipe

How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.

Ingredients
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour

12 oz of mushrooms, quartered

Instructions
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew

Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.

Duration : 0:2:6

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Posted by mark - January 26, 2017 at 12:27 pm

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Beef & Cheese Show – Metriod Prime Vs Mortal Kombat part 1

Beef plays a role of Samis while Milk is on a self conquest. Its not a bad skit but both tie together in the end. So check out part 2.

Duration : 0:3:6

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Posted by mark - January 25, 2017 at 11:53 am

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Best way to reheat Prime Rib?

I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?

Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.

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Posted by mark - January 24, 2017 at 11:38 am

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Chicken Casserole with Guacamole Recipe : Ingredients for Chicken Casserole

Ingredients you’ll need for chicken casserole, including bone-in chicken breast and vegetables; learn this and more in this free online cooking video about easy meals taught by expert chef Laura Banford.

Expert: Laura Banford
Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor.
Filmmaker: Michael Allen

Duration : 0:1:0

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Posted by mark - January 21, 2017 at 9:55 am

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Cooking Prime Rib

Thanksgiving Day son Chris, Executive Chef shows us how to cook prime rib roast

Duration : 0:3:30

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Posted by mark - January 19, 2017 at 8:38 am

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

Cumbrae’s Great Alternative Grilling Steaks, Part 1

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:4:48

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Posted by mark - January 18, 2017 at 8:04 am

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How is Prime Rib different from Roast Beef?

Are they the same?

Prime rib refers to a whole or large cut of rib eye roasted then sliced and served. Roast beef can be any cut from the cow.

Prime can also be used to describe the quality of the particular cut. Prime, choice, and select in that order are the 3 top qualities. After select it’s only fit for ground beef and dog food.

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Posted by mark - January 14, 2017 at 5:12 am

Categories: Cooking Quality Meats, Prime Beef   Tags: , , ,

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