Archive for February, 2017

How to Make Restaurant Quality Baby Back Ribs

Learn how to make restaurant-quality baby back ribs ribs using our Rib Kit. They fully cook in your oven then finish on your grill. They are delicious!!!

Duration : 0:9:31

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Posted by mark - February 28, 2017 at 5:06 am

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

Blowtorch Prime Rib Roast – The Delicious Does Ad Hoc at Home

Blowtorch Prime Rib Roast Recipe from Ad Hoc at Home by Thomas Keller, reprinted here:

http://www.thedeliciouslife.com/blowtorch-prime-rib-roast-recipe-from-ad-hoc-at-home-by-thomas-keller/

Duration : 0:1:51

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Posted by mark - February 27, 2017 at 4:41 am

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

Prime Rib with Au Jus

Prime Rib with Au Jus Recipe from SimpleFoodie.com. Prime Rib is meant for a feast and it never dissapoints. What is amazing is how easy it is to make and how delicious it comes out. It takes just a little work the night before roasting to enhance the mouth watering melt in your mouth flavor, but it is so worth it.

Duration : 0:2:41

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Posted by mark - February 26, 2017 at 3:36 am

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

The Fascination With Grilling

In today’s market you have many grill choices to choose from, some grills are sophisticated high tech, use charcoal or use natural gas grills and call these grills have the equivalent power of kitchen oven or stovetop. All grills come in many different sizes, metals and shapes and they have many different features these features depends on the manufacture. Of course the primary purpose of the gas grill is for outdoor cooking, which would normally be meat or poultry and some people cook vegetables. The dimensions and weight of the barbecue grill need to be taken into account because you need the ability to adjust the grill when needed, plus you should check to see what type of cooking features the grill has.

Natural gas grills are all the craze in outdoor cooking, and it isn’t surprising why. When looking for the best grill for yourself make sure you shop around and all the stores and online to find the best price and the best quality grill, there are many out there so do your research. If you like hamburgers, steaks or hotdogs on the grill then an outdoor grill is perfect item to purchase.

There are many debates about the which is better charcoal or grill, many like the taste of the charcoal grill because it gives the food a distinct taste while the gas grill is clean burning and does not add additional taste to the food. During the winter months all you can think about is cooking on the grill and eating a great big juicy steak and having fun with all your friends while everyone congregates around the barbeque grill. The gas grill is ideal for cooks with little or no experience with outdoor cooking.

A gas grill can be quite easy to maintain and the grill will make many occasions fun and festive. By cooking meats, fish and many other foods on the grill this leads many peoples spirits to be raised just because they are cooking on grill. Many times the entire party revolves around grill cooking, get a grill that is reliable and each time you use it you will not be sorry.

Many barbecue purists argue that charcoal gives the food a better taste than the gas grills. There have been many tests conducted during the life of the barbecue, which is better the charcoal

When choosing a grill the type of features and the styles are up to you style of taste, but when choosing the grill make sure it is the correct size and the right shape, because where you place the grill is very important because of the smoke that it lets off. When shopping for a grill you need to look at certain criteria like the right BTU and the correct size and style, you will need to make sure that the grill fits your needs, this can be challenging. There are many features that vary like the number of burners, the amount of space needed for cooking the size of the grill, the other thing to look for is the materials used to build the grill.

David Fishman
http://www.articlesbase.com/home-improvement-articles/the-fascination-with-grilling-95600.html

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Posted by mark - February 25, 2017 at 3:08 am

Categories: Cooking Quality Meats   Tags:

Find Out Where You Can Learn to Make Your Favorite Dishes at Cooking Schools?

Thai cuisine has gained popularity all over the world for its fresh flavours, healthy ingredients and low fat cooking methods for help visit www.cat-head-biscuit.com. At one time recipes in Thailand were divided between those for the royal court (which were kept secret) and those for commoners. Now royal and everyday recipes have mingled but there are still significant regional differences.

In the north of Thailand glutinous rice is favoured over steamed rice and it is kneaded into small balls with the fingers and used to soak up liquid dishes. Northern curries have a milder, more herbal quality thanthose in the south. Curries are flavoured with ginger, tamarind and turmeric. Preserved fruits and pickled vegetables are popular accompaniments. The traditional meal served when entertaining in the north is a Khantok dinner. Khan meaning bowl and tok meaning a low round table. Guests sit on the floor around the table and help themselves to a variety of dishes which may include rice, fried chicken, a curry, a minced meat dish and a salad. The north is famous for longans (a lychee-like fruit) when in season.

In the south coconut features in many dishes and locally grown cashew nuts are eaten as appetisers or stir-fried with chicken and dried chillis. As you may expect, there is an abundance of seafood. Around the Gulf of Thailand shellfish are farmed and so they are very fresh. Whole fish are sometimes brought to the table still poaching in heavily seasoned stock over a charcoal burner. The result is pleasantly aromatic rather than intensely spicy.

However, the type of cuisine with which we are most familiar comes from the central region of Thailand and dates from the early 13th century when the first independent Thai capital was located at Sukhothai. The basic diet consisted of rice, fish and vegetables flavoured with black pepper and fish sauce, along with fresh fruits. When power later transferred south to Ayuthaya other ingredients such as coriander, lime and tomato were added to the diet, along with what has become an essential ingredient – chilli pepper. Other influences came from India, Japan, Persia and China.
Thai Cooking Classes
Northern Thailand

The internationally renowned Chiang Mai Thai Cookery School is owned and run by Sompon Nabnian, Thailand’s international TV chef, and his wife Elizabeth. Stay and Study packages are offered at the Jasmine Rice Village which is operated by the owners of the Chiang Mai Thai Cookery School for help visit www.150-venison-recipes.com. “A half hour’s drive from Chiang Mai city centre, Jasmine Rice Village Boutique Resort and Spa offers a unique experience for visitors seeking tranquility, cultural authenticity and luxurious comfort during their stay in the north of Thailand”.

1-5 day classes are offered. A one-day class costs 990 Baht (33 USD) per person.
Southern Thailand

At Mom Tri’s Boathouse in Phuket, Gourmet Executive Chef Tummanoon Punchun shares the secrets of great Thai cooking at popular workshops held every Saturday and Sunday from 10.00 to about 14.00. The course includes a folder of recipes, a Boathouse apron and lunch. Excellent beach front resort accommodation is available.

2 day class costs 3,200 Baht (105 USD) per person.
Central Thailand

From Bangkok, The Thai House is a forty minute long-boat trip through the villages along Klong Bangkok Noi. Owned by a Thai family, this beautiful, traditional teak house is surrounded by gardens with tropical fruit trees and its own herb garden. Homestay accommodation is available in guestrooms around an upstairs courtyard. Pip, your instructor, learned to cook from the highest possible authority – her mother.

1-3 day classes are offered. A one-day class costs 3,500 Baht (115 USD) per person

Typical one-day course at The Thai House includes:

An introduction to Thai herbs and spices

Appetizer: Larb Moo – A spicy Thai pork salad

Soup: Tom Yam Kung – Hot and sour prawn soup

Luncheon Dish: Phad Thai – Thai fried noodles

Main Dishes: Kaeng Ka-Ri Kai – Yellow chicken curry and Paneang Nua – Coconut Beef Curry

boparaisk
http://www.articlesbase.com/recipes-articles/find-out-where-you-can-learn-to-make-your-favorite-dishes-at-cooking-schools-714341.html

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Posted by mark - February 23, 2017 at 2:16 am

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

Rusty Ryan from Hatfield Quality Meats on the 10! Show 3-06-09

Rusty Ryan from Hatfield Quality Meats shares Easter Ham glaze recipe on NBC’s 10! Show on 3-06-09

Duration : 0:4:57

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Posted by mark - February 21, 2017 at 1:13 am

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London Has the Best Indian Food?

WONG:

Better quality meat, fish and vegetables could very well put London ahead of any Indian city when it comes to high end Indian food.
World renowned London-based Michelin star Indian chef, Atul Kochhar said
Indian needed to reform and reorganise its farming industry, so consumers and
caterers had reliable access to fresh produce.

STORY:
Watch out – be warned! Chefs in India could lose their cutting edge in preparing top quality Indian food to chefs in London.

Atul Kochhar is one of the few Michelin star Indian chefs. He warns that if India’s farming industry is not reorganised – London will become the center of Indian cuisine in terms of quality.

[Atul Kochhar, Owner, Benares Restaurant]:
“It’s not because of lack of good skill, or lack of good spices. It’s purely because of lack of excellent ingredients. India doesn’t have excellent ingredients in terms of fish, meat or vegetables.”

Kochhar is the head chef and owner of Benares – a high-end Indian restaurant in the exclusive Mayfair area of central London.

Back in 2001 Kochhar became the first Indian chef to be awarded the highly coveted Michelin star. Kochhar is looking to return to India and open up restaurants. His biggest worry however is getting a regular supply fresh food.

[Atul Kochhar, Owner, Benares Restaurant]:
“How will get the best produce India has to the restaurants and to the tables of my guests. The lamb farming has to be niche. The goat farming has to be niche. The vegetable farming has to be amazingly good. All those things are there, but there is no organized effort.”

London is home to five Michelin star Indian chefs, New York has one. And there is no reason why more Indian chefs or restaurants in this city will be awarded Michelin stars in the near future given that the reputation of high end Indian food is growing.

[Atul Kochhar, Owner, Benares Restaurant]:
“There are more people traveling to India right now. there are more people conducing business with indians. they are trying to understand the culture and cuisine better now. hence the recognition.”

Kochhar says the corner curry house which churns unique English scorchers such as ‘chicken tikka masala’, or ‘balti chicken’ – are on the decline.

[Atul Kochhar, Owner, Benares Restaurant]:
“It was never an authentic cuisine. I call that British Indian food – because that’s how brutish people liked it. That’s why they were cooking it and thats why it went on for so long.”

The curry house will always be part of the British landscape. But with changing tastes – its high end and expensive Indian food that is on the rise.

Duration : 0:1:56

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Posted by mark - February 20, 2017 at 12:53 am

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

Cooking Class Party – The Organic Personal Chef

Cooking Party
Cooking Class Long Island

Gather your friends for a “Girls Night Out” with a twist. Chef Vanda will come to your kitchen for an educational, interactive demonstration – how to prepare a Mexican Fiesta, Japanese Sushi, Low Carb, or Seafood Carnival

Happy Clients at Cooking Class
What you get:

* A Fun Night and Learning Experience
* Customized Menus
* Meal Preparation in Your Home
* Learn From A Professional
* Freshest Vegetables
* Freshest Fish
* Complete Grocery Shopping
* Variety of Healthy Menus
* Top Quality Meats
* Freshest Herbs & Seasonings

Cooking Classes in New York Knife Technique for Healthy Eating Cooking Classes

And then the best part, after the washing, chopping, diceing, sauteeing, flipping, frying – you get to sit down and enjoy your creations.
Great Idea For:

* Bachelorette Parties
* Girls Night Out
* Monday Night Football Alternative
* Small Family Gatherings
* Client Bonding
* Corporate Team Building
* Office Holiday Party

Learning to cook was never this much fun!
Need to Know More?

NY Personal Chef Vanda With a brief phone conversation Chef Vanda can help you determine the best service for your needs and answer any questions you might have about The Organic Personal Chef and my services. Invite Health! Call me today 888 – CHEF WOW!
toll-free 1 (888) 243 – 3969

Duration : 0:3:14

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Posted by mark - February 19, 2017 at 12:41 am

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

Nolan Ryan’s Texas Ranch – America’s Heartland

Nolan Ryan is a baseball legend with a record-breaking career that placed him in the Hall of Fame. Today, he’s the president of the Texas Rangers ball club, but not many people know that he is also a very successful Texas cattle rancher. Ryans ranch raises prime beef cattle…some of which is sold at the Ranger’s home games.

Visit http://tinyurl.com/ykyx4uk to see the rest of America’s Heartland: Episode 511. The Monsanto Company – http://www.monsanto.com and the American Farm Bureau Federation – http://www.fb.org make presentation of America’s Heartland possible.

Duration : 0:6:7

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Posted by mark - February 18, 2017 at 12:22 am

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

I just want to……….. cut all my damn ugly jiggle flipping ughh!?

Recently I’ve been trying to eat healthier. POINTLESS. Im 14, and 148 pounds, about 5’3. I have jiggly fat on my arms, stomache, and thighs. I’ve tried to eat veggies, fruit, and poultry, which I have. I’ve drank more water. But I caved! I had a WHOLE butterfinger bar yesterday, and some peanut cluster this morning, and had a whole 7-up this morning with a HUGE freakin cinnamon role! And had a most half dr.pepper yesterday night. I lost a bit a weight in my shorts, and I went to the store to get some new shorts ( I’m a size 13). I tried a size 9, NOPE. Im wayyy to fat for them. im just FAT! I can cry! I’ve resented becoming fat from the day I went into 7th grade. But im FAT. I feel ugly, fat, and boring.

What do I do? I feel horrible in every way! Please dont be mean…
I’ve also tried to walk, but have no motivation.
im 14, a size 13

I’m glad that you’re trying to lose weight in a healthy way 🙂
Well what you have to realize is that you’re losing the weight not for vanity, but to be a better, healthier you.
You can’t give up on yourself.
Motivation is sometimes the hardest part in losing weight. But if you really want it, then you’ll keep going.
Also, seek support from maybe friends or family.

Don’t ever think negatively about yourself, that will just bring you down.

Also don’t weigh yourself everyday! If you don’t see weight loss each day then that’ll just bring your hopes down again.

Keep up the healthy eating but make sure that you’re not over eating so watch your portions.

Cut out junk and snacks and don’t eat after 7 or 8.

Oh and exercise is crucial. Make sure to get at least any hour of physical activity a day 🙂

MOST IMPORTANTLY:
Remember that you’re beautiful in every way. A number on a scale does not measure a person’s level of beauty, it comes from within. Be confident and stride to youe goal.

Hope I helped and good luck 🙂

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Posted by mark - February 17, 2017 at 12:05 am

Categories: Grade A Poultry   Tags:

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