Archive for June, 2017

Meat Loaf – Modern Girl – Live 1985

Not sure if this is already up, but it’s a very high quality live recorded performance of the underrated classic “Modern Girl” sung by Meat Loaf.

Duration : 0:5:19

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Posted by mark - June 25, 2017 at 2:08 pm

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

That 70’s Cop show

Hot Fuzz meets Life on Mars
Written by Mark Keegan
Ectectera Theatre at 7.30

June 26th-July 1st (6.30)

Un PC cops PLODD & COPPAfrom the 70’s meet up with their new boss in the PC obssesed noughties

COPPA ( John Thaw type) at his desk, He reads a copy of ‘Loaded’, Plodd ( Dennis waterman type) stands behind him, reading his magazine.

COPPA This 21st century lark’s not so bad after all. there’s some right tasty tarts these days!

PLODD Not wrong there, Guv

COPPA I’d love to get my leg over with that bird outa Pirates of the Carribean-Kiera …Kiera?

PLODD Knightly

COPPA Nightly? I’d settle for twice weekly, it’s not all good news

PLODD What is it, Guv?

COPPA They’ve only gone an appointed some bird as our new super

PLODD (sacastic) Super

COPPA Probably some Tart with a third-class degree and a briefcase full of tampons! I tell you, Jerry I aint gonna stand for it!

A SHORT BLONDE WOMAN-HELEN MUTTON enters,she wers a smart jacket and skirt

MUTTON In that caes you’d better take it lying down

COPPA Who the bleedin’ are you?

MUTTON I’m chief Superintendant Detective Inspector Dame Helen Mutton( pause0 And for he record I keep my tampons in a holster

COPPA Great,So when There’s a shootout you can’t defend yourself but at least you can stop the bleeding

PLODD Nice one, Guv!

MUTTON Oh, and I’ve got a first class honours degree, two commediations for bravery from the National Police Federation and three BAFTA nominations for ‘Best Actress in a gritty two=part Police Drama’

COPPA You expect me to be impressed, do you? Listen, sweet heart, I was starring n gritty police dramas when you were pouncing about on stage with the Royal bleedin’ Shakespeare Company. and I had to solve the crime and nick all the villains in a single self contained episode

PLODD Yeah! And in 1977 we got voted third best double act by TV times reader after Morecambe and Wise and mork and Mindy

COPPA Mork and Mindy?

PLODD You remember, Guv. the bloke who went ” nanu-nanu” and the bird with the pigtails and a tight sweater

COPPA Oh, yeah. They were a great pair

PLODD (pause) and that Robin Williams was good too

COPPA and PLODD are lost in a dream. MUTTON coughs.COPPA and PLODD snap out their reverie

MUTTON Your stroll down mammary lane might be making all misty y-fronted but there’s work to do

PLODD I know that, love,but..

MUTTON Don’t you ‘Love’ me!

COPPA Love you? He hardly knows you.But I’m sure he’ll you bunk up in the back of ‘is cortina if you ask him nicely

MUTTON Ask nicely! ask nicely? I don’t have to ask you two Neanderthals for anything. I’m chief Superintendant Detective Inspector Dame round here. That means I’m in charge, I call the shots and I give the orders. Got a problem with that

COPPA Matter of fact I have, I don’t need some ice-cool blonde bossin’ me around, I got my image to think of

MUTTON Your image?

COPPA I’m a rough, tough 1970’s police officer-I drink cofee out of plastic cups,scotch out of mugs

MUTTON (intense) In that case…yo’re just the man for the job

COPPA What job?

MUTTON Making my tea.Herbal.No sugar

COPPA What if I refuse?

MUTTON Then it won’t be your guts I have for garters, it’ll be your..

COPPA Balls!!!!

PLODD Exactly, Ex” bleeding” actly!

MUTTON And when you’ve done that! you can tidy your desk and sort our files

PLODD and your drawers?

MUTTON if you’re up to it?

COPPA Do what?

MUTTON Oh I forgot you’re a man-you can’t mult-task

COPPA Well that’s where you’re wrong. As a matter of fact I’m multi-tasking right now

MUTTON Really, how so?

COPPA yeah I’m talking to you? and looking at your tits at the same time

Duration : 0:0:17

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Posted by mark -  at 1:25 am

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , ,

Steak- What do you Recommend And Why?

Can anyone explain to me the quality, taste, cost etc. of different types of steak? I don’t really know anything about meat quality, but I want to get the highest quality steak (for a reasonable price) for my dad’s birthday. I’m looking at Omaha Steaks and I just realized I have no idea what to look for! What would you recommend and why? Also, what would be the most impressive?

My dad loves to cook and barbecue, but he’s cheap so I’m ordering him expensive marinated meat– so no restaurant recommendations please! 🙂

I want to know about:

1) Filet Mignon
2) Prime Rib
3) Sirloin
4) T-bone
5) Strip Steak
6) Rib-eye

If he likes his steaks well-done, you may want to stick with the Rib-eye; it has a higher fat content therefore will retain more moisture and flavor. If he is eating his steak at a medium or more rare doneness then I would recommend the Filet Mignon or Porterhouse (most expensive, readily available cuts). I personally think Porterhouse has more flavor and a good combination of meat with the bone-in and you get a piece of Filet Mignon on one side of the bone and a Strip Steak on the other side of the bone ( I save the super tender Filet side to eat last). So obviously, a more economical but still yummy steak is a Strip Steak. Rib-eye, T-bone and Sirloin are OK and just a note on Prime Rib; cooking time would be a good bit longer (larger cut of meat) and is generally served with a very pink center (rare to med rare) if that is a concern for his meat-eating preferences

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Posted by mark - June 24, 2017 at 12:39 pm

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

how does your dog food rate?

I thought this was interesting! what number is your food?
Start with a grade of 100:
1) For every listing of "by-product", subtract 10 points
2) For every non-specific animal source ("meat" or "poultry", meat, meal or fat) reference, subtract 10 points
3) If the food contains BHA, BHT, or ethoxyquin, subtract 10 points
4) For every grain "mill run" or non-specific grain source, subtract 5 points
5) If the same grain ingredient is used 2 or more times in the first five ingredients (i.e. "ground brown rice", "brewer’s rice", "rice flour" are all the same grain), subtract 5 points
6) If the protein sources are not meat meal and there are less than 2 meats in the top 3 ingredients, subtract 3 points
7) If it contains any artificial colorants, subtract 3 points
8 ) If it contains ground corn or whole grain corn, subtract 3 points
9) If corn is listed in the top 5 ingredients, subtract 2 more points
10) If the food contains any animal fat other than fish oil, subtract 2
11) If lamb is the only animal protein source (unless your dog is allergic to other protein sources), subtract 2 points
12) If it contains soy or soybeans, subtract 2 points
13) If it contains wheat (unless you know that your dog is not allergic to wheat), subtract 2 points
14) If it contains beef (unless you know that your dog is not allergic to beef), subtract 1 point
15) If it contains salt, subtract 1 point
i just wanted to bring awareness to people who maybe didn’t know if their kibble really was healthy or not, i know i used to depend on brand names and commercials before i know what to look for.
actually though multiprotein sources are good unless the dog has an allergy to one

Ok, that’s too much math for me right now. I was doing good up until #4…then i lost count and got frustrated. I feed Canidae and I hope it’s an ok food.

Edit: I got a thumbs down because I suck at math?? LOL..that’s priceless!!

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Posted by mark -  at 12:09 am

Categories: Grade A Poultry   Tags:

What is a good quality drum set?

The price range is 1,000 dollars and under. I’m looking for something that will last me a long time. Are pork pie’s good?

Pearl is the best drums…price ranges vary depending on the type of set, but def a great choice!

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Posted by mark - June 23, 2017 at 11:58 am

Categories: Quality Pork   Tags:

Perfect Prime Rib of Beef – Prime Rib Method X

A secret method for perfect medium-rare prime rib of beef EVERY time.

Visit, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Duration : 0:3:37

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Posted by mark - June 22, 2017 at 11:23 pm

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

Can slight anorexia cause problems with having children?

The summer between 8th and 9th grade i started eating REALLY badly. Eating a very small amount about once a day, sometimes twice a day. I started eating ‘okay’ once 9th grade began. Then I never stopped having my period. Then i became vegetarian for 16 months, and i didn’t take vitamin supplements or anything. I’m lactose intolerant, so i didn’t have much calcium during that whole time. As of 2 months ago i’m eating poultry again, eating more healthy, and taking vitamins everyday.

Could that period of my life where i didn’t eat well cause me problems with having children in the future if i continued to eat healthy until then and beyond?

I’m fifteen at the moment, and i plan on having kids in my early twenties.

Eating healthy is a great thing! What you done shouldnt cause you any problems having children, but if you ever suffer from a eating disorder for a long period of time it can weaken and possibly damage your heart and other important organs. Keep eating healthy this is a great advantage to your body and will increase your life span! If you ever feel like you are relapsing get help ASAP because sounds like you wanna have kids and its important to treat your body well to have them.

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Posted by mark -  at 10:51 am

Categories: Grade A Poultry   Tags:

Make Prime Rib by

Learn to make prime rib with Professional Chefs Chris “Stu” Randell, Mike Yakura and

Duration : 0:1:41

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Posted by mark - June 21, 2017 at 10:28 pm

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

Have Fun Wine Tasting

You can easily detect a genuine wine expert by the way he handles the wine in terms of smelling and tasting it and not merely just drinking the wine. Anybody can drink wine but it takes a lot of experience to taste wine.

Wines have become a staple feature of every household during meal times, particularly when they are eating red meat. Red meats like pork or beef roasts are best with red wines. On the other hand, white meats like fish and chicken are better with white whine.

There are a thousand and one varieties, or type of wines depending on the vineyard where they were grown as well as the type of grapes they are made of. It takes experience and a real romance with wine to be able to distinguish its characteristics just by smelling and tasting. 

Basically, wines that have been stored properly should taste smooth. Wines that taste off or stale are either not of good quality or they were stored improperly and their corks tainted.

So how should you taste wine? Wines should be tasted by swishing the wine in your mouth, allowing your taste buds to perceive the flavor and taste of the wine. While the act of tasting makes uses of your tongue, a person’s sense of smell actually does most of the detection. Both a person’s sense of taste and sense of smell should be used when tasting wines.

While the two senses are indeed very important tools in determining a wine’s quality, the physical appearance of the wine is equally important. You can get a better look at a wine’s appearance and color by pouring them in a clear glass and look through it using a white table cloth or other white background.

If wines are generally red or white, then why do we have to study their colors? White wines are actually not perfectly white because their color ranges from yellow to brown and green. White wines with darker colors have more flavor and are older. While aging improves the flavor of red wines, this doesn’t hold true for white wines which may go bad with time. Red wines that are lighter in color are older. You will be able to examine a red wine’s age by tilting a glass with red wine, allowing some to settle on the glass rim, and examining its color. When the color of the wine that settles on the glass rim is brownish, then it has been aged.

Wine experts also swirl the wine to observe how it moves in the glass. A wine that swirls nicely wine may mean it has a higher sweetness and alcohol content.

While the taste of wine is generally subjective as it depends on a persons taste and preferences, wine connoisseurs follow specific guidelines in wine tasting. Being able to taste and smell wine the right way can certainly to the pleasure of drinking them.

Jerry Shannon

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Posted by mark -  at 9:08 am

Categories: Quality Pork   Tags:

Knowing More About Japanese Sushi

Japanese sushi is a type of vinegar rice topped with fish, meats and vegetables. Nowadays, sushi is prepared creatively for a more inviting appearance. It possesses many nutritional benefits.

Sushi comes from an archaic grammatical form of word which means sour. Rice and fish is being combined for a more likable meal. Most restaurants today serve sushi in different ways. Here is some additional information about one of the most popular food not only in Japan but in many countries across the globe.

Sushi Origin

Sushi did not actually originate in Japan. It was introduced into Japan from China during the 17th century. People made sushi from fermented fish. This is since there were no refrigerators back then.

The fish was consumed and the rice is discarded. Sushi is even considered as the marriage of vinegar rice with many other ingredients. Different sushi combinations had actually evolved. Sushi became the most popular food in Japan until now.

The Japanese love sushi, especially if it is served in rolled nori called Makizushi and nigirizushi (toppings laid in clumps of rice). This is also for inarizushi (stuffed with fried tofu) and chirashi-zushi (toppings scattered over a sushi rice bowl).

One should learn the basic ingredients in preparing sushi. Ingredients should be properly set in order so as to achieve the perfect art of making sushi.


Sushi rice – This is a type of short grained rice mixed with vinegar, salt, sugar and sometimes sake. Short grain brown and wild rice can also be used and is usually cooled down before placing it into a type of filling.

Nori – Nori is an alga, a type of seaweed wrapper. Algae are scraped, rolled out into thin and dried into the sun just like rice paper. High quality Nori must be thick, shiny, smooth, and green, having no holes on it. The Nori standard sheet is about 18 cm by 21 cm.

Omelette (fukusazushi) -An omelet is used in forming the pouch for the fillings and rice. It may also replace the nori, for wrapping purposes.

Toppings and fillings may include fish, seafood, vegetables, red meat, tofu and eggs.


Shoyu – This is referred to as murasaki. It is more commonly known as soy sauce.

Wasabi – This is made from the grated root of the wasabi plant. Hon wasabi (real wasabi) may reduce food poisoning because of its anti-microbial properties. However, seiyo-wasabi (imitation wasabi) is made from mustard powder and horseradish.

Gari – This is a sweet pickled ginger which aids in the digestive processes. It actually cleanses the palate.

Ocha – This is a type of green tea (ocha) in Japan.

Nutritional information

The main ingredients of sushi which is rice and fish are naturally low in fat but are high in carbohydrates, protein, vitamins and minerals.

• Fats: Rich in Omega 3 or unsaturated fat. No fat was introduced in making sushi because it is served raw.
• Proteins: High levels of protein are found in tofu, seafood, egg and most specially fish.
• Vitamins and Minerals: Gari, nori and many other vegetables are rich in nutrients.
• Carbohydrates: Found in vegetables and mainly rice.

Risks in Health

Fish such as tuna and bluefin is found to have high levels of mercury. It can be hazardous to one’s health when eaten in large quantities. A weekly dose should acquire 2 to 6 pieces depending on the person’s weight as well as the amount of tuna inside the sushi. Raw seafood may result to risks of anisakiasis, causing diarrhea, parasitic infection and poisoning, especially if not prepared properly.


Sushi can be eaten via chopsticks or with your bare hands. This can be served with desired condiments like wasabi, soy sauce and pickled ginger.


• Fukin: Kitchen cloth.
• Ryoribashi: Cooking chopsticks.
• Hangiri: Rice barrel.
• Hocho: Kitchen knives.
• Makisu: Bamboo rolling mat.
• Shamoji: Wooden rice paddle.
• Oshizushihako: a mold used to make oshizushi.
• Makiyakinabe: Rectangular omelet pan.

David H. Urmann

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Posted by mark - June 20, 2017 at 8:25 pm

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