Archive for September, 2017

Which Quiznos sub do you like better, Prime Rib Cheese Steak or the new Double Cheese Steak?

The new Double Cheese Steak has doubled the meat, but it is not prime rib beef. Which do you like better, the old one or the new one?

Prime Rib Cheese steak !!!! @

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Posted by mark - September 20, 2017 at 9:39 pm

Categories: Prime Beef   Tags:

Sexy Dining: Taos, Lambert’s of Taos

Taos, New Mexico is famous for ‘destination dining’, with perhaps the highest number of restaurants per capita in the USA. As a feature of taosdining.com, ten top Taos restaurants were videoed in July 2009 during the summer-long ‘Taos Summer of Love 2009’ festivities.

Zeke Lambert and Tina Lambert established one of the best dining experiences anywhere. Dinner nightly 5:30 pm to closing. Cocktails start at 5pm. Lambert’s menu contains some very tasty dishes, including: dungeness crab cakes, roasted corn and smoked bacon chowder, grilled chicken satay.tempura lobster tail, grilled lamb tenderloin, romaine salad, roasted tomato and mozzerella, pepper crusted lamb, glazed roast duck, grilled medallions of beef tenderloin, pistacio crusted chicken breast, rib eye steak, grilled veal chop, rutabaga-potato herb cake, filet of beef, ginger-grilled shrimp.

Lambert’s was winner of 4 “People’s Choice Awards” for the best of Taos County 2006, including: Best Restaurant – Second Place, Fine Dining – First Place, Best Service – Second Place, and Most Impressive Place to Bring a Date – Second Place. 2007 Lambert’s won three more “People’s Choice Awards”: Best Restaurant – First Place; Best Splurge Restaurant – First Place; Best Chef – tie Second Place. Additionally, in both 2008 and 2009 Lambert’s won the same 4 “People’s Choice Awards:” Best Restaurant – First Place; Restaurant With Best Service – First Place; Best Chef – Second Place; Best Romantic Restaurant – Second Place

Video by Peter Walker, in association with Moon Studios.
Executive Producer: J. R. Ransom, for taosdining.com.
©2009 Taos Music & Art, Inc.

Duration : 0:3:1

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Posted by mark -  at 9:14 am

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

Quick ,Cooking, Recipe Collections, Party Ideas…

http://www.mrbobbyque.com/

Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!

Duration : 0:3:52

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Posted by mark - September 19, 2017 at 8:44 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

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Posted by mark -  at 8:00 am

Categories: Grade A Poultry   Tags: , , , ,

Perfect Easy Home BBQ’d Ribs

A simple way to create a restaurant quality pork rib experience in your own home, but to do it at less then half the price. A few minutes to start the oven braise, followed by a few more minutes of finishing the racks on the BBQ, and you can have lots of ribs that taste as good as any resturant,.

Duration : 0:4:45

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Posted by mark - September 18, 2017 at 7:16 pm

Categories: Quality Pork   Tags: , , , , ,

Italian Dine-asty – Cipriani Restaurant New York – on Voyage.tv

The scene reigns supreme at the glamorous SoHo outpost of the famed Cipriani restaurant empire, a sprawling, ground-level loft space with tables spilling out onto the neighborhoods main drag, West Broadway. Being the liveliest of the Cipriani clan of dining establishments and bars, this location can always be counted on for prime people-spotting and high-quality, if a bit expensive, Northern Italian cuisine. But the real reason to be here is the party-like atmosphere, which regularly draws boldface names like Denzel Washington, Gisele Bündchen, Nicole Richie, Leonardo DiCaprio and others. Fabulous Peter Beard photographs of Africa adorn the walls, while a glittering chandelier drips light on the attractive crowd sipping the house drink: the Bellini. Upstairs, the snug, Alpine-ski-lodge-style attic functions as an exclusive members-only club for the famous and the ultra-rich. On Sunday nights, it’s home to a supermodel karaoke party, where a who’s-who of A-list celebs and other glitterati types get together to guzzle champagne by the magnum and sing their favorite tunes.

The Menu: You will find most of the classic Venetian dishes familiar from the other Cipriani restaurants, but downtown offers a few nods to the slim waistlines of fashion-conscious SoHo. Note the special section of the menu dedicated to “gaining weight safely.” The lighter treats include burrata di bufala with soft polenta; fresh tomato salad; and tuna salad with cherry tomatoes and capers. If a bulging belly is of no concern, go for heartier fare, like calves liver alla Veneziana with grilled polenta; tagliolini with duck ragú; or veal medallions alla pizzaiola with rice pilaf. For dessert, crêpes alla crème are a sweet finish.

The Must-Have: Start with the carpaccio, which the restaurant claims was invented at the original and legendary Harry’s Bar in Venice, where the Cipriani restaurant empire was born in the 1940s. And of course, order a Bellini, a sparkling concoction of prosecco and peach purée invented by none other than Giuseppe Cipriani at Harry’s Bar as well. Named after a 15th-century Venetian painter, the sweet cocktail flowed freely during the heyday of Harry’s Bar, when the likes of Ernest Hemingway, Orson Welles, Charlie Chaplin and Peggy Guggenheim held court.

Duration : 0:2:36

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Posted by mark -  at 6:24 am

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

Beside Prime Rib what is the 2nd best beef roast to cook?


Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - September 17, 2017 at 5:46 pm

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

Grill Dome Dutch Oven Veal Roast

Created on April 2, 2010 using FlipShare.

Duration : 0:2:55

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Posted by mark -  at 5:38 am

Categories: Prime Veal   Tags:

Sausage-Wrapped Pork Tenderloin with Chef Albert Di Meglio at Olana Restaurant

http://www.behindtheburner.com The world’s greatest pork recipe is under wraps. Literally! Let Chef Albert Di Meglio teach you his tricks to the tastiest tenderloin you’ll ever try, using the finest, freshest pork from D’Artagnan.

“Tip: Use high-quality, all natural and organic meats such as D’Artagnan.
Trick: Lightly season your meats to bring out natural flavors and don’t forget the power of simple salt and pepper.
Technique: Cut pork tenderloin into 4 oz. pieces per person, be sure to save the ends for future use/flavoring.
Trick: Prepare pork tenderloin at room temperature so meat is pliable.
Tip: Fat is good. A 30% pork fat to lean mean ratio will keep your meat moist and juicy.
Trick: If available, experiment with extras like caul fat (which will help hold your homemade sausage together). When rolling the sausage, wrap like a Christmas present: neat and tidy.
Trick: If you don’t have time to make the sausage, you can use pre-made sausage (just take it out of the casing)
Tip: “”You don’t have cook pork until it’s dead.”” Medium/medium-rare is perfectly safe and works beautifully.
Trick: Grape seed oil has a higher smoking point and is flavorless, so it won’t obstruct the natural pork and bacon flavors in the dish.
Trick: Raisins will help balance out any bitterness in brussels sprouts.
Technique: Hold the herbs until last, otherwise they will change flavor and color too much.
Tip: If you’re vegetarian, roasted brussels sprouts make a great side dish. Simply skip the bacon, and finish with tofu instead. ”

As the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies and wild mushrooms in the US, D’Artagnan currently provides more than 400 products to the world’s top chefs, as well as directly to consumers’ tables. Members can enjoy a 10% discount at www.dartagnan.com

Duration : 0:4:48

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Posted by mark - September 16, 2017 at 5:05 pm

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

What temperature should I cook my beef at????

Hello,

I’ve just bought a 1.5kg prime rib of beef on the bone which I want to cook very slowly to keep it tender. If anyone has seen the programme with Heston Blumenthal, I’ll be using a blowtorch to brown the outside like he did, but haven’t got 24 hours spare to cook it at 50 degrees!!

I’d prefer it to be medium to medium well, and I want to cook it for 7 hours. Any ideas on what temperature I should cook it at in a fan assisted oven??

Any ideas would be gratefully recieved!

Thanks.

Your roast isnt all that big, so to cook it for 7 hours like you want to, you can probably go with about 200F or 90C. Pull it out when it gets to 60C and let it rest for about 20 minutes before carving. I dont know if it will take 7 hours, but it will take some time at that temperature.

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Posted by mark -  at 4:34 am

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

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