Randy was on ABC News Channel 20 demonstrating how to cook BBQ pork ribs
Duration : 0:5:24
What color, how sweet and tenderness of the meat?
That is the name of it.When
you bite down on a pc.u
cut right through it and it is
$20.00 per pound,but worth
it. There is another brand that
is cheaper $15.00 per pound
but when u bite down on it u
have to pull it to break it and
it is stringy.
Why travel to Cebu, Philippines of all places? What makes Cebu, Philippines special among all other places in the whole country – or the world even? If your travel plans for this year includes Cebu, here are some reasons why we’re certain that you won’t regret your decision on choosing Cebu as your travel destination.
What Makes Cebu Popular
Even if we weren’t to talk about any of the famous tourist spots of Cebu, Philippines, there are still other things that make Cebu so very popular with the tourists. First, there’s the food. If you love those ripe yellow mangoes, you absolutely must go to Guadulupe because their mangoes – served dried or not – can never fail to make taste buds water.
And then there’s chicharon or pork rind; if you’ve never tasted chicharon yet, a good place to start would be at Cebu. Other food to explore in Cebu would be “puso”, the hanging rice, dangit, a dried fish usually eaten for breakfast and budbud, another type of rice.
And then there are the souvenirs or other accessories that you may only purchase in Cebu, Philippine. If you come from a country experiencing all four seasons – people back home would probably appreciate if you give them the beautifully hand woven blankets made from Argao. People with deep faith would no doubt appreciate as well gifts of the Medallions of the Christ Child. For fashion lovers, jewelry made from Mactan stone, corals or seashells are very much popular.
Lastly, there are the guitars. People with fine ears for music can’t help but appreciate the quality of guitars manufactured in Cebu. If you also want to see with your very own eyes the manufacturing process of a guitar, from start to finish, LapuLapu City of Cebu is the place to travel to.
And now finally, we come to the places…
Magellan’s Cross – Since the Philippines began to be of interest to the world thanks to Ferdinand Magellan’s discovery in 1521, tourists might as well begin their travel plans by visiting Magellan’s Cross which is found in Magallanes Street of Cebu City. This place is of much historical value to the Philippines because it’s also where the baptismal rites of the earliest Filipino Christians were held.
Mactan Island – Water sports have always been a favorite activity by tourists when visiting the Cebu and if you’re fond of this as well, make sure that you drop by Mactan Island because the waves there are alike no place else!
Cebu is also the jumping point to other exciting destinations like Dumaguete, Bohol and Sumilon.
How to make delicious Korean pork bone soup, enough for 2 or 3 servings.
Full recipe is on my site: http://www.maangchi.com/recipes/gamjatang
Duration : 0:6:30
I am a dumpling fanatic, particulary pork gyoza, shrimp shumai and pierogies. Does anyone know where to find the highest quality, most delicious dumplings (price doesn’t matter) possible in NYC? Thanks.
Mandoo on West 32nd Street right off Fifth Avenue
I have two 9-week-old kittens. They are currently on wet food about 5 times a day. They have dry food out all the time that they nibble on. Water is provided which they are drinking.
They are currently being weaned off Whiskas and Felix wet food (which they were fed in foster care) and onto a higher quality wet food. I am mixing some Pets at Home (UK) "Purely" food which seems better quality. It has 50% real chicken, sunflower oil, vitamin and mineral supplements and tapioca starch. That’s the list of ingredients. It seems better than other brands. There doesn’t seem to be any byproducts or ash or corn fillers.
The kittens don’t seem to enjoy this food that much (both higher and lower quality food), but they will pick at it. A couple of times I have given them some salmon steaks and frying steak (both cooked) which I’ve chopped up. They love this and lick the plate clean!
My question is, is it wrong/safe/unhealthy to feed them exclusively real meat (beef, pork, tuna etc) as opposed to high quality canned food? I know that canned food has all the vitamins and minerals, etc that a cat needs, but is real meat actually better for them since they are carnivores? I am a little worried about them having too much protein in their diet as I know this can cause kidney problems. Also, because they are so young, is real meat appropriate? I would not feed them processed meats (ham, deli meat etc). I know that canned food contains water, but they are drinking pretty well too.
I want to give my kittens a good start in life and feed them the best.
Thanks for the answers I’ve been getting. So, what about if I give them a combination of real and canned food, all mixed in together. The real meat might make the canned stuff taste better. But then again, they might just pick out the real stuff and leave the canned stuff!
A raw diet is the best thing you could possibly feed them. They are obligate carnivores and designed to digest high protein foods, so you needn’t worry about kidney problems. Meat contains water just like canned food does.
Making a nutritionally complete homemade diet isn’t easy. Research:
http://www.catinfo.org/makingcatfood.htm (MAKING CAT FOOD)
http://www.littlebigcat.com/index.php?action=library&act=show&item=014 (Easy Homemade Diets for Cats and Dogs)
Raw feeding is an excellent option but should also be thoroughly researched before being attempted. There’s a lot more to it than just feeding your cat raw meat. You need a careful balance of raw muscle meat, raw organ meat, and raw meaty bones. Research:
http://www.rawfedcats.org/ (Raw Fed Cats)
http://rawfed.com/myths/cats.html (Raw Fed: What About Cats?)
http://www.rawlearning.com/ (Jane Anderson’s Raw Learning Site)
http://www.rawmeatybones.com/ (Raw Meaty Bones)
http://rawfed.com/myths/preymodel.html (Raw Prey Model Diet Vs. BARF Diet)
http://community.livejournal.com/rawdogs/profile/ (Raw Dogs Livejournal Community [not just for dogs despite the name!], excellent raw feeding information on the profile page and overall helpful community for raw feeding questions.)
http://www.rawfed.com/myths/index.html (Myths About Raw Feeding)
It was store brand, and it was one of three varieties, pork, chicken, or beef, all labelled suitable for fajitas and stir fry. It was a value pack of 4.45 lbs and cost me $8.81 for the pork. When I opened it it was in much bigger pieces than that, pretty and brownish pink, and very lean meat. No bones. I was able to prepare some and freeze two more meal sized portions of it. The tacos I made with the first round of the meat were very tasty, kind of like a spicy pork chop.
Anyway, I through the package away, and don’t want to dig it back out, so does anyone venture to guess what cut of meat I was dealing with here? I know it isn’t the oddest of the odds and ends, such as pre-hotdog stage, it was better quality than that. And I wonder if it is a particularly good bargain at $1.98 a pound for whatever this was?
Not much to go on to be sure, I appreciate all reasonable guesses.
Also if anyone has any recipe ideas for these meats?
The meat your are asking about is pork tenderloin and that’s about the average price. It is the same cut of meat you get your pork chops from.
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
Are some animal protein (flesh) better than others?
I was discussing with an Egyptian collegue has insisted that theres an animal protien ranking, with fish, chicken, beef towards the top and pork at the bottom.
Besides the obvious religious prohibitions, is there good evidence that pork is considered a poor quality protein
[*fat notwithstanding-lean pork; lean beef; lean chicken etc….]
ive never heard of lean pork. but yes lean meats usually are the best. (pork and beef don’t regularly exist as lean untill after processing – i think)
Lean meat is just the muscle. turkey chicken and fish are the top choices.
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