Barry Manilow – Can’t Smile Without You (Acoustic Cover)

An acoustic cover of

Barry Manilow’s
Can’t Smile Without You

Vocals: Andrés Lam
Guitalele: Andrew Cabal

Duration : 0:4:17

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Posted by mark - April 18, 2017 at 3:02 am

Categories: Grade A Poultry   Tags: , , , , , , , , , , , ,

New York Prime Meat Italian Style Veal Cutlets Cut from Leg 5 Count 16 Ounce Packaged in Film Freezer Paper

luevantassell21http://gdata.youtube.com/feeds/api/users/luevantassell21HowtoNew, York, Prime, Meat, Italian, Style, Veal, Cutlets, Cut, from, Leg, 5, Count, 16, Ounce, Packaged, in, Film, Freezer, PaperNew York Prime Meat Italian Style Veal Cutlets Cut from Leg 5 Count 16 Ounce Packaged in Film Freezer Paper

Duration : 0:0:15

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Posted by mark - April 17, 2017 at 2:22 pm

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

Why are Democrats always putting up road blocks to prevent homeland security?

The new Congress takes an old approach to homeland security.

Members of Congress head home this week with precious little to show for their months of grandstanding on the Hill. However, as the clock counted down to August recess, lawmakers were able to get one “signature” bill off to the president, an act purporting to implement the recommendations of the 9/11 Commission.

Those hoping the bill would provide a clear strategic direction for homeland-security policy will find this “signature” as inscrutable as that of a drunken doctor writing in haste. But the bill does clearly show, however, that the way Congress “does” homeland security has changed significantly under it new Democratic leadership.

That’s not to say that everything about the bill is wrong-headed. The so-called 9/11 bill includes several positives, embracing measures that homeland security experts have long advocated. Among these are provisions:

Lowering the minimum amount of security grants that Washington must give each state. Unlike most of the bill’s provisions, this one actually was recommended by the 9/11 Commission, which was rightfully concerned that homeland security grants were becoming little more than vehicles for pork-barrel spending projects. This reform will allow the Department of Homeland Security to focus more money on the highest homeland security priorities.

Requiring periodic strategic assessments similar to the Defense Department’s Quadrennial Defense Reviews. It makes sense to take time occasionally to review whether what’s being done is actually accomplishing anything useful.

Promoting reform and encouraging a modest expansion in the Visa Waiver Program. Efforts to increase opportunities for America’s friends and allies to visit the U.S. while making terrorist travel more difficult are long overdue.

Nor did the final bill include every bad idea incorporated in the original bills offered in the House and Senate. For example, bill conferees dropped a measure that would have expanded union rights over the Transportation Safety Administration. The erstwhile “union protection” provisions would have made it virtually impossible for TSA make timely changes in its passenger screening procedure in response to ever-evolving security threats.

Unfortunately, the bill does contain a good deal of junk. Some requirements will actually make America less safe, needlessly siphoning time, effort, and resources away from the kind of work that actually thwarts terrorists. Among the key strategic missteps are provisions that:

Increase spending based on criteria unrelated to actual security risks. Though they tightened up one state grant program, lawmakers wound up creating new grant programs, beefing up existing (and unfocused) grant programs, and injecting wasteful state minimums into more grant funding formulas. They also adopted a host of earmarks from congressional leadership. In the end, Congress could not resist buying a bigger barrel and stuffing it with even more pork.

Require ports and airlines to scan every container entering the United States. While this initiative “polls well,” most security experts find the idea preposterous. The scanning will produce so much data (and poor-quality data at that) that it will bog down rather than inform security operations. By the time anyone dockside will be able to review pictures of, say, a container of sneakers sent from China, odds are the shoes will have already been stocked, sold, and walking around the country for weeks.

One measure of how far the bill has missed its strategic mark is how found in how very few of its more than 700 pages of provisions pertains in any way to recommendations actually made by the 9/11 Commission. Inspecting every container of frozen fish, for example, was never suggested in the commission report.

How curious that the so-called 9/11 bill can come up with so many frothy original ideas, yet scrupulously avoid so many hard-nosed recommendations from the commission. For instance, whatever happened to the idea of further consolidating the jurisdiction of congressional committees over the Homeland Security Department. The new law studiously ignores this basic housekeeping reform so strenuously sought by the commission.

What Congress cobbled together shortly before recess was pretty much standard kitchen-sink legislation — a hodgepodge of measures styled mostly to please various stakeholders and deliver on campaign promises. Some are good, some bad, and some indifferent. This “new” way of doing homeland security looks an awful lot like the traditional way Congress legislates.

The contrast with how Congress approached homeland security shortly after 9/11 could not be more striking. In the wake of the attack, legislators purposefully created the Department of Homeland Security, passed the Patriot Act (which has actually helped stop terrorist attacks), and reformed the intelligence community. The post-9/11 congresses governed a nation at war.

Until this year.

This year, Congress slaps together a mediocre bill, bats it over to the president, and goes on vacation.

why are republicans constantly putting up roadblocks to prevent peace?

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Posted by mark -  at 1:44 am

Categories: Quality Pork   Tags:

Neptune Northern Disinfecting System – Canopy / Poultry III

Neptune Northern Disinfecting System can be designed with various spray nozzle configuration to deliver an all over mist or a more concentrated focused spray depending on the application and the consistency of the size of the vehicles using the system.

Neptune Northern recommends the use of a series of non-corrosive disinfectant that degrades to ordinary table salt. That limits the damage to the vehicles and limits concerns about the drift of the disinfectant.

The disinfectant can be captured and discharged to a small detention pond and allowed to dissipate, or in small quantities, simply allowed to pool on the ground and allowed to evaporate.

Neptune Northern system is set on a flat grade and uses small integrated ramps to make the transition from the road to the wash platform.

Neptune Northern system requires a minimum of installation.

Neptune Northern system is designed to operate on 110 or 240 single phase power.

www.neptunenorthern.ca

Duration : 0:1:11

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Posted by mark - April 16, 2017 at 1:26 pm

Categories: Grade A Poultry   Tags: , , , , , ,

Poll: Send a Sheila’s kids to the movies, or just…………….?

…………throw a pork chop behind the trailer, and let them fight the dingo’s for it?

That would keep them occupied for at least a half hour.

I need some quality time alone with Sheila, but her kids want to watch.
(pervy little buggers)

.

I’m offended luv. Fancy using my kids to get to me when you know the promise of alcohol would have been alot more effective.

@STFU: That would be me luv. As to whether I ride a motorcycle or not, let me just say that I’ll ride anything that can hold my alcohol soaked behind.

@Dr.House: Just because you use fruit loops to lure my kids away so you can spend time with me, don’t be thinking it’s going to work with everyone.

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Posted by mark -  at 1:07 am

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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 - April 15, 2017 at 12:23 pm

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

Opening the Field

What’s to come during the Open Field’s summer-long experiment? Join us for a social hour, followed by a chance to share ideas and pose questions about the cultural commons. What constitutes a community of shared ideas, artworks, and other resources? How do age-old ideas about the commons translate to today’s digital world? Guests for this conversation present ideas from an array of fields, including new media, philosophy, education, law, and history

Speakers include:
Michael Edson is the Director of Web and New Media Strategy at the Smithsonian Institution and is leading an initiative called the Smithsonian Commons.

Sumanth Gopinath, musicologist interested in the intersections of race, ethnicity, music and the ringtone industry.

Jon Ippolito, artist, writer and curator interested in building and sustaining networks and breaking down hierarchical media and culture.

Laura Musacchio, landscape design educator and researcher interested in human-nature interactions in metropolitan, cultural and bioregional landscapes.

Caroline Woolard, artist and co-founder of OurGoods, a barter network for independent projects.

Duration : 1:43:20

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Posted by mark - April 14, 2017 at 11:50 pm

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How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Posted by mark -  at 10:51 am

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

Zesty Chicken Enchilada Spaghetti

 

If you love traditional chicken spaghetti, but feel that it finds it way on your kitchen table just a little two often, then here is a recipe just for you. With this simple zesty chicken enchilada spaghetti recipe this Mexican cuisine twist on an old Italian favorite is sure to be a hit with your family. Also stop by and take a look at our Prime Pairings to find some delicious side dishes to pair with your favorite recipes.

 

Chicken Enchilada Spaghetti

 

Zesty Chicken Enchilada Spaghetti

Zesty Chicken Enchilada Spaghetti

 

 

Ingredients:

Half a pound of spaghetti
One Tbsp of olive oil
Half of a chopped onion
A quarter teaspoon of salt
A quarter teaspoon of pepper
Two minced cloves of garlic
One teaspoon of cumin
A half teaspoon of chili powder
A half teaspoon smoked paprika
Just a pinch of  some cayenne pepper
Two good sized cooked and shredded boneless and skinless chicken breasts
One ten ounce can red enchilada sauce
Three quarter cup of grated sharp cheddar
Some fresh cilantro

 

 

Directions:

First start cooking your pasta a large pot according to package directions. When it is cooked drain the pasta and set it aside.

After getting the pasta started add some oil to a large skillet set it over a medium heat. Then add your onion, salt and pepper and let the onions sweat, stirring occasionally, until they have softened. Should only take about five minutes. Now stir in the garlic, paprika, chili powder, cumin, and cayenne. Cook it for only a minute or so, making sure to stir constantly. You’ll want to cook it just enough until you can smell the garlic and your spices are nice and toasted.  Then add the enchilada sauce and chicken, mix it in well. Reduce your heat to low, then add the pasta to your skillet. Use some tongs to toss until pasta is coated with the sauce. Take your pan off of the heat and add some of the sharp cheddar and continue to toss until it is melted and mixed well. Garnish with cilantro before serving, if desired.

 

You may also like:

 

AllRecipes.com-Quick and Easy Green Chile Chicken Enchilada Casserole

Food.com-Chicken Enchilada Soup

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Posted by Laura - April 13, 2017 at 10:00 pm

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Right Brain Parenting – Simple way to cook Pork Belly Part 2

http://www.RightBrainParenting.com
This sharing is delegated to Jacelyn, who requested me to share some cooking dish and tips. Hope this help her! and the rest mommy in the world enjoy…pardon me for the video quality. Here’s simple receipi
Fresh Pork Belly from supermarket, Garlic 5 slides, Black soya source (thick quality), 2 Egg, half tea spoon sugar, water, 1 tea spoon light soya source

Duration : 0:1:33

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Posted by mark -  at 9:15 am

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