Posts tagged "best"

Pork EXPOSED !! يا فضيحة فضحى

Please take a moment to watch this video.
I apologize for the bad quality but the important thing is the fact that the pig is a disgusting animal.

Please rate & comment.

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pig pork animal food health ham bacon healthy meat meal cow buffalo people lecture dirty disgusting priest preacher truth best chops world garbage unhealthy rubbish trash sweepings Fouling junk animals fact facts obama fat
flying pig UFO IN A LECTURE What the heck happened
Joel Osteen EXPOSED !! فضيحة الخنزير
فضيحة اليسا هيفاء نانسي فضيحة تامر حسني مسيحي مسلم

Duration : 0:2:21

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Posted by mark - April 21, 2017 at 7:19 pm

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

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: , , , , , , , , , , , ,

2 girls ROCKIN OUT! watch in high quality

WATCH IN HIGH QUALITY
Featuring::
girls just wanna have fun: cindy lauper
pork and beans: weezer
distrubia: rihanna
best friend: toybox
pull shapes: the pipettes
aint no stressin: step up 2 soundtrack
control: metrostation
livandlex:)

WATCH AND ENJOY

Duration : 0:4:30

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Posted by mark - February 7, 2016 at 7:35 am

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

Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Posted by mark - January 5, 2016 at 4:50 pm

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