Go to http://www.militarychefs.com/1A/2_Media/TrainingCourses/TrainingCorsesFortLeeAspic.html to download higher quality versions of this clip.
An ACES Aspic Training Video for the 2008 competition.
Culinary Arts Program – U.S. Army Culinary Arts Competition
The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.
The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.
The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
MilitaryChefs.com hosts news stories, photos, video clips and other forms of Multi Media pertaining to Army, Navy, Air Force, Marine Corps, and Coast Guard food service, and hence we provide military cooks with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments effectively promoting and motivating military food service operations.
Duration : 0:6:11
The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Duration : 0:7:17
The Hairy Bikers are in Mexico to demonstrate the best way to cook a delicious and traditional Mexian dish: spicy chicken and pork tetelas with salsa and refried beans. This recipe runs across two videos. Check out part two for the full recipe! Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood
Duration : 0:4:41
Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe
Barbecue ribs may be a summer favorite, but are delicious year-round! Michele McAdoo for the Kraft Kitchens shows us the most popular rib varieties and shares a recipe for how to barbecue baby back ribs on the grill. Pass those napkins!
Easy BBQ Ribs
4 lb. pork baby back ribs
1 cup BULL’S-EYE Original Barbecue Sauce
Prep Time: 10 min
Total Time: 40 min
Cut ribs into 2-rib sections
Place ribs in the Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
Heat grill to medium heat. Grill ribs 10 mins. Or until done, turning occasionally and brushing generously with barbecue sauce.
– Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.
– Cut ribs into sections as directed. Place in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 20 min., gently stirring after 10 min.; drain. Grill as directed.
– Prepare using KRAFT Original Barbecue Sauce.
Orange Barbecued Ribs
Prep Time : 5 min
Total Time : 1 hr 35 min
1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs
MIX barbecue sauce, zest, juice and pepper.
PLACE ribs, bone-sides down, on grill.
GRILL, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
– Balance this special occasion entree with smart side dishes. For example, choose a mixed green salad and vegetable.
– Heat grill to low heat. Substitute 1 (3-lb.) cut-up broiler-fryer chicken for the ribs. Place chicken, skin-sides down, on greased grill. Grill, uncovered, 50 min. to 1 hour or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce mixture the last 15 min. of grilling time. Makes 5 servings.
Use Your Oven
– Heat oven to 350°F. Place ribs on rack of broiler pan. Bake 1 hour 15 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture the last 30 min. of baking time.
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Duration : 0:3:21
Categories: Quality Pork Tags: baby, barbecue, barbecue ribs, barbeque, bbq, bbq beef ribs, bbq pork ribs, bbq ribs, bbq ribs recipe, beef, boil, canadian, charcoal, cook, cooked, cooking, dry, Easy, gas, grill, grilled, grilling, how, howdini, kraft, Loin, make, pork, recipe, Ribs, rub, sauce, short, Slow, spare, To
A secret method for perfect medium-rare prime rib of beef EVERY time.
Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.
Duration : 0:3:37
What man wouldn’t love a serving of tender lamb? In this video clip, Steve Ricci, executive chef at Prime restaurant at the Windsor Arms Hotel, fires up the grill and cooks lamb ribs to perfection. If you host hockey on Saturdays or football on Sundays, this dish is an excellent finger food to serve friends gathered around the TV. It’s easy to prepare, and a good excuse to visit your local butcher.
Duration : 0:1:52
Categories: Prime Mutton Tags: chef, cook, cooking, food, grill, ingredients, lamb, lamb chops, lollipop, oven, pesto, rack of recipe, steve ricci, stove, toro, toromagazine, toromagazine.com, windsor arms
The Hairy Bikers are in Mexico to demonstrate the best way to cook a delicious and traditional Mexian dish: spicy chicken and pork tetelas with salsa and refried beans. This clip also includes a ‘how-to’ guide for making tortillas. This recipe runs across two videos. Check out part one for the full recipe! Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood
Duration : 0:3:2
Grillin a pork roast with indirect heat.
First, video will continue to improve quality.
Duration : 0:9:47
Chef Keith Floyd is in Devon to demonstrate the best way to cook a simple, easy to follow Pork Normande recipe by using local ingredients. Classic cookery video from BBC food show ‘Floyd on Food’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood
Duration : 0:4:7
Atlanta BBQ and Gourmet Caterer / Grocery store, Douglasville Retail Meat and Smokehouse offers a wide variety of ribs for barbeque grilling. Owner David Widaski, a butcher for over 30 years and originally from Texas, shares the various cuts of ribs that you can purchase at the store or prepare at home and goes over the typical KC barbecue style of sauce application to get a nice thick crust.
The Smokehouse also offers a variety of spice rubs for the home chef to get restaurant quality at home. For more information, stop by the shop, visit www.MyGourmetSteaks.com or call 770-577-2374.
Ask about our deer processing and holiday meats, including both fried and smoked hams and organic turkeys. Call for your free holiday planner.
Duration : 0:6:53