TheUniversityofMainehttp://gdata.youtube.com/feeds/api/users/theuniversityofmaineEducationhealth, nutrition, children, fruits, vegetables, meat, safety, storage, infant, baby, food, eating, eat, kids, homemade, handmade, diy, do, it, yourself, money, save, income, making, make, extension, cooperative, educational, education, instructional, UMaine, Orono, MaineHow to Make Homemade Baby Food
Duration : 0:4:3
Categories: Grade A Poultry Tags: baby, children, cooperative, DIY, do, eat, eating, education, educational, extension, food, fruits, handmade, health, homemade, income, infant, instructional, It, kids, Maine, make, making, meat, money, NUTRITION, Orono, safety, save, storage, UMaine, vegetables, yourself
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
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
Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.
Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.
Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.
Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.
In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.
Duration : 0:6:31
Welcome to demo, my cooking show. In this episode, I’ll be making;
Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini
Hope you enjoy it!
For more information, recipes, and higher quality versions of my shows, please visit my site;
Duration : 0:6:37
Categories: Cooking Quality Meats Tags: beef, casey, chef, chicken, cook, cooking, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, delicious, demo, eat, fish, food, how, jason, kitchen, learn, pasta, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat, recipe, salad, show, To, tv
Originally posted June 17, 2007
Jackie and Dunlap are having a Summer Fun Barbecue Blowout! Jackie’s ready to get the meat on the grill– but what’s the matter with Dunlap? http://www.redstateupdate.com
Duration : 0:1:45
Categories: Cooking Quality Meats Tags: alka, barbecue, bbq, charcoal, Comedy, cooking, cure, delicious, drunk, dunlap, eat, fire, fizz, grill, hangover, hungry, ill, jackie, jam, meat, medicine, music, nyquil, party, plop, puke, recipe, Red, roast, seltzer, sexy, sick, song, state, summer, taste, update, vomit