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
Rusty Ryan from Hatfield Quality Meats shares Easter Ham glaze recipe on NBC’s 10! Show on 3-06-09
Duration : 0:4:57
Hot Fuzz meets Life on Mars
Written by Mark Keegan
Ectectera Theatre at 7.30
June 26th-July 1st (6.30)
Un PC cops PLODD & COPPAfrom the 70’s meet up with their new boss in the PC obssesed noughties
COPPA ( John Thaw type) at his desk, He reads a copy of ‘Loaded’, Plodd ( Dennis waterman type) stands behind him, reading his magazine.
COPPA This 21st century lark’s not so bad after all. there’s some right tasty tarts these days!
PLODD Not wrong there, Guv
COPPA I’d love to get my leg over with that bird outa Pirates of the Carribean-Kiera …Kiera?
COPPA Nightly? I’d settle for twice weekly, it’s not all good news
PLODD What is it, Guv?
COPPA They’ve only gone an appointed some bird as our new super
PLODD (sacastic) Super
COPPA Probably some Tart with a third-class degree and a briefcase full of tampons! I tell you, Jerry I aint gonna stand for it!
A SHORT BLONDE WOMAN-HELEN MUTTON enters,she wers a smart jacket and skirt
MUTTON In that caes you’d better take it lying down
COPPA Who the bleedin’ are you?
MUTTON I’m chief Superintendant Detective Inspector Dame Helen Mutton( pause0 And for he record I keep my tampons in a holster
COPPA Great,So when There’s a shootout you can’t defend yourself but at least you can stop the bleeding
PLODD Nice one, Guv!
MUTTON Oh, and I’ve got a first class honours degree, two commediations for bravery from the National Police Federation and three BAFTA nominations for ‘Best Actress in a gritty two=part Police Drama’
COPPA You expect me to be impressed, do you? Listen, sweet heart, I was starring n gritty police dramas when you were pouncing about on stage with the Royal bleedin’ Shakespeare Company. and I had to solve the crime and nick all the villains in a single self contained episode
PLODD Yeah! And in 1977 we got voted third best double act by TV times reader after Morecambe and Wise and mork and Mindy
COPPA Mork and Mindy?
PLODD You remember, Guv. the bloke who went ” nanu-nanu” and the bird with the pigtails and a tight sweater
COPPA Oh, yeah. They were a great pair
PLODD (pause) and that Robin Williams was good too
COPPA and PLODD are lost in a dream. MUTTON coughs.COPPA and PLODD snap out their reverie
MUTTON Your stroll down mammary lane might be making all misty y-fronted but there’s work to do
PLODD I know that, love,but..
MUTTON Don’t you ‘Love’ me!
COPPA Love you? He hardly knows you.But I’m sure he’ll you bunk up in the back of ‘is cortina if you ask him nicely
MUTTON Ask nicely! ask nicely? I don’t have to ask you two Neanderthals for anything. I’m chief Superintendant Detective Inspector Dame round here. That means I’m in charge, I call the shots and I give the orders. Got a problem with that
COPPA Matter of fact I have, I don’t need some ice-cool blonde bossin’ me around, I got my image to think of
MUTTON Your image?
COPPA I’m a rough, tough 1970’s police officer-I drink cofee out of plastic cups,scotch out of mugs
MUTTON (intense) In that case…yo’re just the man for the job
COPPA What job?
MUTTON Making my tea.Herbal.No sugar
COPPA What if I refuse?
MUTTON Then it won’t be your guts I have for garters, it’ll be your..
PLODD Exactly, Ex” bleeding” actly!
MUTTON And when you’ve done that! you can tidy your desk and sort our files
PLODD and your drawers?
MUTTON if you’re up to it?
COPPA Do what?
MUTTON Oh I forgot you’re a man-you can’t mult-task
COPPA Well that’s where you’re wrong. As a matter of fact I’m multi-tasking right now
MUTTON Really, how so?
COPPA yeah I’m talking to you? and looking at your tits at the same time
Duration : 0:0:17
Luke reaches the beautiful beaches of the east coast, stopping in to visit relatives in Phan Thiet.
For more infor, visit www.sbs.com.au —(Sorry about the quality of this video)
Duration : 0:7:17
Take a bone in leg of lamb, smoke on the BBQ for 6 hours and you have a prime rib style of meat that makes many tasty dishes! Here we are cooking it up Italian style and baking some Lamb Fritata (or how ever youtube spells it) with bacon, egg, and hash browns obrien! A mini skillet and loaf all at once!
Duration : 0:3:41
Teaching people to barbeque has been a major focus of Barbeque Scientist and How to barbeque pioneer, MR. BOBBY QUE for more than 35 years. Legendary stars and celebs alike have called themselves privileged to have ever known Mr. Bobby Que and his most laudable craft. You may find yourself wondering who is Mr. Bobby Que. why haven’t I ever heard of him? Well, that’s also what we want to know! Before The Food Network ever existed, long before Bobby Flay, Paula Deen, Giada De Laurentiis, Sandra Lee, Martha Stewart, and anyone else for that matter, teaching barbeque that is. Mr. Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!
Duration : 0:6:59
A delicious, spicy, slow roasted pork from the Yucatan.
5 Tbsp. Annatto Seeds (Achiote)
2 tsp. Cumin Seeds
1 Tbsp. Allspice
1/2 tsp. Whole Cloves
Habañeros (to taste… seeded and veined, then minced)
1/2 Cup White Vinegar
1/2 Cup Orange Juice
2 Tbsp. Salt
8 Cloves Garlic (pressed and crushed)
5 Lemons (juiced)
Splash Tequila (finest quality)
5 lb. Pork Butt (pork shoulder)
(Banana Leaves, optional)
1) Grind annatto, cumin, pepper, allspice, and cloves into a fine powder using a coffee grinder (reserved only for grinding spices, NOT coffee).
2)Combine minced habañeros, vinegar, and orange juice. Mix. Add salt, garlic, lemon juice, and tequila. (food processor or blender works best)
3) Mix powder with habañero mixture. Shake well.
4) Cut pork into 2″ cubes and combine in a bag with spice/habañero mixture and shake well. Place all ingredients in a turkey bag (remembering to poke holes) or wrap in banana leaves. Bake for 2 hours at 325. (Banana leaves version: bake for 4 hours at 325)
Duration : 0:5:4