BBQ Crawl Season 3 - Aqui es TexcocoDanielle "Diva Q" Dimovski stopped by the restaurant recently and sampled some of our favorite dishes: Lamb tacos, Chicharron de Queso (Grilled Cheese), Ensalada de Nopales (Cactus Salad), and Chapulines (Crickets).
Music
Kevin MacLeod的Clear Air - Somewhere Sunny根据知识共享署名 4.0许可授权用户使用。 https://creativecommons.org/licenses/by/4.0/
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Understanding Cuts of Beef | RadaCutlery.comhttp://www.RadaCutlery.com - Chef Blake teaches different cuts of beef to help you pick out your next meats from the market. Do you know what part of the cow provided your dinner?
Video Transcript:
Here we have our cow that we drew out and broke down into segments and the different cuts of meat in this cow. We'll start here with the round. The round is the back part of the cow. We have the bottom, the rump, the tip, the top, and the eye. This one in particular is good for more roasting.
The sirloin has the top butt, the bottom butt and the tri-tip. One of the more popular items in the past years has been the tri-tip. It's harder to find around here where we're at, but generally this is the area. You can get some steaks out of that, they're on the leaner side and inexpensive, but not my favorite cut of meat for steaks.
The short loin, that's getting to the more popular cuts of meat when it comes to steak. In there you get the porterhouse, the T-bone, the tenderloin and the top loin. The tenderloin is a long loin that will run along here and it's the part of the cow that doesn't get used as much. It's expensive, lean, and not as much fat, but that's where you get the filet mignon. You barb it with some bacon and grill it. The porterhouse and the T-bone have portions of the tenderloin as well as the New York strip which is the loin, and as you get more down one side, you get the smaller tenderloin, so you get the T-bone. The porterhouse has bigger portions.
Down on the rib, we have the small end, the large end, the ribeye and the baby-back ribs. The ribeye is my favorite part of the meat. It has more fat and some tender parts. Slow roasting it, making prime rib is my favorite.
We have a big chunk and as you can see here, a lot can come out of that particular area. When I purchase burger meat, I generally use this area, because I know that it came from this specific part of the cow.
Down here we have the flank. The flank steak is becoming more popular. Cut it against the grain and you can grill that up, marinade it, many different things.
The plate—a couple popular steaks have been taken off of here from the restaurant. Hangars and skirts, you can use those many different ways, a lot of times being marinaded.
The shank which also has a lot of my favorite parts, a lot of times gets looked past. You can use it in soups and stews because it has the bone. That can give a lot of flavor to whatever you're using it with. If you were to just take a piece of shank, throw it on the grill, it'd likely be very tough, hard to eat, so braising is a recommendation for that.
The brisket is a lot of times smoked, it's real tough. So go low and slow for a long time to tenderize that. The innards, obviously you can use for a long time.
USDA has certification classifications that allow you to find out the quality. We put the best at the top. Prime is the best, but you're going to pay for it. So choice is second in line for USDA certification. That is what you'll be able to find at the nicer grocery market. You can request it at the butcher. I recommend that. Select is lower end, you get a discount. And the no-roll is not even graded.
So to kind of give an idea of the difference is between each of them and the way that they are is that it's fattened. If there isn't much fat, it's a lower quality. The more, the better. So you'll be able to see just by picking up a steak, the lines of fat that go through there, the better the quality. I personally like choice. There's more bang for your buck. They have a brand out there, Certified Angus Beef, and they charge more for that, but that's the higher more quality 2/3 of the choice.
The way that the USDA certification works is more or less a conveyor belt. They have a gun that they scan over the meat and it reads how much fat is in the meat and that's how they get their certification. If one cow is broken down, parts of it could be prime quality; parts of it could be select. The radar, more or less the gun, will define it and define if it's prime or choice. Prime is more expensive because it's harder to come by. The more fat in their food and diet that they eat, the more fat is in their meat. But the more food they feed them, the more expensive the cow becomes and the higher cost of the meat overall.
End of Video Transcript.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
Understanding Beef CutsLinks mentioned in video:
Favorite Beef Cut Chart -- https://amzn.to/2XKLsto
Essential Guide to Beef eBook -- https://www.clovermeadowsbeef.com/essential-guide-to-beef/
Have you ever been confused by cuts of beef?
If so, you’re not alone. It’s one of the most common comments we hear from our customers.The good news is that there’s an easy tip to understanding different cuts of beef, and this post will guide you through it.
Here’s the secret to understanding beef cuts:
There are 8 main cuts of beef. The USDA divides a cow into eight regions. They are called the primal cuts, or the main cuts.
Chuck
Rib
Loin (short loin and sirloin)
Round
Flank
Short Plate
Brisket
Shank
After the primal cuts, beef gets divided into subprimal cuts — a cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef. A butcher often times starts with a sub-primal cut, and they cut it into the individual sizes we’re used to seeing in the butcher case.
The type of cut you buy and eat is portion cut. When you purchase from Clover Meadows Beef, you get individually wrapped, portion cut steaks, roasts, ribs, and more.
The most expensive beef cuts are in the center:
Now that you have the regions, all you need to remember is that the more expensive steaks are cut from the center of the steer, which is the loin or rib section.
Why the center? Because beef gets more tender as the distance from horn and hoof increases.
A steer’s legs and neck muscles do most of the work, so the muscles there are firmer. That makes these areas the toughest. The loin and ribs are at the center of the animal, and compared to a neck muscle, they don’t work much so they’re tender cuts
How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon AppetitJason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Special thanks to Fleishers Craft Butchery.
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#certifiedangusbeef #cowboycooking #beefcuts
In this episode we're visiting with Chef Michael of Certified Angus Beef to give us some tips for saving money when buying beef. In this quick tutorial we'll share with you some money saving tips on beef cuts to help you stretch your dollar.
To find where Certified Angus Beef is sold near you visit: https://www.certifiedangusbeef.com/buy/
The Best Way To Cook Steak? | Techniquely with Lan LamCook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In the first episode, she shows you the best way to cook steak.
Get our Pan-Seared Strip Steak recipe: https://cooks.io/3R8gOm5
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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好市多 嫩肩里肌真空包 這樣切立刻變高級牛排 Flat iron 超完整修清 去筋膜教學 | 小夥伴亂開箱這陣子好市多的嫩肩里肌真空包因為價格變成299/kg，在網路上瞬間變成熱門商品。今天小夥伴料理教室就來教大家，除了橫切把它變成板腱牛排的傳統方法之外，還可以跟著小夥伴一起把嫩肩里肌變成超軟嫩的平鐵牛排Flat iron steak 喔。超完整分切方法大公開！
How to Cook the Perfect Steak | Chef Jean-PierreHello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do.
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
Recipe Link: https://chefjeanpierre.com/recipes/cook-the-perfect-steak/
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This Beef Brisket Noodle Soup is DAD'S FAVOURITE!Dude's dad's favourite Chinese dish. This classic Cantonese comfort food is easy to make, in the electric pressure cooker.
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Kielbasa with Homemade Horseradish Sauce- Martha StewartMartha and her mother, Mrs. Kostyra, share a recipe that’s the perfect meal for Easter Sunday morning.
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How to Make Prepared "Hot" Horseradish - Homemade Horseradish RecipeLearn how to make a homemade Prepared Horseradish recipe! Go to http://foodwishes.blogspot.com/2015/09/how-to-make-your-own-prepared.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy prepared Horseradish recipe!
How to Make Tyler's Horseradish-Crusted Prime Rib | Food NetworkGet the recipe: http://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe
For fantastic flavor horseradish crust your prime rib! This video is part of Tyler's Ultimate Holiday Menu Planner show hosted by Tyler Florence . SHOW DESCRIPTION :Tyler works his magic for the holidays by creating an indulgent spread that is sure to become your go-to special occasion meal for years to come. Ultimate Prime Rib, Creamed Spinach, Creamed Pearl Onions, Crispy and Creamy New Potato Pie and Candied Carrots.
How To Make The Ultimate Prime RibCheck us out on Facebook! - facebook.com/buzzfeedtasty
Bobby Flay Makes Prime Rib with Red Wine-Thyme Butter Sauce | Food NetworkBobby's Prime Rib is the PERFECT centerpiece for your holiday dinner.
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download
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Get the recipe: https://www.foodnetwork.com/recipes/bobby-flay/prime-rib-with-red-wine-thyme-butter-sauce-3185107
Prime Rib with Red Wine-Thyme Butter Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 5 hr 50 min (includes roasting time)
Active: 35 min
Yield: 8 to 10 servings
Ingredients
Fresh Thyme Butter:
2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
Prime Rib:
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish
Directions
For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
Preheat the oven to 450 degrees F.
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
Cook’s Note
Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.
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Alton Brown's Holiday Standing Rib RoastWhen it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. Here's how I do it.
Get the recipe: https://altonbrown.com/recipes/holiday-standing-rib-roast/
Get the hardware: https://altonbrown.com/altons-favorite-things/thermoworks-thermometers/
Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Holiday Prime Rib of BeefLearn how to make Perfect Prime Rib Recipe! Visit http://foodwishes.com to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea!
Gordon Ramsay: How to Cook the Perfect SteakYou can now pre-order Gordon Ramsay's new book - Ultimate Home Cooking - before it's release 29th August 2013.
Gordon Ramsay's Ultimate Cookery Course is out now in all good bookshops.
"I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook."
GORDON RAMSAY
Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book.
Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book.
The Best Way to Cook a Steak. Period.Packed with flavor. Predictably perfect. No babysitting required. Make this life-changing steak tonight: http://chfstps.co/1mRaocN
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Jamie Oliver - Perfect Steakhttp://www.jamieoliver.com/
Pan Seared New York Strip SteaksChef Pete cooks three NY Strip Steaks to 3 different levels of "done-ness" in the same pan, and serves them with 3 different sauces.
[Simple Recipe] How to Make Gyudon (Beef Bowl) with Raw Egg [iPhone 4S/HD]Gyudon is a rice bowl dish. Simmered beef is served on top of steamed rice. It is one of the most popular Japanese fast foods. You can see numerous gyudon stores as you walk around a city in Japan. It is also easy to make at home.
Ingredients for a large bowl:
350g steaming rice
150g thinly sliced beef
1/2 sliced onion
150ml water
1 1/2 tbsps Japanese sake (or white wine)
2 tbsps soy sauce
1/2 grated ginger
A dash of sugar
A dash of salt
A dash of Hondashi (or other instant dashi) *1
1 Raw egg (optional) *2
Directions:
1. Boil the water in a pot.
2. When the pot starts boiling, add the Hondashi and stir it.
3. Add the onion to it and boil it until soft.
4. When the onion is soft, add the Japanese sake, the sugar, the salt, the soy sauce and the beef.
5. Cover the pot and cook it on medium heat for 10 minutes.
6. Add the ginger and wait for 1 minute.
7. See how it tastes and adjust the taste with sugar and soy sauce.
8. Place the cooked ingredients on the rice in a bowl.
9. Put the beaten egg on it.
*1
Hondashi is one of packaged instant dashi. Other instant dashi like Dashinomoto are also fine. Dashi is a kind of a Japanese cooking stock. It is not very difficult to make dashi by yourself, but I use the instant one this time. This is a simple recipe.
I think many people from other countries overlook dashi when they make Japanese cuisine. Looks like some people make some Japanese cuisine without using dashi, even when it is necessary for the recipe. Then they say "This doesn't taste good!" Come on! Dashi is the keystone of Japanese cuisine. You can't omit it. Go to an Asian market or Amazon and get some. Or make it by yourself. If you can't get any dashi, other stocks could be used for instead. Weiba or bouillon cubes... But I have never tried them for gyudon. I am not sure if they work well.
*2
If you live in Japan, I recommend you to put a raw egg on it. It really tastes great. I don't recommend you to do it if you don't live in Japan. Eggs being distributed in Japan are designed to be eaten raw, but in other countries, they are not. You would have a stomach ache. I know that some people think Japanese are immunized with raw eggs. But it is wrong. Even Japanese would have a stomach ache when they eat a raw egg outside of Japan.
- Shot in 1080p full HD with an iPhone 4S
Music:
Crazy Cooking (from DOVA SYNDROME http://dova-s.jp/bgm/play095.html)
easy discussion (from DOVA SYNDROME http://dova-s.jp/bgm/play035.html)
Sideman Strut Long (from GarageBand)
How to Make Gyudon (Beef Bowl Recipe) 牛丼 作り方レシピIngredients for Gyudon (Japanese Beef Bowl) (serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice
How To Cook Curry Goat In A Pressure Cooker.A quick recipe showing how to cook curry goat (goat curry) in a pressure cooker so you can cut the time by more than half. Curry goat would normally take 2 to 3 hrs to cook will be tender, juicy and full of flavor in less than 40 minutes. Using a unique Caribbean recipe for cooking curry goat, you'll stop buying takeout at the local Jamaican restaurant.
Caribbean Green Seasoning Recipe: http://youtu.be/g7znPCJvhnU
You'll Need...
3 lbs goat
1 teaspoon salt
dash black pepper
1 medium onion sliced
4 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
5 red birds eye pepper (or 1/2 scotch bonnet)
1 scallions
1 teaspoon curry powder for seasoning the meat
2 tablespoon curry powder for cooking
1/2 teaspoon amchar masala (optional but goes well with this dish)
1 tablespoon caribbean green seasoning
2 leaves shado beni (bhandhanya)
1 teaspoon ketchup
2 tablespoon vegetable oil
3 cups water
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my latest cookbook, The Vibrant Caribbean Pot - 60 Traditional And Fusion Recipes Vol 1 @ http://www.CaribbeanPot.com/book/
The Ultimate Curry Goat RecipeLearn how to cook the ultimate curry goat as it's done in the Caribbean on such islands as Jamaica, Barbados, Trinidad and Tobago and how could be forget Guyana and their "goat curry".
Turkish Lamb ArmicoA rustic taste of the "Old Country" right smack dab on your taste buds. This is a hearty and filling peasant stew that will give your mouth a delight. This recipe is a variation of my Mother-in-Law's original recipe. It's been in the family for generations and originates directly from the Sephardic Jews of Turkey.
We used Kol Foods (www.KOLFoods.com) lamb riblets, although you can use lamb stew as well, and combined it with subtle Middle Eastern spices and big satisfying veggies. This is a staple in our house, especially on Pesach (Passover). It takes about 15 minutes of prep, 45 of cooking and then the flavors will wrap themselves around you in warmth, comfort and happiness.
Be sure to 'like' my Facebook page at: www.facebook.com/aviskosherkitchen
If you make this, let me know what you think.
L'Chaim . . . Avi
Arabic Lamb Kabsa Recipe - Middle Eastern Arab Machbus Machboos كبسة - مكبوسKabsa (Arabic: كبسة kabsah) is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia — where it is commonly regarded as a national dish in Saudi Arabia. Kabsa, though, is believed to be indigenous to Yemen. In places like Jordan, Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as machbūs (Arabic: مكبوس), but is served mostly in the same way. These dishes are mainly made from a mixture of spices, rice (usually long-grain, mostly basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and sultanas. The dish can be garnished with ḥashū (Arabic: حشو) and served hot with daqqūs (Arabic: دقّوس) — home-made tomato sauce. Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker. Kabsa — chicken or meat served on a bed of steaming rice and redolent of exotic spices — is a national dish of Saudi Arabia. Variations are also popular in Yemen and the Gulf States of the Arabian peninsula, where it is known as machboos, majboos, machbus.
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Arabic Lamb Kabsa
Best Bhuna Gosht (Lamb Curry) By SeemaBhuna Gosht is a traditional Indian recipe of a delicious classic lamb curry. What makes this curry special is the "bhuna" part. This consists of pan frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.
Ingredients
1kg mutton
1kg onions, chopped
4 tbsp of mustard oil
2 tsp of red chilli powder
1 tsp of garam masala
Salt as per taste
2 tsp of dhaniya powder (coriander powder)
2 tsp of jeera powder (cumin seed powder)
½ kg of tomatoes, pureed
200g of fresh yogurts
Few coriander leaves, chopped
4 tbsp of garlic-ginger paste
10-12 green cardamoms
10-15 cloves
2-3 cinnamon sticks
3-4 black cardamom
2-3 bay leaves
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Learn to make Sindhi style kheema pav here
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http://www.youtube.com/watch?v=7eYJL4ax9lI
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Goat Curry Recipe
Jamaican Curry Goat Recipe VideoVisit my website http://www.CookLikeAJamaican.com to get this recipe and much more!
My name is Fay DeLeon and I'm a Jamaican grandmother who loves to cook for her family. I started making cooking lesson videos to teach my daughters how to make traditional Jamaican recipes for their families. Please subscribe to my Channel and join me on the journey... lots more recipes to come.
Chef preparing Kobe Beef and sides at Steak Land in Kobe, JapanRead the description. thats all I have to say.
The Kobe Beef was SOOOO GOOOD..
Plus I would take living in Japan over living in Canada anyday..
Part of my Tour of Japan..
Japan - Kobe Beef 神戸ビーフKobe Beef in May 2009.
Beef Steak Kawamura Sannomiya.
http://bifteck.co.jp/en/index.html
Grilling New York Strip Steaks | Grilling.com VideosThe latest in an ongoing video series, Grilling.com makes the cut with New York strip steaks. Baldo Forte of Pellegrini Prime Meats in Stewart Manor, NY shows the differences between preparing and grilling bone-in and boneless strip steaks. Knowing how to properly cut and prepare these two delicious cuts of beef will ensure each steak comes off the grill the way you want it to. For more grilling tips, recipes and techniques, be sure to visit http://www.grilling.com.
Best Rib Eye Steak, Restaurant StyleThe Perfect Steak isn't magic. But it sure tastes magical when you eat one. Here's how. This one came out medium-medium well. For a Medium Rare steak, reduce the oven time to 6-8 minutes, and 4-6 for rare.
For a great sauce, see: http://youtu.be/QtawEcJqzpg
For a video showing the difference between a Rib Eye and a New York Strip, please go to: http://youtu.be/WtL1Ft29g7M
Gluten Free, Diabetic Friendly, Low Carb.
For the latest updates, recipes, our custom seasoning blends and exclusive web content, please go to our website at http://foodslinger.tv/
料理美食王 紅燒牛腩
阿基師 家常菜 家常紅燒牛肉美食鳳味 阿基師家常菜 家常紅燒牛肉
阿基師-乾炒牛河阿基師-乾炒牛河
Beef Stroganoff Recipe - The Best Beef Stroganoff
Beef Stroganoff by Chef Jean Pierre
Beef stroganoff - Beef Recipes from Sophie Grigson
Noodles in Soup with Spicy Beef Stew 綠園廚藝 陸培恩示範的香辣红燒牛肉麵
![[Simple Recipe] How to Make Gyudon (Beef Bowl) with Raw Egg [iPhone 4S/HD]](https://img.youtube.com/vi/R1ikQbwBI1c/mqdefault.jpg)
