Archive for October, 2008
Rural Chic, and a Way to Fill the Freezer
Buying a hundred pounds of beef seems less daunting knowing that we are fueling the local economy. That’s an investment I can feel good about.
No commentsRules Near for Animals’ Engineering
The Food and Drug Administration is expected to announce proposals for regulating the meat and milk from genetically engineered animals.
No commentsA Political Punch Line Is Dinner in Alaska
Moose meat has become a political issue and a national punch line, but it’s not the first time Alaska’s love of moose has been the butt of jokes.
Kosher Wagyu Beef for a Tender Holiday
Wagyu, the Japanese cattle breed that produces tender, abundantly marbled meat, is now available with kosher certification.
No commentsMeatpacker May Lose Kosher Certification
The leading authority on certifying kosher food has threatened to withdraw its certification from the products of Agriprocessors Inc., which is facing child labor charges.
No commentsLamb Ratatouille
Watch the lads rustle up a cracking dish to wow the socks off that special someone. Simple, wholesome and tasy - what more do you want?
Loads more videos, recipes, tips and tricks available on our site www.sortedstudents.com
No commentsHow To Make Sweet Potatoes With Sausage & Peppers
Lisa Shively is busy in her kitchen again and this time she’s got a delicious new recipe for sweet potatoes. She’s working with the NC Sweet Potato Commission and the NC Department of Agriculture & Consumer Services to help promote sweet potatoes and you’ll love the recipes she’s come up with!
No commentsLamb Ratatouille
Watch the lads rustle up a cracking dish to wow the socks off that special someone. Simple, wholesome and tasy - what more do you want?
Loads more videos, recipes, tips and tricks available on our site www.sortedstudents.com
No commentsHow To Make Sweet Potatoes With Sausage & Peppers
Lisa Shively is busy in her kitchen again and this time she’s got a delicious new recipe for sweet potatoes. She’s working with the NC Sweet Potato Commission and the NC Department of Agriculture & Consumer Services to help promote sweet potatoes and you’ll love the recipes she’s come up with!
No commentsHow To Make Bread-Crumbed Pork Belly With Black Pudding
British Food Fortnight is underway, and that means it?s time to celebrate Welsh Food Fortnight too!
In this video, Michelin star winning chef Stephen Terry ( who has worked under top chefs Marco Pierre White and Michel Roux) shows you how to make bread-crumbed pork belly with black pudding.
The pork is from N S James and seasoned with Anglesey Sea Salt from Halen Môn, both True Taste award winning producers.
Now in its seventh year, the True Taste awards scheme is managed by The Welsh Assembly Government and recognises quality, innovation and excellence in the Welsh food and drink industry with more than 900 products and services judged each year.
In this short step-by-step demonstration Stephen will show you just how easy it is to create a beautiful and delicious dish using only the very best Welsh produce.
Stephen Terry is chef-proprietor of True Taste of Wales award winning pub-restaurant The Hardwick, in Abergavenny.