Jamie Oliver - Perfect Steak

Jamie Oliver - Perfect Steak Tube. Duration : 10.67 Mins.

www.jamieoliver.com

Keywords: steak, jamie oliver, cooking, meat, beef, kitchen

The Humble Onion: A Guide for Creative Cooks

A good cook knows what ingredients to integrate into a delicious meal. This short report in the "Ingredients" series focuses on the humble and ubiquitous onion. Virtually every cuisine uses the onion or onion variant as a basic flavoring. In fact, Julia Child once said, "It is hard to imagine a civilization without onions."

Here we'll take a look at what kinds of onions there are, their dissimilar tastes and qualities, and the dissimilar uses to which onions can be put. When you're done reading you'll feel a lot more positive going to the shop and choosing onions, cooking with onions and creating recipes with onions as an ingredient.

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What's an onion?

The Humble Onion: A Guide for Creative Cooks

USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.3/4"Thick Free Bottle of Peter Luger B.B.B.Q. Sauce Best

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USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.3/4"Thick Free Bottle of Peter Luger B.B.B.Q. Sauce Feature

• Quantity: 2pk
• Size: 1.75" Cuts
• Free bottle of Peter Luger's BBQ Sauce!
• Click the Pastacheese name above to see more of our products!
• We sell quality pastas, cheeses, oils, vinegars, and many more gourmet items!

USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.3/4"Thick Free Bottle of Peter Luger B.B.B.Q. Sauce Overview

USDA Prime 21 Days Aged Beef Loin Porterhouse Steak. Always fresh, never frozen. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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The Latin name for onion is "Allium cepa." It's related to other edible Allium species: leeks (Allium ampeloprasum or porrum); shallots (Allium ascalonicum); garlic (Allium sativum); and, chives (Allium schoenoprasum), among others. You may immediately identify some tasteless characteristics: they all have bulbs, are layered, and taste quite strongly. If you're a gardener, you know that they grow tall and thin, that there is one flower to a stalk, and that they reproduce by budding off the bulb.

When you go to the shop you may consideration that there are some types of onion available. In North America the most tasteless are the yellow onion, the white onion, and the red onion. You may also find small white pearl onions or Walla Walla sweet onions. Because onions are a foundation spice in many areas of the world, people have cultivated sub-species of the tasteless organery onion, often named for where they come from. These dissimilar species have dissimilar flavors and uses and we'll cover those below.

You can find an excellent reserved supply on the history of onions in general and sweet onions in particular at Peggy Trowbridge's About.com site, "Sweet Onion History." The history of the onion is fascinating, but not the subject of this article. Here we're more implicated with choosing, storing and cooking with onions.

How to pick and store an onion

Onions should be firm and solid, heavy to the hand. There should be no soft or mushy parts. The "parchment" layer of thin skin should cover the whole onion, but not descend through more than one or two thin layers towards the heart. It's said that the excellent onion has 13 rings, but of policy you can't count them in the grocery store.

Onions keep for a very long time if they are stored in cool, dark, dry places. If they are stored wet, however, they are prone to come to be moldy. Don't buy onions that have mold on them (the mold can be dry and powdery, or, if the onion is very wet, it can be smeary like algae. If you find mold on an onion you store at home, fast take off it from other onions and check them for mold. If it's a small spot of mold you can cut it away, but if there is a large area of mold or if the onion is soft you should dispose of it in the compost heap or the garbage. When onions begin to sprout they are still edible, but they lose some of their flavor. When the sprouts grow large they suck moisture from the bulb and the onion changes texture and taste for the worse. The drier you keep them, the less likely they will sprout.

Onions labeled "Sweet" do not store as well as other onions, and are usually only available seasonally. They are mild and, as their name suggests, taste sweeter than more tasteless onions. Use these soon after you buy them.

Onions come in sizes from small to large. I propose that you consider how much onion you will honestly use at a time. If you need small amounts of onion to flavor dishes, buy smaller onions. If you're development sauce and need a lot of onion, go big. Just remember that cut and peeled onions are difficult to store properly. They can dry out, get mouldy and, if not kept in air-tight containers, make your whole refrigerator and/or kitchen smell like onion. An onion is considered "super-colossal" if it is 4.5" in diameter or larger.

Raw onions

The best onions for eating raw are Sweet Onions. Varieties of Sweet Onion are usually only available April-August, depending on the region you live in.

Raw onions are primarily used as flavoring and to add crunchy texture to cold or hot foods. They can be chopped for salads, sliced for sandwiches, and pureed for dressings or sauces. They can also be eaten plain: Russians love to eat raw white onion with their black rye bread; a favorite compound is to take a shot of good vodka, bite into an onion, and result it with a piece of the bread. (Repeat as necessary.) Onions can also be marinated and pickled in a range of ways.

When using raw onions, it is particularly foremost to pay attention to the flavor and compel of the particular onion you are using. Peeling them under running water can help to cut the fumes, but the best method I've found for very sensitive people is to wear a pair of swimming goggles. Really; I'm not kidding.

How strong is your onion?

Though you might buy the same brand of onion from the shop again and again, one time the flavor will be strong and the fumes so distinguished they burn your eyes, and someone else time they will be mild and practically fume-free. Onion compel within the same species vary depending upon the time of year they are grown, the conditions under which they are grown, their age at the time of harvesting, how long they have been stored, the quality of the soil, and the amount of water they receive. It's foremost to remember this when you are cooking and to taste the particular onions you have chosen for your meal. "A cup of chopped onion" is simply a bulk measurement and doesn't tell you anyone about flavor. If your onions are very strong, use fewer. If they are weak and mild, you can use more. Except when you are baking, regard recipes as guidelines to use in your cooking: amounts and proportions are rarely absolute.

Different kinds of onions

Yellow Onions consist of about 70 percent of the onions available in supermarkets. They are easier to grow than red or white onions, have tougher skin and are not prone to showing the green streaks (from late harvest rains) or the sunburn that white onions can suffer. Yellow Onions can be strong or mild depending on the factors discussed above.

White onions grow very large and are more tender than Yellow Onions. Like yellow onions, they vary a great deal in strength, pungency and fume emission. They are very favorite for Mexican and Latin American cooking as they tend to be tangier and more crisp tasting than Yellow Onions. They are very susceptible to mold, but store for a long time if kept very dry.

Red Onions grow to a smaller size than Yellow Onions. They are also often milder and sweeter, with a distinctive taste and texture. One range of red onion is the Bermuda, which usually shows up in supermarkets in the spring.

Yellow Granax (sweet onions, called Vidalia when grown around Vidalia, Georgia and called Maui Onion when grown on that island in Hawaii). The Cippolini is an Italian sweet onion. Other varieties consist of Sweet Imperial, Carzalia Sweet, Oso, Arizona, and the strangely named Texas 1015Y. Remember these are hard to store.

Walla Walla Onion (called Walla Walla Sweets when grown around Walla Walla, Washington). This onion originated in Corsica and was brought to Washington by immigrants.

Pearl Onions (also called Boiling Onions) are small white onions under 2" in diameter. They are difficult to peel, but they are a lovely addition to soups and stews, and they are a joy to pickle. They are rarely eaten raw.

Dried Onions and Preserved Fried Onions

Dried onions are never as good as fresh. Use dried minced onion as a substitute for fresh only when honestly necessary. Personally, I stay away from onion powder entirely.

Preserved fried (crispy) onions are often used to decoration finished dishes and can be purchased in many Asian food markets.

Cooking With Onions

Onions should all the time be cooked at medium or lower heat because they turn their taste and come to be bitter if cooked too hot. Onions can be cooked into six dissimilar forms:

1) Transparent:

If you cook an onion for a medium- to long-period of time over a low heat they will turn soft and transparent. The longer you cook them at this temperature, the softer and less descriptive they will become. Sauteing onions to transparency is the method often used for introducing them into sauces and stews. Many sauces begin with the schooling to "melt" your onions into some sort of oil, often combined with garlic and tomatoes. When you put raw onions into liquid (like soups and stews) and boil them, you also achieve the state of transparency. In the first case you suffuse the oil with the onion taste. In the second, the onion taste diffuses through the boiling or simmering liquid.

2) Browned:

The taste of browning onions is honestly delectable and can be smelled throughout the house (and even sometimes out onto the street), especially when combined with garlic. Browned onions are sauted over a medium heat just to the point of achieving a golden brown color around the edges. If you overcook the onions and burn them, the smooth, mellow flavor will be replaced by a sharp, bitter, burnt taste, so it is very foremost to keep a close watch on onions if you are cooking them over a medium heat. Never cook them higher than medium. Browned onions are also used as the basis for sauces or stews, but they retell a very dissimilar flavor than transparent onions. The best report I can give is that they have a "toasted" flavor. The flavor suffuses the oil medium in which they are browned and thus anyone cooked in that oil will also taste of browned onions.

3) Fried:

If you dip onions in a batter and then drop them hot oil they will fry quickly. Properly fried onions have a crispy batter and reach a soft transparent or semi-transparent state. They must never burn on the outside. You can fry cut up onions (as in Onion Rings) or the whole onion (a favorite dish in many steak houses). Fried onions are usually served as garnishes or side dishes.

4) Baked or roasted:

Onions can be put in an oven and baked, whether on their own with some sort of sauce (balsamic vinegar and garlic, for example), or as a part of a roasted dish (pot roast, tandoori, roast beef, etc.). Roasted onions may toast lightly on the face and be soft in the middle, or they may come to be thoroughly soft and transparent. The end state depends on the amount of moisture in which the dish is cooked.

5) Grilled:

Onions grill very well, but since they burn fast at high temperatures it's best to add them late to the barbecue grill or skewer. Watch grilled onions considered to ensure that they brown but do not burn. Grilled onions usually do not cook long adequate to be soft in the middle, so they are often toasted and soft on the outer layers, and retain some crunch and bite on the inside. This makes them a particularly captivating and tasty accompaniment to strongly flavored dishes like shishkebob.

6) Pickled or marinated:

The most commonly pickled onions are boilers, but large onions can also be pickled if they are cut up. The best pickled onions retain freshness and crunch while merging their flavors with strong pickling spices. Most pickled onions are lightly boiled (less than three minutes) before being put in the preserving liquid. This liquid combines vinegar with other pickling spices. If you arepickling for storage make sure to result safe canning rules. Unlike most of the recipes I discuss, pickling is a delicate policy and proportions of preserving liquid need to be part carefully. For a great guide see Clemson Universities "Pickle Basics."

Marinated onion dishes should be used within a week. Often the same spices are used for marination as for pickling, but the proportions and policy are not so foremost since the pickled will not be canned and stored.

Summary

Most good cooks have onions on hand since they use them in many dishes and storage onions (non-sweet) keep for long periods of time. Learn to distinguish varieties of onion by tasting them and using them in your cooking experiments. A properly-used onion can ring flavor and taste out of scant ingredients. If you don't feel like cooking, you can simply peruse the onion. It inspires deep thoughts, or at least it did in Carl Sandburg, the illustrious American poet. Sandburg wrote: "Life is like an onion: you peel it off one layer at a time, and sometimes you weep."

The Humble Onion: A Guide for Creative Cooks

12 overwhelming Power Foods to Build Muscle and Burn Fat to Keep You salutary For Life

If you add these 12 power foods into your daily diet, your body will work effectively to build lean muscle mass and burn fat more efficiently.

Not only will these super foods build muscle and promote weight loss - it will develop your bones, lower blood pressure, fight cancer, enhance your immune function and fight against heart disease.

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No matter what age you are, here are the 12 power foods to build muscle and burn fat (and keep you healthy for life)-

12 overwhelming Power Foods to Build Muscle and Burn Fat to Keep You salutary For Life

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1.3/4"Thick Best

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USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1.3/4"Thick Overview

USDA Prime 21 Days Aged Boneless Beef Rib Eye Steaks. The rib eye or ribeye, is a beef steak from the beef rib. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorsome. The ribeye can be cut boneless or bone-in; a "bone-in rib eye" (sometimes called a "cowboy rib eye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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1) Non salted or smoked Almonds and other nuts

- Also great for controlling carvings
- Eat with skin intact

2) Beans and other legumes (including soybeans, chickpeas, pinot beans, navy beans, kidney beans and lima beans)

- Also helps to regulate digestion
- Avoid refried beans (high in saturated fats) and baked beans (high in sugar)

3) Spinach and other green vegetables

- Also helps to fight the molecules that accelerates the aging process
- Avoid frying vegetables and adding fatty cheese sauces

4) Fat free or low fat milk, yogurt, cheese, bungalow cheese

- Also build strong bones
- Avoid whole milk and frosty yogurt

5) unflavored, unsweetened oatmeal

- Great for energy, and fights against cholesterol and maintaining blood sugar levels
- Avoid flavored cereals

6) Eggs

- Eggs has the top levels of protein of any food
- Protein in eggs are more productive for construction muscle than any other protein from other sources, including milk and beef
- Contains vitamin B12, which helps to breakdown fat

7) Turkey and lean steak, chicken, fish

- Also improves the immune system
- No sausage, bacon, cured meats, ham, fatty cuts of steak like T-bone and rib eye

8) All natural, sugar free peanut butter

- Also boosts testosterone

9) Olive Oil

- Lowers cholesterol and boosts your immune system
- Avoid vegetable and hydrogenated vegetable oils, trans fatty acids, margarine

10) Whole Grain Breads and Cereals

- Stops the body from storing fat
- Avoid processed or refined carbs such as white bread, bagels, doughnuts and pasta made from white flour

11) Extra Protein Whey powder

- No soy protein

12) Raspberries and Other Berries

- Great for protecting your heart, enhancing your eye sight and memory, preventing cravings
- No sweetened jellies

Each of these healthy foods and weight loss boosters will keep you full longer on less calories.

And the best part is they all taste in effect good.

As a guideline, think eating 3 acceptable meals and 3 smaller meals - add two or three of these foods into your three major meals and at least one of the foods into your snacks.

Do this along with exercise, you will build muscle and burn fat to keep you healthy!

12 overwhelming Power Foods to Build Muscle and Burn Fat to Keep You salutary For LifeKansas City Strip Steaks by Kansas City Steak Company Tube. Duration : 3.02 Mins.

Strip Steaks at: www.kansascitysteaks.com Named for the city where it originated, our Kansas City Strip Loin Steaks are cut from the finest Kansas corn-fed beef and wet aged for up to 28 days. You'll always experience the rich, hearty flavor from this perfectly marbled steak, now available with or without the bone or deliciously seasoned for superior steak flavor. Try our Marinated Strip Grillers for a little extra flavor! These steaks are also known as a New York Strip Steak. Get your Strip Steaks at: www.kansascitysteaks.com

Keywords: KC, Steak, Company, Stripsteaks, Strip, Steaks, Beef, Food, Cooking, Kitchen, Cook, Grilling, kansascitysteaks

GrassFed Beef Traditions - 100% Grassfed and Grass-finished Beef from Galloway Cattle!

GrassFed Beef Traditions - 100% Grassfed and Grass-finished Beef from Galloway Cattle! Video Clips. Duration : 2.18 Mins.

www.grassfedtraditions.com Grass-Fed Traditions currently supplies 100% grass-fed beef from small-scale family farms in Wisconsin from the Galloway breed. How do we define grass-fed? The cows are on pasture, not in feed lots eating silage. They are also finished on grass, and do not eat grains at all. We don't process animals in the winter or early spring, when they are only eating dry grass. Our animals are eating green grass right up to the time of processing, and are dry aged before packaging. Many sources of grass-fed beef today are simply from cows in feedlots eating silage year round.

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Part 08 - Of Human Bondage by W. Somerset Maugham (Chs 85-94)

Part 08 - Of Human Bondage by W. Somerset Maugham (Chs 85-94) Tube. Duration : 135.38 Mins.

Part 08 (Chs 85-94). Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Tom Weiss. Playlist for: Of Human Bondage by W. Somerset Maugham: www.youtube.com

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Dating guidance for Men: Why Some Women Like 'Em Younger

Demi Moore and Ashton Kutcher. Madonna and Guy Ritchie. Your old high school English instructor and... Your best buddy?! Hey, it could happen. These days, if an older woman wants a baby, she can have one.

There will always be the customary Tina, scoping out an older fella who's "on her maturity level" as she likes to think- and who's willing to play provider. But what of the ever-growing citizen of footloose women with their crazy cradle-robbing ways? Is this other Maggie May, who, as Rod Stewart tells it, will "wreck your bed, and in the morning kick you in the head?" Or is she some lonely desperado, hoping to latch on to a kinder, gentler generation of men? Here are some insights as to why some women prefer to date younger guys.

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Not every girl wants a father figure. Often, a man who's older than you assumes a protective and paternal role; and to many women, this is a real turn-off. Why? Well, for starters, we already have a daddy! Not to mention, the woman who holds a high-paying exec job Monday through Friday may have some problem playing Helpless Heather on the weekends. She's used to taking care of herself, speaking on her own behalf, and yes, even paying her own way without the help of Daddy Warbucks.

Dating guidance for Men: Why Some Women Like 'Em Younger

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-3/4-inch thick, 2-Count, 30-Ounce Packaged in Film & Freezer Paper Best

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New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-3/4-inch thick, 2-Count, 30-Ounce Packaged in Film & Freezer Paper Feature

• Federally inspected and guaranteed 100 percent for safety, taste and nutrition
• Ultimate in freshness and convenience
• Delivered without any excess fat or bone and meat shrinkage

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-3/4-inch thick, 2-Count, 30-Ounce Packaged in Film & Freezer Paper Overview

USDA Prime 21 days aged beef rib eye steaks bone in average weight is 30 ounce per inch thick Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack( it loses the flavor). We chill the meat to preserve the freshness for shipping only.

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Younger men are often best in bed. Ahh, the cruel irony of life. Remember sex with your college girlfriend? That 21-year-old 'fraidy cat is now a tigress of temptation. Something funny happens to women as they age. Their testosterone levels increase; oddly enough, nearby the same time that men's are plummeting. The hormone surge gives ladies a libido lift, which is why women in their 30s and 40s just want to get busy. Meanwhile, our same-age male counterparts are busy learning the inside of their eyelids. Need I say more?

Younger guys look up to an older, victorious woman. Let's talk about those corporate power babes again. Sometimes, it's lonely at the top... But not when there's a starry-eyed cutie-pie smiling up at you! There's something to be said for having a younger guy who admires you for your accomplishments. It makes you feel great, and the sad fact is, you can't always get that kind of respect from an older man. Baby Boomers may love Donna Reed, but guys born later can understand and best appreciate women who go after their dreams.

The metrosexual male is our cup of tea. Nothing like having your boy over for some afternoon delight and looking out he borrowed your loofah in the shower. The New Generation of open-minded guys is A-Ok in our book! This guy can whip up a Thai stir-fry using organic ingredients, grooms his fingernails and his toenails, is politically-correct to a fault, and won't eat Starkist if it might harm the baby dolphins. To the 40-something who grew up with Archie Bunker, he's a breath of fresh air.

Girls just want to have fun. Some of us are downright immature, and we're not afraid to say it! perhaps "young at heart" is the best term, but the point is this: some old gals unquestionably do just want to have fun. Lots of broads who are pushing fifty still rock out at concerts, drive 70 mph with the top down, stay out all night, flip citizen off when necessary, and generally wreak havoc. That's not to say we can't find a man of Any age to engage in youthful antics with us... But, well, the younger ones just seem more willing to join in the fun.

Some women are late bloomers. Embarrassing as it may be, plentifulness of chicks spend the best part of their 20s mired in self-doubt and confusion. Instead of kicking back like they should have, the rainclouds of pessimism hung nearby to dampen their fun and turn them into neurotic freaks. Ten years later, some of those very same basketcases have mellowed into chill ladies who are just now ready to embrace life to the fullest. If this involves cavorting with young fellas in ways they never belief possible, all the better! best late than never, right girls?

Guys in their prime are ohhhh, so fine. If you had to select between a thick, juicy steak and some shriveled up beef jerky, which one would you pick? In the same way that men can't help looking at supple young girls, we ladies find ourselves drawn to guys under thirty. Younger men have tight bodies, curious eyes, great smiles, and normally a crowd of buddies to keep them laughing and pumped for excitement. What's the alternative? The balding bachelor with a beer gut who sits home smoking stogies and listening to Springsteen's Glory Days on repeat mode? No, thanks!

In all seriousness, it shouldn't matter the age of two citizen who mutually respect and enjoy each other's company. We love who we love, not matter what their age or what they look like. If an older woman and a younger man feel comfortable having a relationship, then no one has the right to criticize them. To the lady who plainly likes a quick fling with a hot young stallion? Here's to you, Mrs. Robinson.

Copyright 2005 Dina Giolitto. All rights reserved.

Dating guidance for Men: Why Some Women Like 'Em YoungerBRAAI Restaurant & Lounge | Beirut, Lebanon Video Clips. Duration : 2.77 Mins.

Bathing in a charming silky atmosphere, Braai a state-of-the-art dinning restaurant and lounge offers you an exquisite selection of finely aged prime beef and South African specialties. Its outstanding cuisine and carefully chosen wines make Braai the ultimate destination for a new dining experience and voyage of the senses. Braai opens daily (closes on Sundays during the summer season) from 12:30 PM till 4 PM and from 8:30 PM till late.

Keywords: Lebanon, Nightlife, lounge, beirut, entertainment, restaurant, cuisine, food, international

Don Henley's Favorite Fillet Mignon Recipe : Preparing Steaks for Fillet Mignon Recipe

Don Henley's Favorite Fillet Mignon Recipe : Preparing Steaks for Fillet Mignon Recipe Video Clips. Duration : 2.52 Mins.

Learn how to prepare steaks for a gourmet recipe for fillet mignonsteak with expert cooking tips in this free celebrity recipe video clip. Expert: Pamela Bowman Bio: Pamela Bowman, AKA "Chef Blondie" is a graduate of the LAMC School of Culinary Arts. Filmmaker: Nili Nathan

Keywords: grill, recipes, cook, recipe, cooking, fillet, meal, beef, meat, steak, gourmet, mignon

The Long History of London communal Houses

There are an estimated 4500 pubs in London from "A Bar 2 Far" in Tooting to the Zoo Bar in Neasden.

There are:

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• posh bars

The Long History of London communal Houses

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1" Thick Best

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USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1" Thick Overview

USDA Prime 21 Days Aged Boneless Beef Loin NY Strip Steak. The strip steak is one of the highest quality beef steaks on the market[citation needed]. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Feb 18, 2012 17:32:00

• working man's pubs

• wine bars

• cocktail bars

• saloon bars

• lounges

• taverns

• clubs

• tapas bars

However, one thing they all have in base is that they all serve alcohol.

Beer, lager, wines and spirits are available in all pubs and bars, with mixers nowadays costing as much as the alcohol!

The English tradition of bars and pubs started way back in the Bronze Age and Roman Times with taverns, a place where weary travellers could get a bed for the night and a few tankards of ale and a bite to eat to help them on their way.

In 965 King Edgar decreed that there was to be just one 'alehouse' for habitancy to drink in each settlement as every home was turning into a meeting place to buy, drink ale and gossip.

Hostelries took the place of monasteries for travellers, who were originally mostly pilgrims.

London Hostellers were awarded Guild status in 1446 and later in 1514 the guild became the 'Worshipful company of Innholders'...what a grand title for a London publican that would be these days!

Pub signs appeared colse to these times to aid habitancy in finding the local pubs, as well as with pictures for those who could not read!!

Most bars and pubs these days also serve food, in general 'pup grub' as it's affectionately called, but it is good English 'pub grub'.

• Fish and chips

• Sausage and mash

• Pork pies and beans

• Steak and kidney pud

• Burger and chips

• Toasted sandwiches

• Jacket potatoes

• Apple pie or crumble with lashings of custard

• And for Sundays the customary Sunday roast, beef, pork, chicken or lamb.

In my view this is still the best sort of food, good basic meat and two veg...drowned with lots of gravy, yum.

London pubs were at one time run by families, passed down until there were three, even four generations to greet customers from the same family.

Nowadays, though many London pubs are still run by the same families, many have been absorbed into nationwide chains, Whitbread, Weatherspoons, the Slug and Lettuce, and though there are some good points to be in a group, a lot of the private atmosphere is lost.

The London pubs are having a hard time with laws and restrictions being passed, the hardest for them being the non-smoking rule.

However, London pubs are still the best place for habitancy to meet and socialise.

Whether after work for a quick pint, an evening out with friends, a extra celebration or for a few before hitting the night clubs, the London pub will all the time be there.

The Long History of London communal Houses

Gift of the Yucatan - A separate Mexican Cuisine by Trudy Sauri

Authentic Yucatecan Meals

"A different Mexican Cuisine" created by Trudy Sauri introduces children, ages nine through twelve, to a citizen and culture of the Yucatan peninsula of southern Mexico. This is the fifth in the Gift of the Yucatan series.

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Colorful pictures and illustrations used throughout the book are mouth watering and enticing. The book provides twelve menus, for twelve private meals with complete recipes with short cut ideas. These short cuts are especially helpful for younger chefs.

Gift of the Yucatan - A separate Mexican Cuisine by Trudy Sauri

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Best

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New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Feature

• A package of 16 ounces
• Highest quality boneless beef steaks; USDA certified organic
• Product of USA

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Overview

In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only.

Customer Reviews

*** Product Information and Prices Stored: Feb 16, 2012 13:52:06

Although I am not a connoisseur specialist myself, I have come to appreciate the uniqueness of authentic food native to a country or culture. I have learned to enjoy together with them the perceive of sharing a meal prepared from their recipes with their flavor preferences.

Trudy Sauri models this opening as she gives the details of a different Mexican Cuisine, an authentic Yucatan Meal. She talks about a holiday menu including stuffed cheese ball (Bola de Queso Relleno). This is followed by a hearty stew menu of chickpea stew (Sopa de Garbanzo). She adds a Sunday supper of rice with chicken (Arroz con Pollo). There are eight added menus which conclude with a party treats menu of meat turnovers and crisp Tortillas (Empanadas y Panuchos). The barbeque menu of beef steak Yucatan style sounded mouth-watering.

Sauri includes a quick reference guide, a listing of exotic flavors, and three tasting tips to help the reader get the most from their perceive in the cuisine of Yucatan, Mexico.

Your Culture Gifts, 978-0979763748,

As Reviewed for Midwest Book Review

Gift of the Yucatan - A separate Mexican Cuisine by Trudy Sauri

Baseball exact Exercises and food

I all the time found that it was so difficult to find baseball definite exercises. Now here is a perfect workout schedule for person who is striving to be a expert baseball player. This workout schedule was advanced straight through the perceive of a college baseball player, and with the help of a expert baseball player

Sweet Workout Program
Warmup: Stretch lightly 5 minutes

Aged Beef Steaks

Jumping Rope 2 minutes
Day 1: Legs (Monday)

Baseball exact Exercises and food

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Best

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New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Feature

• 100% federally inspected and guaranteed for safety, taste and nutrition
• Blast frozen and vacuum sealed to ensure the ultimate in freshness and convenience
• Delivered to you without any excess fat or bone
• Made in USA

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Overview

Only the top 1% or 2% of all beef can be qualified as USDA Prime. Our Private Stock USDA Prime beef is one of the best qualities. Our prime steaks that include top sirloin, rib-eyes, filet mignon, porterhouse, and Kansas City strips, plus our assortment of USDA Prime combos are true crowd pleaders.

Customer Reviews

*** Product Information and Prices Stored: Feb 15, 2012 10:49:22

Squat 3x8 Walking Lunge 2x10

Dead Lift 3x8 Crunches 3x

Leg Curl 3x10 Obliques 3x

Leg Extension 3x10 Forearms & Calves 3x
Day 2: Chest & Arms (Tuesday)

Bench (dumbbells) 3x10 Skull Crushers 3x10

Close-Grip Bench 3x10 Tricep Pushbacks 3x

Tricep Pushdowns 3x10 Forearms 3x
Day 3: Shoulders & Back (Thursday)

Bent Rows 3x10 Super 12's 3x

Back Extension 3x10 Seated Rows 3x10

Wide-Grip Pulldown 3x10 Cuban Press 2x8
Day 4: Legs (light) (Friday)

Squat 3x10 Calves 3x

Leg Press 3x10 Forearms 3x

Barbell Step-Up 2x10 Abs 3x

Post Workout: Stretch 10 Minutes
Plyometrics
Warmup:
Run in Place 1 min One foot in front (switch) 15 sec
Knees to Chest 15 sec Single Leg Hop 10 sec
Heels to Buttocks 15 sec Run in Place 1 min
Run in Place 1 min Knees to Chest 5-10
Spread and Close Feet 15 sec Run in Place 1 min

Day 1: Upper Body (Wednesday)
Overhead Throws w/ Med Ball 3x10
Catch & Throw 3x10
Side to Side w/ Med Ball 3x10
Explosion Pushups 3x12
8 Sprints 2 Buildups, 6 Full

Day 2: Lower Body (Saturday)
Vertical Jumps 3x10
Tuck Jumps 3x10
Jumps On Box 3x15
Jumps Over Box 3x15
Ladders 5 distinct Sequences
Jump Rope 5 min Both, Single, Alternate

Important Notes to Remember:

-Prior to workout, go with more of a dynamic warmup with getting your blood flowing
-Post workout is more of a static stretching

Nutrition:

Instead of trying to stuff yourself three times a day, it is much more beneficial to space your meals out into smaller portions 6 meals/day and can forestall the storing of body fat. inescapable supplements also help baseball linked activities.

Supplements:

Protein: Protein molecules make up inescapable enzymes and hormones and serve as foremost regulators in your body. They help sound your blood pressure, blood sugar level, and your metabolism. Most protein foods of animal origin such as meat, poultry, fish, eggs, cheese, and milk, contain all of the critical amino acids and are therefore called perfect proteins.

Glutamine: according to Ronald Klatz, Md, President of the Academy of Anti-Aging treatment in Chicago, "Glutamine promotes the assimilation of nutrients, regulates protein synthesis, stimulates growth-hormone production and enhances the immune system."

Creatine: Creatine is a natural constituent of meat, in general found in red meat. Creatine is used for the resynthesis of Atp. Atp, or adenosine triphosphate, is the "power" that drives muscular energetics.

Glucosamine & Chondroitin: Glucosamine is an aminomonosaccharide naturally occurring in the human body and is produced naturally in the body by chondrocytes in cartilage to help sound and build wholesome joint tissue. This can be very helpful late in the baseball season because all baseball players know how worn down our joints can get.

Multivitamin: For the human body to accomplish at its maximum potential, it must be fed a vast and involved array of vital nutrients.

Zma: Zma is a scientifically designed anabolic mineral formula. It contains Zinc Monomethionine Aspartate plus Magnesium Aspartate and vitamin B-6, and is an all-natural stock that has been clinically proven to significantly increase anabolic hormone levels and muscle power in trained athletes.

Nutrition Plan:

Early Morning:
Water and Glutamine(5-10 grams)

Breakfast:
Cereal or Oatmeal
Cheese
Fruit(Banana, Apple)
Multivitamin

Mid Morning:
Protein Powder (20-30 grams)
Fruit (Banana, Apple)
Milk

Lunch:
Sandwich(Whole wheat, Turkey or beef)
Lettuce
Cheese
Milk

Mid Afternoon:
Granola Bar
Fruit(Blueberries or Rasberries)
Low fat yogurt
Milk
Orange Juice

Workout:
2 glasses of water

Post Workout:
Fruit
Protein(20-30 grams)
Milk
Cranberry Juice
Creatine(5 grams)

Dinner:
Chicken/Steak
Vegetable(corn, beans, broccoli)
Rice

Bedtime:
Glutamine (5-10 grams)
Water
Zma

This nutritional plan is flexible, but is a basis for how much protein, carbs and fats you should sound throughout the day. I hope this is a good workout and nutritional schedule for you.

Baseball exact Exercises and food

5 Easy Steak House Secrets - Eat Great Steak At Home

Nothing beats a great steak. Celebrity chef steak houses are the hottest new bistro trend; but you don't need to spend a fortune at a steakhouse. Succeed these 5 easy tips, and make great steak at home every time.

1. Leave your steak in the fridge for a merge of days before you cook it. Steak houses brag about dry aging their beef, why can't you do the same? Unwrap the plastic from the meat and leave it exposed to the air for a merge of days. Simply occurring enzymes will tenderize the meat and review a great beefy flavor.

Aged Beef Steaks

2. Want a medium rare steak. Cook it from frozen. Now you don't want to plunk a solid ice cube of steak on the grill, but if you leave your steak partially frozen, you'll end up with a deep brown caramelized crust and a juicy medium rare inside. Steak houses have grills that get a lot hotter than yours does. So retention the meat a miniature frozen gives the steak time to construct that deep flavorful brown, before overcooking the inside.

5 Easy Steak House Secrets - Eat Great Steak At Home

New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Best

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New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Feature

• Federally inspected and guaranteed 100% for safety, taste and nutrition
• Blast frozen and vacuum sealed to ensure the ultimate in freshness and convenience
• Delivered to you without any excess fat or bone
• Meat shrinkage is never a problem

New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Overview

New York Prime Meat are federally inspected and guaranteed 100% for safety, taste and nutrition.

Customer Reviews

*** Product Information and Prices Stored: Feb 12, 2012 18:29:19

3. Salt your steak. Use a miniature more salt than you think you need. It won't taste too salty, it will taste wonderful. Salting prior to cooking extracts some of the amino acids in the meat and these, when heated, will brown up and help you get that great steak house crust.

4. Dry the exterior of the meat before cooking. Again, you want to get that deep brown crust, and the drier the meat exterior the better the crust.

5. A dry steak is disappointing, so let the meat rest for a few minutes before serving. You don't want to cut into your gorgeous steak and have all the juices run out. The juices, while cooking, rush out toward the hotter exterior. Letting the meat rest for 5-10 minutes before cutting into it lets the juices get reabsorbed throughout the steak.

That's all there is to it. Succeed these 5 easy steps before your next steak evening meal and taste the difference.

5 Easy Steak House Secrets - Eat Great Steak At HomeDry Aged Beef Video Clips. Duration : 1.47 Mins.

Aged Beef

Tags: Domenic, Petti

Do Elephants Eat Cows For Protein?

By far, the most base demand I hear is:

"If I don't eat meat, or as much meat, where do I get my protein?" Sound familiar?

Aged Beef Steaks

Let's cut to the chase - the protein chase. I'm a uncomplicated kind of girl so I ask uncomplicated kind of questions. I don't do complicated - complicated confuses me and the last thing I need is to be more confused. That's a scary thought.

Do Elephants Eat Cows For Protein?

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Best

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New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Feature

• A package of 16 ounces
• Highest quality boneless beef steaks; USDA certified organic
• Product of USA

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Overview

In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only.

Customer Reviews

*** Product Information and Prices Stored: Feb 11, 2012 13:38:39

Just for grins and giggles, let's have fun with protein and see if my base sense speaks to your base sense.

8 Very uncomplicated Protein Questions:

#1 base Sense Protein Question: "Do elephants eat hamburgers?"

As you know, protein is for growth, among many other things. Like the increase of muscles. Have you ever heard of an elephant, giraffe, ape, cow, or horse eating hamburgers, chicken, fish, or even protein drinks to get adequate protein to grow great, big muscles? No, of procedure not.

If elephants can eat plant foods to get plentifulness of protein, so can we with our relatively minute muscles and bodies.

#2 base Sense Protein Question: "Do elephants have to mix and match plant foods to get a 'complete protein'?"

Oh, yeah, right. I can just see it now. An elephant making sure he eats just the right plant foods to get just the right combo of proteins. I don't think so.

My brain says: If they don't have to mix and match, neither do we.

#3 base Sense Protein Question: "But aren't we distinct from elephants?"

Good question. Yes, elephants are a wee bit distinct than us. No, duh, as the kids say. But this is the base sense point:

If a small variety of plant foods can provide the right quantity and potential of protein requisite to grow and contend a great big mammal like an elephant, then isn't it logical that plant foods, and a much larger variety at that, can provide population with adequate protein to grow and contend our relatively minute muscles, bones, tissues, and organs?

My base sense says, "Yes." What does your base sense tell you?

#4 base Sense Protein Question: "At what time in life do human beings need the most protein?"

Okay, so you can't quite wrap your brain colse to the fact that elephants and humans can be compared--that can be a big leap--elephants to people. That's fair enough. So I'll tell you what--let's talk about just people--little people, as in babies.

Our cute minute babies tell the whole protein story. See for yourself.

Again, what is the purpose of protein?

You've got it! Growth. When do we grow the most? From the ages of 0 to 2. Right?

What is the very best food for 0 to 2 year olds? Mamas' milk.

How much protein do you suppose is in mama's milk? 15%, 25%, or 30% protein? Guess again.

This may knock your socks off, but human milk contains only 4.5% to 5% protein--that's all.

If 4.5% to 5% protein is plentifulness of protein to meet the growing needs of babies, then that same estimate of protein, and even less, is plentifulness for us big people. We've stopped growing.

#5 base Sense Protein Question: "How much protein is in an orange?"

Hang on. Shock factor coming. An orange has 8% protein. Whoa! Isn't that unbelievable? An orange with 8% protein?

Remember, rapidly growing babies only need 4.5% to 5% protein. At 8% protein, oranges not only have adequate protein, they easily have an plentifulness of protein.

What about other plants?

Spinach: 49% protein

Broccoli: 33%

Cauliflower: 26%

Romaine lettuce: 36% (imagine that much protein in that watery, green stuff!)

Corn: 11%

Kale: 22%

Cucumber: 24%

Potato: 11%

Carrot: 10%

Cantaloupe: 9%

Grapefruit: 8%

Berries: 7%

Tomato: 16%

Almonds: 13%

Pumpkin seeds: 17%

Brown Rice: 8%

Oats: 15%

Kidney beans: 26%

Looks to me like we get plentifulness of protein from eating plants.

We don't "have to" eat animal protein, which also comes with a lot of fat, cholesterol, extra calories, extra weight, extra diseases, and extra heartache. In fact, we don't even have to eat beans, tofu, or any other higher protein plant foods to get adequate protein.

Fruits and vegetables have plenty. Interesting, don't you think?

#6 base Sense Protein Question: "But isn't meat protein first-rate to plant protein?"

In a word, "No." That is a faultless myth that has been perpetuated for almost 100 years. No matter how much this boggles our brain-washed brains, meat protein is not first-rate to plant protein. The amino acids, or construction blocks that make up protein, are just the same either they come from a plant or animal.

Protein is protein is protein is protein, no matter what the source. If we eat adequate food (not a question in the U.S.), we get adequate of the "right" protein--even if the food sources are just plants.

#7 base Sense Protein Question: "But don't I need more protein for impel and energy?"

Okay, back to our friend, the elephant. Where do elephants get their impel and energy? Not from eating cows or protein bars, that's for sure. An elephant's power comes from plants - that's all there is to it.

Our best source of energy doesn't come from protein at all - it comes from carbohydrates found in whole, unrefined plant foods, like fruits and vegetables. Fruits and vegetables capture the sun's energy and then generously pass it on to us.

The core energy we have (or don't have) today comes from the plant foods we ate (or didn't eat) - yesterday; not the so-called energy protein bar or steak (or that dark, liquid brew) we ate today.

#8 base Sense Protein Question: "How much protein does the World health society recommend?"

Good thinking. The Who recommends, not exactly a coincidence, the same estimate of protein that is found in human breast milk: 4.5% to 5% protein. Remember, oranges have 8% protein.

Is the protein fog beginning to lift a bit? There are lots of true experts out there, way, way smarter than I, who agree:

Plants provide us with plentifulness of protein for first-rate health and fitness - it's as uncomplicated as that. Bingo bango.

You may pick to eat beef, chicken, fish, and protein drinks, but you don't "have to." Aren't we lucky to have the gift of choice? What's not so lucky is that many of us forget that consequences succeed choices--sometimes immediately and sometimes many years down the road.

Good choices beget good consequences; bad choices, especially day after day bad choices, beget painful consequences.

It's your body and your life. You have the expected power to feed your body and your life or the power to deplete your body and your life.

Will your very next bite feed you or deplete you? It's your choice.

Do Elephants Eat Cows For Protein?Prime Dry Aged NY Strip Video Clips. Duration : 6.93 Mins.

Boning out and portioning a prime dry aged 179 or NY strip. Knife Used: Sakai Takayuki Grand Chef 150mm Hankotsu 12" Cimeter

Tags: PCC, plainfield country club, kitchen skills, cooking, breaking down beef, dry aged beef, ny strip, deadmau5, nero, dubstep

Hotel Restaurants - Where Good Food is Just the beginning

There's no denying that the exquisite complement to a great hotel is a great restaurant - one in which mouth-watering food delights the palate, striking city or ocean views please the eyes, and a pleasant atmosphere makes you feel right at home from the occasion you set foot inside. Either traveling for firm or leisure, some travelers opt to investment beyond the property come breakfast, lunch or dinner time. But why leave the premises when good food and aid are mere footsteps away? Below you'll find a sampling of hot dining spots in elect properties, chosen not only for their delectable fare but also for the comfortable ambiance, impressive decor and unobstructed views that have earned them high marks among travel mavens and restaurant critics alike.

New York - Top of the Tower Restaurant: put in order to be swept away by a majestic New York skyline while at this rooftop restaurant inside the historic Beekman Tower Hotel - a exquisite option for fans of Art Deco architecture. Settled on the 26th floor, the hotel's menu features small plates such as Seared Sea Scallops and Crispy Calamari as well as big dishes including Oven Roasted Chicken paired with mashed potatoes. Open for breakfast and dinner daily, the restaurant's consuming ambiance makes it a popular meeting spot among vacationing couples and firm travelers alike. What's more, exquisite aid in case,granted by the restaurant staff tops off what many call the exquisite New York City dining experience.

Aged Beef Steaks

Orlando - The Plantation Room: What could top a Four solitaire hotel chock full of great amenities including a lakeside outdoor pool, Grand Bohemian Gallery and evening entertainment? One that has a Four solitaire restaurant, of course, like the boutique Celebration Hotel nestled in the heart of Celebration. Featuring hand-cut Stock Yars Angus Beef steaks and excellent cuts of pork, all cooked under the watchful and expert eye of menagerial Chef Zach Martin, The Plantation Room is nothing short of a meat lover's paradise. Delectable steakhouse salads and Florida seafood entrees round out the contemporary menu, and guests can also take benefit of the restaurant's eclectic wine list.

Hotel Restaurants - Where Good Food is Just the beginning

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Best

Rate This Product :

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Feature

• A package of 16 ounces
• Highest quality boneless beef steaks; USDA certified organic
• Product of USA

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Overview

In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only.

Customer Reviews

*** Product Information and Prices Stored: Feb 10, 2012 04:34:44

Las Vegas - Top of the World Restaurant: Ever belief about elevating your taste buds while you yourself are elevated 800 feet above the ground? That might seem a bit far-fetched, but not if you happen to stop by Stratosphere Casino, Hotel and Towers' Top of the World Restaurant. Awarded "Best epicurean Room" by the Las Vegas Review-Journal, the restaurant revolves 360º every 80 minutes, ensuring you take in picturesque views of Vegas, the Strip and the surrounding valley. From savory steaks and mouth-watering seafood to a wide assortment of tasty desserts including Banana Bread Pudding, this restaurant is a can't-miss stop on the Strip. Reservations are required for dinner and recommended for lunch.

Boston - Meritage: The 5-star Boston Harbor Hotel's location overlooking historic Boston Harbor at Rowes Wharf makes it a great place to relish big water views. But at Meritage The Restaurant, that's not all travelers enjoy - let alone those with discriminating palates. Chef Daniel Bruce has perfected the art of seamlessly pairing the flavors infused in his cuisine with those found in hundreds of fine wines. Try tasty Caviar Topped Island Creek Oysters, or indulge in Pan Seared Diver Sea Scallops. Meritage was given the "Best in Service" difference by Boston Globe Magazine (2007), named "Boston's Best Romantic Restaurant" by The Improper Bostonian (2006), and rated #1 for Best Waterfront Dining by Citysearch (2005). Accolades racked up by this fine hotel go on and on.

Los Angeles - West restaurant & Lounge: Housed inside Los Angeles' Hotel Angeleno, set at the crossroads of Brentwood and Bel-Air, West offers a great spot to mingle with friends or convene with co-workers following a day spent shopping or in meetings. Open for breakfast and lunch Monday straight through Friday, and for dinner Monday straight through Sunday, the restaurant features a diverse range of consuming music, from contemporary jazz to funk. The dining room has sophisticated lighting and comes furnished with lavish banquettes and marble tables. Pair your entree - prime dry age steaks and former pastas are guest favorites here - with a glass of Italian or California wine while soaking up panoramic views of Los Angeles straight through floor-to-ceiling windows. Should you need it, West features more than 2,800 quadrilateral feet of inexpressive reception and meeting space.

Whether you're finding to start your day off right with a buffet breakfast, fuel up at lunch time, or wine and dine with your sweetheart on Valentine's Day while staring into a exquisite sunset, hotels are home to some of the finest restaurants out there. So next time you're craving a good meal, don't be so quick to look beyond the walls of your hotel; a gastronomic gem could be just a few floors down - or up!

Hotel Restaurants - Where Good Food is Just the beginningChicago Prime Steakhouse, Schaumburg Illinois Tube. Duration : 1.80 Mins.

A fine dining establishment located North-West of Chicago. Family owned and operated, a Steakhouse that serves USDA Prime Aged Beef. This elegant restaurant isn't without its casual ambience, gourmet dishes, and great service. Live music is played in the lounge Tuesday thru Saturday. Come and enjoy!

Keywords: steakhouse, steak, fine dining, upscale restaurant, lounge bar, piano bar, martini bar, chicago, zagat, schaumburg restaurant, family owned, live music