Meat Videos

Jennifer and Chef Mark pop in to the Jesse Smith Butcher shop in Cirencester, England, and speak with Manager Perry Meredith about the 200 year traditional of this old-style butcher shop. Secializing in pork, beef, lamb and poultry, Jesse Smith Butchers is as traditional and artisanal as it gets. They source their meat from local farms, including the farm owned by Elizabeth Hurley. A production of the Culinary Media Network.www.culinarymedianetwork.com

Here is Part 3 to the Stanley Bass interview. Many people have asked me what I think about this interview, I will be posting a video reply soon, some time next week maybe.

Interview with Smashburger founder and managing partner Tom Ryan on the opening of new Smashburger stores in San Antonio, Texas. Interview produced by Ed Lozano and Darren Abate for iGoSA.com. Copyright 2009 iGoSA.com. All rights reserved. Do not use without permission. Copyright infringement will be prosecuted.

Eating rare delicacies just got to a new level. In China, chefs have figured out a way to keep a fish alive as it gets deep fried and then waits to be eaten. Below is the shocking video of a deep-fried fish that's still living and moving on a plate. Warning, this may be too graphic for some readers.

htmh #14 shock top, pre birthday but post explosion This week Rob & Keith talk Michelob and more...IntroductionMichelob Shock Top 4/5Birthday Gifts: Tiger Woods 10 (Xbox 360) Join Us!Birthday Gifts: Palm Pre, Rob's initial impresionsBirthday BBQ: The Bacon Explosion, Supersized!The Wrap UpWe had a bit of technical difficulties with our Skype connection this week. Don't worry it's not your equipment, it's us, and it doesn't last long. Sorry for the inconvienance but I couldn't edit it out without losing content.

This sequel to the legendary comedy has a young troublemaker becoming a camp counselor who must square off against an evil rival camp while dealing with a wide array of oddballs. Shared by : Meatballs Part II On: Friday, May 15, 2009Tags: Evil trip Camp Summer various Meat sequel dealing won nails square Richard whole match Boxing youth balls comic woods gags wide rival wan legendary rapid counselor troublemaker mulligan array Meatballs campground raucous sasas Abkee becoming against Teen Great Fire alien tough cast free feature Part One film young comedy Crackle

I don't know anyone who doesn't like a big bowl of spaghetti topped with a homemade spaghetti sauce. Hi, I'm Chef Jason Hill and today I'm going to share my easy recipe for spaghetti sauce. This spaghetti sauce recipe. This recipe uses ground turkey instead of beef, but vegetarians can omit the meat all together. The recipe calls for one small to medium onion, which is diced. Heat a large stock pot over high heat. Pour in 3 tablespoons extra virgin olive oil followed by the diced onion. Next, add 1 tablespoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir. Next, add 1 tablespoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 tablespoon of dried oregano. Stir this for about a minute until the onions soften, then add 1 pound of ground turkey (or beef). Break up the meat as you add it to the pot. Continue to cook the turkey all the way through, then add 1/3 cup of sherry wine. Cook the wine off for about 1 minute. Lately I've been using canned organic tomatoes for this recipe. I've found that they're less acidic and offer a better flavor profile. Finally, add two (28 ounce) cans of crushed tomatoes, followed by 15 ounces tomato sauce and 6 ounces of tomato paste. Add 1 dried bay leaf, 1 teaspoon salt and 1/2 teaspoon white pepper. Bring to a boil, then simmer for 1/2 hour, covered, over low heat. After 30 minutes, you'll see the sauce is cooked down. Before you serve, give it a little taste test. If it's still too acidic, add 1 tablespoon of sugar and stir well. You can a little more if needed. Serve with parmesan shavings, fresh basil and homemade garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal. Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, stir in a few tablespoons of heavy cream before serving. We hope you enjoy our easy recipes! Thanks for Tubing In™