Meat Newswire (Page 11)

Meat Newswire (Page 11)

Comprehensive Real-Time News Feed for Meat. (Page 11)

Results 201 - 220 of 188,109 in Meat

  1. Nigella Lawson: Five dishes every home cook should masterRead the original story w/Photo

    Monday | Stuff.co.nz

    A ROAST CHICKEN You could go through life without knowing how to roast a chicken, but would you want to? There's never a time when it's the wrong meal. My mother always used to put a lot of butter on hers, whereas I use olive oil.

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  2. Kitchen help: Dried-out chicken breast syndromeRead the original story w/Photo

    Monday | The Campbell Reporter

    Two weeks ago, we posed the question: How to prepare a perfect moist chicken breast for use in salads and other dishes. And answers streamed in from several camps.

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  3. 5 Simple Steps to Power up Your Summer SaladsRead the original story

    Monday | Journal

    May is National Salad Month, making it a great time to give your salads a powerful boost by choosing nutrient-rich ingredients. Salads don't have to be boring, tasteless, diet foods.

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  4. Out and AboutRead the original story

    Monday | The Review

    The Living Well Church, 17th and Maple Streets, will serve a free dinner 5-7 p.m. Friday. Menu includes barbecued ribs, cole slaw, potato salad and cakes.

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  5. Advance sales needed for drive-up dinnerRead the original story w/Photo

    Monday | The Times

    ... , or from church members. Menu choices will include two pork chops; one-half chicken; one chop and one-quarter chicken. Meat will be served with baked beans, coleslaw, applesauce, roll and butter.

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  6. Mumbai food: Here's where else to try summer's freshest greensRead the original story w/Photo

    Monday | Mid-Day Mumbai

    Make most of light grains and try the Barley and Jowar Salad made with puffed grains, pomegranate seeds with a spicy hung curd dressing. For an international flavour try The Laotian Salad that can be made with either diced mixed mushrooms or spicy minced chicken.

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  7. Little Piggy makes a big impactRead the original story w/Photo

    Monday | West Australian

    ... when it comes to food quality, good service, more than reasonable prices and wait for it . . . it's BYO. The Mexican meat house is uber low key with high and low tables and, note to self, the take away orders were flying out the door this particular ...

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  8. Confit free-range pork tenderloinRead the original story w/Photo

    Monday | West Australian

    Grind spices and rub over duck to season. Melt the duck fat over low heat, season the pork fillet to taste, cover in duck fat and cook in the oven at 90C for 3-4 hours.

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  9. Pork rillettesRead the original story w/Photo

    Monday | West Australian

    ... the oven and set it aside to cool slightly. Strain the juices and reserve. With two forks, shred the pork. Transfer the meat to a bowl and add the mustard and juice of the lemon. Check for seasoning. Incorporate a cup or so of the liquid back into ...

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  10. Rabbit rillettes with pickled quinceRead the original story w/Photo

    Monday | West Australian

    ... paper and foil and place in the oven for 3 hours. Allow to cool slightly. Strain and reserve the liquid. Remove the meat from the rabbit bones and with two forks shred the pork belly and rabbit together. Add in about a cup of the reserved liquid and ...

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  11. Duck and cognac rillettesRead the original story w/Photo

    Monday | West Australian

    ... and pop in the fridge for the fat to settle. Remove the skin and bones from the duck legs, and with 2 forks shred the meat. Transfer the meat to a bowl and add the chives and check for seasoning. Melt the duck fat and add it back into the duck ...

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  12. A 'smokin'' good time on tap for Royal Gorge BridgeRead the original story w/Photo

    Monday | Canon City Daily Record Newspaper

    "Smokin'" good times are on the menu at Royal Gorge Bridge & Park, June 3-4, with a brand new event, the Royal Gorge Bridge Holy Smoke BBQ Showdown, featuring a jam-packed weekend with world-class barbecue, family fun, and name band entertainment. The two-day event features a Kansas City Barbecue Society and Rocky Mountain Barbecue Association-sanctioned competition, featuring top BBQ teams from around the country competing for a $10,000 purse.

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  13. new strategies needed to catch next wave of growthRead the original story w/Photo

    Monday | Scoop

    Strong growth in both volume and value terms is possible for New Zealand's chicken meat industry, but it needs to focus on alternative strategies to capture new opportunities, according to a new report by agribusiness specialist Rabobank. In the report, Catching the next wave of growth, Rabobank identifies the development of new markets, the capturing of a greater share of consumer spending and improved margins through productivity gains as three key strategies that will enable the industry to maximise volume and value growth.

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  14. All hail BBQ King, long may it reignRead the original story w/Photo

    Monday | The Mercury

    ONE of the things that seeps into your consciousness when dining at BBQ King - the Chinatown classic recently relocated to Liverpool St after 33 years on Goulburn St - is the sound of meat cleavers chopping away in the glassed-in kitchen strung with glistening ducks and sides of marinated suckling pig that diners pass on their way in. Chop, chop, chop, goes the sound.

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  15. North Italia is wonderful and offers gluten free pastasRead the original story w/Photo

    Monday | Examiner.com

    Looking for a great place to eat that doesn't cost a fortune? How about a nice atmosphere, great menu and charming dA cor? Of course, who wouldn't want to dine in a place like that, but you are sensitive to gluten. Everyone else wants Italian food and your mouth is watering for pasta too.

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  16. Bellota, Absinthe Groupa s new Spain-inspired restaurant,Read the original story w/Photo

    Monday | SFGate

    Clockwise from top left--Croqueta--creaA my clam and sea urchin fritter, pickled ramp, seaweed powder--Almeja--poacA hed seasonal clam with carrot, saffro, fava--Cruda raw, grass-fed beef with oyster escabeche, harissa, benne--served at Bellota, a new high profile Spanish restaurant from the Absinthe Group. Photo: Liz Hafalia Clockwise from top left--Croqueta--creaA my clam and sea urchin...fritter, pickled ramp, seaweed powder--Almeja--poacA hed seasonal clam...with carrot, saffro, fava--Cruda raw, grass-fed beef with oyster...escabeche, harissa, benne--served at Bellota, a new high profile...Spanish restaurant from the Absinthe Group.

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  17. Don't forget the spice for grill or barbecueRead the original story w/Photo

    Monday | Monadnock Ledger-Transcript

    ... with family and friends to 'grill and chill' and enjoy great weather and great company. The process of cooking meat slow and low over a source of fire to impart as much smoke flavor as possible is called barbecue. As Chinese chef Martin Yan, host of ...

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  18. 'Paleo-centric' Fast Casual Eatery Brings Bone Broth Bloody Mary to VillageRead the original story w/Photo

    Monday | DNAInfo.com

    Springbone has been slinging avocado toast with organic seaweed flakes and grass-fed beef broth Bloody Marys since it opened at 90 W. Third St. on May 16. The restaurant's founder, Jordan Feldman, partnered with a NY chef-nutritionist, Karl Wilder, to develop the menu with an eye to "nutritionally dense" broth-based "combos."

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  19. Farming newsRead the original story w/Photo

    Monday May 23 | Sunday Herald

    Wallets Marts sold 53 store heifers in Castle Douglas yesterday to a top of A 1010 per head and 243.6p per kg to average A 752 and 208p , while 45 store bullocks peaked at A 1090 and 294.6p to level at A 833 and 230.5p . There was also a reduction sale of 35 beef cows with calves from JJ&I Baird, Potterland that sold to A 1850 and averaged A 1360.

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  20. SFF China aspirations 'work in progress'Read the original story w/Photo

    Monday May 23 | Manawatu Evening Standard

    SFF chairman Rob Hewett checks out frozen meat competing with New Zealand product in a Shanghai supermarket with farmer shareholders Haylee Jones and Peter and Nellie McNab. Prospective partner Shanghai Maling plans to make Silver Fern Farms the premium beef brand in China but there are challenges to overcome first, Silver Fern chairman Rob Hewett says.

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