Sunday, December 25, 2011

How to Cook Tri Tip in Your Oven Like an Expert

!±8± How to Cook Tri Tip in Your Oven Like an Expert

If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.

First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.

If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.

Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.

Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.

Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.

Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.


How to Cook Tri Tip in Your Oven Like an Expert

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Tuesday, December 20, 2011

Stainless Steel/Rosewood Premium 10pc BBQ Tool Set

!±8± Stainless Steel/Rosewood Premium 10pc BBQ Tool Set

Brand : Member's Mark | Rate : | Price :
Post Date : Dec 20, 2011 19:17:29 | Usually ships in 1-2 business days

Extra heavy gauge brushed stainless steel Rosewood handle Stainless steel won't rust or stain Set includes grill brush, replacement brush head, turner, baster, tongs, fork and four skewers with no-touch feature

  • Extra heavy gauge forged brushed stainless steel
  • Durable rosewood handles
  • Set includes grill brush, replacement brush head, turner, baster, tongs, fork and four skewers with no-touch feature
  • Extra long 18 inches in length

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Thursday, December 15, 2011

Member's Mark Dual Pressure Settings Pressure Cooker - 6.3 qt.

!±8± Member's Mark Dual Pressure Settings Pressure Cooker - 6.3 qt.


Rate : | Price : | Post Date : Dec 15, 2011 12:21:25
Usually ships in 1-2 business days

This Pressure Cooker has a Tri-Ply Bottom that allows for evenly distributed heat. This 6.3 qt. capacity is perfect for everyday family meals, allowing you to cook healthy food up to 70% Faster. Member's Mark Pressure Cooker has a Weight Loaded and Spring loaded pressure relief valve for your safety.

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Sunday, December 11, 2011

Tramontina Premium Quality 18/10 Stainless Steel 11 Piece Tri Ply Clad Cookware Set

!±8± Tramontina Premium Quality 18/10 Stainless Steel 11 Piece Tri Ply Clad Cookware Set


Rate : | Price : $241.97 | Post Date : Dec 11, 2011 07:04:50
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High-performance stainless steel cookware designed for the professional chef and serious home cook. It features a pure aluminum core sandwiched between two layers of high-quality 18/10 stainless steel that covers not only the base but also extends up the sidewalls to the rim. This construction permits heat to spread very quickly and evenly (no "hot spots") throughout the entire pan for providing the chef with more control and responsiveness over the entire cooking process.

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Thursday, December 8, 2011

Is it Alzheimer's Or is it CRS

!±8± Is it Alzheimer's Or is it CRS

CRS is, of course, an acronym for can't remember stuff. Memory is the second thing to go when we age; I used to know what the first one was, but I can't think of it right now. As a practitioner you have no doubt run across older patients who have problems with memory and concentration; and some who have actual dementia.

Mark Goodman Ph.D. believes that many patients diagnosed with Alzheimer's disease actually have dementia caused by a lack of vitamin B12. Dr. Goodman has an accredited Ph.D. in behavioral medicine (with a specialization in clinical neuropsychology) from the University of Maryland School of Medicine.

Dr. Goodman is quoted in an interview by Kirk Hamilton that appeared in Clinical Pearls. Dr. Goodman says, " I initially suspected vitamin B12 limits were too low, when I encountered on consultation, geriatric patients admitted with Alzheimer's diagnosis whose frontal lobe functioning was obviously intact. This is inconsistent with Alzheimer's diagnosis. They were exhibiting other global neuropsychological deficits with a systemic/metabolic profile. They were all following cardiac lipid- lowering diets."

He went on to say that he believed that there are many elderly individuals who are sub clinically B12 deficient. Many times these patients have normal blood levels of B12. He points out that people who are B12 deficient experience neurological changes before there is changes in their blood count (pernicious anemia) and that a good dietary history is an important part of the evaluation. According to Dr. Goodman, "In the convalescent facility diet there is little red meat due to expense and the desire to have residents on a lipid lowering regime. Also, there is a normal increase in gastric atrophy in the elderly which reduces vitamin B12 absorption. Thirdly, there is a down-regulation of the enzymes required for the formation and the manufacture of vitamin B12 when less vitamin B12 is consumed." Dr. Goodman points out that if there is no frontal lobe degeneration, the dementia is not Alzheimer's disease.

Dr. Goodman says that high doses of vitamin B12 are without any serious adverse side-effects. Some reports of reversible symptoms of diarrhea, cutaneous rash, polycythemia and possibly peripheral vascular thrombosis, but these are minor and reversible.

Vitamin B12 deficiency is fairly common in older people. Even when the tests for B12 levels are normal, symptoms like forgetfulness, fatigue and depression respond to B12 supplementation. Dr. Goodman's point is that the symptoms of this deficiency can be so severe that the patient is often diagnosed with Alzheimer's disease-even when the blood tests are normal.

Very commonly, poor concentration, forgetfulness or even depression in an older individual is due to a need for vitamin B12. Dr. Goodman has recommended B12 injections for patients needing B12. If you do not have a license that lets you inject your patients with vitamins, this often presents a problem. When I was first in practice I frequently sent elderly patients to their doctor to get a B12 shot. More often than not, the doctor would test B12 levels and tell the patient that the shot was unnecessary. There has, however, been research that shows that high oral doses (more than 3 milligrams per day) can be used to effectively restore vitamin B12 levels. I use a lozenge that has 2 milligrams of B12 and 800 micrograms of folic acid. It is a good idea to give the folic acid with the B12, because they cover similar neurologic territory.

Dr. Goodman's information has been valuable; it gives some scientific validity to a nutritional approach to a common problem. But like so many things in natural health care, we take some science, add some common sense and some clinical experience and come up with something really amazing.

The best stuff I ever learned about B12, I learned from Dr. Harry Eidenier who is a chemist and a bit of a clinical genius. Since deficiencies of vitamin B12 and folic acid can lead to a macrocytic anemia. So why wait until the MCV is over 100 to realize that there is a problem. A person isn't normal one day and suddenly their cells just swell up. Sure enough, if someone comes in with CRS, fatigue, poor attention span or depression, a simple CBC might show you the reason for the problem. An MCV higher than 90 may mean a need for vitamin B12 and folic acid.

It is worth mentioning depression here; Americans spend about billion each year on antidepressants. I remember one patient who was severely depressed and had tried four different antidepressants without any success. The next step was electro-shock therapy. It was the late 1980s and I was shocked that they were still doing this. He had some lab work with him and his RBC was below 4 and his MCV was 97(still "normal" according to his doctors). He responded to the B12 and never did receive the shock therapy.

Another thing that you might see with a B12 deficiency is a low neutraphil count. Sometimes the whole WBC count is low and the percentage of neutraphils is low. If you see the forgetfulness, fatigue or depression and a high MCV, you might be looking at a B12 deficiency and not an immune problem or a chronic infection.

The other thing that Dr. Eidenier pointed out to me is that if an individual needs B12, it is likely that he or she is not producing enough HCl in the stomach. If a person doesn't produce enough HCl, he or she is likely to be deficient in various amino acids (many of which are precursors to neurotransmitters) and most minerals. This is the patient who has gas and bloating after meals. Interestingly enough, the patient may have gastric reflux. Fingernails break easily and bad breath is common.

As we get older, we produce less stomach HCl. So while Dr. Goodman states that the problem many older people have is that they do not eat meat. The truth is that they may not get the nutrients out of the meat even if they do eat it. People tend to develop a sweet tooth as they get older because protein becomes hard to digest. Very often the high cholesterol that Dr. Goodman speaks of is from a metabolic syndrome type of situation caused by eating too much sugar and starch.

A trace mineral, rubidium, is valuable for treating memory and concentration problems. I also learned this from Dr. Eidenier, who cited research that found high levels of rubidium in people who remained youthful late in life. I have to mention a particular company here, because I don't know of anyone else who makes a rubidium supplement. The combination of HCl, B12, and rubidium is a powerful combination that helps people who have too many "senior moments".

There are a number of studies that show the importance of antioxidants (both those found naturally, and in supplementation), DHA and omega 3 fatty acids in general to help protect from dementia. To quote Edward Zamrini, MD "A large body of evidence implicates oxidative damage in Alzheimer's disease pathogenesis." (March 21, 2006 issue of Geriatrics and Aging). In a study, published in the journal, Neurology (March 2000;54:1265-1272) showed that vitamin C and E supplementation could protect against vascular dementia. Also there is research that shows that pesticides create neurologic damage. Of course the presence of aluminum in the plaques associated with Alzheimer's disease has many looking at aluminum in cookware, antacids and antiperspirants. Aluminum is one of the most plentiful elements on the planet. If may be wise to look at other heavy metals, especially mercury. Mercury can actually interfere with the body's ability to detoxify and get rid of other metals-maybe this is at the root of the aluminum accumulation. To protect against Alzheimer's disease get plenty of antioxidants, consume DHA and omega 3 oils, and remove metals and toxins from the body. The oils are especially important, there are studies that show consumption of fish or fish oil seems to protect from dementia.

Curcumin is an antioxidant found in turmeric. Turmeric is a perennial plant, botanically related to ginger that is native to India, China and Indonesia. It is a component of curry powder and prepared mustard. It is used in traditional Chinese medicine and in Indian (Ayurvedic) medicine for its anti-inflammatory properties. The lowest incidence of Alzheimer's disease in the world is in villages in India. Only about 1% of Indians over the age of 65 get the disease. So, perhaps the consumption of curry may be the reason that there are so few cases of Alzheimer's disease. Curcumin, found in turmeric, has been shown to fight the build up of the amyloid plaques found in Alzheimer's disease. Dr. Sally Frautschy, of the University of California, Los Angeles, presented these findings at the 2005 annual meeting of the Society for Neuroscience in San Diego, California. Her paper was entitled: Curcumin Reduces Oxidative Damage and Amyloid Pathology in an Alzheimer Transgenic Mouse.

So the things that work for keeping the mind sharp are the same things that work for everything else. You need fresh produce as a source of natural antioxidants, good essential fatty acids, avoid trans fats, exercise and eliminate toxins.


Is it Alzheimer's Or is it CRS

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Sunday, December 4, 2011

Deep Frying a Turkey Outdoors

!±8± Deep Frying a Turkey Outdoors

Equipment Needed:

15-20lb. turkey 28-Qt. or larger turkey fryer pot Propane burner stove Oil thermometer made to withstand over 550 Fahrenheit 300 Celsius LP propane tank Thick work gloves(flame retardant cooking mitts works best), long and heavy sleeves(such as flannel) BC or ABC fire extinguisher, never use water to contain oil or grease fires
Preparations:

Completely thaw the turkey. This is extremely important for even cooking, measurable cooking time, and safety. Allow 1 day thawing time per 5lbs. of turkey in the refrigerator. Thawing at room temperature can breed and spread bacteria and also spoil the turkey. Once thawed, remove giblets and neck. Trim excess fat and skin. Make sure the opening at the neck cavity is wide and clear. Trim the opening larger if needed. Make a 1-inch cut at the leg joints to allow oil to drain after it's finished cooking.

Next, measure the oil level needed for this bird. Mount the turkey on the poultry rack and insert into the fryer pot. Fill the pot with water until the turkey is fully submerged. Make a mark about a 3/4 inch below the waterline because oil will expand when heated. Pots made for turkey frying will usually have a maximum waterline, do not fill past this line. If there is not a maximum line, always leave at least 3 inches from the top of the pot. If the turkey is too large for the pot, the turkey will need to be trimmed down. It is very important to keep in mind that the water used to measure with will be contaminated. Thoroughly clean after draining the water. Completely dry the pot before adding oil.

Peanut oil is the most commonly used to deep fry turkey. It has a high flash point and is cholesterol free. Any good host should be mindful of peanut allergies of their guests. Any vegetable oil can be used for a lighter taste or due to allergies.

Once the waterline is measured, you may season the turkey. Dry seasoning works best on the turkey's surfaces. Liquid marinade and or herbs may be injected into the the meaty parts. Mixing orange juice, beer, or wine with dry seasonings works wonders when injected.

Placing the Fryer:

One of the most important safety measure is properly placing the burner. The fryer needs at least 10 feet clearance on all sides from any buildings or flammable structures and should never be under any type of overhang or ceiling. Common dangerous mistakes include placing it on wooden decks, under the garage door, or loose uneven grass and dirt. Concrete or brick are the best surfaces to place the fryer. If using on the lawn, clear the area of grass and make sure the dirt is packed, firm, and even.

Wind and weather can be dangerous factors. Never use if there's a chance for rain. Never use in medium or stronger winds. Always position the propane tank upwind and at least 2 feet from the burner. There needs to be extra clearance downwind than 10feet depending on how strong the breeze is. If winds are too strong, do not attempt to make a wind breaker or blocker. It's too dangerous to use a gas burner in strong winds.

Time to Cook: NEVER leave the cooker unattended!

Light the burner before placing the pot on it for better sight and chance of knocking over the pot. Once lit, never leave the cooker unattended. The most important thing for a great fried turkey and to prevent any accidents is to always have at least one adult watching the cooker at all times. Add the oil to the measured waterline before placing the pot on the lit burner. Placing an empty pot on the burner will damage the pot.

Monitoring the oil temperature is important for deep frying anything. If the temperature reaches too high, there's risk of fire. If the temperature drops too low, the food will stop "steaming" and oil will soak in causing it to become greasy a soggy. 350 Fahrenheit is the target cooking temperature for a turkey with peanut oil. Slight less, around 335 Fahrenheit is target for lighter oils such as canola. 400 Fahrenheit is a good critical limit. This means once 400 Fahrenheit is reached, shut off the gas. It will take more heat to flash the oil on fire than 400 Fahrenheit, but there's no need to go this high and it will hurt the estimated cooking time. Temperatures under 400 Fahrenheit that are higher than target, should be controlled by lowering the heat on the burner. Turn off the gas if at any point the oil starts to smoke. Keep in mind that reusing oil will lower it's flash point temperature.

Once the target temperature is reached, about 350 Fahrenheit, it's time to drop the bird. Reduce the heat of the burner. Wearing thick gloves, long sleeves and thick shoes or boots, very slowly lower the turkey rack into the pot using a long grab hook. Lower the turkey so slow that it'll take over a minute to completely do. Without gloves or long sleeves, oil splatter could cause "flinching" and might result in knocking over the pot filled with boiling oil.

After the turkey is completely inserted, increase the heat to raise the oil temperature back to target, this could take several minutes. Once the target temperature is reached, adjust the heat to maintain it. Be mindful of the critical limit, once 400 Fahrenheit is reached, don't attempt anymore adjustments and turn off the gas. A turkey takes about 3 to 3 and a half minutes per pound to deep fry, about one hour for an 18lb turkey.

When the turkey is golden brown and done cooking, turn off the gas. Place newspapers or paper towels close by on a flat surface. Slowly remove the turkey rack from the pot using the same safety clothing as when it was lowered. Make sure the rack is high and clear of the pot before attempting to move to reduce chance of knocking over the pot still filled with boiling oil. Place the rack on the newspapers or paper towels to cool and drain. For several minutes.

Do not leave the fryer pot and burner unattended until it has cooled down which will take quite some time. Do not attempt to move the pot and burner until the oil has dropped down past 110 Fahrenheit. It's very important to keep in mind that the oil is still boiling after the cooking is done and to keep children away from it.

Congratulations on your beautiful bird. Only problem is that you won't ever be able to go back to dried oven cooked turkeys again.


Deep Frying a Turkey Outdoors

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Thursday, December 1, 2011

Mr. Bar-B-Q Platinum Prestige Large Grill Cover

!±8± Mr. Bar-B-Q Platinum Prestige Large Grill Cover

Brand : Mr. Bar-B-Q | Rate : | Price : $34.99
Post Date : Dec 01, 2011 06:03:44 | Usually ships in 1-2 business days


Just minutes after the flame is turned off, this exceptionally durable cover can go right over the still-warm grill due to its high-heat-resistant, fire-retardant fabric. The cover also offers full weather protection, from harmful UV rays, rain, and cracking caused by freezing temperatures. The black fabric is wipe-clean smooth on the outside and textured for abrasion-resistance on the inside. A large hook-and-loop tab on either side allows for adjustability in fit--the wind won’t blow off this heavy cover. Made for a large-size grill, the cover measures 68 by 21 by 42 inches and is backed by a lifetime warranty.

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