When I have a meat of my own that cannot fight back, I suddenly become the ‘Muhammad Ali’ in front of my friends.
4 deep meat web made into pieces
Why does food cooked in a Russian stove always taste so exquisite? A stone oven gives an even heat distribution which cooks food from all sides. Food always tastes better when it is cooked this way. Bread turns out fluffy with a fine, crispy crust. Meat cooks quickly and evenly. Pancakes, soups, baked vegetables and fish delicacies, all the favourite recipes that you prepare so well, will only be enhanced on contact with this oven. A light, smoky aroma adds a special charm to any dish. Friends, family and guests are sure to praise your culinary genius. Furnace Art Engineering creates multi-stove BBQ units for homeowners and restaurants. For over 25 years, our engineers have been creating bespoke stoves both in Russia and abroad. Our culinary stoves produce outstandingly delicious, healthy food. They are also exceptionally durable, frost resistant, stunning, efficient and safe. Each unit combines several types of oven in one. Because the smoke is fuelled out through a chimney flue, our units can be installed not only in the open air but in a gazebo, or the layout of a home or restaurant kitchen. An authentic stone oven is perfect for preparing a rich variety of dishes from Russian, Mediterranean and Oriental cuisine. A multi-stove unit can consist of a traditional Russian oven, a BBQ mangal, a kazan and hot-plate in combination with a tandoor, smoker and pizza oven. The dancing flames in the fireplace will adorn any interior. We designed our multi-stoves together with professional chefs. The result is an oven that gives unprecedented levels of food preparation and intensity of flavour. The specific components of each multi-stove unit can be chosen individually: the mangal and BBQ for meat and fish dishes on the coals and the hot plate for cooking in a frying pan or saucepan. The central component however is the chamber of the Russian oven, where heat emanates from all sides. The heat accumulated by the stone oven means you can keep cooking for several hours after the
A meat eating Arowana hunts crickets in his tank
"In the Meat of the Lamb" is funny new wave song made at the end of 2006 by Marie-Claire, in association with Dimbra, which consists in a tribute to the eighties German band SANDRA's hit: "In the Heat of the Night".
This amazing promotional video, featuring Marie-Claire (lead vocal) & Dimbra (backing vocal & keyboard) as well as Cain (guitar) & the R. brothers (bass & drums respectively), brilliantly leads the viewer into the crazy universe of that parody: lust, sweat, steak and ostriches!
That music video was recorded on February 2007, under the direction of Dimbra, who also shot most parts. The heavy montage work was performed by Choplair from the Choplair-network, which also handled most technical stuffs. The song in itself is a creation of the Marie-Claire Records label, and is not intended for commercial purpose, by respect towards SANDRA's business. Indeed the song as the video are released under the Free Art License.
Learn about the pleasure of eating fresh coconut meat after drinking a tasty coconut water.
You will learn how to make and home can whole meals; chili, stew and meat sauces, in this fifth video of the series.
If I Can, You Can! videos are ten to twelve minute instructions for each canning method. The first being the easiest, beginning with jam and infused fruit, moving into the second which teaches how to preserve fruit in syrup and how to can homemade pie filling. The third teaches how to home can delicious, ripe and red summer tomatoes whole, diced or in your favorite tomato sauce! The fourth shows how to can vegetables and soups and the fifth is about canning chili, stews and meat sauces. As an added bonus, we'll finish off the series with six, teaching how to can homemade pates, meatloaf and fish.
video dead meat sean lennon
A real baby dinosaur runs rampant in a supermarket!
Starring Wayne Spitzer as Status and Andy Kumpon as AK Fleet. Two security officers employed by the mysterious Viktor Corporation encounter strange phenomena and dimensional portholes while keeping the general population in the dark. Of course, they fail miserably. Note: No baby dinosaurs were harmed in the making of this film.
Ultra-low-budget trivia: was shot in one night in a grocery store, without permission. Song playing was overhead music playing at the actual time of shooting. Various shots of people's reactions were taken from vacation footage, screams were dubbed over people yawning, military footage was shot at air shows and parades, other dinosaurs were shot at Seattle Science Center. Like all Dead of Night material, Fresh Meat was made before digital equipment was available, and was edited on 3/4" analog decks. One deck had to have debris blown out by a gas station compressor. THAT'S low budget!
It's Opie and Anthony's First Annual (and possibly the last) Boiled Meat BBQ! The station wouldn't allow the guys to have an open flame in studio, so they did the best they could with a big kettle of boiling water...and some of the most DISGUSTING cuisine ever eaten. In this clip, we see EROCK and Sam eating Duck feet, Than and Danny eating Tripe/Sheep Stomach, Sam eating Cow Tongue, and travis eating beef tendon balls
The Boiled Meat BBQ continues with the O&A crew choking down Sheep testicles, Geoduck (a huge, nasty clam, also known as the elephant trunk clam), and Sea Cucumber, which Jared the intern managed to chew on for about 30 seconds.