Pgi cheeses Videos

• 1. Chuck E Cheese GANGSTA Birthday Rap
• 2. Disney Ham And Cheese
• 3. Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib
• 4. Tango - Nido Gaucho - Carlos Di Sarli
• 5. The Tyrolean ham PGI from Handl Tyrol
• 6. 2015, The Waterford Blaa
• 7. Italian exporter and Supplier of Balsamic Vinegar of Modena for Restaurants Hotels Chefs
• 8. Stephen Skelton MW explains PDO and PGI.swf
• 9. DAMS Topper Dr Monica Chowdhry AIR - 2202, PGI - 98, CMC - 45

Chuck E Cheese GANGSTA Birthday Rap

User Comments

Robert “oldfoxbob” Hersh-geer commented on 29 Nov 2014

Some of you people are just sick. Calling him a fag, queen, etc. No wonder this world is going to pot in a hurry. Act decent people, not stupid.

Ronnie van Zanten commented on 22 Feb 2015

We lost something. Humanity lost something. Innocence. We had to wake up to a new reality. The age of ego. The age of Kanye West and his followers. If only... I could beam back into time.

Disney Ham And Cheese

Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib

User Comments

Anthony Hings commented on 14 Jun 2015

I would feel really ripped off if i got that . This like when nouvelle cuisine took hold in the 80's ,portion size became absolutely ridiculous

El capitane commented on 08 Aug 2015

And to the guy that said this is quality is absolutely stupid! The chef himself said it was waste parts! You do not seem to understand what the word quality means! Because no way to tell me haggis and 1 piece of lamb ribs is quality ingredient!

El capitane commented on 08 Aug 2015

I wouldn't be happy with that measly portion! I would rather pay for a quality filling dish then have someone plate it nicely and pull the price tag out of their ass! Modern food will never be as great as old style!

Anthony Hings commented on 25 Jul 2015

Sorry to pee on your bonfire but i have been a chef for 32 years , cooking up to 2 rosette standard . I have also cooked with Michelin star chefs like Gary Rhodes and Jean Pierre Novi so please do not try and condescend to me . I have forgotten more than you will ever know about fine dining .

aminuk23 commented on 25 Jul 2015

+Anthony Hings its fine dinning, sounds like u never had fine dinning, the idea is the food art and quality not quantity, also the idea is you buy 5 different plate at least so they generate alot income for themselves, stars are not given for no reason! and yes it is a rip off in a way but it is what is.

Anthony Hings commented on 02 Jul 2015

+KingOfHammer Just looked at the Three Chimneys website . They don't do a tasting menu and that is the size .Go figure eh !

Anthony Hings commented on 02 Jul 2015

Yes , odd to relate but i do . I had considered that as it is quite common to do this . In my research tho i have seen other dishes , so not too sure on that one .

KingOfHammer commented on 02 Jul 2015

+Anthony Hings Could be part of a taster menu. Do you know what that is?

Tango - Nido Gaucho - Carlos Di Sarli

The Tyrolean ham PGI from Handl Tyrol

2015, The Waterford Blaa

User Comments

Mfj L commented on 11 Sep 2015

Thank you posting this video, though in Gaelic' the sub-titles helped. I'm amazed that very special bread has not travelled to the US.............. now that would make a great sandwich............ sure would . Thanks again

Italian exporter and Supplier of Balsamic Vinegar of Modena for Restaurants Hotels Chefs

Stephen Skelton MW explains PDO and PGI.swf

DAMS Topper Dr Monica Chowdhry AIR - 2202, PGI - 98, CMC - 45