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My Killer Fat Loss Secret Weapon Revealed

admin — Sat, 27 Mar 2010 07:53:17 +0000

Hi, do you want to know the secrets of fat loss. If yes, you can watch this video. What are you waiting for? Watch this video today and get the fat loss secrets. We have introduced nutritional systems for fat loss.

Hey, I am Gowens Lee Hayward from Lee Hayward.com and I have got a little confession to make, if you follow on with my videos, my websites of that of last few months you no doubt heard that I am training for the twenty ten athletic Canadian body building championships. I am super pumped, super excited to get all time best shape for this show.
But I have to admit that I have been getting a little bit of help along the way I have been doing this all on my own. Now you might be wondering okay what in really talking about by help what kind of help am I getting ,well just to clear the ,clear the air right here its not some illegal performance in hands drawing anything like that in case your wondering . The help that I being getting is actually being in the kitchen with regards to my fat loss and muscle building nutrition program. This is one year I have struggled with a lot I am the type of person who likes loves to workout but hates to diet I mean maybe you can relate this to yourself. And i know lot of guys I have worked with and I know personally , the working out that’s easy its when it comes to the nutrition and you know the mere preparation and all that stuff that’s what alarmingly slag and that’s usually the missing link when it comes to really achieving your muscle building and your fat loss goals .
Any way I have being fortunate enough because I have got a good body of mine davo, who also happens to be in the leap level nutrients and he’s worked with numerous athletes from you know body builder s figure competitors and athletes and another sports right from local level competitors all the way upto national level competitors. So his, he really knows the stuff inside out and he’s is actually working on a new nutritional system and he is being you know in the process of putting this together and testing it out over the last three years.
And Soon as he heard that I was gonna be doing the athletes he offered me to be I guess a volunteer Ginny pig to test out this system and see how it works and I have gotta be honest this is working better than I expect. I haven’t seen anything that has allowed me to lose fat this quickly while controlling appetite and still maintaining my lean muscle and strengthening the process. So again this is real killer nutritional system and the way it works is a kind of prevents your body from adapting to the foods that we eat because we have got this build in adaption system with in us. I mean it is a problem actually because what happens is you adapt to any particular diet plan that your following and eventually your body just stops responding to I mean it stops burning fat and starts building muscles. And that’s one of the things the day it is being working on in this system has helped over account and that natural adaption heck off that we have in our own body and make up.
Anyway i been following with this and again its working killer for me I mean just to show here I am five weeks out from the athletics and I have already got visible six packs abs and I am super pumped, super excited about that. Trust me a few months ago, you would not have caught me on video lifting up my shirt and shown off my mid section like that because quiet answerably I didn’t have abs like that. I was kind of embarrassed by it but now hey I have got no problem showing it off and I am sure wouldn’t be if you had visible six pack abs . So anyway I cannot really go into whole lot of details about this new nutritional system right now, but am I gonna do is go check out my website LeeHayward.com. Because tomorrow under the personal up some killer information about this whole nutritional system and how you can use it help transform your physique and build a lean rib six pack for yourself so again go check out LeeHayward.com and you get all the details. Take care.

Tags: healthy cooking, home cooking, cooking for a crowd

Au Gratin Potatoes: Microwave Cooking Recipe

admin — Wed, 13 May 2009 06:25:05 +0000

Hey there, welcome to my video blog, today we are going to learn one of the best Italian Food course Au Gratin Potatoes. This is one of my favorite dish and really love to enjoy this with my friends and family. Once you prepare this you will also fall in love with it immediately. This is a very simple dish and you dont need to be an expert chef to prepare Au Gratin Potatoes. following video will guide on how to prepare this dish in minimum time. Here is the video.

Tags: home cooking, healthy cooking, cooking show

Wusthof Classic Icon Line Pt.3

admin — Fri, 13 Jun 2008 10:39:07 +0000

Table of contents for Wusthof Classic Icon Line

”Widening at the base of the knife. And some of the differences have been this sharp on the knife.

The fact happens you know this part edge doesn’t get sharpen you don’t have effective, use of chef knife because this part gets before you get through your chop. So now we have this thing called a precision bolster, where the bolster already goes here, which allows the whole edge to be sharpen. The a… when you pick up the chef knife, and the proper meddle, which is, when you pick it up like this, naturally goes back. A knees knife the bolster smoothes to the front. On the new classic icon, the bolster smooth the back more naturally fits your hand. The heft on the new classic icon, is I am telling you can pick it up, feel it.

It just make some unbelievable from the spine to the cutting edge, has been ground thinner, when you have that much less steel; when you chunk going to chop through anything the resistance, is probably lessened by 20 to 30 percent. Its gonna have polished edge, which you know finer the edge, in less resistance and you retain, the edge of 30% more. The back boasters just adds unbelievable heft through the line, and when it is then received extremely well, and you know the thing, with… with German cutlery manufacturers this is kind of worth a bar has been set.

And now here is the next generation. It’s a great, it’s a fun product. Everybody uses knife, it’s a basic basic basic tool. Nothing happens, until you use this. That’s the classic icon line.”

“Beyond it lookout for classic icon line from Wusthof, click on cooking.com”

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: cooking supplies, home cooking, cooking utensils

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Wusthof Classic Icon Line Pt.2

admin — Thu, 12 Jun 2008 11:42:17 +0000

Table of contents for Wusthof Classic Icon Line

“Hi, we are here at the house where Sir Wusthofs Stevenson, from Wusthof and he is gonna a showing us the latest in the Wusthof’s line. What do we have for us today?”

“Well the thing… thing that we see with Wusthof, over the last I guess at east in the 30 years I have been involved is our bread and butter is been our classical. And each of the line are in the booth has evolved just a little tiny bead, at a time. And this line represents, probably about 60 percent of the body that is done in an instance, and which is varying in color, on cooking.com as well. And so the next evolution now we gonna introducing at this show will be available, in later part of this year. It is the new line called classic icon.”

“And what’s different about classic icon line?”

“There are probably 6 to 7 differences that we have been listening not only from consumers, to the professional chefs, as to this is really good. How do we make it even better? The biggest efforts that you see, that you can actually see is out of forged knife, in a forged knife the characteristic is this bolster.”

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: italian cooking, cooking, cooking classes

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Wusthof Classic Icon Line

admin — Thu, 12 Jun 2008 11:34:02 +0000

Table of contents for Wusthof Classic Icon Line
Wusthof Classic Icon Line
Wusthof Classic Icon Line Pt.2
Wusthof Classic Icon Line Pt.3

Knives are most important tool in our kitchen. Chefs knife are now available in various types. Wusthof’s is one of manufacturer of chef’s knife. They produce quality products. Recently Wusthof’s have unveiled their new kitchen knives range under the brand name Wusthof’s line. This video will guide you through Wushtof’s new kitchen knives range. Just have a look on here.

I hope You have enjoy this. These knives are unique and one of there finest products. As knives are very basic tool for a kitchen it is important that one should perform daily cooking activities with quality products.
Tags: cooking terms, french cooking, cooking equipment

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Guide to kitchen knives: Canadian Living Test Kitchen Pt.3

admin — Tue, 10 Jun 2008 12:20:09 +0000

Table of contents for Guide to kitchen knives: Canadian Living Test Kitchen
Guide to kitchen knives: Canadian Living Test Kitchen
Guide to kitchen knives: Canadian Living Test Kitchen Pt.2
Guide to kitchen knives: Canadian Living Test Kitchen Pt.3

People often ask me how to choose a chef’s knife? And really there is no right or wrong answer to that it’s really about personal preference this is a classic eating chef’s knife which really works well for me.

There is 10 inch, there is 12 inch it will depend on what you doing and how you want to work with. Now this knife is fully forged steel all the way through. some of them will some wood here or plastic with a shape that goes all the way through. Well you want to look for is a really high grade steel. You want to make sure that when you’re using a chopping motion you knuckles don’t hit your board. You are more or likely having an accident with dough knife than a sharp knife because you have to use more force when your cutting and you are going to use a rocking motion and that’s why the knife is shape like this.

You want to knuckles and curl them up and use as you guide. If you have your knuckles curled and they are touching the blade of the knife then you never have to worry about cutting yourself. And you want nice even slices and again you can see that keeping my finger tips crossed and touching the blade of the knife just working in a slow rocking motion. Now carrying and storing for your knife is really important to consider you want to make sure you hand wash your knife put them in the dish washer really maximizes the life. Storing horizontally with the blade side up and that’s just really to prevent the blade from wear and tear.

For more great tips and recipes go to CanadianLiving.com or pick a copy of Canadian living magazine.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: low carb cooking, quick cooking, french cooking

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Guide to kitchen knives: Canadian Living Test Kitchen Pt.2

admin — Sat, 07 Jun 2008 12:58:41 +0000

Table of contents for Guide to kitchen knives: Canadian Living Test Kitchen
Guide to kitchen knives: Canadian Living Test Kitchen
Guide to kitchen knives: Canadian Living Test Kitchen Pt.2
Guide to kitchen knives: Canadian Living Test Kitchen Pt.3

Hi i am Nicole and welcome to Canadian Living test kitchen. Today, we are gonna be talking about knife skills.

I want to show you some basic knives this is a craving knife, the boning knife, pairing knife, a stake knife, a cake knife, serrated knife and a standard chef’s knife. And I want to explain what basic properties of each knife are. This craving knife has some small davits and you know that and this helps when you’re carving meat to pull the slices of meat away from meat that actually makes it easier for cutting. This boning knife has a nice pointed edge and a very thin shape and its great for puling the meat away from the bone. And then we have our pairing knife, a pairing knife is used for vegetables anything smaller that your working with that needs fine detail.

A stake knife, which is obviously used for stake. A cake knife, which is slightly serrated. it gives you a nice clean edge and also allows you to use sawing motion. so that it doesn’t crush the cake when your using it. A serrated knife works much the same way the davits in it are bit larger so that when you use the saw in motion you know crush the bread.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: japanese cooking, cooking shows, cooking schools

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Food 411 for One: Waffles/Vinegar Pt.3

admin — Wed, 16 Jan 2008 09:17:44 +0000

Table of contents for Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar Pt.2
Food 411 for One: Waffles/Vinegar Pt.3

Be sure to measure these ingredients exactly because they affect the rate iteration of the chemical reaction that leads to fluffiness. So, that’s the dry side of the waffle.

What’s over here? Well, let’s start with buttermilk, the secret ingredient to making the best waffles you’ve ever had. Let’s measure up three quarters of a cup. Oh is that gross!? Buttermilk has a short shelf life. I should check this kind of thing before talking it. Okay, well, now let’s use three quarters of a cup of plain, non rancid milk instead. And add the melted butter, and just separate an egg. These are going to be some really good waffles when they’re done. Here’s the white, and the yolk goes in here. In order to make your waffles perfect…. It’s the secret of getting perfect waffles every time.

Now we just fold it all in. When the batter is mixed, but not over mixed, and the waffle iron is ready, I like to use a ladle to add the batter. That way it doesn’t make a mess. You should add the batter slowly until it takes up about two thirds of the waffle iron. I like to use a round waffle iron, because it bakes the most evenly. And I like to use a TV kitchen waffle iron, because the waffle bakes instantly. It takes just a couple of seconds. All this needs is just a little bit of syrup, and it’s going to be just great.

This is all the syrup I have? Next time on food 411 for 1- how to inventory your groceries before you go grocery shopping. I’ll see you then.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: cooking for one, cooking, thai cooking

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Food 411 for One: Waffles/Vinegar Pt.2

admin — Tue, 15 Jan 2008 11:19:02 +0000

Table of contents for Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar Pt.2
Food 411 for One: Waffles/Vinegar Pt.3

Welcome to food 411 for 1, the cooking show for people who live in overly cramped apartments. Nothing makes your apartment cosier or the neighbours more jealous than the smell of fresh waffles.

It beats the smell of vinegar, especially if your neighbours thing that vinegar is what a metlab smells like. Fortunately, the police officers realized that I was just trying to unclog my coffee maker, and the landlord didn’t blame me for the door they broke down. Okay, back to waffles. They have two parts – The dry parts and the non dry parts. I think pancake mix is too expensive, so I make the dry ingredients from scrap, as using the basics – Flour, sugar, salt, and nutmeg.

Instead of using baking powder, I prefer to use cream of tartar. Why? Well, baking powder contains Aluminium, and aluminium is a deadly neurotoxin. Sure, it’s cheaper. This little bottle cost me almost five bucks, but if you’re like me and you’re cooking for yourself because your friends won’t come over for breakfast anymore, a bottle like this would last you for years. Cream of tartar always goes along with baking soda.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: campfire cooking, southern cooking, cajun cooking

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Food 411 for One: Waffles/Vinegar

admin — Tue, 15 Jan 2008 11:14:13 +0000

Table of contents for Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar
Food 411 for One: Waffles/Vinegar Pt.2
Food 411 for One: Waffles/Vinegar Pt.3

This video is a parody of the popular TV chef, Alton Brown. In this video, the cook Alter O’Brown, tells us how to make great waffles, while giving us a bit of science talk, and substitute food. Check it out.

There you go, perfect waffles, and a funny video. You just got the best of both. Now try making it. See you soon
Tags: cooking classes, camp cooking, cooking recipies

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