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FOR OUR TELEVISION MASS VIEWERS: Please note that the video production equipment that generates the text that is seen on the screen (priest and lecture names, etc.) during the television Mass has failed. Unfortunately, it is an expensive piece of equipment and is being evaluated for repair or replacement. It is old and may not be repairable, in which case we would need to purchase new equipment and then train staff on the new technology before we would be able to place it in service. At this time, we do not have an estimated date for when this will be fixed. We thank you for your patience. 2025 Jubilee: The Holy YearWith Optional 2-Night Venice and St. Anthony of
Padua Post Tour Extension
The Office of Radio & Television and WJMJ Radio invite you to Save the Date to join Father John Gatzak on a special pilgrimage tour to Italy in celebration of Jubilee 2025: The Holy Year of the Roman Catholic Church. Visit our Pilgrimages page for more information or click the button below for the complete itinerary. The Jubilee is a special year of grace, in which the Catholic Church offers the faithful the possibility of asking for a plenary indulgence, that is, the remission of sins for themselves or for deceased relatives. A Jubilee usually lasts a year and a few days: it begins just before the Christian Christmas and ends the Epiphany of the following year.
Florence, Assisi & Rome, October 26 to November 6, 2025 (12 Days) Click for Full Itinerary |
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Grilling and Meat Selection Tips
Courtesy of Executive Chef Jonathan Fairfax Meat and Fish Selection Tips Why is aged beef better than regular beef? Aging beef allows the natural enzymes in the beef to break down the meat tissues, making it a more tender, flavorful piece of meat. Can consumers buy aged beef? If so, are there any butcher shops or specialty meat stores you can recommend? You can consult your local butcher for recommendations, but they are very limited. What should shoppers look for when purchasing aged beef? Consumers should look for moderate marbling. Marbling is intermuscular fat that runs throughout the meat, giving it flavor Consumers should also look for a bright red coloring. If aged beef isn't available, what should consumers look for when buying beef (fat content, marbling, etc.)? They will want to look for the marbling. An extremely lean steak will be tough after grilling, unless it is tenderloin or filet mignon at it is labeled in the store.
What cuts of beef are the most flavorful? What are the best cuts of beef for grilling? The best cuts are as follows: Rib eye Steak, New York Strip, Porterhouse and T-Bone. Whatever steak you choose to grill, the thickness is the most important element in grilling. The steak should be at least 1-1/2 inches thick. What should shoppers look for when buying lamb? Consumers should look fine textured and firm thin cuts of meat that are pink in color Remember, the darker the color the older the animal and the stronger the taste. The most tender cuts are loin and rib chops. Grilling Tips How should the meat be prepared for grilling (e.g., temperature, seasoning, etc.)? Bring the meat to room temperature and do not season until you are ready to cook. How hot should the grill be before starting to cook? Coals should be completely white, about 500-600 degrees on a normal grill. Is it necessary to always start with a clean grill? Doesn't the buildup on the grill contribute to the flavor? If a charred flavor is what you want OK, but many things are usually cooked on the grill so you tend to pick up the flavors of the other food. Is it true you should o only turn steaks once, searing on both sides? Why? The more you handle the steak, more flavor is lost. Should cooks test for doneness by cutting into the steak? If not, what are the alternatives? Use the palm of your hand. The pad of the base of the thumb would be equivalent to the feel of a rare steak, middle palm - medium steak and base of small finger, well done. Are there different techniques for different cuts of meat (e.g., do you cook a filet differently then you cook a porterhouse?) Filet will take longer because of the relative thickness, but still only needs to be turned once. What are the best techniques for grilling veal, pork and lamb? Much the same as steaks, yet some prefer to marinate lamb and pork. What are the best techniques for grilling vegetables? For example when cooking potatoes place them around the edge of a covered grill and cook for I - 1 112 hours before cooking steaks. Although it's best to serve steaks and other foods directly from the grill, sometimes circumstances require the cook to set aside already cooked items while other items cook. What's the best way to keep these items warm without drying them out? Keep them covered and in a warm place, always cook meat last. |
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or visit www.rachelsvineyard.org.
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