Raymond Blancs Kitchen Secrets S02E05 Webrip XviD-C4TV

. http://www.torrentday.com/ : The Hottest Private Tracker On The Net!!! To Avoid Fakes, ALWAYS Check That The Torrent Was Added By: TvTeam. www . TorrentDay . Com (((((((((((((= Enjoy No RAR releases =)))))))))))))))))))) ...................................NFO:.................................... . .g8"""bgd MMP""MM""YMM `7MMF' `7MF' .dP' `M P' MM `7 `MA ,V dM' ` ,AM MM VM: ,V MM AVMM MM MM. M' MM. ,W' MM MM `MM A' . `Mb. ,',W' MM MM :MM; ,-. ,-. ,-. ,-. ,-. ,-.-|- ,-. `"bmmmd' AmmmmmMMmm .JMML. VF | | | |-' `-. |-' | | | `-. MM |-' ' `-' `-' `-' ' ' `' `-' MM | ' ############################################################################### Title..............: Raymond Blanc's Kitchen Secrets - Charcuterie Aired On Channel...: BBC 2 Airing Date........: 21/03/2011 Source.............: Webrip Resolution.........: 640 x 352 Aspect Ratio.......: WS 1.773 Framerate..........: 25 FPS Video Codec........: XviD Audio..............: 128kbps VBR 48KHz MP3 Size...............: 233 MB Link...............: http://tvrage.com/shows/id-27722 ############################################################################### Description: Celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. In this carnivorous episode, Raymond shares his love of the art of charcuterie: cooked or preserved meats. To begin, wafer-thin slices of duck ham cured in herbs and juniper berries are joined by crispy lardons to create a delicious dish packed with crunch and flavour. Next, a rich, buttery chicken liver parfait with a zesty, spicy coating, which is simple to make but satisfying to savour. Pot-au-feu is a one-pot French classic, a meaty medley slow-cooked in a velvety broth bursting with intense juices. Finally, an eye-catching ham hock terrine showcasing a mosaic of marbled meat and vibrant vegetables served with tangy home-made pickles. Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate charcuterier who has developed a British version of one of Raymonds charcuterie favourites from home: saucisse de Morteau. Will it live up to the taste Raymond knows and loves? Enjoy! ############################################################################### << Greetings to: aAF BARGE BiA FTP FoV HAGGiS RiVER SomeTV TASTETV WATERS >> ############################################################################### We are currently looking for: * US/UK cappers with HDTV/PDTV/DSR feed (1Mbit+ Upload Speed) * Legit .EU 100MBit+ sites to affil (no rented/colo/leaseweb) <<< E-mail enquires to [email protected] /* */ >>> ###############################################################################

udp://tracker.openbittorrent.com:80
udp://open.demonii.com:1337
udp://tracker.coppersurfer.tk:6969
udp://exodus.desync.com:6969