The time has come. You have stopped by the pet shop every day on the way home from work to dote on the cute puppies in the window. Normally you return home with the thoughts of a cute puppy scampering down your hallways. Well, today you did it. You decided to purchase your very own puppy. However, before you bring your puppy home you need to be prepared. You need to purchase various dog supplies so that you can provide a welcoming home to your new dog.

What types of dog supplies do you need? There is a bounty of dog supplies available on the market today. The dog supplies range from basic necessities such as dog food to cute dog costumes. Dog supplies have become such a hot market today that numerous pet supply companies have popped up to meet any needs you have for dog supplies. This competition in the market place is a benefit to you because often times you can find great prices on dog supplies by doing a little market research.

Let’s first take a look at the basic dog supplies that you will want to have when your pooch arrives home. Basic dog supplies include: dog food, dog bowls, collar, leash, kennel/crate, and dog bed. Dog food is number one on the list because you shouldn’t feed your canine table scraps or your own dinner. You can place their food in regular bowls, but it is fun to search for a cute dog bowl. You can find dog bowls that even have their name on it.

Dogs have specific nutritional needs to need to be met so they grow up strong and have a healthy life. Proper dog supplies include the dog food that is geared towards their age, weight/size, and activity level. It is vital to maintain the proper weight for your dog’s size and breed. Table scraps and human food can lead to excess weight that is a detriment to your dog’s overall health. Not to mention they might have some unsightly waste products as a result of the human food.

When searching for dog food from your dog supplies list it is crucial that you find the right dog food. Check with a veterinarian, breeder, or dog shop owner for recommendations on the proper food. Dogs also will become used to their specific brand and type of dog food and if you suddenly change it they may suffer from upset stomach. Since they will be on the dog food for a long time it is a great idea to spend time finding the proper dog food for your pooch.

A dog collar and a dog leash should be next on your list of dog supplies. Many states require that you register your pet with the state. In addition you may need to demonstrate that your dog has had the required vaccines, such as rabies shots, and they must wear a tag on their collar regarding this. Also create a dog tag that has your dog’s name on it, your name, and phone number in case your dog ever gets lost.

Most cities require that your dog be on a leash through various leash laws. Keeping your dog on a leash is a smart idea especially when you head out to parks or walk along the road. You don’t want your pooch to bother other people or run out in front of an oncoming car. These scary situations can be avoided by using a leash to control your dog’s movement. Leashes are also a training tool which you can use to teach your dog the proper behavior for their daily walk.

Dog supplies have improved over the years especially regarding different types of leashes. Does your dog constantly pull away from you on the leash causing them to cough? If so, you can buy a least that doesn’t connect to just their collar, but is instead a harness that wraps around their entire body. You slip their legs through it. This type of leash can be much more comfortable for your dog, so consider it when looking for dog supplies.

If you leave your dog outside at all, whether you are home or not, you need to make sure that your dog is in a secure area. Therefore, you can keep them on a leash that is connected to a runner cord so they have a great area to run. Or you can provide a fenced in area for them to play in. Special things to note when looking for these types of dog supplies is that the leash should be a chest harness leash because you don’t want the dog to constantly run after passersbys and hurt their throat. If you have a fence then make sure that it is in line with your dog’s jumping ability. You don’t want your dog jumping over the fence the second you turn your head.

Next on your dog supplies list should be a dog kennel/crate and/or dog bed. Your dog needs a place they can call their own in your home. A dog kennel/crate helps a dog to feel safe, especially when you are gone. Refrain from using the dog kennel as a discipline retreat. You want them to look forward to their own space in your home.

These are the basic dog supplies you need to purchase before you pick up your new pooch. Later on, you can spend hours finding fun toys, dog chews, and dog costumes for your new best canine friend.

Visit the Dog supplies [http://www.dog-breeds-infosite.com] website to research dog breeds & get free tips on dog training, dog books, dog products & how to find dog sitters & dog walkers.

When it comes to the world of the exotic BMW, what should you expect? Economical, style and power, is what BMW is all about. Let’s look at the BMW 1 Series sports car. It seems pretty clear that this compact sports car is a cut above the rest. A sporty, comfortable, fuel-efficient, and driver-friendly ride, with low auto maintenance required, BMW 1 Series has far exceeded its predecessor and is still a rear-wheel drive model.

The exterior of the BMW 1 Series is compact but very sporty. Still displaying the front classic BMW kidney grille and double-round headlights, people will pay attention to the tight frontal look. The roof has a cool slight slope towards the rear and its angled back-glass is a precision design. The unique style of the BMW 1 Series makes it a sports compact dream.

Auto mechanics love the quality design of the electrical systems, the iDrive system, automatic transmission and several engine styles to offer, these BMWs are mechanically sound and auto repairs are minimal when the oil service and vehicle maintenance are performed as recommended. Mechanics know that with fewer auto repairs needed, these cars are quality made and last.

The 2012 BMW 1 Series are four-cylinder models but do not underestimate its BMW TwinPower Turbo technology. The Twin-Power Turbo engine maximizes fuel efficiency and at the same time it boosts responsiveness and power. This car, with its four cylinders, creates a drivers paradise when maximum speeds and performance are matched with its pickup and torque. These BMW 1 Series are one of the first to offer the eight-speed automatic transmission. This automatic transmission design provides another form of fuel-efficiency. You almost have to ask is this still a compact car?

The pre 2012 BMW 135i can even deliver 230 horsepower with its inline 6-cyinder engine creating 200 lb-ft of torque. But wait, the 135i twin-turbocharged 3.0-liter inline six-cylinder engine produces 300 horsepower and an incredible 300 lb-ft of torque. These BMW models are not as fuel efficient as the newer ones, but very fun to experience and drive.

The BMW 1 Series primarily focuses on an excellent driver experience, offering many personalized engine, transmission, body, and interior design options. First, the buyers can choose from several models such as the BMW 128i coupe, BMW 128i convertible, BMW 135i coupe and BMW 135i convertible. The BMW 128i coupe, BMW 128i convertible, BMW 135i coupe and BMW 135i convertible models offer very low fuel consumption and emit the least amounts of emissions. Top speeds of these cars can go up to 155 MPH and 0-62 mph in 5.3 seconds.

The interior design, is pure elegance and style which is no surprise. The driver can enjoy an interior display and vehicle controls that are angled for optimal use and the center console is designed to display maximum visibility. The iDrive system, keyless ignition, heated seats, power sunroof, heated seats, and BMW SIRIUS satellite radio, HD radio, Premium Sound system, Bluetooth, MP3 player, Auxiliary input jack, and a USB port for direct control of an Apple iPod or iPhone media player is available as an option on BMW 1 Series models.

For an even more personalized touch, you can choose from several interior and exterior design features. Upholstery options are sporty with your choice of comfortable Leatherette or rich Boston Leather. The BMW Sport models consist of 16-inch alloy spoke wheels, 17-inch and even 18-inch luscious alloy wheels. The sport brake systems ensure these cars stop safely and effectively. These brakes and wheels just enhance the already sweet ride these cars will provide.

The safety features that come standard are still comfortable and very well tested for safety. Standard front airbags, side airbags, head airbags, automatic pretensioner seatbelts, and crash crumple zones just show how far BMW 1 Series cars have improved over time and the crash test performance of the BMW 1 Series shows this. You still need to have regular inspections form your local auto mechanic to help prevent unnecessary auto repairs or an unsafe situation. Nevertheless though these newer BMW’s are certainly much better built and a lot safer than years past.

The BMW 1 Series is a more advanced economical compact car as compared to its class. The advanced engines and transmission designs as well as the looks are to far exceed anyones expectations. The style of these fine luxurious cars appeal lovely for a compact sports car look. Once again, BMW has stepped it up as one of the European car manufactures and many customers are enjoying these cars with little auto repairs and maintenance required.

by Guy Skiver
@ Guy’s Automotive

http://bmwrepairtampa.com

3049 W. Hillsborough Ave Tampa, FL 33614
813-353-1537

14611 N Nebraska Ave Tampa, FL 33613
813-975-9307

For more information, visit our auto repair Tampa, BMW, Engine or Brakes websites.

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef’s grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).

Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you’re on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.

Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you’ve decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it’s best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn’t take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let’s just get away from the steak for a minute and think about what you’re actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain “hotspots” that you will need to find for each one to work out the bests places to position your food when cooking. Once you’ve used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your “hotspots” are and using an angled grill will make it easier to find the best position to cook your steak. If you don’t have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.

Now that you should have worked out where on the grill you will place your steak, you’re almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that’s fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it’s finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you’re finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you’re just starting to learn would be what I call the “thumb test”. Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.

Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it’s ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it’s ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, “feedback is the breakfast of champions!”

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.

I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn’t need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.

Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what’s best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that’s left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit http://www.alleasyfoodrecipes.com