What are the odds of actually getting sick from poor food handling at home? How can I convince family members their food hygiene is at worst deadly, at best simply gross. Let me know if I'm overreacting here please.
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posted by Che boludo!
on Jan 19, 2013 -
33 answers
Toss or eat? Yesterday's (restaurant-made) spaghetti in meat sauce that was unrefrigerated for about 10 hrs today.
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posted by who squared
on Sep 17, 2012 -
35 answers
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc.
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posted by fake
on Apr 21, 2012 -
27 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat?
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posted by melissam
on May 3, 2011 -
15 answers
How do I deal with community supported agriculture flakes? I NEED people to pick up their shares.
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posted by melissam
on Jan 15, 2011 -
39 answers
How can I tell whether vendors at my local Farmer's Market are
really selling locally produced meat, dairy and produce? What questions should I ask? Are there internet resources (websites or forums) that discuss particular vendors in my area?
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posted by Potomac Avenue
on Sep 26, 2010 -
10 answers
I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is
this?
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posted by Toekneesan
on Jul 4, 2010 -
24 answers
What’s the best / easiest way to feed 50ish people at a cookout? I’d rather not just do burgers and dogs.
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posted by bondcliff
on May 26, 2010 -
32 answers
People who became vegetarian or vegan for ethical or moral reasons: how did you get over the fact that meat just tastes so good?
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posted by ocherdraco
on Mar 19, 2010 -
65 answers
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this?
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posted by Miko
on Dec 22, 2009 -
4 answers
In some religions (at the very least Catholicism), eating fish on Fridays is (or at least was) a requirement and seems to remain a bit of a tradition. I was raised by some strict Catholics, but never understood what the real rule was. Do you have to eat fish, or do you just have to not eat meat? And how exactly is "meat" defined in this situation?
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posted by tastybrains
on Dec 18, 2009 -
41 answers
I'm looking to expand my repertoire of strong meaty tasting recipes. Can you help?
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posted by emilyw
on Aug 30, 2009 -
23 answers
Please recommend a butcher or meat market where I can get 100% grass fed organic meats in the Bay Area.
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posted by jeffamaphone
on Mar 8, 2009 -
17 answers
I'm looking to buy some "exotic" meat in Australia. Which kinds are available here and where could I buy them from?
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posted by Eastgate
on Jan 20, 2009 -
6 answers
Where can I score some old fashioned liverwurst in the Pacific Northwest? There always used to be rolls of liverwurst next to the lunch meats, but no more. And Amazon no longer carries Mother Goose Liverwurst; there's a "unknown when again available" note. Mail order is fine, if it's a reliable source. (And I really don't want to make it myself; I just want to smear it on bread.)
posted by kestralwing
on Jan 8, 2009 -
6 answers
What are the cultural barriers to kangaroo meat being a popular food in Australia?
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posted by GIMG
on Nov 18, 2008 -
43 answers
I want to make my own homemade, raw meat (chicken and rabbit) cat food. My girlfriend thinks it's a bad idea. Almost everything I can find on the interwebs suggest that feeding a cat a
BARF (biologically appropriate raw food) diet is healthy for the cat.
This wiki suggests that there is no scientific evidence pointing to a clear resolution - in the references section there are some vets arguing one way or the other, but nothing concrete. Has anyone been there, done that, or have any other advice?
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posted by billysumday
on Jun 11, 2008 -
16 answers
What are some good choices for meat and meat products that do not require refrigeration for 2-3 days?
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posted by hindmost
on May 11, 2007 -
35 answers
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks...
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posted by snsranch
on Jan 16, 2007 -
16 answers
I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in
The Man Who Ate Everything, however. Does anyone remember this?
Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted by craniac
on Dec 8, 2006 -
13 answers
Does the US Department of Agriculture prohibit the use of growth hormones on meat raised for consumption? What other chemicals / additives are prohibited?
posted by luriete
on Apr 18, 2006 -
3 answers
I'm planning a menu for a family do (12 to 20 people expected) and I need three specific types of recipes.
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posted by orange swan
on Jan 26, 2006 -
18 answers
OrganicFoodFilter: I'm looking for some information sources and
populated forums discussing local farming options, organic food, pasture-raised meats, humane meat animal treatment, etc. Do such forums exist? Do such forums with a decent sized Los Angeles community exist?
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posted by sdis
on Jan 2, 2006 -
1 answer
[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese?
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posted by electroboy
on Dec 29, 2005 -
9 answers
How many steaks (or how much meat) is there on a cow and how long would it take you to eat at the rate of one meal a day?
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posted by barbelith
on Nov 15, 2005 -
9 answers
What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question)
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posted by Kickstart70
on Oct 24, 2005 -
37 answers
I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions?
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posted by logovisual
on Jun 2, 2005 -
35 answers
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
25 answers
