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? [more inside]
posted by Miko on Dec 22, 2009 - 4 answers

VegetarianFilter: Give me your best veg taco recipes and tips! [more inside]
posted by pghjezebel on Dec 19, 2009 - 31 answers

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
posted by chalbe on Sep 28, 2009 - 5 answers

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 14 answers

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 answers

What is the purpose in frenching a pork or lamp chop? Does it affect the flavor or is it just aesthetics?
posted by MiltonRandKalman on Dec 15, 2008 - 2 answers

Have you ever dry-brined a turkey? [more inside]
posted by peachfuzz on Nov 24, 2008 - 12 answers

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted by Ponsonby Britt on May 14, 2008 - 7 answers

What digital cooking thermometer do professionals use? [more inside]
posted by wordsmith on Apr 21, 2008 - 13 answers

Goat is delicious. What are some other ways to cook it? [more inside]
posted by TheWhiteSkull on Jan 21, 2008 - 22 answers

I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted by snsranch on Jan 16, 2007 - 16 answers

When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses? [more inside]
posted by pricklypear on Jul 17, 2006 - 13 answers

What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
posted by Jimbob on Jan 3, 2006 - 19 answers

why don't we eat raw meat like animals? [more inside]
posted by yonation on Sep 2, 2005 - 34 answers

steak grilling: what's your technique? [mi]
posted by beaverd on Feb 16, 2005 - 25 answers