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

Newbie cook seeks fool-proof recipe for roast goose, for a dinner party tomorrow night. [more inside]
posted by np312 on Dec 18, 2009 - 17 answers

I am roasting a friend for his birthday in a couple of weeks and I need some one liners and zingers. [more inside]
posted by ieatwords on Dec 3, 2009 - 15 answers

What is the most accurate and reliable meat thermometer? [more inside]
posted by Ignatius J. Reilly on Nov 28, 2009 - 10 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

I want to bake/roast/broil plums in a sauce of maple syrup and/or red wine. Will this work? Have you done this? Does a recipe exist? [more inside]
posted by mustcatchmooseandsquirrel on Aug 27, 2009 - 10 answers

interested in renting a (very affordable) small space (auditorium, banquet hall, etc) for a "roast" for a friend's birthday in november in new york city. [more inside]
posted by yonation on Jun 28, 2009 - 4 answers

What good recipes do you have for a whole chicken? We're in a chicken co-op and get an organic bird every month, and I'm after interesting ways to cook them. Roast chicken is lovely, but I'm after a bit more variety.
posted by handee on May 9, 2009 - 29 answers

Went to market, came back with a brisket. Now what? [more inside]
posted by tavegyl on Jan 27, 2009 - 19 answers

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

Can I cook a chicken with the giblet bag in? [more inside]
posted by InsanePenguin on Dec 26, 2008 - 7 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle on Apr 30, 2008 - 14 answers

Where can I get a great roast beef sandwich in Boston? [more inside]
posted by mds35 on Apr 25, 2008 - 6 answers

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Please tell me about the coffee I'm often served in restaurants after dinner (especially in hotels) and at event receptions (especially in hotels). [more inside]
posted by Mapes on Feb 16, 2008 - 17 answers

My 11 lb rib roast is about to be finished early (4:00 for a 6:30 dinner). The roast is currently out of the oven, wrapped in foil and a towel, sitting at 115 degrees. [more inside]
posted by donpardo on Dec 24, 2007 - 10 answers

Help me cook this bison sirloin tip roast. [more inside]
posted by ikkyu2 on Nov 11, 2007 - 25 answers

Bring me your finest roast recipes, either in the oven or Crock-Pot-esque type equipment. [more inside]
posted by fijiwriter on Oct 15, 2007 - 21 answers

CoffeeFilter: Does light roast coffee really have more caffeine than dark roast? [more inside]
posted by cerebus19 on Feb 6, 2007 - 17 answers

What is your favorite recipe for roasting duck? [more inside]
posted by ztdavis on Dec 27, 2006 - 11 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

Travelling with roast potatoes - reheat or part-cook? [more inside]
posted by Joh on Nov 23, 2006 - 10 answers

I'm going to be participating in a bachelor party roast in a week and a half and need some supplementary material. [more inside]
posted by billysumday on Mar 28, 2006 - 4 answers

Why does (what is the psychology of) Starbucks thrive(ing) selling coffee that, it would seem, most people find less than ideal? [more inside]
posted by ParisParamus on Mar 10, 2006 - 80 answers

I need helpful hints for spit-roasting a whole pig. [more inside]
posted by ninazer0 on Mar 3, 2006 - 9 answers

Help me learn to use up a whole roast chicken. [more inside]
posted by Miko on Sep 25, 2005 - 28 answers