All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats!
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posted by booksherpa
on Mar 10, 2013 -
22 answers
I have a huge portion of leftover chateaubriand from a top-notch steakhouse I went to last night and I'm trying to decide how to morph it into dinner tonight. I saw
this thread but nothing really stood out at me so I'm looking for other ideas. I don't really want to turn it into sandwiches but I will if the collective wisdom tells me that's the best way to go. Also, the meat is a little more rare than I'd prefer so is there a way I can cook it a bit more without ruining it?
posted by _Mona_
on Feb 24, 2013 -
9 answers
Christmas Eve rib roast question #2. Hot sear? Steady 350 degrees? Somewhere in between?
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posted by scose
on Dec 24, 2012 -
12 answers
Crock pot noob! I just bought a crock pot and have a few questions about some things I'd like to make, and would like recommendations for good sources for recipes.
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posted by marble
on Jul 21, 2012 -
31 answers
My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences?
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posted by yesster
on Jun 23, 2012 -
8 answers
Where can I buy lard and/or beef tallow (to eat) in Philly? Italian Market, right? Is there a butcher you really like and trust that you can recommend? If I want to get some today, by what time do I have to get over there?
posted by zeek321
on Apr 27, 2012 -
10 answers
If you were to buy frozen ground beef from a local, grass-fed source, would you feel safe cooking & eating a medium rare hamburger? If not, under what circumstances (if any) would you eat a hamburger cooked medium rare?
posted by skjønn
on Feb 8, 2012 -
65 answers
I lucked into a half of a side of some beautiful pasture raised, grass fed, organic beef from a local farmer for cheap! The good news is that we ended up getting this killer beef for less than $2 a pound and that it all fits in our chest freezer. The bad news is ... well... I've realized we don't really actually eat all that much beef. What are some interesting things to do with ground beef and potroast?
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posted by lilnublet
on Dec 31, 2011 -
26 answers
Nearby supermarket is advertising "Semi-Boneless Beef Rib Roast" on sale for $5.99/lb. What the heck do they mean by "semi-boneless"?
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posted by jrchaplin
on Dec 22, 2011 -
5 answers
I am flying on frontier airlines to Indianapolis in July. I won't be checking anything, just bringing a carry on bag. I was hoping to bring some vacuum sealed packs of jerky from
this store with me on my carry on bag. Is this a problem? Are they going to make me open up my packages of jerky in security? I am going for a long visit and need my stuff to stay fresh so I don't want to unseal it. So basically, can I bring sealed packages of beef jerky/nuts/berries on an airplane?
posted by skjønn
on Jun 27, 2011 -
7 answers
Can you recommend a website where you can order grass-fed bison and beef on the cheap (or reasonably priced)?
posted by helios410
on Jun 1, 2011 -
4 answers
Is it possible to make a really tasty soup from the water that's been used to boil corned beef?
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posted by h00py
on Dec 4, 2010 -
22 answers
Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of
this recipe and I'm not sure what proportions of meat and what mix of seasonings to use.
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posted by moxiequz
on Sep 17, 2010 -
6 answers
Should I eat it? Seared beef cubes, put in crock pot, forgot to plug it in ...
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posted by wobh
on May 17, 2010 -
26 answers
Is there a way to test the fat content of mince/ground beef at home? i.e. (semi-)scientific procedure
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posted by Not Supplied
on May 4, 2010 -
29 answers
Help me re-create a dish from a faraway restaurant: Chinese chicken with tomato.
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posted by Songdog
on Apr 8, 2010 -
5 answers
Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time.
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posted by twiggy32
on Mar 15, 2010 -
24 answers
Are there secret health risks (toxoplasmosis, Creutzfeldt–Jakob disease, etc) for cat owners who share dishes with their cats? I don't use dedicated dishes to feed my cats, and even if I did, I'd still hand-wash all of our dishes together in the same batch, with the same sponge, so I'm probably failing to remove occasional fragments of beef from the cat food, or small amounts of cat spit. Is there a chance that eating tiny amounts of cat saliva and/or cat food could make me sick?
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posted by pseudostrabismus
on Mar 13, 2010 -
8 answers
I can find plenty about
bear safety and
mountain lion safety, but little similar info about cattle. What safety measures can I, a city boy, take in order to keep from being stampeded, gored or otherwise killed or injured by cattle as I am a guest in their pastures? What behaviors can I look for in cattle to give me a feel for how they feel about us when we're near them?
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posted by The Potate
on Feb 14, 2010 -
23 answers
Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn?
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posted by biddeford
on Jan 1, 2010 -
18 answers
beef rib roast left out overnight at 50-60 degrees farenheit -- any chance it's still edible?
posted by LittlePumpkin
on Dec 25, 2009 -
25 answers
I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef?
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posted by bondcliff
on Dec 24, 2009 -
12 answers
PhillyFilter: So .... what's the story with the "Beef-and-Beer" benefit parties that I keep hearing about as a new arrival in Philadelphia?
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posted by scblackman
on Nov 10, 2009 -
24 answers
I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty
on Oct 15, 2009 -
15 answers
Help me pick the best option for humanely raised and slaughtered beef (Local? Kosher?) I'm having a hard time deciding between certain criteria.
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posted by a.steele
on Oct 10, 2009 -
22 answers
