Were produce and meat really better in the old days? How can we be sure? [more inside]
posted on Jan 26, 2008 - 42 answers

Recipefilter: There are hundreds of recipes for Beef & Guinness Stew out there in web land, but I have particularly fond memories of the version served in the restaurant at the Guinness Brewery in Dublin. Can anyone help me find the "official" recipe? [more inside]
posted on Jun 19, 2007 - 3 answers

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted on May 9, 2006 - 27 answers

Why does fresh meat at the supermarket often start to turn brown after a couple days? Are the blood cells still clotting or something? Does it effect the flavor of the meat?
posted on Jul 16, 2005 - 18 answers

I was eating a bacon butty this evening and I was wondering why beef isn't traditionally cut that thinly and cooked in the same way.
posted on Jun 29, 2005 - 30 answers

So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted on Mar 14, 2005 - 14 answers

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

Hopefully this will be less controversial than my last question... I've got three Kilos (six pounds?) of minced beef defrosting... what shall I do with it? [MI]
posted on Oct 8, 2004 - 15 answers

Help, I'm barbecuing beef ribs without a clue!
posted on Jun 25, 2004 - 5 answers