I'm looking for a post from a butcher shop in response to a customer complaint about bursting sausages. In response, the butcher showed five or so ways to properly prepare a sausage. It was snarky, no-nonsense, funny. I recall the shop had a sort of design-y vibe, and they had a blog after all, so I sort of suspect this butcher was in Portland or San Francisco.
My searching is getting bogged down by chowhound, ehow, and the like. Does this jog anyone's memory?
posted by cramer
on Aug 12, 2013 -
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! [more inside]
posted by booksherpa
on Mar 10, 2013 -
Where can I buy fresh duck in Milwaukee? I've tried Whole Foods and Metro Market, both only have frozen. Sendiks on Downer has nothing. Would I have more luck at a specialty Asian grocer?
posted by hafehd
on Dec 2, 2012 -
My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
posted by derbs
on Aug 2, 2012 -
[USDAFilter]So every butcher at the local chain grocery stores has informed me that they will not make ground chicken out of thigh meat. They say that grounding (sp?) breast meat and thigh meat on the same machine is a no-no (according to the USDA) and that it's not worth the money to invest in a second machine just to make ground thigh meat. I cannot find reference to this on the interwebs at all. Questions abound below the fold... [more inside]
posted by kuanes
on Apr 16, 2012 -
Can anybody recommend a top notch butcher shop in Portland, OR (actually even better would be Beaverton/Hillsboro)? Sometimes for special occasions I'd like to step up my cooking a notch, including getting more specific cuts or prep, asking questions, etc, and actually interacting
with my butcher.
posted by madmethods
on Dec 22, 2011 -
In an ordinary supermarket, is there really any difference between the meat sold in the butcher case and the meat that's wrapped in plastic in the regular meat section?
("About three bucks a pound" is my reflex answer too. I'm curious about quality.)
posted by scratch
on Dec 1, 2010 -
I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it? [more inside]
posted by grouse
on Apr 3, 2009 -
Please recommend a butcher or meat market where I can get 100% grass fed organic meats in the Bay Area. [more inside]
posted by jeffamaphone
on Mar 8, 2009 -
Where can I buy authentic German Weisswurst (or any other sausage that would go well with homemade soft pretzels) in Houston, TX? I live in the Museum District and will have access to a car after 6pm, but I'd prefer not to have to leave the loop.
posted by halogen
on Feb 20, 2009 -
Career-change filter: What can I do to become a butcher? Complications and qualifications inside. [more inside]
posted by Ghidorah
on Oct 1, 2008 -
Having recently moved to downtown Silver Spring, I am looking for a kosher butcher in the area. I rely mostly on public transportation to get around, but I do have access to a car. +1 for any suggestions relating to kosher restaurants and kosher food markets, as well.
posted by seinfeld
on Apr 6, 2006 -
[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese? [more inside]
posted by electroboy
on Dec 29, 2005 -
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? [more inside]
posted by barbelith
on Nov 15, 2005 -