I'm a member of a meat CSA and received a couple of things this past month that I have no clue what to do with and have actually never heard of (maybe due to regional differences? I am from Texas and we got these in Maryland.) - a pork cured ham end and an arm pot roast. What do I do with these?
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posted by vakker
on Apr 6, 2013 -
4 answers
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
Today, a chicken was killed. And now, it is sitting in my fridge. Given that this is probably the highest-quality chicken I've ever had the chance to eat, how should I prepare it?
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posted by meese
on Jul 7, 2012 -
25 answers
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 -
10 answers
What can I cook with 3 or more kinds of leftover meat? With the elder Fnorde boy off at college, I'm finding more and more often that dinner leaves us with a small amount of meat left over, too small for a serving, but too big to blithely throw away. What ideas can you give me for things to cook that can use multiple different cooked meats? For example, the fridge now includes about 3 ounces each of grilled beef, pork tenderloin, and chicken legs. I'd like to use them up in a single dish. I can think of making fried rice or lo mein with mixed meat, or maybe burritos or hash. Any other ideas?
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posted by Jasper Fnorde
on Oct 9, 2011 -
30 answers
After seven years of vegetarianism, I'm opening up myself to eating meat every once in a while. I can tell you how to work with lentils, press tofu, and caramelize anything until the cows come home, I don't even know how to pick out a good cut of meat, much less what to do with it!
Beyond recipes, I'm looking for suggested reading, tips, etc on selecting cuts of meat, working with meat for flavoring (when and how you use different fats, etc), and other pointers. Assume I know most cooking techniques that would apply to non-meat ingredients, but any meat-specific techinques would be great!
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posted by silverspeak
on Oct 5, 2011 -
21 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
Sorry, another meat safety question. Tonight I took a pound of ground beef out of the freezer and put it straight into a bowl of slightly colder than room temperature water on the counter to defrost for an hour. It defrosted on the counter for an hour. Then I decided I wasn't hungry and put it into the fridge in the still sealed package. Will it be safe to cook tomorrow night?
posted by skjønn
on Jul 5, 2011 -
17 answers
I have been eating meat again for the first time in five years and could use some clarification about issues from omnivores of metafilter as I have been really anxious and paranoid about several issues relating to meat consumption. Thanks.
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posted by skjønn
on Jun 1, 2011 -
29 answers
Can you please help me think of some interesting meat+spice/seasoning combinations that I wouldn't think of on my own?
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posted by Osrinith
on Nov 24, 2010 -
18 answers
why does refrigerated cooked chicken taste different than freshly-cooked chicken? i dislike the strong gamey taste that it acquires. is there anything I can do about it, except covering it up with spices or condiments?
posted by macinchik
on Aug 1, 2010 -
24 answers
What’s the best / easiest way to feed 50ish people at a cookout? I’d rather not just do burgers and dogs.
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posted by bondcliff
on May 26, 2010 -
32 answers
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?
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posted by Miko
on Dec 22, 2009 -
4 answers
What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.)
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posted by korpios
on Mar 10, 2009 -
19 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?
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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
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks...
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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?
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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?
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posted by Jimbob
on Jan 3, 2006 -
19 answers
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
25 answers
