Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long).
Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
posted by sparklemotion
on Apr 19, 2013 -
Please help me save this pot roast!
I have a grass fed chuck pot roast that was about 2.5 lbs that I put in the crock pot on low exactly 5 hours ago. I tried it right now and it seems tough. The internal temperature is 150 degrees. If it cooks longer will that break down the collagen and make it tender? Or is it ruined? Thank you!
posted by skjønn
on May 25, 2011 -
Well, guys, it's hard squash season again (finally!) and I intend to roast and nom every seed I can get my hands on. What are your best pumpkin seed recipes and tips? [more inside]
posted by phunniemee
on Sep 27, 2010 -
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 -
. 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 -
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 -