Ask MetaFilter questions tagged with marinade

Another "Can I Eat This" Query

bibliowench — Mon, 27 Aug 2007 17:46:40 -0800

Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow? Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.

Missing: Lemon basil marinade.

phaded — Fri, 27 Jul 2007 19:28:58 -0800

I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. Some years ago, my dad used to buy this lemon basil marinade made by Lawry's. It went very well with grilled chicken breast in particular. However, we haven't been able to find it for a very long time, which leads me to suspect it's been discontinued. A quick search of their website shows a lemon pepper marinade, which is okay, but not nearly as good as the lemon basil was.

What I'm looking for is either a replacement marinade I can buy in the store or a recipe I could whip up myself. Does anyone know the marinade I'm talking about, and could anyone suggest a replacement?

If it helps, I'm on Long Island.

Help me bbq better!

efalk — Thu, 19 Jul 2007 08:04:27 -0800

Looking for new BBQ marinades and recipes...(mi) So, i've browsed through all the previous questions here about barbequing, and I'm still looking for information.

Every year I cook for a gathering of 100-200 people. Over the last couple years i've had more control over the food and I've tried to improve on myself each time.

This year i'm looking for some new ideas, for marinades, and even dishes to serve. I'll give a rundown of last year's food to give you an idea. Also, I worked for a year as a prep / line cook, so cooking concepts like sautee don't scare me.

Last years food I prepped and or cooked -
Marinated chicken / vegetable skewers
Marinated shrimp skewers
Hand pressed burgers
Sausages of various types
grilled zucchini
portobello mushrooms
hot dogs, etc

So if you know any super-duper things i should be using as marinade, or ways to cook, etc please let me know. For what it's worth, i try to avoid grilling fish at this party.

BTW, If anyone is interested in checking out the party, it's on last Saturday of this month, in the Portland, OR area. I was the guy that brought the doughnuts to the 8th aniv, so if you remember me and thought, "hey, i'd like to drink free beer and have that guy make me food," well here's your chance.

Who has the best lamb marinade?

theinsectsarewaiting — Tue, 22 Aug 2006 12:57:23 -0800

What is your favourite way to marinate lamb kebobs? I want the best marinade. In the world.

Fish my wish

Afroblanco — Tue, 18 Jul 2006 20:29:28 -0800

What are some good sauces and marinades for fish? I love fish. I am also lazy. Typically, I'll just take a fillet of some sort, marinate it in soy (I love Soy Vey), and cook it in the oven.

However, soy is getting old, and I'm interested in some new sauces/marinades. What all would you suggest? Recipes as well as brand names are welcome.

My favorite fish are : tuna steak, swordfish, halibut, sea bass, and mahi-mahi. Salmon and tilapia are also good with the right sauces.

Dry Rub Recipes?

skechada — Thu, 25 May 2006 01:24:23 -0800

What are your favorite homemade dry rubs for meats? I'm especially looking for a good homemade jerk chicken/pork dry rub (or marinade). There was a past thread that's focused on marinades, but what are your favorite spice rubs for different meats? I'm trying to build one for jerk chicken or pork, but I can't get the spices right. Any and all outstanding dry rub (or marinade) recipes are welcome!

Marinades

LimePi — Wed, 06 Oct 2004 23:10:00 -0800

MarinadeFilter: Is there life beyond Teriyaki? What are your favorite meat/fowl/fish/tofu marinades, home-made or (don't be ashamed, we all do it) pre-packaged? Although I'm interested in all sorts of marinades, I'm really specifically looking for one that I can use on the beef tri-tip that is currently sitting in the refrigerator. Also, of course, chicken breasts.

And hey, while you're in here... How is it that two steaks, which have been seasoned and cooked to (practically) identical standards, can taste so different? e.g, why do some supermarket steaks not taste like anything? Was it the cow's feed? Its level of cortisol pre-slaughter? Secret back-room applications of MSG?

Rub-a-dub-dub

Smart Dalek — Sun, 05 Sep 2004 14:31:23 -0800

Rub-a-dub-dub: any unique ideas for herb/spice/marinate combos?
(Bird, beast, or fish, it could be any dish.)