I'm hosting a Passover seder next Friday night. (!) One of the things I'm cooking is a brisket. I need to buy a 3.5 lb flat cut brisket sometime between now and Friday morning. What is the risk that the store will run out of said brisket because so many people cook brisket on Passover? [more inside]
Looking for recipes for dehydrator-created jerky, can be hot, no carbs. Details below the cut. [more inside]
Due to an overly elaborate inside joke, I need to treat my girlfriend to an anniversary dinner — either out at a restaurant or cooked at home — involving some sort of rarely-served meat. (Last year's iteration of this was in Texas and involved barbecued raccoon from a friend who hunts.) This year we'll be in Northampon, MA, with access to a rental car and a decently well-stocked kitchen. Suggestions?
I promised my husband I would make him a special meal and I really want to wow him. Details and restrictions within. [more inside]
I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
Blended baby meat - from the store or blended myself - tastes bitter and unpleasant. What are some good ways to make it taste better without using a sugar-heavy sauce?
Please give me your tips and tricks for insuring any fresh foods you are freezing (meat, bread, etc) remain in the best condition and taste the best when thawed. [more inside]
I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
Sorry for the basicness of this question, but I don't usually cook meat and google is overwhelming. Can I keep defrosted mince in the fridge overnight? [more inside]
Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
I'm going to have the opportunity to expand my eating soon, and I'm looking for offal (not awful) recipies. [more inside]
More and more, I've been thinking along the lines that eating meat doesn't fit at all with my ethics and value system - particularly non-violence. I'm thinking of quitting and becoming vegetarian - but to complicate matters, I really like meat (in moderation). Should I do it, and if so, what tips do people have? Snowflakes inside. [more inside]
What other smoked/slow cooked (on the BBQ) delights should I be getting my husband to make me? (using pork or beef preferably) [more inside]
So I've got a two-pound tenderloin defrosting in my fridge, and I'd like to make pulled pork out of it. I've never made pulled pork at all, but I understand it generally calls for pork shoulder, so I feel like I need some extra-special hand-holding to help me figure out how to make it work with a totally different cut of meat. [more inside]
Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
I have a large roasting pan full of BBQ pork left over from a party. What tasty things can I do with it? [more inside]
Is it OK to eat carnitas that has been sitting out overnight? [more inside]
I had a shipment of frozen meat that was delayed by bad weather last week in Memphis. It was shipped on Thursday frozen in a styrofoam box to be delivered on Friday. Thanks to a weather delay, I didn't get it until Monday evening. The box sat in a truck in the local FedEx parking lot all day Saturday and Sunday (and probably most of Friday also). [more inside]
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her?
Looking for easy/cheap/healthy vegetarian lunches [more inside]
I took a hard look at my budget and I spend way too much on food and groceries. On a per meal basis, the bulk of my costs are for meat. I am an active individual, and I want to be able to get 20-30 grams of protein per meal. What are my options here to cut my costs and still get my protein? I already eat eggs for breakfast and sometimes dinner, but I can only take so many eggs.
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
Philosophical persectives on slaughtering animals for food required. Help me work through unexpected questioning? [more inside]
I love meat, but I hate its squishy, rubbery, gummy bits. [more inside]
I was a happy and successful vegetarian for over 15 years and I recently gave it up. I slowly began introducing fish and chicken into my diet over the last year or so, and only recently have I begun eating red meat again. And now I can't stop. [more inside]
I'm not ready to become a vegetarian yet, but I would like to eat more ethically. What meat products are the worst to consume from an ethical standpoint? What are the most ethical to consume? [more inside]
Why am I craving meat all the time? [more inside]
The wonderful red paste but food allergies are preventing easy recipes [more inside]
I've been wondering this for a long time and internet searching doesn't reveal any reliable answers...on average, how many cows are there in a typical hamburger patty? Bonus, how many pigs in a sausage (would this be any different and why)?
So, my meat business is spinning up. We've registered with the tax office, it's an official thing now. I've got a lot to learn, and a lot of things to figure out. We're going to be making and selling sausages, ham, smoked meats, all manner of things. Primarily we're going to be sending things online, as well as catering and possibly having a food truck to get the name out to drive the online sales. Special monkeywrench: this will all take place in Japan. [more inside]
Unfortunately for those who have to hear me wax poetic about SPAM all of the time, this little tin of potted meat has been my obsession for the past week or so. I have tried a few things, and plan to try another, but I have two tins of SPAM, and only one recipe left. [more inside]
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? [more inside]
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]
I strongly dislike meat, but eating it is good for my health. What are some tasty recipes which include meat but don't taste strongly of it? Difficulty: complex dietary restrictions. [more inside]
I recently bought a 5 litre casserole dish, which I love, but I'm a bit stuck on what to make with it next. [more inside]
What are the odds of actually getting sick from poor food handling at home? How can I convince family members their food hygiene is at worst deadly, at best simply gross. Let me know if I'm overreacting here please. [more inside]
So, I'm planning to start eating meat again after 25 years as a vegetarian. I visited the farm, bought the meat and brought it home. Now what? [more inside]
My parents raised me to be a vegetarian. Now one of them isn't anymore. [more inside]
Edible or no? [more inside]
Can anyone recommend a butchers/game dealers in Edinburgh (Scotland)? Or if there's a really special one anywhere else along the Edinburgh-Glasgow corridor, or up to Perth?
What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
How can I make my creepy meat themed Hallowe'en party as weird and fantastic as possible? [more inside]
Carnivores of Mefi, please help this long-time vegetarian make a smashing dinner for her beloved's birthday! I did see this askme, but I would not consider myself an experienced cook and I really only need one knockout meal (though I will check those resources out!). If you were a meat-eater that did not like pork products or seafood, what would be a great special meal that a regular ol' girl could whip up with a few hours of preparation (and a not-huge bankroll) that would make your day? [more inside]
Toss or eat? Yesterday's (restaurant-made) spaghetti in meat sauce that was unrefrigerated for about 10 hrs today. [more inside]
Vegetarian parenting, infant edition. [more inside]
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?