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Considering vegetarianism - hints, tips and thoughts?

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]
posted by winterhill on Jul 25, 2014 - 43 answers

Give me your best slow-cooked smoked BBQ ideas/recipes!

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]
posted by PuppetMcSockerson on Jul 22, 2014 - 13 answers

How to make pulled pork from a tenderloin?

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]
posted by ladybird on Jul 22, 2014 - 29 answers

Boneless short ribs... to BBQ and beyond

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.
posted by Mchelly on Jun 17, 2014 - 12 answers

Perfect Pork Chops?

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.
posted by The Whelk on Jun 8, 2014 - 31 answers

Leftovers again?

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]
posted by Diagonalize on Jun 1, 2014 - 25 answers

Can I Eat It: Cooked Meat Edition

Is it OK to eat carnitas that has been sitting out overnight? [more inside]
posted by Sara C. on May 6, 2014 - 28 answers

Can I eat this, delayed FedEx meat shipment edition

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]
posted by fogovonslack on Apr 8, 2014 - 19 answers

Another "should I eat this?" question

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?
posted by sandwiches on Mar 9, 2014 - 16 answers

Transitioning off the turkey sandwich diet

Looking for easy/cheap/healthy vegetarian lunches [more inside]
posted by fishmasta on Feb 22, 2014 - 30 answers

Cheaper (than) Meat?

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.
posted by shotgunbooty on Jan 30, 2014 - 40 answers

Stock Oversaving?

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?
posted by The Whelk on Jan 25, 2014 - 20 answers

Naked Lunch

Philosophical persectives on slaughtering animals for food required. Help me work through unexpected questioning? [more inside]
posted by Caskeum on Nov 19, 2013 - 23 answers

How do I learn to be less squeamish about meat?

I love meat, but I hate its squishy, rubbery, gummy bits. [more inside]
posted by lollymccatburglar on Nov 9, 2013 - 19 answers

I'm no longer vegetarian and I can NOT stop craving meat. Help me.

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]
posted by Hey Dean Yeager! on Oct 11, 2013 - 22 answers

How can I eat more ethically?

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]
posted by helloimjohnnycash on Oct 8, 2013 - 40 answers

Hey, do you mind if I eat your arm?

Why am I craving meat all the time? [more inside]
posted by A Terrible Llama on Sep 19, 2013 - 33 answers

What are some sriracha recipes that don't use soy sauce?

The wonderful red paste but food allergies are preventing easy recipes [more inside]
posted by lpcxa0 on Sep 2, 2013 - 16 answers

More than a Far Side Gallery?

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)?
posted by iamkimiam on Jul 12, 2013 - 10 answers

Teach me meat science, pretty please

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]
posted by Ghidorah on Jun 26, 2013 - 8 answers

How do you cook SPAM? I need ideas.

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]
posted by oceanjesse on Jun 11, 2013 - 31 answers

How do I cook these cuts of meat?

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]
posted by vakker on Apr 6, 2013 - 4 answers

Meat 101

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 - 22 answers

I need to hide the sausage, literally

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]
posted by chaiminda on Feb 23, 2013 - 26 answers

Your favourite recipes for my new cast iron casserole pot please!

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]
posted by thegirlmaxtous on Feb 22, 2013 - 12 answers

How risky is poor food handling?

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]
posted by Che boludo! on Jan 19, 2013 - 33 answers

How Now Yummy Cow?

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]
posted by PorcineWithMe on Jan 6, 2013 - 31 answers

Did you start eating meat?

My parents raised me to be a vegetarian. Now one of them isn't anymore. [more inside]
posted by anonymous on Dec 6, 2012 - 46 answers

Should We Eat This?

Edible or no? [more inside]
posted by parrot_person on Nov 27, 2012 - 17 answers

Best meat in Scotland?

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?
posted by cromagnon on Nov 22, 2012 - 4 answers

Top Rub?

What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
posted by anastasiav on Nov 11, 2012 - 16 answers

An' be sure it ain't kitten!

How can I make my creepy meat themed Hallowe'en party as weird and fantastic as possible? [more inside]
posted by Edna Million on Oct 15, 2012 - 18 answers

Vegetarian ISO romantic meaty meal

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]
posted by PaulaSchultz on Sep 24, 2012 - 20 answers

Do I eat this? I really don't want to get sick.

Toss or eat? Yesterday's (restaurant-made) spaghetti in meat sauce that was unrefrigerated for about 10 hrs today. [more inside]
posted by who squared on Sep 17, 2012 - 35 answers

Charcuterie!

Two questions about charcuterie in NYC and on the internet. [more inside]
posted by griphus on Sep 9, 2012 - 22 answers

I'd kill for her

Vegetarian parenting, infant edition. [more inside]
posted by gerryblog on Aug 16, 2012 - 18 answers

How does 21 day hung steak keep fresh?

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 - 13 answers

Resources for Navajo views on animals and nature

Sources for Navajo views on animals and nature? [more inside]
posted by airing nerdy laundry on Jul 25, 2012 - 12 answers

Some Pig.

12 pounds of pork shoulder!... uh, now what? [more inside]
posted by lonefrontranger on Jul 21, 2012 - 31 answers

The Best Of All Chickens

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? [more inside]
posted by meese on Jul 7, 2012 - 25 answers

options when butchering a calf

My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences? [more inside]
posted by yesster on Jun 23, 2012 - 8 answers

Help me chop up this meat.

We're getting a quarter beef. Any advice on the butchering order? [more inside]
posted by thirteenkiller on Jun 8, 2012 - 23 answers

Meat art from South America

Can you recommend a book about the meat culinary in South America? Bonus points if it's focused on Uruguay's or Brazil's cuisine [more inside]
posted by just_another_one on May 16, 2012 - 3 answers

Bone to meat ratio of hams

Is it possible to tell which spiral sliced ham has a smaller bone in it while it's still in the package? [more inside]
posted by boby on May 6, 2012 - 8 answers

Help me find the best pairings for a cup of smoky tomato soup

I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
posted by fake on Apr 21, 2012 - 27 answers

My Favorite Animal is Steak: The Musical

Who sells the best beef in the Bay Area? [more inside]
posted by eugenen on Apr 15, 2012 - 8 answers

What's wrong with mechanically separated meat (MSM)?

What's wrong with mechanically separated meat (MSM)? [more inside]
posted by gttommy on Apr 9, 2012 - 28 answers

Affordable humanely-raised dairy, meat and eggs in NYC?

Affordable humanely-raised dairy, meat and eggs in NYC? [more inside]
posted by !Jim on Mar 25, 2012 - 12 answers

Are vegetarian sausages healthier than meat sausages?

Veggie sausages vs. meat sausages: Which is healthier? [more inside]
posted by asnider on Mar 22, 2012 - 24 answers

OMG There's So Much Meat!

How do you divide frozen foods, especially meat, between two freezers? We have a regular refrigerator-freezer in the kitchen for items used daily. Then there's a back-up refrigerator-freezer in the garage for beer and meats that we buy in bulk and freeze until we need them. I can't figure out a good system for deciding which meats get stored in the kitchen freezer and which get stored in the garage. Every method I try gets all confused within a month or two. So how do you do it?
posted by DrGail on Feb 18, 2012 - 12 answers

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