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
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.
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posted by chaiminda
on Feb 23, 2013 -
26 answers
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.
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posted by Che boludo!
on Jan 19, 2013 -
33 answers
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?
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posted by PorcineWithMe
on Jan 6, 2013 -
31 answers
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
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?
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posted by PaulaSchultz
on Sep 24, 2012 -
20 answers
Toss or eat? Yesterday's (restaurant-made) spaghetti in meat sauce that was unrefrigerated for about 10 hrs today.
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posted by who squared
on Sep 17, 2012 -
35 answers
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
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
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?
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posted by yesster
on Jun 23, 2012 -
8 answers
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
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posted by just_another_one
on May 16, 2012 -
3 answers
Is it possible to tell which spiral sliced ham has a smaller bone in it while it's still in the package?
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posted by boby
on May 6, 2012 -
8 answers
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.
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posted by fake
on Apr 21, 2012 -
27 answers
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
(Bear Meat Filter) - I came in to possession of some bear meat, best recipes/grillling techniques.
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posted by handbanana
on Dec 27, 2011 -
14 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
I want to like dark meat, really I do. I hate letting food go to waste, but invariably, when we cook a whole bird, we let the back half of it sit in the fridge until one of us throws it out.
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posted by Tooty McTootsalot
on Dec 13, 2011 -
44 answers
I have eggplant, bison, and potatoes. Tonight, I want them to join forces to create something delicious. What?
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posted by aaanastasia
on Oct 24, 2011 -
11 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
I need recipes that rely mainly on meats, non-starchy veggies, eggs and seasoning. No rice, gluten, wheat, fruit or sugars of any kind, though I can substitute sugar with liquid Splenda if necessary. Cheeses and nuts are only sparingly accepted. What should I make?
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posted by slightly sissy tea hound
on Aug 9, 2011 -
28 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've been a vegetarian my whole life, and now I'm ready to eat meat. Help me broaden my horizons! I'm particularly interested in hearing from people who have successfully trained themselves to like a new food. How did you do it?
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posted by stoneweaver
on Jun 2, 2011 -
41 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
I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat?
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posted by melissam
on May 3, 2011 -
15 answers
I am putting together a proposal for my English class. It proposes that cameras should be required in meat processing plants all along the "dissemble" line, and broadcast "to the public somehow," (probably via web-feed or something) . Is there such a thing, in any law, in any jurisdiction (even outside of the U.S.)?
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posted by Monkey0nCrack
on Apr 10, 2011 -
15 answers
