229 posts tagged with meat.
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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

Need tips on cooking wild game (opossum, raccoon, beaver)?

How to cook wild game (opossum, raccoon, beaver) [more inside]
posted by scrambles on Feb 12, 2012 - 16 answers

tasty lamb on a spit.

How do I cook a whole lamb on a spit? [more inside]
posted by wilful on Jan 15, 2012 - 14 answers

The art of the roast

I would like to cook roast beef. For starters, what's roast beef? [more inside]
posted by A Terrible Llama on Jan 9, 2012 - 27 answers

Eating animals that eat you

(Bear Meat Filter) - I came in to possession of some bear meat, best recipes/grillling techniques. [more inside]
posted by handbanana on Dec 27, 2011 - 14 answers

Proper butcher shop in Portland/Beaverton/Hillsboro?

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

Any edible insects or game meat in NYC?

Any NYC restaurants that serve edible insects or game meat? [more inside]
posted by delasoull on Dec 20, 2011 - 10 answers

Help me like dark meat.

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. [more inside]
posted by Tooty McTootsalot on Dec 13, 2011 - 44 answers

Buffalo eggplant compatibility!

I have eggplant, bison, and potatoes. Tonight, I want them to join forces to create something delicious. What? [more inside]
posted by aaanastasia on Oct 24, 2011 - 11 answers

What can I cook with 3 or more kinds of leftover meat?

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? [more inside]
posted by Jasper Fnorde on Oct 9, 2011 - 30 answers

Experienced vegetarian cook needs to learn how to cook with meat!

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! [more inside]
posted by silverspeak on Oct 5, 2011 - 21 answers

Looking for super simple recipes for the crockpot

I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
posted by reenum on Aug 17, 2011 - 20 answers

What are your favorite low carb snacks and meals without tons of cheese and nuts?

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? [more inside]
posted by slightly sissy tea hound on Aug 9, 2011 - 28 answers

Will the ground beef be safe to eat?

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

Did I just eat a raw sausage?

People who often eat meat filter: Did I just eat a raw sausage? [more inside]
posted by earlofrochester on Jun 15, 2011 - 10 answers

Teach me to like meat

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? [more inside]
posted by stoneweaver on Jun 2, 2011 - 41 answers

Meat safety

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. [more inside]
posted by skjønn on Jun 1, 2011 - 29 answers

Help me find a great way to cook this gamey meat!

I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat? [more inside]
posted by melissam on May 3, 2011 - 15 answers

Big Brother for Good

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.)? [more inside]
posted by Monkey0nCrack on Apr 10, 2011 - 15 answers

Heat gun to sear meat?

Will a hardware store heat gun be able to sear meat? [more inside]
posted by boby on Apr 5, 2011 - 14 answers

What can I do with dry-cured pork tenderloin?

What to do with a 1.5 lbs piece of lomo embuchado? [more inside]
posted by ar0n on Mar 2, 2011 - 3 answers

This is going to be tough.

WELL DONE!?! Help me ruin a couple of perfectly good steaks. [more inside]
posted by jon1270 on Mar 2, 2011 - 35 answers

Vegetables I'd like to meat

Besides coconut, what non-animal foodstuffs have "meat" in them? [more inside]
posted by OlivesAndTurkishCoffee on Feb 19, 2011 - 17 answers

Damnit, I have to be social.

How do I keep my offline life private AFTER I sign up for Facebook? [more inside]
posted by hal_c_on on Jan 30, 2011 - 40 answers

The big meaty chill

Please share your best recipes that utilize frozen (unthawed) poultry and meat. [more inside]
posted by hansbrough on Jan 16, 2011 - 13 answers

How do I deal with community supported agriculture flakes?

How do I deal with community supported agriculture flakes? I NEED people to pick up their shares. [more inside]
posted by melissam on Jan 15, 2011 - 39 answers

What is the "gamey" taste in meat?

I don't notice anything particularly distinctive about the flavour of so-called game meats. Why do some people say they taste so different? [more inside]
posted by Brentusfirmus on Dec 30, 2010 - 17 answers

Mystery Meat: Can you identify it?

Mystery Meat. My aunt gave me this meat a month ago. I can't remember what she said it was. I vaguely remember the word "breakfast." What kind of meat is it and how should I prepare it?
posted by sallyseashore on Dec 23, 2010 - 7 answers

Help make this meat cake a success

MEAT CAKE. I'm in over my head and need help finishing this off. Caveat: made with shredded turkey confit, not the normal meatloaf meat cake! [more inside]
posted by schroedinger on Dec 23, 2010 - 12 answers

Time it takes for meat to go from farm to market?

How much time passes between an animal being slaughtered and it ending up in a supermarket meat case? [more inside]
posted by aldebaran on Dec 19, 2010 - 9 answers

Lamb meat keeps your body warmer than other meats?

Waiter at Chinese restaurant says eating lamb meat will keep your body warmer than all other meats, true or false? Please concur or debunk with Science.
posted by querty on Dec 13, 2010 - 15 answers

Deerly departed, we've gathered here today... to eat you.

Help a budding chef! How do I cook a venison roast? [more inside]
posted by WidgetAlley on Dec 11, 2010 - 11 answers

Lion and tiger and bear (meat), oh my! What can I do with it?

A local gourmet grocery carries some exotic meats. I would love to try some out, but I don't have a clue how. What are your best recipes for weird (for your average American) meats? [more inside]
posted by olinerd on Dec 4, 2010 - 21 answers

Naked meat or shrink-wrapped meat?

In an ordinary supermarket, is there really any difference between the meat sold in the butcher case and the meat that's wrapped in plastic in the regular meat section? ("About three bucks a pound" is my reflex answer too. I'm curious about quality.)
posted by scratch on Dec 1, 2010 - 7 answers

Beast-feast, part deux...

Can you please help me think of some interesting meat+spice/seasoning combinations that I wouldn't think of on my own? [more inside]
posted by Osrinith on Nov 24, 2010 - 18 answers

Is it normal for a company to be secretive about their supply?

Should I be suspicious of a supplier that won't disclose their sources for meat? [more inside]
posted by melissam on Nov 9, 2010 - 15 answers

Why the difference in spoilage times?

Why does meat go bad quicker than vegetables/fruit? [more inside]
posted by Hactar on Nov 4, 2010 - 16 answers

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