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?
Sources for Navajo views on animals and nature? [more inside]
12 pounds of pork shoulder!... uh, now what? [more inside]
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]
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]
We're getting a quarter beef. Any advice on the butchering order? [more inside]
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]
Is it possible to tell which spiral sliced ham has a smaller bone in it while it's still in the package? [more inside]
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]
Who sells the best beef in the Bay Area? [more inside]
What's wrong with mechanically separated meat (MSM)? [more inside]
Affordable humanely-raised dairy, meat and eggs in NYC? [more inside]
Veggie sausages vs. meat sausages: Which is healthier? [more inside]
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?
How to cook wild game (opossum, raccoon, beaver) [more inside]
How do I cook a whole lamb on a spit? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
(Bear Meat Filter) - I came in to possession of some bear meat, best recipes/grillling techniques. [more inside]
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.
Any NYC restaurants that serve edible insects or game meat? [more inside]
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]
I have eggplant, bison, and potatoes. Tonight, I want them to join forces to create something delicious. What? [more inside]
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]
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]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
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]
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?
People who often eat meat filter: Did I just eat a raw sausage? [more inside]
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]
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]
I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat? [more inside]