After 13 years of vegetarianism - my entire adult life - I've decided to start eating meat. Looking for advice in the form of books, websites, and personal anecdotes. [more inside]
posted by item
on Jul 29, 2008 -
How do I go about reintroducing meat into my diet? I've been a vegetarian for about 8 years now (eating seafood the last 2 years) and for a variety of different reasons, I want to go back to eating meat. [more inside]
posted by stvspl
on Jul 9, 2008 -
Can I call myself a vegetarian if I only eat meat 10% of the time (approximately 10% of total calories)? [more inside]
posted by bad grammar
on Jun 25, 2008 -
I have just read an article in the New Scientist about the Chile Whaling Conference
. The article describes how Japan is allowed to catch 1000 whales each year for scientific purposes, yet has been accused of allowing some of the meat to make it's way to the dinner table.
I lived in Japan a couple of years ago, and every supermarket seemed to sell small quantities of whale meat, and it wasn't a particularly rare sight in many restaurants.
Would this meat be part of this, presumeably illegal, "for scientific purposes only", catch? Or do they have a separate quota for food use?
posted by mairuzu
on Jun 25, 2008 -
I want to make my own homemade, raw meat (chicken and rabbit) cat food. My girlfriend thinks it's a bad idea. Almost everything I can find on the interwebs suggest that feeding a cat a BARF
(biologically appropriate raw food) diet is healthy for the cat. This wiki
suggests that there is no scientific evidence pointing to a clear resolution - in the references section there are some vets arguing one way or the other, but nothing concrete. Has anyone been there, done that, or have any other advice? [more inside]
posted by billysumday
on Jun 11, 2008 -
I grew up in northern Michigan and spent my early years eating wonderful hotdogs and sausages cooked by Polish geniuses. Where in the Charlotte-Piedmont-North Carolina-anywhere in the southeast can I find a good meat market?
Something like this
posted by zzazazz
on May 20, 2008 -
1. Get dead cow.
3. Hot dog!
What is the general process in making a hot dog from a pig/chicken/cow? [more inside]
posted by wolfkult
on Feb 6, 2008 -
I was told there are only a dozen slaughterhouses in the US - which seems absurdly low to me. However, I am having trouble finding any evidence of this. [more inside]
posted by andifsohow
on Jan 30, 2008 -
How do I know if something is an animal product, or a by-product that exists only because the animal was killed for other reasons? [more inside]
posted by explosion
on Jan 29, 2008 -
I'm having a 25th birthday party, and need a yakiniku grill for it. Where can I get one?! [more inside]
posted by omnigut
on Jan 27, 2008 -
I got a stand mixer for X-Mas! No, not the damn KitchenAid with the atom smasher attachment. I'm looking for some good, basic mixer recipes, breads and meatloaves in particular. [more inside]
posted by maryh
on Dec 27, 2007 -
I found armadillos for sale at a meat market in San Francisco's Chinatown. My question is who buys them, and what do they do with them? And where did they come from? That market has had them on several occasions, so someone must be buying them. [more inside]
posted by freshwater_pr0n
on Dec 12, 2007 -
Friend'sHealthFilter: Red meat and moderately high sodium foods make him really fatigued/tired/groggy for 1-2 days after consumption. Chicken/fish/eggs doesn't provoke this problem, so I'm not sure that it's a high-protein foods issue. Any ideas why this occurs, and how to rectify this problem?
posted by jytsai
on Nov 7, 2007 -
I'm a pseudo vegetarian (I started eating fish about a year ago) of 17+ years and just discovered the root of my recently diagnosed Restless Leg Syndrome. My iron stores are very low. What's next? [more inside]
posted by [insert clever name here]
on Sep 23, 2007 -
What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
posted by hindmost
on May 11, 2007 -
We all know that the world's cattle herds pump a significant amount of methane into the atmosphere, contributing to global warming. Are other farmed animals better or worse for the environment, comparatively? Is eating red meat significantly worse for the planet than eating the same amount of poultry? Are there studies, numbers and league tables on this? [more inside]
posted by Hogshead
on Feb 1, 2007 -
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted by snsranch
on Jan 16, 2007 -
I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in The Man Who Ate Everything
, however. Does anyone remember this?
Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted by craniac
on Dec 8, 2006 -
What are the cheapest h/motels near O'Hare in Chicago? Also, what are some restaraunts--open on Christmas Eve--in the area serving red meat? [more inside]
posted by nitsuj
on Oct 3, 2006 -
You know those pickled sausages you can buy at convenience stores? The ones wrapped in plastic with a little bit of brine? I love those things. Especially if they're spicy hot. My dad used to buy them at the grocery store back when they had to be fished from a jar with a pair of tongs. How do I make pickled sausages of my own?
Has anyone done this before? I'm willing to go to a lot of effort in order to have a jar of tasty pickled sausages that I can access at a whim: boiling, cooking, canning, whatever. Though it's going to limit responses, I'm mostly interested in recipes that you've tried yourself and know to be good. (I'm also open to recipes for other pickled meat, as well.) Nutrition not a factor.
posted by jdroth
on Sep 30, 2006 -
TacoBellFilter: What does the sign on the tortilla warmer that says something like %71 Bean %29 Taco mean? [more inside]
posted by Darth Fedor
on Sep 18, 2006 -
The DH and I are looking for a meat slicer so we can take advantage of cheaper "bulk" deli meats. It will also be used to slice roasts for jerky. We anticipate using it 2-4 times monthly. We want a good quality slicer that doesn't break the bank. A Hobart would be nice......but the budget is saying $200-$400 max. Any suggestions?
posted by MonkeyToes
on Sep 16, 2006 -
When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses? [more inside]
posted by pricklypear
on Jul 17, 2006 -
Does the US Department of Agriculture prohibit the use of growth hormones on meat raised for consumption? What other chemicals / additives are prohibited?
posted by luriete
on Apr 18, 2006 -
I'm planning a menu for a family do (12 to 20 people expected) and I need three specific types of recipes.
posted by orange swan
on Jan 26, 2006 -
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
posted by Jimbob
on Jan 3, 2006 -
OrganicFoodFilter: I'm looking for some information sources and populated forums
discussing local farming options, organic food, pasture-raised meats, humane meat animal treatment, etc. Do such forums exist? Do such forums with a decent sized Los Angeles community exist? [more inside]
posted by sdis
on Jan 2, 2006 -
[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese? [more inside]
posted by electroboy
on Dec 29, 2005 -