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?
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posted by explosion
on Jan 29, 2008 -
23 answers
I'm having a 25th birthday party, and need a yakiniku grill for it. Where can I get one?!
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posted by omnigut
on Jan 27, 2008 -
5 answers
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.
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posted by maryh
on Dec 27, 2007 -
7 answers
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.
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posted by freshwater_pr0n
on Dec 12, 2007 -
19 answers
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 -
5 answers
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?
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posted by [insert clever name here]
on Sep 23, 2007 -
39 answers
What are some good choices for meat and meat products that do not require refrigeration for 2-3 days?
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posted by hindmost
on May 11, 2007 -
35 answers
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?
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posted by Hogshead
on Feb 1, 2007 -
20 answers
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks...
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posted by snsranch
on Jan 16, 2007 -
16 answers
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 -
13 answers
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?
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posted by nitsuj
on Oct 3, 2006 -
11 answers
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 -
20 answers
TacoBellFilter: What does the sign on the tortilla warmer that says something like %71 Bean %29 Taco mean?
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posted by Darth Fedor
on Sep 18, 2006 -
8 answers
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 -
11 answers
When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses?
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posted by pricklypear
on Jul 17, 2006 -
13 answers
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 -
3 answers
I'm planning a menu for a family do (12 to 20 people expected) and I need three specific types of recipes.
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posted by orange swan
on Jan 26, 2006 -
18 answers
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium?
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posted by Jimbob
on Jan 3, 2006 -
19 answers
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?
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posted by sdis
on Jan 2, 2006 -
1 answer
[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese?
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posted by electroboy
on Dec 29, 2005 -
9 answers
How many steaks (or how much meat) is there on a cow and how long would it take you to eat at the rate of one meal a day?
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posted by barbelith
on Nov 15, 2005 -
9 answers
Purely for the sake of argument: exactly why, in terms of legality, practicality, and health, should I not kill and eat animals I find in the city?
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posted by squidlarkin
on Oct 25, 2005 -
25 answers
What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question)
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posted by Kickstart70
on Oct 24, 2005 -
37 answers
Where can I buy cuts of Piedmontese beef in San Francisco?
posted by eschatfische
on Jul 29, 2005 -
5 answers
I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions?
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posted by logovisual
on Jun 2, 2005 -
35 answers
I'm interested to know if there are any solid reasons or evidence whether decent cuts of factory farmed meat can affect your health.
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posted by lunkfish
on Apr 1, 2005 -
13 answers
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
25 answers
SlicedMeatsFilter: Anyone else noticed that metallic sheen that some deli meats get when they've been around for a few days? Seen most often on corned beef, but it will show up on ham too. What the heck is it? And what do you do to limit its appearance (Refrigeration does nothing! Nothing, I say!)
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posted by deliquescent
on Feb 2, 2005 -
9 answers
