What's the best way to cook beef heart? [more inside]
How do you make truly tender, succulent Jewish-style brisket? [more inside]
Help me think of a pun or a short poem about barbecues, meat, and love. [more inside]
I live in Phoenix. There are all these pigeons around, including a flock that sits on my roof most days. It seems like I should be able to eat them once in a while. What would be some issues I might need to consider before doing that? [more inside]
I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
I'm looking to buy some "exotic" meat in Australia. Which kinds are available here and where could I buy them from? [more inside]
MeatFilter: Where can I find raw tri-tip cuts in the city of San Francisco?
Where can I score some old fashioned liverwurst in the Pacific Northwest? There always used to be rolls of liverwurst next to the lunch meats, but no more. And Amazon no longer carries Mother Goose Liverwurst; there's a "unknown when again available" note. Mail order is fine, if it's a reliable source. (And I really don't want to make it myself; I just want to smear it on bread.)
What is the purpose in frenching a pork or lamp chop? Does it affect the flavor or is it just aesthetics?
What are the cultural barriers to kangaroo meat being a popular food in Australia? [more inside]
Spanish Translation Filter: We are living in Southern Spain, please could somebody provide me with a few names of good meat for example, fillet steak, rib-eye, sirloin, tender meat for putting in a casserole etc. Thanks in advance... [more inside]
I am an ex-vegetarian (7 years) that is looking for some STEAK related advice. [more inside]
Should vegetarians eat fish? How about shrimp? Mollusks? [more inside]
How does one legally identify meat as not for human use? [more inside]
What can I do with a pound of un-cased bratwurst? [more inside]
I can't remember or successfully Google the name of a raw meat dish that may have originated in East Texas or Louisiana. It involved raw ground beef and possibly raw onions, peppers, and maybe egg -- very much like steak tartare. (Another comparison: as with citrus in ceviche, the "heat" of the onions/peppers was supposed to have some effect on the meat.) [more inside]
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]
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]
Can I call myself a vegetarian if I only eat meat 10% of the time (approximately 10% of total calories)? [more inside]
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?
Restaurant with ostrich fillets in San Francisco? [more inside]
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]
Why do meat companies/supermarkets always packaged meat in those Styrofoam trays? [more inside]
Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
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.
Why do vegetarians vomit if they eat meat? [more inside]
Can you recommend a protein to serve with baked artichokes with gorgonzola? [more inside]
What digital cooking thermometer do professionals use? [more inside]
Help me match meat dishes.. [more inside]
Last fall I served on a jury for a six week murder trial, now I can’t watch scary stuff on my TV. [more inside]
Sometimes when I cook meat, it tastes soapy. Why? [more inside]
1. Get dead cow. 2. ? 3. Hot dog! What is the general process in making a hot dog from a pig/chicken/cow? [more inside]
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]
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]
I'm having a 25th birthday party, and need a yakiniku grill for it. Where can I get one?! [more inside]
Goat is delicious. What are some other ways to cook it? [more inside]
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]
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]
where to buy a 4 rib roast (roast beef) near franconia, new hampshire? [more inside]
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?
Lamb Flavored Turkey Chops. Recipe, anyone? [more inside]
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]
What is the most energy efficient form of flesh to eat? [more inside]
What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
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]
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
Strange TV show question: What does eating meat have to do with pee? [more inside]
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?