I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
posted by Gomez_in_the_South
on May 23, 2014 -
GF made a slow cooker pot roast last Monday (6 days ago). Nobody ate it and its been in the fridge all week.
Can I make it into a pot pie today? [more inside]
posted by bricksNmortar
on Jan 26, 2014 -
My family Christmas lunch has blown out from the usual 15 people to at least 27 and my original plan to roast a whole sirloin in the Webber isn't going to cut it.
I have a motorised spit-roaster (charcoal, rated to 25kg) and I need to cook beef. What sort of cut should I order from the butcher to feed the crowd? [more inside]
posted by ninazer0
on Nov 28, 2013 -
We're looking for iconic/popular images of people having fun and want to photoshop in a crying kid (all in good fun!). What are your suggestions? [more inside]
posted by bitteroldman
on Sep 23, 2013 -
I'm throwing the hubster a roast for his 40th birthday. I have some specific jokes written, but I need to fill in the gaps. A little background about him...
1. He's overweight.
2. He is very handy, almost McGuyver-like.
3. He is politically conservative (loves Reagan).
4. He owns a business.
Any ideas are greatly appreciated! Thanks in advance for your help!!
posted by lola99
on Jul 7, 2013 -
Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long).
Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
posted by sparklemotion
on Apr 19, 2013 -
Christmas Eve rib roast question #2. Hot sear? Steady 350 degrees? Somewhere in between? [more inside]
posted by scose
on Dec 24, 2012 -
Crock pot noob! I just bought a crock pot and have a few questions about some things I'd like to make, and would like recommendations for good sources for recipes. [more inside]
posted by marble
on Jul 21, 2012 -
My Christmas dining partners have requested a lamb dish for the feast. The recipe they want is for braised lamb shanks. What we have are 2 4-lb. boneless leg roasts. Please help me tweak this to find a similar flavor profile! [more inside]
posted by cyndigo
on Dec 23, 2011 -
Nearby supermarket is advertising "Semi-Boneless Beef Rib Roast" on sale for $5.99/lb. What the heck do they mean by "semi-boneless"? [more inside]
posted by jrchaplin
on Dec 22, 2011 -
I've recently been forced to switch to decaf because of medical issues (supraventricular tachycardia). I have no interest in giving up coffee completely, and I really enjoy my one cup of decaf per day. I think I'd enjoy it more, though, if I knew I were having the best decaf I could get my hands on. What are the best decaf beans available in Canada? [more inside]
posted by smilingtiger
on Nov 8, 2011 -
Looking for insults and jokes for my husbands 40th birthday party. It is a roast. He is a metrosexual, known for wearing pink. He plays golf and is known to get a little angry if he doesn't play well. He also loves poker and again gets angry if he loses. He thinks he has a big head, not conceited, but a physically big head. He comes across as arrogant but he really isn't if you get to know him. Jokes need to be relatively clean ie pg-13. Thanks [more inside]
posted by Robtri93
on Oct 26, 2011 -
Please help me save this pot roast!
I have a grass fed chuck pot roast that was about 2.5 lbs that I put in the crock pot on low exactly 5 hours ago. I tried it right now and it seems tough. The internal temperature is 150 degrees. If it cooks longer will that break down the collagen and make it tender? Or is it ruined? Thank you!
posted by skjønn
on May 25, 2011 -
Should I steam or let this duck rest first? For game birds, I've usually pricked the skin, quick-poached it, then let it sit uncovered overnight to crisp up the skin before I roast it.
However, I've been using a new recipe for duck that calls for steaming it before you roast it (a wonderful recipe, btw). So the question is: should I let it sit overnight in the fridge before
I steam it or after
I steam it?
posted by digitalprimate
on Nov 24, 2010 -
Should I eat this? Pumpkin seeds were soaking in salt water for several days. Still okay to roast and eat? [more inside]
posted by HMSSM
on Oct 31, 2010 -
We had an anniversary pig roast. I've got 50 lbs of cooked pork left over. I need your recipes. [more inside]
posted by electroboy
on Oct 22, 2010 -
We're doing a roast of a friend of mine on his birthday, and I need help coming up with jokes. Lets call him "Steve". The roast was Steve's idea, and he told us all he wants us to be as brutal as we can be. Roast style jokes aren't my forte, so I'm including a list of character traits he's famous for, and maybe everyone can help me get started! [more inside]
posted by shanevsevil
on Oct 5, 2010 -
Well, guys, it's hard squash season again (finally!) and I intend to roast and nom every seed I can get my hands on. What are your best pumpkin seed recipes and tips? [more inside]
posted by phunniemee
on Sep 27, 2010 -
How best to cook 2 duck legs + 1 duck breast for dinner? If I can do it in one dish, that would be best! Details inside. [more inside]
posted by rubadub
on Sep 10, 2010 -
Planning to grill steaks tonight, I sent Mr. Artychoke to the grocery to buy rib eye steaks. He came home with a gigantor 5 pound ribeye roast, thinking that the package contained a bunch of really thick steaks stacked sideways in a meat tray, or something. We have no idea what to do with this. Do we have to cook it like a roast? (If so, okay, do you have a good recipe or should I go with the best looking recipe that comes up when I google.) Or, can we cut it into regular steaks and cook as usual?? [more inside]
posted by artychoke
on Apr 2, 2010 -
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
posted by Miko
on Dec 22, 2009 -
Newbie cook seeks fool-proof recipe for roast goose, for a dinner party tomorrow night. [more inside]
posted by np312
on Dec 18, 2009 -
I am roasting a friend for his birthday in a couple of weeks and I need some one liners and zingers. [more inside]
posted by ieatwords
on Dec 3, 2009 -
interested in renting a (very affordable) small space (auditorium, banquet hall, etc) for a "roast" for a friend's birthday in november in new york city. [more inside]
posted by yonation
on Jun 28, 2009 -
What good recipes do you have for a whole chicken? We're in a chicken co-op and get an organic bird every month, and I'm after interesting ways to cook them. Roast chicken is lovely, but I'm after a bit more variety.
posted by handee
on May 9, 2009 -
. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle
on Apr 30, 2008 -
I have a topside of beef - it weighs 0.65 kg - it's not huge really.
What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil.
Anyone got any ideas?
posted by mooreeasyvibe
on Apr 6, 2008 -
Please tell me about the coffee I'm often served in restaurants after dinner (especially in hotels) and at event receptions (especially in hotels). [more inside]
posted by Mapes
on Feb 16, 2008 -
My 11 lb rib roast is about to be finished early (4:00 for a 6:30 dinner). The roast is currently out of the oven, wrapped in foil and a towel, sitting at 115 degrees.
posted by donpardo
on Dec 24, 2007 -