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Help me keep this kitchen appliance from being a dust collector.

I just got one of those round glass tabletop convection ovens. Now what? [more inside]
posted by HeyAllie on Jun 26, 2014 - 2 answers

Slow cooked pork cooking conundrum

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 - 12 answers

Perfect Roast Chicken With Vegetables

I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
posted by yankeefog on Feb 19, 2014 - 35 answers

Can we, or should we, eat it question number 9999.

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 - 24 answers

How should I prepare my sirloin tip roast?

I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
posted by Gin and Comics on Jan 8, 2014 - 5 answers

Help me cater for Christmas

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 - 1 answer

Iconic Images of People Celebrating or Otherwise Being Happy

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 - 13 answers

Help writing Roast Jokes for hubby's 40th?

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 - 6 answers

Help me plan my pork (loin)

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 - 14 answers

Optimal prime rib temperature scheme

Christmas Eve rib roast question #2. Hot sear? Steady 350 degrees? Somewhere in between? [more inside]
posted by scose on Dec 24, 2012 - 12 answers

Plastic roast twine?

What's up with the plastic strings on my roast? [more inside]
posted by Sternmeyer on Oct 17, 2012 - 5 answers

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to?

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to? [more inside]
posted by UltraFleece on Aug 7, 2012 - 20 answers

Beefy blunder

Can I cook and eat it? Roast Beast Edition. [more inside]
posted by tilde on Aug 5, 2012 - 14 answers

Crock pot beginner needing some guidance

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 - 31 answers

The art of the roast

I would like to cook roast beef. For starters, what's roast beef? [more inside]
posted by A Terrible Llama on Jan 9, 2012 - 27 answers

Looking for roast pig in Chicago

Where can I find great Philippine lechon (roast pig) in Chicago? [more inside]
posted by mockjovial on Dec 28, 2011 - 3 answers

Oh Little Lamb We're Going to Eat, How Best to Fake a Braise?

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 - 9 answers

Meatfilter: "Semi boneless" rib roast?

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 - 5 answers

Best Decaf in Canada?

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 - 17 answers

Need help roasting my husband on his 40th

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 - 23 answers

Will this roast be okay?

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 - 17 answers

Pig Roast Spectacular: Help me roast a pig in spectacular fashion.

Help me roast a pig spectacularly. [more inside]
posted by pmed on May 6, 2011 - 14 answers

Deerly departed, we've gathered here today... to eat you.

Help a budding chef! How do I cook a venison roast? [more inside]
posted by WidgetAlley on Dec 11, 2010 - 11 answers

Nofurkey

Vegetarian Christmas. What replaces the turkey? [more inside]
posted by dontjumplarry on Dec 8, 2010 - 39 answers

Should I steam or let this duck rest first?

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 - 2 answers

Should I eat pumpkin seeds?

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 - 15 answers

I got more pork than the late Sen. Robert Byrd

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 - 13 answers

Help me invent jokes for my friend's roast.

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 - 23 answers

Thanksgiving ham

Help me make a glazed ham this weekend. [more inside]
posted by molecicco on Oct 5, 2010 - 7 answers

Pimp my pumpkin seeds!

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 - 13 answers

Cooking 2 duck legs + 1 duck breast simultaneously.

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 - 14 answers

You don't win friends with salad.

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 - 11 answers

Roast Beast

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 - 4 answers

My Goose Is (not) Cooked!

Newbie cook seeks fool-proof recipe for roast goose, for a dinner party tomorrow night. [more inside]
posted by np312 on Dec 18, 2009 - 17 answers

Help me roast a friend.

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 - 15 answers

Best meat thermometer

What is the most accurate and reliable meat thermometer? [more inside]
posted by Ignatius J. Reilly on Nov 28, 2009 - 10 answers

Holy cow that's a lotta beef.

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

please help me become the maple syrup plum fairy

I want to bake/roast/broil plums in a sauce of maple syrup and/or red wine. Will this work? Have you done this? Does a recipe exist? [more inside]
posted by mustcatchmooseandsquirrel on Aug 27, 2009 - 10 answers

chopped liver

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 - 4 answers

Good ideas for cooking whole chickens?

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 - 29 answers

What to do with a brisket?

Went to market, came back with a brisket. Now what? [more inside]
posted by tavegyl on Jan 27, 2009 - 19 answers

Should I peel the garlic skin before roasting the garlic?

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

How healthy is a bag of guts?

Can I cook a chicken with the giblet bag in? [more inside]
posted by InsanePenguin on Dec 26, 2008 - 7 answers

Roasted chèvre, please

Mmmm... cheese. 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 - 14 answers

Where's the beef?

Where can I get a great roast beef sandwich in Boston? [more inside]
posted by mds35 on Apr 25, 2008 - 6 answers

Cooking topside of beef

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 - 13 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Whence comes sediment-free after-dinner coffee?

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 - 17 answers

My rib roast is finishing too early. How can I let my meat loaf?

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. [more inside]
posted by donpardo on Dec 24, 2007 - 10 answers

M. Bison: flawless victory?

Help me cook this bison sirloin tip roast. [more inside]
posted by ikkyu2 on Nov 11, 2007 - 25 answers

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