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New research: Reduce your carbon footprint by reducing meat consumption

An Oxford University study of over 50,000 participants, published this month in the open-access, peer-reviewed journal Climatic Change: Dietary greenhouse gas emissions in meat-eaters are twice as high as those in vegans.
posted by paleyellowwithorange on Jul 18, 2014 - 144 comments

Meatfilter

Meat Atlas: facts and figures about the animals we eat
posted by Gyan on May 14, 2014 - 29 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

plant sex in silico

Monsanto Is Going Organic in a Quest for the Perfect Veggie - "The lettuce, peppers, and broccoli—plus a melon and an onion, with a watermelon soon to follow—aren't genetically modified at all. Monsanto created all these veggies using good old-fashioned crossbreeding, the same technology that farmers have been using to optimize crops for millennia. That doesn't mean they are low tech, exactly. Stark's division is drawing on Monsanto's accumulated scientific know-how to create vegetables that have all the advantages of genetically modified organisms without any of the Frankenfoods ick factor." [more inside]
posted by kliuless on Mar 8, 2014 - 52 comments

These are very calm pigs, and that’s the way we want them to be.

Danish Crown is the world's largest exporter of pork, killing approximately 100,000 pigs a week to cater to the growing global demand for meat. Alastair Philip Wiper visited the company's abattoir in Horsens to capture a behind-the-scenes look at the entire process, starting at the pens where the pigs arrive and moving through the spaces where the animals are slaughtered, butchered and packaged for sale.
posted by timshel on Jan 23, 2014 - 40 comments

Allez Cuisine!

"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
posted by zarq on Dec 22, 2013 - 152 comments

Frozen seared steak

OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

"It Tastes Like Steak"

"Steak is the defining mouthful of our time" (A.A. Gill, for Vanity Fair)
posted by box on Apr 11, 2013 - 102 comments

"Looks, feels, tastes, and acts like meat."

Beyond Meat™. Fake chicken meat so good it will freak you out.
posted by xowie on Aug 1, 2012 - 239 comments

"It's OK to eat cooked meat that's been glued."

What's inside your filet minion could kill you. -- Well, it probably won't, but would you order that $15 steak if you knew it was restructured out of glued-together stew meat?
posted by empath on May 1, 2012 - 85 comments

Lab-grown Meat

"In the beginning it will taste bland," says Professor Post. [more inside]
posted by longsleeves on Feb 20, 2012 - 60 comments

Food reporting from the Stephen Bloom School of Journalism

In a first-person tale of woe, a beleaguered New Yorker stranded in the Land of Lard related his struggle to find adequate vegetarian options [NYT link, featuring obligatory pic of sullen, obese Midwesterners]. Reactions came swiftly, albeit indirectly [also NYT] since, curiously, the article itself lacks a comment section. Best comment: the one touting the multiple and tasty options, including veggie dogs and veggie chili on coney dogs, at the dive bar just across the street from the KC Star. Despite an apparent unfamiliarity with such staples as grilled cheese sandwiches, the cub reporter's failure probably won't keep him down for long. [more inside]
posted by Madamina on Jan 11, 2012 - 99 comments

Black & White Food Porn in Colors

Choosing Beef With Jack O'Shea, Making Pfannkuchen (a sweet yeast dough fried in oil) with Lars Siebert at the oldest bakery in Berlin, Mannfred Otte baking Apple strudel and 6 similar culinary videos from The Department of the 4th Dimension studio . Also, Making Espresso in Venice, (CA). Other tasty topics at 'Perfunkt' with support from Emil Rathenau
posted by growabrain on Dec 9, 2010 - 11 comments

Burnt to a crisp, or bloody as hell?

A history of well-done meat in America. "I prefer my meat cooked through, gray, no trace of pink. Shoe leather? To me that signifies 'food safety.' Mine is the hockey-puck, the charcoal, the hunk of tuna that is still on the grill. Gourmands consider well-done timid, even cranky. It's the gradation of people who don't really like to eat."
posted by mr_crash_davis mark II: Jazz Odyssey on Jun 17, 2010 - 162 comments

Lettuce overlook this and pack ramen

American Meat Is Even Grosser Than You Thought In the focus on E. coli and salmonella, meat contaminated by heavy metals, veterinary drugs and pesticides has been slipping through the bureaucratic cracks. PDF report from USDA via. Pesticides previously and more.
posted by infini on May 1, 2010 - 89 comments

Butchery is the new black; butchers are the new rock stars.

Forget about cupcakes, meat's the thing. Somehow chopping up animals has worked its way into the hipster mainstream, creating a nexus of locavorism, animal protection, and transgression.
posted by mneekadon on Mar 11, 2010 - 64 comments

Eight Ways In-Vitro Meat Will Change Our Lives

Eight Ways In-Vitro Meat Will Change Our Lives
posted by jason's_planet on Dec 9, 2009 - 116 comments

It's THE DELICIOUS.

SCIENTISTS have grown meat in the laboratory for the first time. [more inside]
posted by kliuless on Nov 30, 2009 - 94 comments

Prometheus In The Kitchen

"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
posted by The Whelk on Oct 13, 2009 - 17 comments

Welcome to the jungle

One hamburger sent a 23 year-old woman into a coma for nine weeks. When she awoke, she could no longer walk. A lengthy expose in the NYTimes follows the secretive chain of events bringing E. coli into her life. Contemporary carnivores read at your own risk... [more inside]
posted by pjenks on Oct 4, 2009 - 157 comments

The unholy love child of pulled pork and pate.

Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam.
posted by 1f2frfbf on Sep 16, 2009 - 43 comments

All You Can Hold For Five Bucks

The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees. - Joseph Mitchell, 1939. [more inside]
posted by Joe Beese on Jun 14, 2009 - 39 comments

Eating tasty raw animals

Eat food. Mostly animals. As much as you want. And don't cook em
posted by Not Supplied on May 29, 2009 - 172 comments

The other dark meat.

The meat is almost ready to be boiled, except for one thing: Although its head, innards and three paws have been removed, it still has one. That’s the law. "They leave the paw on to prove it's not a cat or a dog,"
posted by 445supermag on Jan 14, 2009 - 105 comments

Not quite your Vonnegut

Undercover video (warning: very graphic) released by the Humane Society reveals abuse of animals on the slaughterhouse floor and other code violations. [more inside]
posted by casarkos on Feb 1, 2008 - 75 comments

Is that my stomach growling, or is it just the impending collapse of civilization?

The End of Cheap Food: Ethanol subsidies, carnivores, and price controls caused the Mexican tortilla riots.
posted by anotherpanacea on Dec 12, 2007 - 30 comments

Manifold Menus

Manufold Menus [4.4MB PDF - mirror]: Cooking on train motors, including recipes, cooking vessels (really, plastic bags and Gladware) pictures of where to stash the food, and resulting dishes.
posted by c0nsumer on Oct 25, 2007 - 12 comments

Earthlings

Earthlings (1 hr 35 min Google video) is "a feature length documentary about humanity's absolute dependence on animals (for pets, food, clothing, entertainment, and scientific research) but also illustrates our complete disrespect for these so-called 'non-human providers.'" Also in three parts on YouTube.
posted by homunculus on Jun 24, 2007 - 71 comments

Hey! Come on! Eat me!

Suicide food. Yep, some animals just have an inexplicable death wish. Classic. Creepy. Cute. Sporty. Disturbingly sexy. Just plain confusing. These animals all have one thing in common. They're freakin' tasty.
posted by miss lynnster on Apr 18, 2007 - 43 comments

It Takes a Tough Man...Poultry Processing

This is Our Slaughterhouse "I never thought of making a documentary. It took a friend to convince me that not everyone grew up working in a slaughterhouse. I realized the slaughterhouse I had worked in all those years was bizarrely entertaining enough that it might make an interesting documentary..." 22-minute short film on a small-scale poultry processing plant.
posted by Miko on Apr 16, 2007 - 34 comments

A burger with everything

Make me one with everything One man and his attempt to eat a GINORMOUS FULLY LOADED 5 pound burger with 54 toppings......in under 30 minutes.
posted by ColdChef on Aug 24, 2006 - 60 comments

99 out of 100 Doctors Say, "Fuhgeddaboutit"

The cheesesteak -- a veritable cornucopia of heart-healthy ingredients on a bun. Pat and Geno make 'em in Philly (where else?), inspiring a rivalry not quite as intense as Sunni vs. Shi'a. (In bad taste, you say? Since when is a cheesesteak in good taste?) Some people put Cheese Whiz on 'em (a "Whiz wit"). Jim FedExes 'em. Philadelphians have strong opinions about 'em. The leader of the Free WorldTM eats 'em and then lies about 'em. Faux-fu, they ain't. Ever eaten one and lived?
posted by digaman on Mar 3, 2006 - 105 comments

Mmmmmmm...

A new food blog! Slashfood. Looks like a good one. They seem to be covering pretty much everything. Instant bookmark!
posted by braun_richard on Aug 19, 2005 - 25 comments

So that's what Beggin' Strips taste like...

"Other ingredients include BEEF TRIPE, BEEF HEARTS, AND 'PARTIALLY DE-FATTED COOKED PORK FATTY TISSUE' How does one de-fat fat? Bizarre. God knows what else is in here."
posted by Specklet on Dec 9, 2004 - 51 comments

FoodExpert-ID Chip

"A single test can now reveal the presence of meat from any of 32 different species in food samples, enabling a wide range of important questions to be answered. These include whether chicken has been bulked up with beef or pork extracts; whether expensive albacore tuna is really cheap skipjack tuna; whether rats, mice or even bits of people fell into the mincer when your burger was being made..."
posted by taragl on Mar 4, 2004 - 15 comments

Mad Cow USA

After reading that beef has been recalled from my local grocery store, I spent some time reading Mad Cow USA a book written back in 1997 but not widely published because of fears of repercussions under the Texas food disparagement act. AlterNet has an article written by one of the book's authors summarizing some of the key points of the book. Some claim that only ground beef is infected, while others claim that's bull. mad-cow.org has a lot of good information on the topic, and it seems the powers that be are going to blame Canada.
posted by woil on Dec 30, 2003 - 14 comments

Thick or thin

Sausagemania We love a gourmet story. I know we love em.The Brits love em.Even the Yarpies love em.Bit surprised this is a US site.I thought they were limited to a sort of badly produced chipolata type thing @ breakfast only.Get stuffing. Via coolios.
posted by johnny7 on Sep 6, 2003 - 17 comments

Do you slip her the hot beef injection?

Teenage Girls Not Getting Enough Meat... At least, not according to the American Beef Industry, which concoted this laughably ridiculous "lifestyle" site to appeal to god knows who, ostensibly focused on teen girl issues (prom? dating?), but with a thinly veiled meaty agenda beneath it all. Bonus points for the horrifically Avrilesque domain name. Marketing. It's what's for dinner.
posted by jonson on Feb 1, 2003 - 59 comments

Milk and meat

Milk and meat from cloned cows and their offspring may be on store shelves by next year. Apparently breeders are already raising "scores" of clones in America. Just another step to making animals to suit our needs (domestication, organ cloning, and Silk from goat's milk.
posted by LordMcD on Sep 25, 2002 - 30 comments

Ever get a hankerin' for some Kangaroo??

Ever get a hankerin' for some Kangaroo?? Now, I know a lot of people who love some game meats, like rabbit or dear meat, but kangaroo? Snapping Turtle? Mmmm, lizard..the other green meat.
posted by lasthrsman on Aug 12, 2002 - 35 comments

McDonald's meat from antibiotics-injected livestock is now the primary source of antibiotics for U.S. children, particularly for uninsured youths from low-income households.

McDonald's meat from antibiotics-injected livestock is now the primary source of antibiotics for U.S. children, particularly for uninsured youths from low-income households. "Unfortunately, some children still fall through the cracks in our health-care system, but luckily, McDonald's is there to lend a helping hand," Secretary of Health and Human Services Tommy Thompson said at a press conference announcing the findings. "So even if a child's family has no health insurance and can't afford medicine, virtually anyone can afford a delicious 99-cent Big Mac with pickles, cheese, and a heapin' helpin' of [the antibiotic] quinupristin-dalfopristin."

Wherein the bastards of the bactericidal, bloody, beef business bear badinage. Fillets (boneless strips of meat specially cut for roasting), anyone?
posted by fold_and_mutilate on Apr 26, 2002 - 44 comments

Dr.Dogmeat

Dr.Dogmeat fights back for the Koreans. Eat them, just kill them humanely. Please.
posted by Frasermoo on Jan 11, 2002 - 15 comments

More nasty facts

More nasty facts about what goes into our food. Do a search on the page for 'dead cats'. (My apologies for posting something old. I'm so shocked I couldn't help it).
posted by u.n. owen on Mar 15, 2001 - 11 comments

Meathead

Meathead - a Thanksgiving alternative to turkey.
posted by plinth on Nov 22, 2000 - 5 comments

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