Dry ageing beef.

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

Who knew liberals were so uninformed on the culinary arts?
I bet you think cheese is trash since it's aged.

 

[rightwinger]

I have eaten them and they are magnificent

I wouldn’t dare to do it myself

 

[HereWeGoAgain]

Let us know how it goes.

When I was growing up it was easy to get good aged beef, and oh, so delicious! If I recall correctly, the butchers would age it for you, when you bought certain cuts.

I've found several places around town that will age it for you.
But after reading how easy it is I found a new hobby.
Cant wait to taste the boundaries!!!!

Will do.

 

[Markle]

Soooo, you like mummified foods....... Whatever floats yer boat.......

Sooooo you avoid great restaurants? Poor baby, one of life's greatest pleasures!

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

 

[Ringel05]

Soooo, you like mummified foods....... Whatever floats yer boat.......

Sooooo you avoid great restaurants? Poor baby, one of life's greatest pleasures!

Yea I avoid them, none of them have the culinary skills I have. Hell, I can boil water!!!!

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

 

[HereWeGoAgain]

I have eaten them and they are magnificent

I wouldn’t dare to do it myself

Do a little research.
It's not that difficult to do. All you need is a dedicated refrig and a few other things that are cheap to acquire.

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

 

[Ringel05]

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

 

[depotoo]

Oooh, have you seen this? I just found it. Hmmm

The Kingsford® SteakAger | Dry Aging Fridge | Dry Aged Steaks

I have eaten them and they are magnificent

I wouldn’t dare to do it myself

Do a little research.
It's not that difficult to do. All you need is a dedicated refrig and a few other things that are cheap to acquire.

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

No, I don't recognize dont.........

 

[HereWeGoAgain]

Oooh, have you seen this? I just found it. Hmmm

The Kingsford® SteakAger | Dry Aging Fridge | Dry Aged Steaks

I have eaten them and they are magnificent

I wouldn’t dare to do it myself

Do a little research.
It's not that difficult to do. All you need is a dedicated refrig and a few other things that are cheap to acquire.

I've seen those and they're on the list to investigate,

 

[HereWeGoAgain]

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

 

[Ringel05]

Oooooo...... Someone's touchy about their food.

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

 

[HereWeGoAgain]

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

 

[candycorn]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

 

[Ringel05]

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

 

[HereWeGoAgain]

Oooooh.....someone lives on Steakem and Baloney.

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

Seriously though...
What exactly do you have against high end food?
Eating being something you have to do to survive why wouldnt you try top end stuff?
To me cooking is something you should enjoy the best of since you dont have a choice.
Seriously,if you have to eat why not eat the best you can afford?