What's Cooking?

[Terrierman]

I made asparagus cheese soup tonight.  Thinking of becoming a cheeseandasparagustarian.

[Chief Grey Bear]

Anyone?

 

[MOPanfisher]

Think I would pass on that steak myself.

[Flysmallie]

I'll pass on the whole whiskey thing. I doubt it does anything significant. But I'll take all the dry aged steak I can get. One of the guys at work dry ages steaks and they are absolutely wonderful. 

[Chief Grey Bear]

 I would try it once.  I'm quite positive I would not like it. 

[MOPanfisher]

I will take the aged steak and the whiskey on the side, preferably with an ice cube or 2 but not critical.

[BilletHead]

     Lettuce from the garden and turkey from the woods,

   The Mrs. reminding me this was her bird she got by herself . I reminded her this is the lettuce I planted in starter trays, planted again in the beds I had worked up and then babied while growing. She acted unimpressed ,

  BilletHead

 

[rps]

On 4/28/2017 at 9:15 AM, Chief Grey Bear said:

 I would try it once.  I'm quite positive I would not like it. 

I'm game to try it and I bet it would be magnificent. If the funk puts you off, I would assume you avoid Stilton and Gorgonzola? As for the whiskey - they use it as a cure process to reduce the amount of weight loss from the aging.

In the street markets and in the butcher shops in London, they hang and age beef sides for much longer than what we are accustomed to seeing here. The beef gets rather gamey and funky, but you shave that off and the beef beneath is buttery and very tender.

[Chief Grey Bear]

Actually I think it's the whiskey flavor that may impart the meat. I like whiskey but usually frown at whiskey flavored products like commercial BBQ sauces. They are ok but my taste buds don't usually overreact at them. I still need to make one myself. 

Id love to have one of those super aged steaks. I'll bet that is some intense flavor! I knew an older gentleman many years ago that his family had a store in Monett. He would tell of the hanging beef that they  would age for so long that it looked rotten. But once you cut all of that off it was the most succulent cuts of beef ever. 

[Mitch f]

Used a Umai Dry air bag to dry age a whole rib roast last year. It's a vacuum seal type bag, but they claim it's different that a traditional vacuum seal bag. It supposed to let the air out but won't let bacteria get in. After 28 days you have to knock the bark off, but what's left is so darn good.