If you had to choose your last meal what would it be,(Bacon doesn't count unless you choose breakfast or "Brupper"? Mine would be <ham,tater salad,green beans,and sliced home grown tomatoes,with lots of black pepper/little salt>
Either a dry aged Porterhouse rare or a roast duck. Maybe both together. Porterhouse A la Crispy Duck?
Rabbit. Collard greens with chopped bacon. Mashed potatoes. REAL German black pumpernickel
rye bread. Hot peach cobbler. Lemonade. One shot of Wellers 107.
I won't feel a thing after all that.
Raquel Welch
BRAINS, HEARTS & LUNGS harvested from the SOBs that got me convicted! :o
...AND, Raquel Welch, BEFORE Wompus gets his paws on her
Squidder when u say dry aged is that when they let the meat turn black and cut the black off right before it's grilled?I heard about a steakhouse in NYC that does it?
Quote from: jgp12000 on September 11, 2022, 05:59:35 PMSquidder when u say dry aged is that when they let the meat turn black and cut the black off right before it's grilled?I heard about a steakhouse in NYC that does it?
Well, sort of - it's the process of allowing the meat's enzymes to naturally tenderize it and positively impact its flavor by making it taste more "beefy." In dry aging, the beef will loose weight through evaporative processes also, which processes concentrates the beef's flavor. Some of the outside will be somewhat inedible, dry crust that must be removed before cooking.
My dad dry ages his own steaks. Spent years refining the process. Just for the heck of it. They're quite tasty. But his teriyaki skirt steak is what I'd take last.