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Started By
Message
re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 11:04 am to fillmoregandt
Posted on 4/4/11 at 11:04 am to fillmoregandt
here's my bacteria farm:
...and here's the trimmed steaks ready to be cooked.
..and here's one of the finished products which tasted A-MAZE-ING!
...and here's the trimmed steaks ready to be cooked.
..and here's one of the finished products which tasted A-MAZE-ING!
4
Posted on 4/4/11 at 11:07 am to Catman88
quote:
Aldon Smith? A DE from Missouri is a steak expert?
Sorry, brainfart. Was reading the Saints board
Posted on 4/4/11 at 11:12 am to CAD703X
Lets get past the "incubation period" before celebrating Mr Ticking Timebomb..
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
Posted on 4/4/11 at 11:16 am to Catman88
quote:
Lets get past the "incubation period" before celebrating Mr Ticking Timebomb
quote:
How much meat do you think you lost?
good question..i lost around the edges and i would say the top/bottom were sliced about the thickness of a slice of american cheese...or maybe a tad thinner..the 'skins' are still in my trash can..i can take a pic of those later if they haven't come to life by the time i get back home.
quote:
Seems like that would suck to cut straight otherwise.
i used an electric knife so i could slice it razor thin. only took about 10 minutes for all 6.
This post was edited on 4/4/11 at 11:21 am
Posted on 4/4/11 at 11:23 am to Catman88
quote:It didn't bother the meat that we had hanging from the rafters in the screen porch at the camp...Most of the time, it hung at least a week, with afternoon temps reaching into at least the 70's..
Would you want to walk into the meat section with a bunch of meat laying out exposed though?
Posted on 4/4/11 at 11:26 am to Ole Geauxt
quote:
here's my bacteria farm:
those 2 on the bottom look particularly funky.
Posted on 4/4/11 at 11:27 am to gmrkr5
quote:
those 2 on the bottom look particularly funky.
i had the most unusual dreams last night....
Posted on 4/4/11 at 11:31 am to CAD703X
quote:Not about me in my purple and gold thong again, was it?
i had the most unusual dreams last night
Posted on 4/4/11 at 11:40 am to Ole Geauxt
You had sliced meat hanging on hooks outside at your camp?
Posted on 4/4/11 at 12:03 pm to Catman88
quote:
You had sliced meat hanging on hooks outside at your camp?
it takes the lotion...
Posted on 4/4/11 at 12:03 pm to Ole Geauxt
quote:
Not about me in my purple and gold thong again, was it?
YES!!!!
Posted on 4/4/11 at 12:17 pm to Catman88
This thread reminds me of a lady who once ordered a white zinfandel. Brought it to the table and she said this isn’t white zinfandel its pink and sent it back so I got the cheapest house wine we had and brought it to her and she says this is much better. She sure thought she was sophisticated...but in the end she didn’t know crap.
You can call it what ever YOU want to but letting ribeyes sit in the fridge for 6 days isnt ageing..its spoiling.
You can call it what ever YOU want to but letting ribeyes sit in the fridge for 6 days isnt ageing..its spoiling.
Posted on 4/4/11 at 12:22 pm to Goldfinger
quote:
white zinfandel
+
quote:
sophisticated
=
Posted on 4/4/11 at 12:38 pm to CAD703X
Had a giftcard to Sullivans from work so went Friday night. They had a 14oz 28 day dry aged NY Strip as a special. I decided to get that and could not stop thinking about this thread. It was the best steak I have ever had.
Posted on 4/4/11 at 12:46 pm to Goldfinger
quote:
You can call it what ever YOU want to but letting ribeyes sit in the fridge for 6 days
it was 8 days fwiw
..and i call it controlled decomposition.
Posted on 4/4/11 at 12:48 pm to CAD703X
looks more like controlled rotting. i still cant believe you ate that based on what they look like in the picture.
Posted on 4/4/11 at 12:48 pm to CAD703X
I'm glad you liked the steaks. They looked a little scary to me. I don't think I have the guts to try it at home.
A few years ago, I was at the Rouse's near Lafayette and there was a free standing clear walled sort of refrigerator in the meat area with aging meats in it. They didn't have any green on them, though.
A few years ago, I was at the Rouse's near Lafayette and there was a free standing clear walled sort of refrigerator in the meat area with aging meats in it. They didn't have any green on them, though.
Posted on 4/4/11 at 12:50 pm to CAD703X
At least we can see from the photo that the steaks were dirty and your feet were clean.
Posted on 4/4/11 at 12:53 pm to BrockLanders
quote:those feet and toes look like they were designed for shimmying up Pine trees...
your feet were clean
Posted on 4/4/11 at 12:58 pm to CAD703X
Just make sure you wear a clean pair of underwear the next couple of days.. Just incase.. Dont want to go to the hospital in dirty underwear.
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