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mindphlux posted:quick sanity check : has anyone ever had dry aged beef that they actually think is noticeably better tasting than AverageBeef? You're loving insane, a good hanged ribeye from a non-factory farmed bovine is of the top experiences in this world.
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May 19, 2015 06:38
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alright y'all are living in oppositeville I think. I know and appreciate the funky musky aged stank of good dry aged beef, but it doesn't carry through post-cook. and I've ribeyed, ny stripped, tenderloined, even skirt steaked, but... dunno, I'm sure I'll buy another dry aged steak, but just ain't been feeling that poo poo. minds playin tricks on me.
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May 19, 2015 08:37
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Casu Marzu posted:Your tastebuds are broken, mindphlux. There's definitely a funk to a long dry age over the normal vaccubagged stuff that's served. bavettesl's aged ribeye in chicago with bone marrow is the greatest steak i have ever eaten, holy loving poo poo. plus the prices are reasonable and their entire menu including cocktails is loving amazing. it was one of the best meals of my life and everyone should have the pleasure of eating there their royale martine or whatever its called with the st germain and lemon zest was mindblowing and their desserts holy gently caress
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May 19, 2015 09:11
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mindphlux posted:alright y'all are living in oppositeville I think. I know and appreciate the funky musky aged stank of good dry aged beef, but it doesn't carry through post-cook. and I've ribeyed, ny stripped, tenderloined, even skirt steaked, but... The flavor certainly does carry through. You'll get a slight twang from good 45+ day dry aged beef, and a seriously intense beefy flavor. I suggest dry aging your own beef, as most commercial places have too sterile of an environment, with little beneficial mold growth and whatnot. I sprinkle a little bactoferm on mine at work. Also, do not drink the whole bottle of sake. It hurts so much in the morning and you chug a quart of cold brew.
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May 19, 2015 12:15
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Chef De Cuisinart posted:a seriously intense beefy flavor. Yeah, this has been my experience. Haven't aged any steaks myself, though, so I might be biased because they were expensive meals.
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May 19, 2015 13:08
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Mmm, yum, aged steaks taste like rotting meat.
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May 19, 2015 14:11
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therattle posted:Mmm, yum, aged steaks taste like rotting meat. Nah, putrefaction is a different process than autolysis and produces much different flavors.
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May 19, 2015 14:15
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Chef De Cuisinart posted:The flavor certainly does carry through. You'll get a slight twang from good 45+ day dry aged beef, and a seriously intense beefy flavor. I trailed at an Italian steakhouse where they aged in house- it's goddamn seductive, I tells you.
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May 19, 2015 14:25
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bartolimu posted:Nah, putrefaction is a different process than autolysis and produces much different flavors. I've had pheasant etc that has also been (like me) well hung, and it tastes like putrefaction to me. Autolysis in baking is adding water to flour before yeast and salt. What is the meaning in this context please? What's the difference between autolysis and rotting?
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May 19, 2015 14:39
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therattle posted:I've had pheasant etc that has also been (like me) well hung, and it tastes like putrefaction to me. Autolysis in baking is adding water to flour before yeast and salt. What is the meaning in this context please? What's the difference between autolysis and rotting? the difference between an amazing stilton or a horribly fuzzy block of irish cheddar but for meat
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May 19, 2015 15:07
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Going to be in the Philly area in a week and a half or so. Any must-hit spots on a shoe-string budget? Looking for good, hole-in-the-wall type places.
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May 19, 2015 15:11
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Phummus posted:Going to be in the Philly area in a week and a half or so. Any must-hit spots on a shoe-string budget? Looking for good, hole-in-the-wall type places. Go to pats and genos, get a sub from both, cram em together and shove em in a garbage can and eat at Johns roast pork instead.
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May 19, 2015 15:14
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Pats and Genos are perfectly fine for tourists. 
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May 19, 2015 15:18
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Roast Pork, definitely. John's is dope, and you can get a good one in Reading Terminal or on South 9th street where you can do the whole Italian Market. The Franklin Mortgage and Exchange Company. I never had a bad time at Distrito, used to live around the corner.
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May 19, 2015 15:19
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Squashy Nipples posted:Pats and Genos are perfectly fine for tourists. Maybe if you want them to never enjoy a good cheesesteak
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May 19, 2015 15:19
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Squashy Nipples posted:Pats and Genos are perfectly fine for tourists. No! No. Bad Squashy. Bad opinion. Go literally anywhere else, or face the fact that you're human refuse eating processed god knows what and are super racist by transference.
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May 19, 2015 15:20
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Not doing Pat's or Genos this time around. Hit those places last year (just took pictures of them...didn't eat there) Reading terminal is on the list of places to visit.
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May 19, 2015 15:21
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Reading terminal is awesome. Spent a few hours there when we went to Philly to eat at Morimoto's.
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May 19, 2015 15:28
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EAT THE EGGS RICOLA posted:This one? Holy hell that's great
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May 19, 2015 15:30
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therattle posted:I've had pheasant etc that has also been (like me) well hung, and it tastes like putrefaction to me. Autolysis in baking is adding water to flour before yeast and salt. What is the meaning in this context please? What's the difference between autolysis and rotting? Putrefaction is the action of decomposition bacteria on dead matter. Autolysis is cell self-breakdown through the internal release of digestive enzymes. It's not true self-digestion, but it does denature proteins and do some other fancy sciencey hand-wavy stuff I'm not truly qualified to talk about in detail. I'm not super-familiar with the details, but as far as I know pheasant is hung at room temperature to age, right? Dry aging of beef is at fridge temperature to prevent putrefaction. It takes a long time (compared to pheasant hanging) because the lower temperature slows the enzymes like any chemical reaction.
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May 19, 2015 15:41
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Phummus posted:Going to be in the Philly area in a week and a half or so. Any must-hit spots on a shoe-string budget? Looking for good, hole-in-the-wall type places. I'm blanking on the name, but there's this corner shop that serves three items: doughnuts, fried to order; coffee, thin and acrid from a percolator; fried chicken, also made to order and with any of several sauces/toppings chosen for the day. It was totally worth the stop, and I'll see if I can dig up the name if no one else here knows what I'm talking about. Edit: it was actually just standard diner drip coffee, but yeah Hauki fucked around with this message at 15:57 on May 19, 2015 |
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May 19, 2015 15:49
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EAT THE EGGS RICOLA posted:This one? What are the wormy things?
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May 19, 2015 15:53
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Flash Gordon Ramsay posted:What are the wormy things? puffed wild rice
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May 19, 2015 15:55
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bloody ghost titty posted:No! No. Bad Squashy. Bad opinion. Go literally anywhere else, or face the fact that you're human refuse eating processed god knows what and are super racist by transference. Maybe he's into that sort of thing.
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May 19, 2015 17:38
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I stand by my statement: there is no One True Philly cheesesteak, no matter what people tell you. While the P&G steaks are quite different from the various (and yes, better) cheesesteaks you can get in Philly, they are just fine for tourists. If it weren't for Pat's and Geno's, that part of Philly would have just about zero tourist traffic.
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May 19, 2015 17:43
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And nothing of value would be lost
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May 19, 2015 17:47
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bartolimu posted:Putrefaction is the action of decomposition bacteria on dead matter. Autolysis is cell self-breakdown through the internal release of digestive enzymes. It's not true self-digestion, but it does denature proteins and do some other fancy sciencey hand-wavy stuff I'm not truly qualified to talk about in detail. Cool, thank you for the explanation. Yes, I think pheasant is hung at room temp which is indeed different.
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May 19, 2015 18:00
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Casu Marzu posted:And nothing of value would be lost LOL! Is this a lame attempt to troll me? The tourism industry in Philly is of enormous economic value. Pulling a number out of my rear end, it's at least a few hundred million dollars a year. And those tourists need someplace to eat, ya know? EDIT: oops, off by a LOT! quote:Visitors to Greater Philadelphia generated $26 million a day in economic impact in 2011 and Squashy Nipples fucked around with this message at 18:18 on May 19, 2015 |
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May 19, 2015 18:16
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Squashy Nipples posted:LOL! Is this a lame attempt to troll me? that seemed more like a troll on Philly than on you. LOL! that was a troll on you, see the difference?
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May 19, 2015 18:21
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Philly is trolling us all by existing.
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May 19, 2015 18:30
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Hauki posted:I'm blanking on the name, but there's this corner shop that serves three items: doughnuts, fried to order; coffee, thin and acrid from a percolator; fried chicken, also made to order and with any of several sauces/toppings chosen for the day. It was totally worth the stop, and I'll see if I can dig up the name if no one else here knows what I'm talking about. Federal Doughnuts
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May 19, 2015 18:50
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East coasters sure are touchy 
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May 19, 2015 19:25
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Flash Gordon Ramsay posted:What are the wormy things? For lol's sake, here was the laughably vegetarian version: 
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May 19, 2015 20:19
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Casu Marzu posted:East coasters sure are touchy We get arrested for being feely, so its the only option left to us.
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May 19, 2015 20:19
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mediaphage posted:For lol's sake, here was the laughably vegetarian version: which, now that i look at it, really appears to be a giant square rock smashing some sort of tiny animal.
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May 19, 2015 20:20
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It looks like a piece of school cafeteria cornbread with maggots on it.
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May 19, 2015 23:43
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i have 5# of ground yak in the fridge. gonna burg hard
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May 20, 2015 09:49
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Skinny King Pimp posted:It looks like a piece of school cafeteria cornbread with maggots on it. so a piece of school cafeteria cornbread.
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May 20, 2015 13:48
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AllTerrineVehicle posted:so a piece of school cafeteria cornbread. My fellow maggots wouldn't even touch school cornbread
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May 20, 2015 15:08
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| # ? May 25, 2024 07:19 |
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AllTerrineVehicle posted:so a piece of school cafeteria cornbread. hey man it only has actual maggots like 60% of the time, so I felt I needed to clarify
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May 20, 2015 15:11
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