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Politics : Ask Michael Burke
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To: edamo who wrote (57765)4/28/1999 11:52:00 AM
From: Michael Bakunin  Read Replies (1) of 132070
 
Nothing is off topic, but when I start discoursing about dry-aged beef (I get a bit like Homer Simpson just thinking about it), I figure I should warn people. FWIW, it's very expensive -- because the butcher has to hang it in a special freezer for several weeks, wherein it not only gains flavor and tenderness (as natural enzymes in the meat do their magic), but loses water weight, so making per-pound comparisons even more extreme. Double the price of good cuts of standard 'wet' beef is about normal, I'm afraid. Tasty, though. -mb
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