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Comments:
<0> :-P
<1> Yowz, that makes sense.
<2> if you think the beef industry is bad, wait till you get alot of teh chicken industry, sometimes you'll even find the workers taking the beaks of chickens that have been chopped off and sticking them up their ***
<1> Ive had 3 DREs
<0> i only eat steak/red meat maybe once a week
<1> Non for prostate
<3> any meat, if you can eat before it's been frozen...will taste 5 times better
<0> yup
<4> the sheep doesn't fare too poorly
<5> i keep awhole bon-in rib roast in the frider of i feel iike the fridge is mpty
<4> in the freezer
<4> I do not get frozen beef.
<4> dry aged, yes. frozen no.
<1> A 29 year old intern asked me if I minded if she checked my prostate for experience (I am not kidding) but mainly she wanted a pre surgery fecal blood test.. I said Sure go ahead...
<0> most of the time, I eat chicken, pork or lamb...rarely fish
<4> i mean it's a two year sheep. Mostly it turns into stew.
<1> She said I had a very normal prostate, healthy
<4> i eat all kinds of seafoods.
<4> i just ordered some toro and some uni
<4> for a bit of an impromptu sushi dinner tomorrow
<5> FreeMrkts, was she cute?
<4> er, monday
<3> 2 yr old sheep is good for nothing
<0> i picked up this masala powder the otherday...rubbed it on chicken breasts and grille dit..oh man
<0> bbl
<4> that's not true
<4> two year old sheep has much more flavor than lamb
<1> Then when an insurance company sent me to this doctor in SF who had fingers the size of the biggest man on earth and it was OH so painful I was virtually screaming..
<4> you're being quite silly.
<2> the problem is if your in the midwest, you aren't gonna be getting any fresh seafood, you're getting that chemically preserved **** that isnt even close to true seafood
<3> i don't eat sheep
<4> it's great for stews and all sorts of things.
<2> true seafood can be found only along teh coasts
<4> in that case, you're daft.
<4> 1984: i only live along coasts.
<4> lamb is nice, yes... certain cuts anyway
<6> FT: ah, but did your prostrate "respond" to digit manipulation like it should? She OUGHT to have checked THAT function ;-)
<3> 1984...you're right...that's why people on the coasts don't get good beef...too far from the source
<4> but sheep has considerably more flavor. it is about controlling the gaminess.
<4> good beef has to dry age for three to six weeks
<1> Then my other doctor wanted to check out the pain response to my s1-sinfitiny vertebrae (The lowest bottom part including the tail bone)
<4> there's plenty of time to transport it
<4> you do not consume beef fresh
<1> It wasnt as bad but it was very painful
<3> how ****ing long?
<7> lamb is one of the ****ier meats if you ask me
<4> whereas seafood needs to be fresh caught daily
<4> three to six weeks.
<1> of course the first time I had it done was before my spinal injurty
<1> they case of the intern
<3> you're as full of **** as a christmas goose
<1> That time it felt fine ;)
<7> dont like it that much far to chewy for my liking
<4> so given that you are going to dry age the beef, there's plenty of time to ship it to new york
<6> ***: right.. IF it is shipped properly
<3> you age a beef more than 3-4 days on a hang...you're wasting your time
<4> lupine; right. most people do not ship prime beef improperly.
<2> the only thing i like aged when it comes to fine dining is the bourbon and the wine, everything else that aint fresh is for poor people and mcdonalds
<4> http://www.askthemeatman.com/dry_aging_beef_info.htm
<4> the meat man agrees with me
<4> yowz is acting like a bumpkin
<4> har.
<0> I'd tell you guys about the oleanders I pruned today, but I'm sure somebody would twist that to somehow mean that i'm somehow attacking the president
<0> adios all :-D
<4> in any case, you can also ask lobel's
<3> because your meat man probably lives in NYC
<1> Was She cute ? If she wanted to test my sperm count for medical practice i would of consented
<4> or as youz suggested, top chefs
<1> ;)
<1> hahaha
<4> tom keller only uses six week dry aged beef
<1> Thats taking it too far.. Sorry ;)
<4> (he's the country's top chef)
<3> there is no ****ing way...i'd eat a critter that's been "rotting" for 6 wks
<4> I guess you don't eat very good beef after all.
<3> you can take your NYC chefs who have only had old rotten beef to work with....and eat their ****...that's okay with me
<1> Well, I got to split there is no hot and heavy argument in here so I need to stimulate myself by shopping.. UGH
<1> Later :)
<4> tom keller is a chef in napa
<4> in fact.
<4> At the French Laundry.
<3> napa valley? oh yeah, he'd be an expert
<4> he is the country's top chef.
<3> by whose standards?
<4> other chefs'
<2> i really like prime rib, with that right amount of seasoning, tall gl*** of kentucky bourbon thats been aged, and i like to have some mashed potatoes with gravy that is only made with out chicken flavoring or beef flavoring
<4> also, michellin
<4> and zagat, if you give a **** about zagat.
<1> Hmm an argument! There is no such thing as a top Chef, there are top Chefs... Plural
<1> There is no way to define a #1 chef
<2> id say the iron chefs are the top chefs
<1> Since food and taste are subjective.
<4> wikipedia, dubious source that it is, nonetheless says "dry aged beef is beef that has been hung to dry for several weeks'
<4> in fact, nearly everything one might google does.
<1> That was Marx's problem when he tried to define the value of goods..
<4> perhaps yowz has been misguided.
<3> ***bag, or you may have been, or the people you "google" don't know any better?
<3> that's all they've been subject to?
<6> 1984: when I go out at a good steak resturant, prime rib is one of the few that I will order, as its so damn hard to make for two
<1> He couldnt because all goods are valued but the principles of "Subjective value"
<4> well, google is not where i learned such things
<4> steakhouses across the country
<4> restaurants
<4> butchers and chefs
<1> but = by
<4> are where i learned such things
<4> but we don't have any of t hose t hings in common
<1> Marx argued the Labor theory of value
<4> so instead I indicate the commonality of the opinion on any internet resource about dry aging beef.
<1> which means that a great artists 8 hours work on a painting would be equal to a floor sweepers 8 hours of labor.
<8> Well I finished my Video.
<6> Hell, some of the best steak joints will publically ahng their cuts to see thru a window
<8> that was fun
<3> ***bag....tell you what you do.....when cometbaby comes back on....have her call Mr. C's in omaha...one of the best steakhouses in the nation...ask them how long they hang their beef...and if it's 3+ wks...i'll admit defeat...apologize to you
<6> CB: you missed FT talking about his digital prostate example.. [ oh joy! ]
<1> The Subjective theory of value was put forth by the Austrian school of economics, by Hayak I think.
<8> lol
<8> I'm sure it's in the log .. not to be missed :)
<4> the best steakhouse in the nation is Peter Luger
<1> I used to know it all. ;) Hey Comet, just heading out shopping, you need anything ?
<1> :)
<6> CB: which then went into a topic of how long you dry-age beef :-)
<2> i like the chicago deep dish pizza better than i do the new yorker style, i like to have it with a fine milwaukee beer, and maybe a little bit of tomatoe sauce and some basil on the side
<4> yowz: That sounds like a deal.
<8> hey FreeTrade :)
<8> no, I'm fine thanks :)
<4> of course i will not admit defeat if they do not age their beef long enough
<4> we can call Peter Luger and ask them, however
<1> hehe Im out of slimfast...
<3> you don't hang a beef for 3+ wks at sub room temp for aging, that's just silly
<4> yes
<4> you do
<4> that is in fact what dry aging means
<1> And if I didnt substitute one meal a day to slim fast I would be obese probably
<4> 2+ at least
<4> and up to 6.
<1> ok, cya all later ;)
<8> lupine I had a girlfriend who was pregnant and didn't know it. She was sick to her stomach and told me "I must've got ahold of a rotten piece of meat"
<3> it would turn it into ****in jerky you moron
<4> it is done regularly, and you can get the product of such aging at finer butchers and steakhouses everywhere
<4> No. It does not turn into jerky.
<4> You really should not be so bold when you are so wrong.
<2> i drink the slimfast just cause i like the taste and not cause im over 450 lbs
<6> CB: wow, that's one way to descript a fetus!
<4> cometbaby is here
<8> it was the father she was describing :)
<4> why don't we have her do the deed
<8> his *meat*
<4> https://www.washingtonian.com/dining/bestof/steakhouses.html
<4> there's an article about a steakhouse in washington
<4> it references six week dry aged beef
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