The Artistry(?) of a (former)(sous)Chef at Work!

[galled]

Thanks for taking a look! I thought they were grilled on some sort of BBQ. I have one, but flames might not be possible.

Hmm, I would say the outside has a slight crisp/crusty texture in parts (why I think it's a rub). The only taste I can absolutely identify is salt. There may be some magic in there, but I can't identify anything particular. Of course the middle depends on how rare/cooked it is, but I don't think it's marinated so it's soaked all the way through. I do seem to recall that they mention that the beef is "aged" (sounds pretty gross now that I think about it) so that may have something to do with the magic.

On the other note, I'm a fan of stir fry and stew, so I'm interested to learn what you can share about those!

Swiss mushroom gravy sounds wonderful too! However, I'm on a very low carb diet, so not sure I can partake, but I'm always interested in learning!

[Grass_Kitten]

Thanks for taking a look! I thought they were grilled on some sort of BBQ. I have one, but flames might not be possible.

Hmm, I would say the outside has a slight crisp/crusty texture in parts (why I think it's a rub). The only taste I can absolutely identify is salt. There may be some magic in there, but I can't identify anything particular. Of course the middle depends on how rare/cooked it is, but I don't think it's marinated so it's soaked all the way through. I do seem to recall that they mention that the beef is "aged" (sounds pretty gross now that I think about it) so that may have something to do with the magic.

On the other note, I'm a fan of stir fry and stew, so I'm interested to learn what you can share about those!

Swiss mushroom gravy sounds wonderful too! However, I'm on a very low carb diet, so not sure I can partake, but I'm always interested in learning!

The aging process may have been what made it your favorite, so good news, that helps me a lot. Bad news, I doubt you have the resources to dry age beef. Worse news, while you might, I don't think you wanna know how that sausage is made. It can in fact be pretty gross.

[galled]

Yeah, probably don't want to know...

I've always thought that fresh is best with food. I guess maybe not when it comes to meat? When stuff gets close to expiration, well, I know a lot of expiration dates are "best if use by" and not dangerous to eat (probably a bit of wiggle room there as well)... hmmm, any guidance?

[Grass_Kitten]

Yeah, probably don't want to know...

I've always thought that fresh is best with food. I guess maybe not when it comes to meat? When stuff gets close to expiration, well, I know a lot of expiration dates are "best if use by" and not dangerous to eat (probably a bit of wiggle room there as well)... hmmm, any guidance?

Age pretty specifically enhances wine, cheese, and red meat. Aging them though is literally controlled decomp tho so I suggest you leave it to the professionals. But if you need to stretch something's age definitely just freeze it or cook it for later, both will kind of reset the clock if it hasn't already gone bad. If you want to get a lot of what makes an air dried steak at home without having to cut fungus off of it later(yes that's part of the process), all I can suggest is dehydrate it and tenderize it. I haven't worked with any ingredients quite so fancy in many a year.

[Lemon Cheesecake]

oh gross, I think maybe I don't want to know how my food is prepared... or maybe I want to become a vegetarian... although I am sure fungus grows there too.

[Grass_Kitten]

oh gross, I think maybe I don't want to know how my food is prepared... or maybe I want to become a vegetarian... although I am sure fungus grows there too.

Very real chance the next thing I post is vegetarian stuffed mushrooms but this is just a wild coincidence!

[Lemon Cheesecake]

That actually sounds like a great recipe to try! And healthy with the vitamin B's that are in mushrooms. I'll be interested to see which type of mushroom you use.