Aging Beef

That ageing over salt seems to work. The guy in that first thread gave in and tried a piece after fourteen days, he's leaving the rest until twenty five days.


"and cooked with the other 3, man what a difference it was so tender it just fell to bits in your mouth"

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Americans are used to cheap food.


Its that expensive because that is what the market will bear. I'm not in that market, for sure.

Had some wagya in Portland. It was fricking GOOD!!
 
I mean that there are so many subsidies, and crap added to food to make it the processed, shelf-stable stuff we are always offered.

Canola oil in everything, which I heard that though not chemically-speaking a saturated fat, it clumps like one in blood vessels. Not confirmed.


GMO foods.

Third world countries supplying us with bananas and pineapples and such at dirt cheap prices, and nobody has to pay at the store for the water and air pollution required to ship it to us. The mining impact for the steel ship isn't paid for at the store, and neither the human and environmental prices of special metal mining for electronics.

http://www.slate.com/articles/news_...e_congo_is_your_cellphone_made_with_them.html


I agree that the sandwich is outrageously priced. Some people also have outrageously priced gold-plated toothbrushes, too.
https://www.amazon.com/Piave-Golden-Plated-Toothbrush-Bristle/dp/B00A1Q0Z7Q, yet there are starving people in the world. Screwy world.
 
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