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I set off to the shops just before noon and it was sunny but by the time I got halfway there it was raining. Like I drove into the rain. It’s not often that I have experienced that.
On my way back there was a decent sized truck and on the back part was a few pallets of beer kegs.
As I looked in my mirror I could see that one was tipping over and then it fell onto the road, just missing the car behind. It had the appearance of being empty. Close call indeed.
Well it’s wine o’clock, cheers.
Went to New World which seems to be a fancy Woolies (which used to be Countdown, sadly now just boring old Woolworths). Look at this glorious display cabinet! And behind it is dry age meat you can buy… At a supermarket! Like laundry powder in aisle 6, glad wrap in aisle 4, dry aged steak and fresh muscles under running sea water at the deli.
new world? where is it? maps not bringing up anything
https://maps.app.goo.gl/5iP5vJpcfqsDe3BY9
Possibly some context that was missing is that I’m in New Zealand at the moment.
That looks rather cool. Hey there might be some people here that don’t fully understand what “dry aged meat” actually is, cough. They might think it’s like Biltong or something, I dunno. Maybe you could explain it for those silly silly people…
I dated a half Maori lady ( no lady ) a long time ago and she could devour muscles. Personally I can’t stand them, but that they’re running in water is pretty amazing.
It certainly doesn’t hurt to travel, one of the better ways to learn things about our world.
According to Wikipedia:
https://en.wikipedia.org/wiki/Beef_aging
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
It’s a lot of words to basically say it tastes amazing. You do lose some volume along the way which is why it’s always more expensive (along with the cost of the equipment, the real estate to store it, etc). But it’s always a much nicer tasting steak.
Black Hide at the old casino used to do some amazing dry aged steaks. I’m not sure if they do it at the new location. They definitely don’t at Caxton Street.
