I read it as "If there was ever such thing as a country ran by Gingriches".

Oh Rimmer, you nut, you.

In other news: bear grylls in the woods.

This is a fabulous interpretation, I must say. Were you in any way inspired by Malevich's work?

Well played.

Suck it up, Jimmy. You know better than that.

Silly? Buddy, this setup is quite nice. Likely costs an arm and a leg, though.

True. I'm partial to Dinotte's line of lights as of a few years ago, although there are lots of other alternatives.

No need to, try Fogo de Chão once.

That's closer to Vertu territory.

I think the point is: buy fresh meat, not the stuff that's been cryovaced, wet-aged, or packed in a brine solution. If your Wally's sells fresh cuts, then more power to you.

shows you never cooked a steak, dear. nice try though.

This stuff's hilarious, Nite. Damn, now i have to look through the series.

Honestly, I'd rather just pay the full price, than have to register with yet another crummy retailer for a discount.

With crap customers like "Chris", it's not surprising the HP dude gave him the run-around. Seriously, why would you call someone for help and "scoff at them and call them crazy"? Civility goes a long way even if his machine was still under warranty, which is unclear from this article.

One potential problem is that if you do it in your all-purpose fridge and not a dedicated unit, the meat is likely to absorb some foreign odors. Also, a 4-day method will not even compare to a 3-4 week-aged beef.

Temperature is easy, humidity is the main factor that needs careful controlling. There are kits sold to age your own steak, but unless you own a commercial refrigeration unit, you're probably better off spending your money at your butcher's. Though I know some people who have rigged wine storage fridges to cure…

pro.xies.

↑

Hey now, Brian! I recall Blondie taking Tuco's noose out being pretty darn dramatic.