Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.
 
  • Post
  • Reply
Roxy Rouge
Oct 27, 2009

ulmont posted:

Yeah, the "uncured pepperoni" people have actually tried and failed to get that changed.
Celery extract is just nitrates. It sounds better to people who don’t understand cured meats. But is the same thing.

Adbot
ADBOT LOVES YOU

Roxy Rouge
Oct 27, 2009

Skyarb posted:

Am I an insane person that I finally got to trying a dry-aged ribeye and I didn't like it? The nutty flavor was so strong, and while I can understand while people would like it, I really would have preferred a normal ribeye.
Agree. I mentioned this to a chef friend and was told that dry aged should really be cooked a temp above your usual preference or even slightly higher for the best taste. I haven’t tried it but may give it one more shot.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply