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Old 06-03-2017, 12:23 PM
 
Location: San Francisco
1,341 posts, read 1,002,318 times
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Quote:
Originally Posted by banjomike View Post
Nope. It's the Gem state.
What kind of gems?

Which state is the beaver state?
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Old 06-03-2017, 03:22 PM
 
Location: Old Mother Idaho
19,360 posts, read 13,021,568 times
Reputation: 14065
Quote:
Originally Posted by nowhereman427 View Post
What kind of gems?

Which state is the beaver state?
Good question. I think the name came as in "It's a gem of a state." The only gemstones found here I know of are star garnets.

Idaho's names are screwy. Even the name Idaho is weird; it's an old miner's slang term for a land like Shangri-La or Xanadu- where everything is perfect, but the place doesn't really exist. The term is believed to have been started during the Civil War.

After statehood, the officials though there needed to be a more dignified translation of the word, so someone made up a claim that Idaho meant "Sun coming down the mountain" in Nez Perce, but it was a total fabrication; the Indians never had the word in their vocabulary.

I don't know which state is the beaver state.
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Old 03-19-2018, 11:20 PM
 
4,112 posts, read 3,450,347 times
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Wet aging is when the meat is cryovaced in plastic and refrigerated. The meat will taste closer to fresh...so a hint of copper.

Dry aging is when meat is aged by hanging in temp controlled cooler with air flow. The really dry part is then cut off & discarded. The resulting meat will taste richer, deeper...sort of like a morel mushroom.

Both methods tenderize by allowing time for tissue to degrade & break down a bit.

Beef benefits greatly from aging--not all meat does.
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Old 03-21-2018, 04:40 PM
 
Location: San Francisco
1,341 posts, read 1,002,318 times
Reputation: 430
YUM! YUM!
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