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Old 08-27-2008, 05:57 PM
 
Location: Middle Tennessee
206,701 posts, read 79,960,010 times
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I'm from the old school that was content with a 10 day dry hang in the cooler. I can still chew and know a little about cooking tender from a tough cut. Always hated the waste that got cut off the long hangs of 3 or more weeks. I've had steaks from places that were supposed to be the best and I hated the liver taste. Could that have been from excessive time hanging. Just to intense? Any ideas?
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Old 08-29-2008, 12:11 PM
 
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Fresh ingredients have a much better flavor than frozen/canned/dried. The flavors are so vivid. I wish I could grow some of my own veggies and herbs, but that's not a possibility now since I live in an apartment.

I try to only use fresh products like garlic, herbs, organic meats, dairy products and vegetables. The only exception to this is canned foods like tomato paste/sauce, tuna, and sardines.
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