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  • DParker's Avatar
    10 Hours Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    I posted these guys when I learned about them a couple of years ago and they were only known for doing Chicago tunes. Now they've expanded into Earth, Wind & Fire territory, and doing just as good a job of it. The young lady on vocals is a nice bonus.
    1090 replies | 99634 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker replied to a thread archery targets in Podunk Corner
    It does look nervous, doesn't it? BC never told us that he's originally from Oklahoma.
    3 replies | 29 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread Really?? in Podunk Corner
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  • DParker's Avatar
    1 Week Ago
    Did she grip it by the husk?
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    Hey, any job worth doing is worth doing right.
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    Of course the real threats here are the letter opener, the fencing foil, the honing rods and the spoon. https://twitter.com/MPSRegentsPark/status/1128259712984735744
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    Here, we haven't done one of these in a while... https://mobile.twitter.com/mpsregentspark/status/974645778558980096?lang=en&fbclid=IwAR1wUK-WrXWt611C816D1Ihfgla8OETzT1f-txNso9SoR67WWIUX-Pki87s
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    That's why nobody invites me to hunt hogs on their ranches.
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    True. But a half-Polack, such as myself, would finish drinking and then go to bed. There's a reason we don't have any major inventions to our credit. Anywho.... Dry aging beef is a somewhat complicated subject in that there are multiple different outcomes one can attempt to achieve, as well as multiple methods...and variations on those methods...one can employ to those ends. In the most general terms, the goal of dry aging is to enhance the meat's flavor as well as to tenderize it. At a minimum, the former is achieved via evaporation of internal water content, leading to a concentration of the existing "beefy" flavor. But depending on the exact aging method used, as well as the amount of time the meat is aged, other flavors may be produced as the result of slow chemical changes that occur within the meat, or even colonization of the surface by certain beneficial molds. These added flavors are often described as "nutty", "reminiscent of blue cheese" or even "funky, but in a good way". The latter...tenderization...occurs as enzymes within the meat work to slowly break down the connective tissues. For safety's sake, the home dry ager is generally restricted to the pursuit of basic flavor concentration and some tenderization. As of late, that is most popularly done using a frost-free refrigerator and special bags sold by the Umai Dry company. These bags are made from a material that bonds to the surface of the meat and acts as a semipermeable membrane, allowing moisture to escape and air to pass through in both directions, but blocking the introduction of spoilage (and alas, beneficial) microorganisms. Development of the more exotic flavors requires extended periods of time in special...and usually expensive...storage units that are precisely controlled for temperature and humidity, and extra precautions to prevent infection by nasty microscopic critters that would destroy your substantial investment in meat, time, electricity and equipment. So my goal was just what I could realistically achieve in the home kitchen: Strongly flavored ribeye steaks that are even more tender than they were when they left the store. In this, my first foray into the world of home dry aging, I was successful in the former to the extent I was expecting. In the latter, I was less successful. The final product did indeed have a flavor that I can only describe as tasting like a ribeye, only significantly more intensely so. Sort of like...you take a bite of a normal steak and it says to you, "Hello, please allow me to introduce myself. I'm Mr. Ribeye, and for the duration of your meal I'll be delighting your tastebuds with tender, beefy goodness." But you take a bite of a dry aged steak and it says, "I'M A RIBEYE, M-F-ER, AND I'M GONNA' BE ALL UP IN YOUR TASTEBUDS!!!" (Read that 2nd one in Samuel L. Jackson's voice for the full effect.) But for whatever reason, none of us found the meat to be noticeably more tender than the ordinary non-dry aged versions we usually have. That's especially disappointing considering that this was a USDA Prime graded cut, and not only was it extremely well marbled, it was actually excessively so. I don't know what went wrong there, as every thing I've read...including actual legit research on the subject...says that the tenderization effect is fully realized within about 30 days or so, and this one went 42 days. So, was it worth it? If I were to decide that based on just this one attempt I'd have to say, "No". But I'm not prepared to draw such a drastic conclusion just from one less-than-amazing result. When we finish the 5 remaining steaks I'll likely be trying this again...perhaps with a less fatty Choice graded cut rather than Prime. But fridge space is precious, and I have to get another batch of bacon curing first. When that's done...we'll see.
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    I'll try to submit some info tomorrow. Right now I'm a pint-and-a-half into a 13.5% ABV vanilla porter and couldn't even hope to do the subject justice.
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    Given your land shark reference I thought you'd recognize the song that would get you murdered by The Killer Christmas Trees...also from Season 1 (IIRC) of SNL.
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Well, the real tasting isn't until tomorrow, but here's how the unwrapping and portioning went. First off, we need some meat-cutting music to make the work go a little easier. Alexa and B.B. obliged me. Properly bluesified, I commenced unwrapping the hunk o' cow and subdividing it into individual steaks. This was when I learned why Costco charges so little per lb for prime ribeye subprimals. The amount of exterior and interior fat is atrocious. (Full size: https://i.imgur.com/5sotKd5.jpg) After trimming off the hard rind and exterior blobs of fat, this is what was left of the 11 steaks I got out of it (not counting the tiny end piece I cut off to try a sous vide experiment on). As you can see, there's still a large ratio of fat to meat, and that's not even counting the smaller veins of marbling. It'll taste good, but...damn. (Full size: https://i.imgur.com/cPK5XhJ.jpg) This is the 4 lbs of trimmings. It all got bagged up and put into the freezer for later use in adding to ground brisket and other goodies. (Full size: https://i.imgur.com/aQgWFya.jpg) Final total weight of all the trimmed steaks: 8 lbs., or an average of ~11.6 oz / steak. (Full size: https://i.imgur.com/Ba1g2Fs.jpg) That's from a subprimal that originally weighed 17.5 lbs. So my original $10.69/lb cost is now $23.33/lb for the finished product. That sounds insane, but compared with what a steak dry aged for this long would cost you in a steakhouse, it's still a pretty good deal, even accounting for the excessive amount of remaining fat. Just the prime ribeye steaks alone, without the aging, would run you $30/lb or more in these parts...and that's from a butcher, not one cooked for you and brought to your table. Add a month and a half of aging in an expensive temperature and humidity controlled facility and that jumps to $50/lb and up, from all the sources I can find. My wife got that scale for me at the same time she bought my LEM meat grinder for my birthday several years ago. It think it was a package deal. The grinder is great. The scale is cheap, but it functions well enough.
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Since we're having some of the steaks for Mother's Day tomorrow it's time to open up the bag and make an assessment on day 42 of the dry aging. The final weight is just about exactly 12.5 lbs, which is nearly exactly 5 lbs less than the 17.5 it started out as: (Full size: https://i.imgur.com/jhXqk6T.jpg) That's a ~28.6% weight reduction just from moisture loss. There will be significantly more lost once I trim the leathery outer rind and that big knob of fat from the tip. You can see how deep red the color of the meat is, which I'm hoping will translate into a rich, concentrated beef flavor. I'm also pretty pleased with the marbling. This stuff should eat like meat-flavored butter. (Full size: https://i.imgur.com/xSibzkW.jpg)
    115 replies | 3583 view(s)
  • DParker's Avatar
    1 Week Ago
    Even more effective: Oh Tannenbaum, oh Tannenbaum....
    1119 replies | 72100 view(s)
  • DParker's Avatar
    1 Week Ago
    They used that because the sharks with frikkin' laser beams don't work on land targets.
    1119 replies | 72100 view(s)
  • DParker's Avatar
    2 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    AOC is both baffled and terrified by the garbage disposal in her D.C. apartment https://mobile.twitter.com/hollandcourtney/status/1125660946347712512
    115 replies | 3583 view(s)
  • DParker's Avatar
    2 Weeks Ago
    I never get to have any fun.
    23 replies | 342 view(s)
  • DParker's Avatar
    2 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Yeah, I saw a story about them deleting the tweet...but this is the first I've seen about this guy printing it out for them. Pretty funny. :grin:
    115 replies | 3583 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Floozy.
    23 replies | 342 view(s)
  • DParker's Avatar
    3 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    It's a lever-action rifle. What do I win?
    115 replies | 3583 view(s)
  • DParker's Avatar
    3 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    I thought it was, "I Oughtta' Went Around"...or, "Inbreds Out Working Agriculture".
    115 replies | 3583 view(s)
  • DParker's Avatar
    3 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    I hereby declare war on Iowa....all of it. Iowa State Championship Chili Cookoff Yeah, it's from 10 year ago. But some offenses have no statute of limitations.
    115 replies | 3583 view(s)
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  • DParker's Avatar
    4 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Sorry all, I keep forgetting to use smaller versions of my pics when I post rather than the full-sized originals. I've gone back and corrected those, with accompanying links to the originals if you want to expand them. Here's the ribeye on day 27. The glare from the bag makes it difficult to see clearly, but you can see how much darker the surface of the meat is compared with when it first went in. (Full size: https://i.imgur.com/R1UnWSX.jpg)
    115 replies | 3583 view(s)
  • DParker's Avatar
    4 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Oh, and...nothing says Easter like big pots full of boiling crustaceans.... Full sized: https://i.imgur.com/IBmut4I.jpg)
    115 replies | 3583 view(s)
  • DParker's Avatar
    4 Weeks Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    It occurs to me that I neglected to post about the other...and more interesting...meat-aging project I have going in the fridge. A month ago I had a hankering to make some Irish Stew in the pressure cooker. So I wandered into the Costco by my office to see if they had any lamb shanks. They were fresh out, so I had to make do with a boneless lamb leg instead (which turned out excellent anyway). But on the way out of the meat section I spotted some whole vac-packed USDA Prime ribeye subprimals going for a very reasonable $10.69/lb. I've long been wanting to try my hand at doing my own dry-aged steaks at home, which is best done using a whole subprimal rather than individual steaks so as to significantly reduce waste. The process produces a hard "rind" on the surface that is generally trimmed off, and a whole subprimal exposes a lot less surface area than one that's been cut into individual steaks...so less waste. This seemed like an ideal opportunity to give dry aging a whirl, so I grabbed one of the smaller packages and headed for the check-out lines: (Full sized: https://i.imgur.com/SxtWPcp.jpg) Yeah, that's a lot of money for a hunk of cow. But I can freeze the steaks once the meat is done aging and eat them over the course of the next 1-2 years (though I doubt they'll last anywhere close to that long). And individually-cut Prime ribeyes...when you can find them...generally go for anywhere from $18-$24/lb around here, so this really isn't a bad expenditure at all. Of course my per-lb cost will go up significantly once the weight reductions due to moisture loss and trimming are taken into account. Everything I read leads me to expect a final total weight loss in the neighborhood of 30%-33%. So the worst case is that I'll end up with about 11.5 lbs of finished product, for a per-lb cost of just over $16/lb. That sounds high at first, but bear in mind that's for dry-aged Prime ribeye...which goes for obscene prices at high-end steakhouses...and it's still below the retail cost of even non-dry-aged individual Prime ribeye steaks. So still a good deal, IMHO. There are multiple methods for dry aging beef, most involving expensive equipment, as well as elaborate and space-consuming setups to control temperature and humidity, as well as ensure food-safety. But for the home kitchen, which tends to lack such facilities, there are large dry-aging bags made by the same company (Umai Dry) that makes the bag I'm using for my Capicola project (which still has about another month left to go before it's ready). These bags cling to the surface of the meat and form a semi-permeable membrane that allows moisture to escape, while keeping bacteria and other nastiness off the pricey meat. It also prevents the transfer of odors in/out, which is a plus when it's sitting in your fridge for 30 days...or possibly longer. Here's the whole shebang bagged up and ready to begin it's journey to beefy Nirvana: (Full sized: https://i.imgur.com/EsaM3kY.jpg) It's been sitting on a rack on the bottom shelf of the fridge for 26 days now, and has already lost just a hair under 20% of its original weight due to shedding of moisture, and exhibits a pronounced darkening of the surface color (I'll try to snap a pic of what it looks like now when I get home tonight). My original plan was to shoot for 45 days of aging, but I'm not certain I have the discipline to wait that long. And some further reading I've done since then suggests that I might want to start with a 28 or 30-day age for my first project, see how I and the wife like it, then maybe shoot for something longer (for even more intense flavors) after I finish this one. We'll see if I can make it through the weekend.
    115 replies | 3583 view(s)
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About DParker

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58
About DParker
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TX, where the chili has no beans

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Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

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