Open Thread

We (Vermont family) get our beef dry aged by the slaughterhouse. Last year they aged it a bit too much though. There is sort of a bell curve – after a certain number of weeks you start getting into diminishing flavor returns but you keep losing mass and the stuff on the outside gets too dry. Usually I would get a lot of good steaks but this year a bunch of the good steaks got a bit too dry so when they butchered the carcass they ended up throwing lots of what would otherwise be awesome steak meat into the burger hopper.

So this year I have tons of really delicious dry aged hamburg meat and only a modest amount of steak.

We’re switching slaughterhouses this year. Hopefully they stop aging at the top of the bell curve.

Arkady, you know I’m with you on Sparks. Place certainly needs more clams though.

Gallagher’s has those aged steaks – sometimes verging on gamey.

I was disappointed by the steak at Delmonico’s. I’ve been to Keen’s – it’s a toss-up but I prefer Sparks – partly because I get special treatment as a frequent customer (they even installed a sarcastic number of t.p. rollers in the ladies for me.)

Do they still have that zebra carpet?