100 Day DA Ribeyes and Nola's Taters (Last of the Rotted Meat)

bgebrent

End of the 100 day stuff that @DoubleEgger and I sperimented with.  Made some of Nola's potatoes au gratin.  My much better half (who really does all the cooking) sautéed some shrooms and made a blue cheese wedge.  Honestly I was disappointed with both the texture and flavor this round.  Not as good as day 100 cook.  100 days is too long for optimum taste and texture.  There's just too much drying.  Need to go get a new sub primal. Cheers.

JustineCaseyFeldown

i agree about too much drying.  i did mine only because i used to lop steaks off the subprimal as needed, and we didn't eat the last of it til about 100 days.

the flavor is pretty intense, and there's an electric little tang on the sides of your tongue.  but it isn't a "steak" in the sense that people are hoping it will be a nice moist beefy steak.

it's like eating bleu cheese or a thousand year egg.  just a totally different thing that how it started out.

Eggcelsior

You misspelled "boob" ya dunce. Nice meal.

bgebrent

Eggcelsior said:

You misspelled "boob" ya dunce. Nice meal.

My spelling sucks, ****

bgebrent

JustineCaseyFeldown said:

i agree about too much drying.  i did mine only because i used to lop steaks off the subprimal as needed, and we didn't eat the last of it til about 100 days.

the flavor is pretty intense, and there's an electric little tang on the sides of your tongue.  but it isn't a "steak" in the sense that people are hoping it will be a nice moist beefy steak.

it's like eating bleu cheese or a thousand year egg.  just a totally different thing that how it started out.

The flavor is intense and with a tang.  Interesting really and good in a way.  It's the texture that really suffers.  Even when cooked properly the spinalis is jerky, not in a good way.

johnnyp

Cool cook. Thanks for sharing 

MrCookingNurse

Eggcelsior said:

You misspelled "boob" ya dunce. Nice meal.

Maybe he was going for Lube, loob

bgebrent

Amazes me that these at the edge of the bell curve cooks never elicit more interest or questions.  Anyways...  Another boorish thread suppose.

bgebrent

johnnyp said:

Cool cook. Thanks for sharing 

Appreciate the appreciation brother!

bgebrent

bgebrent said:

Amazes me that these at the edge of the bell curve cooks never elicit more interest or questions.  Anyways...  Another boorish thread suppose.

No kidding!

nolaegghead

Man, those spuds look delicious!   Can I have the recipe?!

bgebrent

nolaegghead said:

Man, those spuds look delicious!   Can I have the recipe?!

No, it's a family secret.

nolaegghead

bgebrent said:

nolaegghead said:

Man, those spuds look delicious!   Can I have the recipe?!

No, it's a family secret.

**** ******* *** **** ****!

paqman

Looks great!  I have some room available in the fridge; I might start dry aging one.

bgebrent

nolaegghead said:

bgebrent said:

nolaegghead said:

Man, those spuds look delicious!   Can I have the recipe?!

No, it's a family secret.

**** ******* *** **** ****!

######### y%%%%%%%>> *********££€€€£££££" and 4 T of butter.  Whisk assertively.

bgebrent

paqman said:

Looks great!  I have some room available in the fridge; I might start dry aging one.

It's well worth the effort.  36-45 days on a good sub primal is the bomb.