Maxxis Tyres

The 'It ARE TIME' thread

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LesseW
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#256

Post by LesseW »

Suikerwater, nie gel nie


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Mad Manny
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#257

Post by Mad Manny »

Same Gel as was used here....

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KurtG
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#258

Post by KurtG »

Mad Manny wrote:Same Gel as was used here....Image

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LesseW
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#259

Post by LesseW »

AndreasR wrote:Give us some pointers Mike. That steak looks amazing.
Since the age of 15 my parents said that if I want Nikes I had to go work for it, I decided to go work else I had to cut 1ha of grass every Saturday free of charge….. I ended up working as a Blokman working Fridays, Saturdays and Holidays in our local butchery.

We matured steak wet (vacuum) in the butchery, only in the last 8 years did dry ageing become popular. I like dry ageing more, the meat crimps and it almost amplifies the meat taste because the proteïne molecules become more concentrated per cm2. (This is my theory though).

Dry ageing takes more time vs wet ageing and therefor butcheries do wet ageing more than dry.

The key for dry ageing is airflow and the correct refrigerated temperature.
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Shane
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#260

Post by Shane »

Mad Manny wrote:Same Gel as was used here....

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Mike Nel
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#261

Post by Mike Nel »


100% correct on temperature and airflow.

I don’t like wet aging that much because there is a certain stench to it.
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#262

Post by LesseW »

Merry Christmas to everyone! This post is for the “Grinch who stole Christmas” a.k.a Manny.

Gammon and two Kudu Loins (marinated in salad dressing and basted in Mississippi BBQ sauce).

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#263

Post by KurtG »

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LesseW
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#264

Post by LesseW »

You changed Kurt…

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#265

Post by Shane »

Probably the only thing I DON'T eat.....
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#266

Post by Ricof4e »

Jeez Louise we need to start updating this thread.

Apoc must have gone Vegan...
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#267

Post by iandvl »

Good news... I didn't realise there was an IAT thread on this forum... :)
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#268

Post by iandvl »

Ricoffy wrote: ↑
Thu Mar 31, 2022 3:25 pm
 Apoc must have gone Vegan...
I doubt that. If that had happened, he would already have told us all... :lol: :lol:
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#269

Post by Mad Manny »

:D
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#270

Post by Ricof4e »

Oopgevlekde kolstert/blacktail.

Just salt, pepper, lemon juice and a dash of garlic.

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