this post was submitted on 16 Sep 2023
158 points (96.5% liked)
Asklemmy
44165 readers
1504 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I was taken to a very expensive steak restaurant once, and while others got more expensive cuts I got a 10 oz California sirloin aged 8 years in house.
I love steak, I loved steak, I will always love steak, but every steak from that day has to measure up to that one and never will.
I’m so glad I had the experience, but I don’t have $280 to blow on steak each time I want it lol.
8 years? Are you sure?
That's more than quadruple the longest time I've ever seen a piece of beef dry aged.
Good catch. It’s been some time and I was way off. Just checked their menu and it’s 60 days. wayyyy off
I've seen 90 days offered in restaurants as an extreme version of dry aged and described as mushroomy.