Hippiekinkster
Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline
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Here's a thought, Term. You might think about not eating that horrid wet-aged factory "beef" and put some really nice artesanal cheeses and breads on your table instead. I'd MUCH rather have a platter of really killer cheeses, some fresh-baked rip-it-apart breads, a selection of olives, a tomato/basil/parmagiano salad with Villa Manadori Artesanal Balsamico (I have really expensive tastes) than that "Angus" garbage that has no flavor at all. I dunno about East Coast, but when I used to fly out to San Jose to hang around w/ my wife, who was helping take one of those dotcoms public (she had an apartment in Sunnyvale), I used to by the dry-aged cuts from Schaubs in Palo Alto http://articles.sfgate.com/2003-02-05/food/17477092_1_butcher-shop-hot-plate-meat which are so unbelievably delicious.
I remember a dinner I did for Bob & Laura, and me and my ex Jennie.
Dry-aged Prime Rib-eyes and a Tri-tip
Fresh (bought from a farmer off the truck on the corner of CA 1 and La Honda Rd ( La Honda should ring a bell of you've ever read "The Electric Kool-Aid Acid Test) English Peas and Morel shrooms ($29 a pound at the time)
Steamed artichokes (bought from same farmer)
Brandywine tomatoes w/ basil, balsamico, parmigiano, and kalamata olives
Peruvian purple potatoes roasted with rosemary
A few good wines, like Ridge Mote Bello 94, Clos L'Eglise (sp?) 96 (almost all merlot, IIRC; very close to Chateau Petrus geographically),Louis Jadot Beaune Close de Ursules (side note: the best WHITE WINE I have ever had was a 96 Chassagne-Montrachet Les Chenovettes. I'd have to look up the vintner (don't remember offhand), but the grape was, obviously, chardonnay. There are several runners-up, including a Condrieu from Guigal (Rhone), a Quarts du Chaume Chenin Blanc (an unbelievable dessert-type wine; can age for over 100 years), a Rauenthauer Wolfen Rheingau Riesling Auslese (bought from the vintner), and a couple others (don't want to bore y'all)
Don't remember what I did for dessert. I seem to recall a Ridge Zinfandel Essence, a Tobin James late harvest Zin (we had driven down to Paso Robles to do some exploring), and an Andrew Quady Zin Port.
I used to have a higher tolerance back then. Also said and did a lot of amazingly stupid shit whilst on alcohol. Like most people.
There is simply no comparison between factory-grocery crap and a dry-aged Prime Rib aged from prime-grade grass-fed beef.
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Kitchen stove engineer ? - 
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