I like my cheese aged. A 28 day + aged steak at Peter Luger is one of the great food sensations I have ever eaten. I'll drink my port or Bordeaux 20-40 YEARS old.
I guess it was recently reading Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them by Peter Kaminsky that got me thinking about aged food:
And yet the tradition of properly aging fowl seems to have gone by the wayside. I was watching a 1940s vintage movie on TCM last night and the English gentleman in the movie is served a particularly tasty goose that according to the innkeeper serving it "has been hung 4 months." My first reaction is, wow, that must be some putrid goose, but then I thought about it...
The classic is partridge or pheasant, but I supposed you can age a goose or duck as well. I remember at some point reading that you know when a pheasant has been properly aged because you hang it by the neck (presumably in a cool place) and it is properly hung when the head falls off and the pheasant drops free.
Has anyone ever eaten a properly hung and aged fowl of any sort?