What Is the Difference Between Fresh and Aged Cheese?

Cheese—in seemingly endless varieties and adored in all its forms—appears to be one of our most beloved foods. Instagram is loaded with photos of buttery triple-creams slathered on crusty bread, goat...

How to Age Wilton Armetale

by mp3clark 29 days ago

Hi all! Trying to age some of my vintage armetale cook and dinnerware for a more rustic vibe. I’ve seen some people manage to get their pieces almost black by putting them in the dishwasher, but mi...

Wine Cellar in the Sea

Melanie Wong
by Melanie Wong 2 months ago

News on an experiment to store wine in the ocean. interesting comments from Raj Parr on textural changes. The rocking motion would be of concern to me. Also that none of the bottles displayed h...

Flannery Beef helluva-deal steaks (and delivery saga)

by trueblu 3 months ago

We decided to try out the Flannery Steaks 'helluva deal' rib-eye steaks this last week. They are about $24/steak for 12oz steaks: and one doesn't know if they are the midwestern angus or the calif...

Homemade Aged Fruitcake

by jdauray 10 months ago

So, who here makes fruitcake and ages them? I received a great recipe for white fruitcake, which I have made in the past. It's wonderful. However, there were no instructions on aging, which I am in...

Fresh Produce & Butcher Counter @ Harris' Steakhouse, San Francisco

Melanie Wong
by Melanie Wong 1 year ago

Walking by Harris' a couple weeks ago, I spotted the signs outside promoting fresh produce and grocery items available at its butcher counter. So I stepped inside to take a look. The restaurant ser...

DryAger, SteakAger, SteakLocker or Custom Build

by kageryu 2 years ago

Hello Everyone, I've been reading up all I can on dry aging steaks at home. I started by reading Jess Pryles' article on dry aging. That setup looked interesting, but the fridge used in the setu...

Artisan Cheese In The New Decade

Melanie Wong
by Melanie Wong 2 years ago

" . . . First, and happily, the beloved Laura Chenel brand had gotten a new cheese maker and some serious support for simply and significantly better offerings. The standard bearer Fresh Cheve has ...

Addressing The Devil That Plagues Cooks

Melanie Wong
by Melanie Wong 2 years ago

" . . . As you move from your invincible 20’s to your 30’s and beyond – things begin to change. We lose a few steps, our body doesn’t move quite as fast. We wake up with aching backs from bending a...

How long can I hang a 500g prosciutto?

by billy198621 2 years ago

I've made a 500g prosciutto (pork belly) I cured it in salt and herbs for 36 hours and now I am hanging it in my refrigerator for the next 6 weeks or until it loses about 30% of its water content.....

Scientists played music to aging cheese to change its taste

Melanie Wong
by Melanie Wong 2 years ago

" . . . Hip-hop cheese appeared to be on top for most people, having a stronger and more fruity flavor, something regarded as favorable in the context. Of course, the taste test is subjective and n...


by NateHevens 7 years ago

http://steaklocker.com/ Anyone ever heard of this? Anyone using it? I'd love to read thoughts on this thing. Basically, it's an at-home steak dry-aging machine. Seems expensive for what it do...

The Butter that will change the world. Cultured over a week!

by HungryHobbit 4 years ago

Grant Harrington needs to be a household name. He worked under Magnus Nilsson, Gordon Ramsay, etc., but ultimately left to pursue his dream of making butter the right way. He started Ampersand ...

Can these wines be aged?

by ConsApi 4 years ago

I have a few reds that I 'm considering aging. The question is, is it worth it? Some time in the mid 1980s, I bought a relatively inexpensive Australian Cabernet Sauvignon, and somehow it got los...

Koji/shio koji for meat = magic!

by carophil11 4 years ago

I've recently become obsessed with working on fermentation projects (kimchi, lacto-fermented everything, yogurt, miso, kombucha, even soy sauce). I recently bought some koji-kin (aspergillus oryza...

Dry-aging beef at home - ISO of specifics please for 28 days

c oliver
by c oliver 7 years ago

Today or tomorrow I'm buying a whole, boneless, ribeye from Costco to dry age. I'm doing this cause I'm reading here how wonderful and easy. But I don't seem to find exact details. Maybe it's he...

Does cheap wine age well?

by trolley 9 years ago

my neighbor who doesn't drink was cleaning out her cabinets and she gave me two bottles of wine. One is a Concannon Pinot Noir and the other is a giant bottle of Raymond Hill Chardonnay. Both are f...

Prime rib roast online

by jalam 4 years ago

Trying to dry age multiple full prime rib roasts at home, been looking for reasonably priced store to buy the meat. Cheapest I have seen is Costco. Does anyone have other suggestions on where to bu...

How long does Lobel's dry age their meat for?

by GroundCharles 4 years ago

So I was looking at purchasing dry aged prime steaks from Lobel's New York (https://www.lobels.com/default.aspx) for a special dinner. Dry aging of steaks really improves the flavor and texture of...

Aged beef - nasty looking yellowish areas?

by tangoking 5 years ago

I'm new to beef aging. I aged this roast for six weeks. There's some ochre-colored slightly nasty looking parts. See photo below. Is this normal, or should I toss it?