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August 31, 2014
The Meat Prophet of Peru
He follows with a porterhouse, an axe-handle rib eye, and a string of other imposing cuts that he’s carefully aged at Osso.This is where Garibaldi is moving the traditional grill master role into unchartered territory. They start at 30 days, then increase to 45 and 60. You can taste the collagen breaking down a little bit more with each cut, resulting in more nuanced flavors. Each is muskier and funkier than the last. He finishes some by holding them directly over the flames. Others he sits right in the charcoal and covers in ash. He moves on to a steak aged 120 days, and then, for the grand finale, a 160-day-old piece of Wagyu. Over the course of nearly six months of aging, natural enzymes in the protein break down and the carbohydrates are converted into sugar, so the flavors are richer and more concentrated. The sizzling beef smells like buttered popcorn. Every bite tastes of pure umami.-- Roads and Kingdoms
Posted by gerardvanderleun at August 31, 2014 7:38 AM. This is an entry on the sideblog of American Digest: Check it out.
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Link she broke....
Posted by: Rob De Witt ![[TypeKey Profile Page]](http://americandigest.org/sidelines/nav-commenters.gif)
at August 31, 2014 8:32 AM
Posted by: ghostsniper at August 31, 2014 10:32 AM
Link she fixed. Thanks, Ghost.
Posted by: Van der Leun at August 31, 2014 10:56 AM
My uncle Louie Lozko, we all called him "Letsgo Lozko", he raised bantam chickens. He never understood why so many folks enjoyed eating dead cows.
Posted by: chasmatic at September 1, 2014 9:41 AM