This is what I brought up in the chat tonight.
https://m.facebook.com/story.php?story_fbid=10223439656440312&id=1254747503&sfnsn=mo&d=n&vh=e
I believe I'm going to have to make those.
Illegitimi non carborundum
My husband goes on about Ruth's Chris Steakhouse, and he's always trying to achieve that with our favorite cut (ribeye). I can't wait to see what he says about this video and if he wants to try it.
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
This is so in my future....I wish I could get started today. I buy butter by the case. Good VT Cabot butter in 1# blocks. There are 36# in a case. I have a 8" ribeye roast that I can cut into steaks in my freezer. Upon my return from vacation, i will thaw that baby, cut it into steaks, soften my butter and get started. I could go for a good steak right now....I may have to settle for a peanut butter crunchy fat bomb.
I feel like this is akin to the Chinese proverb: "The best day to plant a try is 20 years ago. The next best day is today."
"The best day to start butter aging some rib-eye is 60 days ago. The next best day is today."
Looks like I'll be running to Costco on Monday so that I can do this on the second best day. {yellow}:face:
Illegitimi non carborundum
