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I know we haven’t even reach one major holiday and I’m already going to ask you to start planning ahead for your next one, whether it’s Christmas, New Year’s, etc. By then, you’ll probably be turkey’d out, so let’s talk beef. Specifically dry-aged beef.

We celebrate Christmas or Chrismukkah with family and our neighborhood friends, and the one thing that’s on the dinner table every single year is steaks or standing rib-roast that I’ve dry-aged at home. I’m too cheap to buy it professionally aged (especially since we usually feed around 12 adults at these parties) and with a spare refrigerator in the garage, it’s not bad in terms of convenience and price.

Earlier this year, back in May, I contacted Thea, the owner of Drybag Steaks about their product. How did I find out about them? Well, Drybag came to my site and mentioned the product in the comments of this post on salting steaks. I was interested. But pissed that the comment was spammy. But, still interested enough to contact them. After emails and phone calls back and forth, they sent me their starter kit which includes a vacuum sealer and several bags, retail $119 to test out their product. I am NOT paid to write this review and I do NOT get anything whatsoever if you buy from them.

The bags are special. They allow moisture to escape but do not allow oxygen to come into the bags creating the perfect seal for dry aging steaks.

I’ve now tested this method 4 separate times over the past 6 months. That’s why it’s taken me so long to get this review together. Also pay attention here: I conducted 4 separate tests…twice with ribeye loin and twice with strip loin. I took about 300 photos during the 4 separate tests. THREE HUNDRED PHOTOS. I’m using the best of the lot – which means that the photos below are a mish-mash from all of the tests. So if the steaks look a little different between photos, that’s why.

A note of caution – for successful dry-aging, you must keep a steady temperature of 34F-38F. If you have an old, rusty, broken refrigerator, please do not attempt. Or, if you only have one refrigerator in the house and your kids open shut open shut open shut the door to sneak finger swipes chocolate cake frosting, you’re better off having someone else do the dry-aging.

I’d like to introduce you to hunk-o-meat.

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And this here is the vacuum machine that they sent to me. But that’s not the secret weapon. Not yet…we’ll get to that in a minute.

This is how vacuum sealers USED to look and work prior to Foodsaver. If you have one of these, you’ve probably have had yours for a long time.

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Pasta, Bacon and Peas

by SteamyKitchen on November 17, 2009 · 22 comments

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I feel like that commercial for Beggin’ Strips

baconbaconbaconbacon…BACON!

It’s a recipe I’ve adapted from Marcus Samuelsson’s brand new book, New American Table….recipe for Pasta, Bacon and Peas at Steamy Kitchen on TLC.

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I never thought that I’d miss washing dishes in my kitchen…but after 12 days on the road, not only did I long for my own dish sponge (we all have personal relationships with our favorite dish sponge brand, right!? RIGHT!????) but I also missed my beloved rice cooker.

Of course I missed my children dearly…so much that we’re not gonna talk about that right now. But thank goodness for wonderful friends like Diane and Todd, who generously opened their home to host a party for me. The home was filled with good friends (do you see Matt and Adam in photo #2?), TONS of food (they cooked 8 dishes from my cookbook!) and a magical setting.

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I’ve been waiting 3 years to meet this man. THREE YEARS. He’s as crazy as I thought he would be. And that’s his lovely wife to the right – she’s hilarious! Love them both. I told them my boys were going to marry their little girls.

steamy-kitchen-cookbook-tour-5.jpg [click to continue…]

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Must.

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Make.

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These.

Or let him…

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Make them for you.

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You might as well add flour and buttermilk to your grocery list right now.

Read more Pioneer Woman’s Buttermilk Biscuits Recipe on Steamy Kitchen on TLC.

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NEWS FLASH! The Good Bite team has announced their semi-finalists for the Quaker Awaken Your Senses Challenge! Vote for who wins $10,000 to give to their favorite charity!

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This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn”

Two throaty letters THAT close together sometimes scare me too.

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