On Mon, 29 Mar 2010 09:55:54 -0500, Andy wrote:

> Flank this!
>
> Finally!!! Just overnight!!!
>
> http://i43.tinypic.com/2uhpljs.jpg
>
> One more day!!!
>
> Tomorrow's perfection!!!

Only expired 10 days ago. Nice shades of brown and grey in there,
and a little bit of red. Looks like a good recipe for The Shits.

You are one sick puppy puposely letting your meat fester like that
in the original packaqing. It would be different if you were trying
to dry-age it properly. Why not just keep it on the counter for 2
days to speed up the putrification?

I gotta share this with AFB.

AFB, meet Andy. This is how he ages meat.

Doctor Hagen, what advice would you give Andy other than searing it
on a commercial infrared grill/salamander?

-sw

Sqwertz wrote:

> I gotta share this with AFB.

Gee, thanks.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mon, 29 Mar 2010 10:53:37 -0700, Dave Bugg wrote:

> Sqwertz wrote:
>
>> I gotta share this with AFB.
>
> Gee, thanks.

Kent is anal Felix, Andy is slovenly Oscar.

It wouldn't be the first marriage in AFB.

At least this is on-topic. Remember you used to have lot of OT's in
RFC.

-sw

Sqwertz wrote:
> On Mon, 29 Mar 2010 10:53:37 -0700, Dave Bugg wrote:
>
>> Sqwertz wrote:
>>
>>> I gotta share this with AFB.
>>
>> Gee, thanks.
>
> Kent is anal Felix, Andy is slovenly Oscar.
>
> It wouldn't be the first marriage in AFB.
>
> At least this is on-topic. Remember you used to have lot of OT's in
> RFC.

Cross-posting and OT are different animals. Just sayin'.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mar 29, 12:25*pm, Sqwertz > wrote:
> On Mon, 29 Mar 2010 09:55:54 -0500, Andy wrote:
> > Flank this!
>
> > Finally!!! Just overnight!!!
>
> >http://i43.tinypic.com/2uhpljs.jpg
>
> > One more day!!!
>
> > Tomorrow's perfection!!!
>
> Only expired 10 days ago. *Nice shades of brown and grey in there,
> and a little bit of red. *Looks like a good recipe for The Shits.
>
> You are one sick puppy puposely letting your meat fester like that * * *
> in the original packaqing. *It would be different if you were trying
> to dry-age it properly. *Why not just keep it on the counter for 2
> days to speed up the putrification?
>
> I gotta share this with AFB.
>
> AFB, meet Andy. *This is how he ages meat. *
>
> Doctor Hagen, what advice would you give Andy other than searing it
> on a commercial infrared grill/salamander?

Feed it to a possum. Andy has gone from gross to repulsive. Maybe
his "waitress" is a necrophiliac, and he's trying to smell like a
corpse to turn her on.
>
> -sw

--Bryan