19th Centry Dry-Aged Beef
19th Centry meat, for the electricitie, refrigerators was the normal course of events at the
A dry-aged steak is, as you surely guessed, aged before eating.
You can find steaks that have been dry-aged from 7 to even up to 120 days.
The most common timeframe for a steak to be dry-aged is 30 days.
The meat doesn’t spoil during this time,
because you age it in conditions that tightly control the levels of moisture and bacteria.
It’s a process that not only helps the steak develop flavor,
but also makes it far more tender than it would be completely fresh
What are the best cuts of dry-aged meats
Entire primals, rather than single steaks are dry-aged,
but to be a good candidate for dry-aging requires a good protective covering of bone or fat.
This means there’s less surface area that needs to be trimmed away later.
“Filets tend not to be aged because there’s no bone or fat protecting it”
Dry-aging is wasteful because every single side of meat that is exposed to air
will be breaking down faster than the meat on the inside.”
Wagyu Beef / Kobe (Steak) / Matsusaka Beef
The most exclusive beef in the world
A wagyu (Japanese: 和 牛, wagyū) is originally a Japanese breed of cattle,
known for its very exclusive and tasty beef. …
Wa is an Old Japanese reference to the country of Japan,
or to business from Japan,
and one of the meanings of gyu refers to beef
“in a living sense”, or on beef cattle.
Yet there are still major differences in wagyu meat.
This is reflected in the scores of the Japanese Meat Grading Association.
They classify the meat from A1 to A5,
where A5 is the highest and most exclusive.
They pay attention to the marbling of the fat,
the color and clarity, the texture and the shine
One of the most expensive meats is Kobe meat from Japan.
Real kobe meat comes from the Tajima-ushi,
a certain type of Wagyū cow.
They are raised according to centuries-old Japanese traditions.
soothing music and massages of beer and sake
And the most expensive steak
In Japan they speak of the Sandai Wagyuu, the three big beefs.
Besides the Kobe beef, beefmi beef, from the Shiga province
and the unsurpassed Matsusaka Beef from black cows from the Mie region.
The latter is, according to many experts, the best of the three.
What is special about Matsusaka is that for the meat only cows
(so no bulls)
that have not yet been bred with are used.
So virgin meat.
Whether on a beach or on the top of a mountain, nothing like a good Cigar
Fugu is a poisonous fish eaten by Japanese. It can only be prepared by chefs who retain special license to handle fugu. The fish is not only toxic but also its appearance is not the most appetizing. That is why it is a wonder how delectable fugu can be, until you try it yourself.
Italian DJ, producer and Rising Star
20-06-2k18 Manuel Tessarollo / Activator / Acti /
T78 Biografie Manuel Tessarollo aká Dj Activator is one of the most active producers in the electronic music business and is a true jack of all trades when it comes to music.
His pseudonyms are so numerous that after mentioning; Overdrive, Manuel Es, DJ Mantes, Ultrasonic, Megaphone, DJ Kraftune, T/78, Knockout,Outlaw we still left out more than half of them.
Label “Activa” Records is one of the best selling in the Hardstyle scene with support from all key players in the scene. His sets as DJ Activator are pumping hard, with uplifting sounds which combines the best of Hardstyle with the harmonies of Trance.
With this trademark of energetic melodies and bouncing beats he’s one of Europe’s key players in the Harder Styles.
With a long list of festivals under his belt DJ Activator will continue his rise to fame. Defqon 1, Hardbass, Q-base, Decibel, Emporium, XXlerator, Syndicate, Dance Valley, Ground Zero, GigaDance, The Qontinent etc etc…
The future of the harder styles lies in the hands of this Italian monster producer!!!
I am incredibly happy to announce that I have joined Exklusive agency for worldwide bookings!
New Playlist by T78 @ Lufthansa Flight Entertainment ????? GR8 AL MUSIC
#ONLYBOMBS #ONLYBOMBS BOOKINGS
Germany, Austria and Switzerland bookings: firstname.lastname@example.org
Italian bookings: email@example.com *
Rest of the world bookings:
firstname.lastname@example.orgL * Podcast, Remix tracks or EP’s requests: email@example.com *
#ONLYBOMBS #ONLYBOMBS #ONLYBOMBS
Cocktails parties are classy social gatherings aimed at entertaining business associates and friends. They’re also great for receptions and open houses because they’re almost hassle-free to plan. It gained popularity in the first decades of the 1900s, but eventually lost steam. However, cocktail parties are back! A conventional cocktail party lasts 2 to 3 hours, during which guests are served snacks and alcoholic beverages while chatting with other party guests. “Classy Social”
Wasted Penguinz is a Swedish hardstyle duo Melodic Hardstyle
Biografie Both Pontuz and Jon have been in the business for a few years, but it was in the year 2006 they first met each other and they hit it off spot on. Thinking along the same lines, their co-operation methods worked out perfectly. They’re not only producer-partners but also best friends. Pontuz was already into the hardstyle but for Jon this was something new and interesting.
Wasted Penguinz was born sometime during 2008. As they were improving their productions together, they got more knowledge of the hardstyle music itself. In 2009 the time had come to take the next step.
Sending some of their tracks to various labels they got an answer from a smaller label called ‘Bazz Implant Recordings.(Sub Division of impMUSIC.nl)’ Their first release called ‘We Live For The Day! ‘ was a fact and got picked up by the bigger names in the scene!!!
Not long after, Scantraxx Recordz, Dirty Workz, Fusion Records recognized their talent and signed the Wasted Penguinz.
https://nl.wikipedia.org/wiki/Wasted_Penguinz Their main focus is to bring you some high quality releases and let the world become infected by the Wasted Penguinz sound. Just Get Wasted and Do It!
Mezcal, Tequila & Worm
The worm we’re all thinking of actually belongs in a bottle of mezcal, tequila’s huskier, smokier cousin (tequila has to be at least 51% Blue Agave, but mezcal can be made from any variety of maguey succulents, the heart charred before distillation). And even then, the worm wasn’t a traditional aspect of mezcal production, even though to this day, some misinformation endures about the virility and hallucinations you’ll supposedly get as a reward for your worm-eating bravery.