I like aged beef and I like foie. Not sure I would like aged foie. Was in a top Dallas steakhouse for brunch today–Knife–and looked into their aging fridge, saw Hudson Valley foie as old as July 2016. Asked hostess and she said it is an experiment but the chef has done it before and loved it. He wasn’t there to ask. It looks like a gray river rock. Anybody know about this?
answered my own question: http://www.dallasobserver.com/restaurants/now-john-tesar-is-dry-aging-foie-gras-7023959
This sounds like a really bad idea.
Interesting…Tesar is one of the finalists on this season’s Top Chef and is certainly a controversial character.
Cheers!
Marshall ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Next on the list: aged uni.
+1 
240 day ribeye? What would be left from a primal, one steak?
http://www.knifedallas.com/wp-content/uploads/Knife-Menu-Word-10.21.16.pdf
I’ve got some three-year-old fois gras in the refrigerator that my brother in law brought us from Paris. It still hasn’t reached its sell-by date. Have I lucked into aged fois gras?
sealed package isn’t nearly an oxygen rich dry aging environment with microorganisms
Darn!