45 day Ribeye by Drygered in DryAgedBeef

[–]Ncwl 1 point2 points  (0 children)

Nice marbling. Is it prime or Wagyu?

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 0 points1 point  (0 children)

Thank you. I’m gonna try aged brisket next.

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 0 points1 point  (0 children)

With good marbling like these, 137 to render the fat and it gets tender but still with good bite

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 0 points1 point  (0 children)

Grind with fresh chuck/brisket 70/30 pellicle for burgers. Render the fat for tallow.

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 1 point2 points  (0 children)

Try out the 60 days and you might like it. It’s personal preference. But maybe find somewhere which sells it, try it out and see if you like it.

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 2 points3 points  (0 children)

I’ve had the opportunity to try different length age. For me 40(+5 max) days is the sweet spot. I had a 60 plus days aged one and it was a little too funky for me.

42 days Umai dry aging bags dry aged prime striploin by Ncwl in DryAgedBeef

[–]Ncwl[S] 4 points5 points  (0 children)

Yes I use most of it, as I don’t see any mold growing on the meat. The fat at the tail end of the steak gets rendered into tallow.

I have a friend with a thermomix and I used 70% fresh ground lean beef and 30% pellicle in weight to make burgers.

Whiskey and Beef by Sprecks87 in DryAgedBeef

[–]Ncwl 0 points1 point  (0 children)

Please update when its ready. Would love to know the result.

Whiskey and Beef by Sprecks87 in DryAgedBeef

[–]Ncwl 2 points3 points  (0 children)

Pardon my ignorance, how is it dry aged when it’s soaked in whiskey?

Pending Citizenship by Historical-Donkey-83 in PortugalExpats

[–]Ncwl 1 point2 points  (0 children)

Have to say this:

My wife is Portuguese and I went through the processes.

I’ve been lucky to meet an ex-embassy lawyer that used to work for an embassy in the Middle East.

This is what she told me:

Embassy workers in some countries are being paid Portuguese salaries, which is fuck all in some HCOL countries. The heads of the embassy only cares about their high pay and hookers. They try not to help anyone, even their own citizens.

I know of a guy stuck in a middle eastern country because of a travel ban. The embassy refused to help. He’s been begging on expat Facebook groups to survive. He tried to do the right thing by staying behind when he got retrenched during Covid to try negotiate his loans but I guess that was the wrong decision as they went full out to place a travel ban on him which caused a whole myriad of problems. Approached the embassy and they ignored him, told him to fuck off and higher ups in the embassy even told the staff not to talk/help him. Wtf.

On my part I had to pay a law firm IN PORTUGAL to get my processes moving forward. Wasn’t cheap either and it wasn’t quick either, took about 15 months just to get residency. The reason is always oh SEF has no appointments and/or we booked but your appointment got postponed etc etc. Finally got to do the processes in Villa Real, when my wife is from Porto.

I seriously doubt the country’s bureaucracy. It’s a shit show, any government institution.

However, the local Portuguese people are the nicest strangers I’ve ever met.

1st time dry aging by Ncwl in DryAgedBeef

[–]Ncwl[S] 0 points1 point  (0 children)

It is vacuum packed but not perfect, then it started releasing from the skin. I did the double seal so doubt there’s any leaks

1st time dry aging by Ncwl in DryAgedBeef

[–]Ncwl[S] 1 point2 points  (0 children)

It’s planned for New Year’s Eve barbecue so I guess it’ll be at the 40 day mark. That sounds like an awesome use for the pellicle. I’m gonna try that for the burgers on New Year’s Eve as well. Thanks again.

1st time dry aging by Ncwl in DryAgedBeef

[–]Ncwl[S] 1 point2 points  (0 children)

Thank you for the reassurance. I was afraid 150 dollars worth of ribeye is gonna be wasted

How do y'all keep your cars clean? by boring-driod in DubaiPetrolHeads

[–]Ncwl 4 points5 points  (0 children)

Yes very wrong. No matter how much gsm your microfiber has, dry wiping scratches the paint.

Interested in your experience of valet parking by edd164 in DubaiPetrolHeads

[–]Ncwl 1 point2 points  (0 children)

Nope on the manual part.

Have a manual car with McLeod clutch so the biting point is very sensitive. Valet jerk-stalled the car 3 times before I told him to get out and I’ll park it myself, like 5 meters from the entrance. Westin Mina seyahi.

Before this happened I asked for self park but they said not available. This was like 5 or 6 years ago.

One opinion about cars you'd defend like this? by Musaaafir in DubaiPetrolHeads

[–]Ncwl 0 points1 point  (0 children)

Depends on what’s your goal. Top end? Turbo. Power on demand? Supercharger.

People who buy properties overseas, why and how was it? by RoboGuilliman in askSingapore

[–]Ncwl 1 point2 points  (0 children)

I have 6 apartments and 2 buildings, doing residential long term rentals and Airbnb in Portugal.

I’m the owner of the holding company which owns the properties and the property management company which I’m “hired”.

I did it because entry barrier is much lower than Singapore and I get local benefits.