Serious Eats - seriouseats.com

Still loving the combo of brussels sprouts and bacon

brussels sprouts with bacon.

Guess I'll go with the bacon Brussels sprouts today. I love me some crucifers.

definitely the cornbread dressing

For eating out of hand I like cerignola or alfonso olives, as both tend to be large and meaty, while not overwhelmingly salty. I also love to cook with Moroccan oil cured olives, though, because they have an intense umami flavor, and I can leave out or reduce salt in a cooked dish to compensate for the olives.

Eggs, poached with runny yolk and perfectly set white, with fresh bread or toast. I could easily eat this for breakfast every day for the rest f my life. I do, most days.

Vichyssoise, nice and hot now that the weather has cooled off a bit.

1. fresh shelled edamame and fresh limas sauteed in butter with green beans
2. pureed with potatoes for a slightly different mashed vegetable
3. papparadelle with edamame and raw tomato sauce (use plenty of good olive oil here)
4. used warm shelled edamame as a bed for some poached fish, with a bit of miso compound butter on top
As hmw0029 says, fresh edamame make a huge difference - I became somewhat obsessed with them over the summer

Also, it was mostly underground - just a small part patch of the surface was uncovered.

As I understand it, dry aging involves hanging primal cuts (the big slabs of meat that later get portioned out into steaks, ribs, etc.) in a 50 degree room with good airflow for a couple weeks. The outside surfaces (along with any mold) are sliced off before cutting the whole thing up into the cuts that consumers are more familiar with.

Standard (properly functioning) refrigerators usually won't maintain a temperature above 40 F for food safety reasons, and airflow is probably insufficient. Given this, it seems like the process would be somewhat difficult to replicate at home.

Dry cured sausages (i.e. salami) are somewhat simpler in that they don't require such large cuts of meat to start with, and don't waste the outer layers of meat. Ruhlman's book, mentioned by Lorenzo, has been a good resource for me, especially since it contains recipes for all sorts of other things besides fermented sausages, and I like to make those as well.

Beef cheek is good to braise, and heart can be braised as well, or cut into portions and seared like steaks. I can't help with the lungs. Aren't they illegal to sell in the US? Also, I'm not Jewish, but I didn't realized these things were traditional for the new year celebration.

Liver does tend to be softer than regular meat, but it usually firms up as it cooks, not the other way around. I wouldn't buy them from the same place again if it were me.

Pasta carbonara, using aged goat's cheese and home cured pancetta style pork shoulder. Might toss in some zucchini, as per the courgette carbonara recipe posted on SE a little while back. Probably also a salad or some sort of vegetable matter.