Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes inLucky Peach Issue 2about what makes it taste so good—and what makes other things taste, well, not so good.
They call themselves "carnivores" and "meat aficionados," but there are other names for the vegetable-phobes in your life: "children," "cave dwellers," "people who will probably contract gout or cancer," and possibly "young-diers." Eek!
The slightly queasy quote above comes from Professor Mark Post of the department of vascular physiology at Maastricht University, which has been given £300,000 to help find a better way of making meat in a lab.