Win Free Tickets to New Times Pairings (And We've Chosen Our Judge!)

Categories: Contests
ilmulino.jpg
Congratulations to Kristi with a K for snagging the judgeship for The 4th Annual New Times Pairings. She'll be joining a panel of gastronomes to decide on the best dishes of the festival. Kristi won for this comment:

My name is Kristi and I would make a great choice for being a judge for your event.  I can't say anything amazing like I've traveled around the world a million times and ate (and possibly puked) alongside the worlds greatest foodies, but that doesn't stop me from having trained for this event all my life.   I've spent 10 years in my basement doing tongue push-ups, and having shots of pure food flavors injected directly into my bloodstream to be able to distinguish a good meal when I taste it.

There are times when it's been so bad for me that my friends won't let me anywhere near free samples (especially when it begins with frozen and ends with yogurt) without first tying a rope around my waist in-order to pull me back to the surface lest I go too deep. I'm all about taste, presentation, texture, and after watching a Korean soap opera about a pastry chef on top of doing a 15 minute presentation once for a job interview solely on cakes, I'm totally down for a good story behind certain platters (which I like to simply call a dinner and a movie).  What can I say?  Sometimes my inner food dork gets the better of me.
We've got one more pair of tickets to give away to the reader who writes the most clever comment in response to this question:

What is the difference between wet aging and dry aging?

We'll choose the winner on Wednesday for the Thursday, September 15 event at the Broward Center for the Performing Arts.

Otherwise, you can click on Pairings to get your $45 online tickets or pay $55 at the door. Deep pocketed readers can shell out $80 for VIP tickets that allow you in early, before the general admission crowds. Diners can sample eats from 3030 Ocean, ROK:BRGRYolo, Steak 954, and Bimini Boatyard, among other restaurants.


Follow Clean Plate Charlie on Facebook and on Twitter. Follow me @melissamccart



My Voice Nation Help
16 comments
Sort: Newest | Oldest
Lauren
Lauren

wet aging-botoxdry aging- sun tanning

Laura
Laura

Big industry meat producers vs. small artisanal meat producers. 

Fast Eddy
Fast Eddy

As most educated palettes can testify, the main difference between dry and wet aging lies primarily in the choice of retirement community.    While there are certainly varietals dispersed throughout the world, the two predominant examples are found in Florida and Arizona. The Wet Process (found in Florida) and it's high humidity generally is agreed to be identifiable by the brownish hue it produces, as opposed to the more golden tone elicited by the Dry (or Arizona), Process.  While spirited argument exist between aficionados who have a decided preference for one over the other, both produce high quantities of golf, bridge and cruising.  Notably, the final outcome of the two processes is remarkably similar.

Malaquite
Malaquite

Assisted living facility in Seattle, vs. retirement community in Phoenix.

Malaquite
Malaquite

And I'd like to apologize for that one right now.

Mons
Mons

Wet aged beef is vacuum packed in plastic within 24 hours of slaughter, and allowed to sit under refrigeration for approximately one week. The vacuum packed meat is then cut into more manageable sizes, like steaks and roasts, and sent to market.Dry aged beef is allowed to hang in a refrigerated cooler for a minimum of two weeks. The beef may be loosely covered in muslin, but it is not sealed, which means that moisture in the meat is allowed to escape. Consequently, dry aged beef shrinks, concentrating the beef flavor, but the dry aging also softens the meat, resulting in a rich flavor and buttery texture. A gray and moldy layer appears on the outside of dry aged beef, and must be trimmed away before the meat is cut and sold.

Kyle
Kyle

What's scary is that some restaurant will be touting some bogus "award" produced by thisPanel of Nobodies for years to come.

melissamccart
melissamccart

Will they? Having just moved here, I'm not familiar. . But scary? I can think of a slew of things that are significantly more scary.

Now Trending

From the Vault

 

Loading...