Can someone explain the long "dry aged" stuff? I guess I don't get what they mean by that.
Can someone explain the long "dry aged" stuff? I guess I don't get what they mean by that.
My brother is an executive chef at one of Atlanta's top country clubs, I've heard the horror stories of what goes on in kitchen. He's been working as a chef for over 20yrs now, he said not much has changed.
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