Could you tell me more about ageing meat. Do you just put it in the
refrigerator and wait or is there some special technique? Are you
supposed to wrap it in cheese ( pardon my language ) cloth.
Is there any information on the web about ageing meat. I usually buy the
oldest looking steak, one that has started to turn dark in the store.
They are the tastiest. Do you age chicken, pork, fish etc.?

Thanks, Michael

Ingrid Bauer wrote:

> Being French, i have been batthed in a cheese environment, when i got
> concerned  by health issue i went in the purest  raw dairies
> available(direct from small farmers in the mountains ,sheep goat and cows
> dairies)
> It took me 6 months to be able to stop craving cheese, when i switched  to
> instinctive nutrition, for comparaison ,it took me only 3 months to get rid
> of the habit of eating bread(wheat,rye and chestnut bread) and i used to
> "loved " bread.
> I was definitively "hooked" on some addictived qualities in cheese, specialy
> aged ones, and i found out that it was a compensation for what i am finding
> in aged meats now.
> (i eat meat from 3 weeks old to almost completly dried out 2 months latter,
> hanging in fridge)
> i will not trade  the pleasure of eating raw aged meats for dairy now
> (specially since i live in north america where the cheese are very poor in
> quality and in taste ,compared to the hundred of different cheese in
> france,).
> jean-claude
> >Mary wrote:
> >>
> >> Try getting off the cheese also and you will feel even better.
> >>
> >> Mary
> >>
> >> >I am type A and thriving on the paleo WOE with a little cheese thrown
> >> >in.