We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Of course Newt is right about "the Palestinian state", which didn't exist until Israel was granted its scrap of land following the Balfour Agreement after World War l. Then the rag-tag group of desert Arabs who had left their tribes and decided to check out new little Israel, stopped by to laugh, and then stayed to lust after venerable Jerusalem and the modern miracle of Israel. I remember that thug Yasser Arafat being arrested for terrorism when he was in his early teens. He never evolved away from terrorism his entire life.
Despite what was said about the difficulty of dry aging in the link, it can be done at home and rather well in my experience. Alton Brown's technique of wrapping steaks with a paper towel, putting in on a grid so that air can circulate on all sides, keeping the steaks at the bottom back of the fridge (where it will stay coldest) and changing the paper towel after the first day (not necessary to change again), has been like magic for me.
Of course I buy my steaks at Costco so they are beautifully thick (and sometimes I'll even plump for prime grade). After about a week, the fridge will have this gorgeous, mushroomy, glutaminic smell that makes the omnivore's mouth water almost instantly.
I hope the process of home dry aging catches on. Steaks all over America will be inculcating new generations of beef eaters.
I guess you have to be a serious all-things-carnivore kind of guy to appreciate eating semi-decomposed meat.
I reckon, actually, that our ancestors ate dry-aged and preserved (smoked, sausage, jerky) a lot more than fresh, which is why it might taste so good to us. The hunters had to bring it all back for the wife and kids. Well, they might of roasted a haunch or two on the way back.