Kosher Dosher...“I am a culinary Heretic"

This post is a continuation and supplement to my previous post titled Review of Chef Steps Sous-Vide-Faux-Age-Beef (The Modernist Strategy to Dry Age Beef). After posting this, I went on a search to find out if this is a new method. I found many variations using Blue-Cheese (nothing specific), sometimes Fish-Sauce and Koji. Most of the blends were not detailed or precise, and the ones that were used volume as their only measurement. I've been Faux-Aging with Fish-Salt/Sauce for years, so this is just up my alley to try.  I decided to try different Blue-Cheeses but stick with the 72-Hours time frame because that seemed to produce the best results. I also chose different percentages of Blue-Cheese 2%, 4%, and 6% based on the protein's weight. I.e., 1000-gram steak at 6% would need 60 grams of Blue-Cheese. I selected Roquefort because it's made from Sheep's Milk. But note, I love all Blue-Cheeses. Although I love Stilton Blue-Cheese, the Roquefort Cheese was better, in m

I've wanted to make Blood-Orange Cello for months now, but since they were not in season, I was forced to wait. What did I say? Yes, I had to wait, which is somewhat of a forgotten concept in our postmodern culture. The modernism of impatience and instant gratification and the need to experience fulfillment without delay have become foreign concepts. I've grown accustomed to instant gratification, and this delay made me ponder our societal choices. Why is this important? I think delayed gratification can be a powerful mechanism for forward-thinking. Ok, enough with my inner perceptions and on with the recipe or modus.  Again my favorite ethanol to use is Everclear because it's a neutral spirit and its high ABV (95%). Starting with a very high ABV allows you more flexibility when dialing in the desired ABV after dilution. And because it's 190-Proof (95% ABV), you get more bang for your buck. I find that shooting for an ABV (Alcohol by Volume) of 40%/80-proof is best for