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The Caribbean coast of Costa Rica is home to the world-famous Tortuguero and Barra del Colorado fishing centers up to Nicaragua. The seas here can be very choppy but on a day where the waters are flat, this is a deep sea angler's dream spot! Between May to November Cheap Dolphins Jerseys , the silver fighting tarpon is sometimes thick here, and they can grow up to two hundred. If you are very lucky, you might hook a rare Atlantic sail. This is also a great place for large snook. Jack Crevalle, guapote, giant grouper, and tripletail can also be fished here. And, be sure to visit the world famous green sea turtle nesting beaches at Tortuguero.

If you cannot wait to get out of the office Akeem Spence Dolphins Jersey , a Costa Rica fishing trip may be just what will recharge your batteries! There are many Costa Rica vacation packages available on-line for sportfishing. With dozens of fishing world fishing records to its credit, Costa Rica is said to have the best deep sea fishing in the world. So, see for yourself. Pura Vida!!!
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Submitted 2018-10-27 12:31:01 The dry-aging of beef is a practice with an interesting history. Despite its current incarnation as a usually high-end steakhouse delicacy, its origins are far hu lear how far back dry-aging of beef goes, although the fundamentals of dry-aging, along with its cousins like salting, curing Josh Sitton Dolphins Jersey , and smoking, are older than recorded history. Dry-aging specifically is at least centuries old, as Rembrandt painted an ox being dry-aged in 1655.

So why is an ancient process for the aging of meat all the rage from armchair-foodies to Michelin-starred chefs, pros on the barbeque circuit to suburbanites grilling their backyard? Its popularity is the result of what the aging process does to (and for) the beef.

How Does Dry-Aging Work?

Dry-aging beef is pretty much what it sounds lik ght cuts of beef are left to age in the right conditions. The right cuts are pretty much universally agreed to be the ribeye, New York strip, the top butt (sirloin), and the porterhouse. Dry-aging DIY hopefuls should be aware that the process is applied to big slabs of beef from whichsteaks are cut. Any dry-aging of individual steaks would result in a sad Daniel Kilgore Dolphins Jersey , shriveled hunk of extremely expensive jerky.

The key to producing top-shelf steakhouse-grade dry-aged beef is to keep a well-marbled, liberally fat-rimed hunk of beef in a low-temperature, high-humidity enclosure. A temperature between 33-36 degrees and humidity between 60-80%, with constantly circulating air, is the Goldilocks zone for a good dry-age. Those conditions encourage aging of the meat without allowing it to spoil.

Why Bother Dry-Aging Beef at All?

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