You’ve been at home for nearly a year now. You’ve learned how to properly stock a pantry. You honed those knife skills. You’ve tackled even the most complicated of mid-week entrees. There’s only one place you have left to go besides starting a livestock farm. And that’s, dry age meat. Forget about clicking below, for a move as epic as this you need an 800 number. Grab that smart phone, remember where the keypad is and +1-844-7DR-YAGE. That’s right 1-8-4-4-7-D-R-Y-A-G-E and get ready to accept delivery of your very own dry aging machine. The team at DryAger made it simple. Two models, Large and Small. Two levels, personal and professional. Let’s stick with personal for our first buy. The DryAger UX500 is about the size of your college dorm fridge but makes much more than cold bed water and a place to keep your bong. Set up is a breeze just pop out that under used wine refrigerator (you have a wine cellar now right?) and slide in the Dry Ager. Of course this isn’t just an old school aging machine there’s state-of-the-art technology involved, ohh and a smart phone integration of course. How it works is explained in incredible detail with visuals worth checking out so you can educate your friends when you stand around it gloating. By know you probably guessed this was the inspiration of a passionate German hunter and refrigeration engineer. We know, you are drooling but have so many questions. We did too and most are answered here. Now after you hang up with Bavaria you are going to need to decide what your first aged items will be. Game, beef, pork, there are so many options. Don’t worry, once you are hooked you can upgrade to the 1000lbs model. Time for that kitchen renovation.
More Gear Stuff
Considering the run up to this weekend, we continue with the grill gadget prep and the Relic Portable Brick Oven. Clocking in at $1100 and 3000 degrees fahrenheit, this one might have to get through the wife before it makes it to your deck. If it flies, you just turned your $60 standard grill into a Napoleotano’s birth right. Aside from the pizzas you could make in this cast iron turtle shell think about the meats. Cherry wood infused poultry. Walnut wood ribeyes. We’re drooling just typing those combos. Don’t forget about the vegetable ramifications. Wood fired asparagus, corn and even tomatoes might just have appeal to your better half enough to elicit a “yes”.
Grow some kale from fish waste. Some intrigue in that opener right? It never ceases to amaze us when we see something like this. Our first thought is, “Wait, why does this not exist yet?” It’s a process called aquaponics. The gist The Microfarm is this. Fish waste is extracted from giant aquariums and used to enrich seeded soil to grow plants. This Eco system feeds the plants while cleaning the fish habitat. Can you say win win? Damn, Mother Nature is awesome. The Springworks Team has been working with these systems for the last 7 years. In that time they have grown over 250,000 heads of lettuce each year. The genius is that they are bringing this technology to the home aquarium. The system fits on top of your home aquarium and the soil pulls the fish waste out of the water. The results are two fold. Grow herbs in your house and never have to change the water in your aquarium again.
You may think that here at FTHQ, we’re partial to utensils of the four-pronged variety, but we generally appreciate any and all cutlery that helps us deliver food into our perpetually hungry mouths. And although we’ve been known to nearly jump up-and-down in excitement about all kinds of eating instruments — knives, salad tongs, corn-on-the-cob holders, you name it — it’s been a while since tableware has gotten us as excited as these 100% edible and biodegradable utensils from Bakeys. With funding from a successful Kickstarter campaign and an aim to provide a viable alternative to the billions of plastic utensils thrown into landfills every year, Bakeys Edible Cutlery has it covered when it comes to usability and sustainability. Turns out sorghum, an environmentally-friendly crop you may have never heard of, seems to be the magic ingredient. Not only does sorghum allow Bakeys to produce 100 edible spoons with the same energy required to make a single plastic one, it also prevents the utensils from degrading in liquids — a particularly important fact for the environmentally-conscious ice cream enthusiasts among us.
The Mellow sous vide machine is aiming to do what the microwave did for home kitchens in 1967. Although, in 2016, there’s a whole different science and aesthetic at play. As a big fan of temperature fixed circulated water machines Mellow is the Cadillac of the recent immersion circulators boom. The upgrade, Mellow keeps your vacuum sealed dinner chilled by enabling the machine to hold the water at both cold and hot temperatures. A couple hours before your dinner time, Mellow heats up and finishes your meal. The beauty of Mellow even makes this minimalistic, bare kitchen counter kid contemplate an artistic and functional residency in my apartment. Let’s not forget, anything sous vide tastes amazing.