What cost's more? Cheese or meat? I spend a lot on both and pay absolutely no attention at all to unit price or price per kg. Who even used kg anyway? And come on, no one is measuring by grams anyway, unless it's weight loss, in which case, off comes every stitch of clothing, earrings, and hair clips. Just can't take any chances with hair accessories you know.
So cheese is aged, and then becomes more expensive. When I do this in my fridge, it's called "going bad." Meat similarly is aged, but again, when I do this, I'm killing my kids with food poisoning. Although to my knowledge, I haven't killed anyone with my cooking.
I understand the principle behind aging wine, but just can't keep it around long enough to support the claim that aging enhances the taste. And if you drink your wine with aged cheese, do the two aged items, cancel out any net benefit? Like a double negative? Good lord math is confusing.
Apparently cookies don't age well, so my son eats them as fast as possible to negate any negative affects of their lingering.
Fast food of course lasts forever, caught in the seats of your car where years later, perfectly formed little french fries emerge from their hibernation to once again reclaim their title as top of the food chain, where people bow down and cry, humbled by their appearance. Little packets of ketchup have a similar life span to nuclear waste. The half life is approximately 5000 years or sooner if you step on them when they are poking their little heads out from beneath the seats of your car, where they have taken up residence to guard the fries.
My philosophy is simple. When in doubt of something I have just pulled out of the fridge, stick it under the nose of one of my teenagers and ask them "Does this smell bad?" It is important to keep a straight face during this process or the jig is up. Tell them you value their opinion. Really.
Just don't put the ketchup on the meat unless you watered it down with wine first. Just sayin'. Alcohol makes it more palatable.
