wait hold on he actually made you redo floor plans?? thats brutal lol. but honestly i feel that, my high school shop teacher told me i was cutting too fast for like a whole semester before i finally slowed down and stopped ruining wood

King Arthur is solid, try adding more water and a longer rise time.

Yeah butler.patricia I mean is burning one dinner really that deep lmao just order takeout.

The leaf blower trick works best if you do it when the gutters are bone dry.

Yeah, that's a dead giveaway. Real dry aging needs a controlled room with airflow and specific temp/humidity, not a cooler. I've seen places wrap their "aged" beef in butcher paper and call it dry aged when it's just wet aged with extra steps. If the meat sits in plastic, it's basically marinating in its own juices instead of getting that concentrated flavor. Check if the cut has a darker, firmer crust and a nutty smell - that's what real dry aging does. Otherwise you're just paying extra for regular beef that sat around a few days longer.