dry aged beef at horrendous prices, especially for meat that does not

FWIW, the last time I can recall seeing dry aged beef was in the downstairs part of the New York, New York casino in Las Vegas. I remember

thinking it was

probably used in one of the restaurants, since it was in a replica

butcher shop

and didn't appear to be for sale.

That would be Gallagher's, where the food was okay,
but the atmosphere left a lot to be desired - the
waiter was slimy, and I got propositioned by a hooker
right at my booth. If I'd been a few hundred dollars
richer and a few hundred IQ points poorer I might
have jumped on that one. She was really quite cute.

Hoppin' John
categories: holiday, side, southern
yield: 1 batch

3 lb small dried black-eyed peas
8 c water
2 lb ham hocks or bacon
2 md onions, chopped
3 c long-grain white rice
salt and pepper to taste
1 ts red pepper flakes (optional)

Wash and sort the peas. Place them in a saucepan,
add the water, and discard any pebbles or peas
that float. Gently boil the peas with the ham
hock and onion until tender but not mushy, about
1 1/2 hr or until 2 c liquid remain. Remove the
meat from the ham hock bone and return the meat
to the pot.

Add the rice to the pot, cover, and simmer on
very low, 30 min, never lifting the lid.
Remove from the heat and allow to sit, still
covered, for another 10 min.

Remove the cover, and season with salt and pepper.
Fluff the rice and peas with a fork and serve
immediately. Makes eight servings.

projects.ncsu.edu/project/lancet/third_grade/hoppin3rd.pdf
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