Hello RowToTri and All, http://www.velonews.com/...ore-on-motors_396310
There is probably some optimum age for tire performance .. just like beef steaks and bananas.
We need to pique Tom's curiosity and Tom Sawyer him into testing for what could be a new marketing paradigm.
Tires should be 'cold dry aged' properly for premium performance.
It will become important to visually check the tire manufacturing dates very carefully for faked dates that indicate aging that has not occurred .... only greenhorns will purchase green tires.
Tires will have a 'vintage' stamped on them rather than a DOT date.
"Like cheese and fine wine, beef becomes better with age.
That might seem counter-intuitive. After all, anyone whoâ€™s left a T-bone
in the fridge a week too long knows that the results are, um, letâ€™s say, less than pleasant. On the other hand, anyone whoâ€™s tasted a steakhouse-grade, dry-aged cut of USDA Prime
ribeye knows the bold intermingling of savory, umami flavors that comes with skilled dry-aging.
The difference can be so stark that for some steak lovers, the idea of eating unaged steak is akin to eating microwaved brisket. Of course, not all dry-aged proponents are that die-hard. But for those whoâ€™ve had the chance to appreciate dry-aged beef, thereâ€™s simply no comparison.
At Chicago Steak Company
, we carry on the Windy Cityâ€™s proud tradition of delivering the worldâ€™s finest beef. This includes a full range of USDA Prime dry-aged ribeyes, strips, porterhouses, and filets, which we age and hand-trim using centuries old techniques.
In our time, weâ€™ve learned a thing or two about dry-aging. From how dry-aging works, to how long to dry-age beef, to what you need to do to dry-age steaks at home, we could write a PhD on the subject. We havenâ€™t (yet!), but weâ€™ve done the next best thing: putting together this comprehensive primer on dry-aged steak."
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