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Peter A

In article . com>,
says...
> It seems to have become a cliche for restaurant reviewers to use the
> phrase "a well-aged steak" when the steak hasn't been aged at all.
> I know the difference between a dry-aged steak and an un-aged steak,
> and sometimes the chef himself doesn't seem to know.
>

A "well aged steak" may just mean it's been in the cooler too long and
they want to sell it before it walks away on its own.

I think you're right. A lot of food critics just don't have the
knowledge or experience for the job.

--
Peter Aitken