(Guy comes to the meat counter, orders a top sirloin fillet.)
Me: Here’s your steak!
Customer: Great. I’ve been leaving this in my refrigerator for 2-3 weeks. It gets green and slimy. That’s dry-aging, right?
Me: Uhhh….no. To dry age something you need to control the humidity. That’s hard to do in a refrigerator.
Customer: So if it wasn’t dry aging, what was it doing?
Customer: Oh. (long pause) I guess I should eat this soon.
Me: I would.