Originally posted by Double Edge
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The interesting part is when the infrastructure building gets over, then the payments stop. The host gets the infrastructure and doesn't have to pay for it. This is what happened in SLanka, but the SLankans had to pay. The port got taken over because earlier the interest compound was $60 million per year. They have to run their country too. So they got around by giving the lease of the port for 99 years, and paying much less interest rate.
Originally posted by Double Edge
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Originally posted by Double Edge
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Originally posted by Double Edge
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Originally posted by Double Edge
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Originally posted by Double Edge
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The dry aging in the west is done in a temperature controlled room with cold air blowers. For a USDA prime beef (top notch in quality), the norm that is followed is to age it for a minimum of 28 days to 45 days. Though now, some chefs are aging it for as many as 400 days. 45 days is okay, as the flavour intensifies and reaches the centre of the meat piece. Much like how cheese and wine are made. In places like Bangalore, it's buffalo, and the butchers don't trim the connective tissues and hence the meat most of the time gets chewy and hard. Butchering is an art, and I have never come across a single one in India who does it the right way, not even the Qureshi Muslims who have been butchers for centuries.
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