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FOUND THE MOORLOCK!😜 That’s unusual, to say the least. I like a blue steak on occasion, but I can’t say I’ve ever had unseasoned beef.

(Our trio actually traveled on CC bonus points, and got our hotel discounted because it was part of one’s hotel rewards program…11 years ago.)

There are those among us who really enjoy flavor pairings that can seem odd at first. Sweet/salty, sweet/savory and sweet/sour are very common. And the more cooking you do, the more likely you are to find one that works for you.

I wasn’t impressed with tiramisu myself…until I had some in Italy. What I had there was a completely different beast from what I’d been served in the USA to that point. It was a stronger, more definitively coffee flavored taste, carefully balanced with sweetness.

That is a lingering concern, NGL.

I could see that as an RPG’s original setting and its expansion supplement. FWIW, there was a short story I read YEARS ago that was a take on the first idea. Humanity expanded into the galaxy in 2 directions, encountering no other sentient life. Then, after thousands of years of expansion...

Dull? No. Change? Yes. We season foods- ALL foods- to alter their flavors. Steak is no different. I mean, in all likelihood, even the most minimally seasoned steak will have salt & pepper on it.

I’ve seen cheese & apple pie, but never eaten the combo myself. That said, I’ve been eating apples & cheese- usually cheddar- together for decades, and one particular childhood snack I still enjoy isn’t far off. Basically, slice your apple into wedges, drape it with cheese, and dust it with...

James Van Der Beek has died. https://people.com/james-van-der-beek-dawsons-creek-star-dies-at-48-8754227

As much as I like serving steak as shown in my picture above, it’s a tad contentious in our house. Cooking, resting and slicing steaks before service has REALLY helped my family’s portion control. But the resting step is essential if you don’t want the meat draining its juices onto the cutting...

Yes. Yes I did. Exactly this.

We do a lot of Brussels sprouts, broccoli, cauliflower, broccoli & cauliflower, or California mix (broccoli cauliflower, & carrots) in our house as well.

That’s from the most recent time I did steak for dinner. It was NY Strip*, served with oven roasted potatoes and some sauteed mushrooms. * I personally prefer ribeye or prime rib, but I can choke down a strip steak if I have to. I guess.

Seared on the outside, nearly raw at the center.

EDIT: You know what? Nope.