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<p>[QUOTE=&quot;clembo, post: 342868, member: 8033&quot;]But Ben isn&#039;t there a &quot;seasoning&quot; you use. Seem to remember that<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie2" alt=";)" unselectable="on" unselectable="on" /></p><p><br /></p><p>Good analagy though BTW.</p><p><br /></p><p>I don&#039;t eat choice meat all of the time (can&#039;t afford it) so it gets more doctoring and I&#039;m come up with some pretty good doctoring methods if I do say so myself.</p><p><br /></p><p>However, when I splurge and buy a choice cut of meat it gets fresh ground pepper and perhaps a bit of salt and butter AFTER cooking. All three of those have been used forever on meats and I just happen to like butter.[/QUOTE]</p><p><br /></p>

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