On Thu, 08 May 2008 08:58:53 -0700, Dimitri wrote:



The "old French" rule of thumb is, "if you can isolate the flavor of a
single herb or spice you've used too much".

I agree with that theory. However in today's cuisine the concept of "if a
little is good a lot is better" seems to prevail. Yes I like rosemary but
not so much that it overpowers the meat.

I would respectfully suggest the next time you go to a decent steak house
you order the steak WITHOUT SEASONING. You'll be surprised, pleasantly the
flavor of the meat actually comes through.

You don't have to respectfully request anything here. When we cook
fillet (tenderloin) steak at home, the only thing DH puts on it is olive
oil. Delicious.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...