Quote:
Originally Posted by Hell Puppy
Just wondering, cuz I had never ever seen or heard of putting brie on there.
A really good steak actually NEEDS nothing on it, but I have indulged with a lot of crusts and sauces including bleu cheese, gorgonzola, roasted garlic, caramelized onions, oscar, various hollandaise, bearnaise, choron, horseradish, peppercorn, pinot noir reduction, shiitake, soy armagnac and even freaking A1.... But NEVER brie...
But what do I know, I dont put ketchup on my steak either.
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Just as an aside, gorgonzola IS blue cheese, dear.
If I ever hear you say that bullshit about A1 again, I may have to disown you.
But in the end, while a fabulous steak doesn't
need anything on it, elements to enhance the flavour are not bad. And If you'll put hollandaise on a steak (... which, really? Why would you do that? That's terrifying), brie shouldn't be a stretch just 'cos you've not heard of it before.
That's what makes for the growth of cuisine - exploration.