[Hugin]

Personally I wouldn't want to desecrate a fine NY steak with blackberry sauce. Maybe pork, or even chicken, but not beef. If you must, pour a little around where the steak goes, then put the steak on top, and serve some extra sauce at the table.

Oh well, that's just me.

[Global2010]

The seared juice of the New York/Irish Butter/and bit of Blackberry with the hint of Merlot is quite a fine taste.

I once enjoyed a fine Cigar called a Royal (pirate) Jamaican ...never do that again but my rare bloody NewYork with the fine Fresh Blackberry has many coming back for my Halibut with Pecan shrimp sauce.

I bet my Taste and Palate is a bit rich in flavour for you?

I also love to drink herb cold teas for days on end...ah so I can enjoy a bit of rich food.

: )

[Netizen]

I wouldn’t even want my steak sitting in it. You can only scrape so much of that stuff off.

[Global2010]

OTOH What I prefer to do to my fresh Chicken...

I like depending on my mood and the time of year..

Chicken/tarragon slowly simmered..Swanson would have you add there broth insert here, not so, unless you need salt/potassium (some of us do)...then add you yams/sweet potato and in the end some fresh green beans..

Man that makes a good chilly fall plate.

I salt after I taste being my age and such.
But I never use table salt, only Jewish salt.

Has a triangler effect.

Now if you are a bit more South Of the Border.. Fresh Cilantro/Lime/easy ese on the Garlic and fresh Leeks if you can fing them.

Lil Hanbero White Cheddar and a fresh only one but one fresh tort illa ....em heaven and then need a nap after such good food.