Quote:
Originally Posted by bander7003
I don't know. If he's winning awards against more than 100 other cooks by using sale and pepper, why would he feel the need to do much else in his restaurant? Maybe he used to use something different, maybe he still does. But if the people love a simple S&P rub, why would he do anything different?
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Meh ... is it flavored salt and special pepper?
