When you cook pasta, when do you add salt: before or after cooking it - and why?
You want that certain taste in the stuff, you must add the taste early.
The principle of marinades - and their difference to sauces.
However, haven't done steaks since very long time. I think I have moved beyond steaks now, in past years I was far more interested in eating them. Today, Wiener Schnitzel, an originally done, has taken over. Its like with normal beer - I lost the craving for the taste of Steak, or BBQed beef. These days, I like my chicken and beef more in Wok-sauce styles, namely focussing on Ketjap Manis (Indonesian soy sauce, which is soy sauce with added sweetness and of slightly creamy consistence, its not like water, more like a good old Balsamico vinegar - if it is not like that, then it is no good Ketjap Manis). A good well balanced sweet chilisauce or sweet-sour sauce also is good. Or Chinese oyster sauce and fish sauce.
Over the past two years or so I formed a strong craving for a mild, good smoked ham. Nothign exotic, but a very clascially tasting one. But neither Schwarwälder nor Spansih or Italian ones. Too strong and exotic and "staple-aromed" in taste for me, dont like these. A very common, mild "Bauernschinken", or "Frühstücksschinken". That does best.
And crispy bacon!