Your making me think of meat now raxy.
More specifically your making me CRAVE meat, now you reminded me of the 4 packs of steaks in the fridge (granted they have atm to share space with a bottle of ammonia, but its tightly sealed and doesn't get into the grub)
Wondering what might be doable with fillet, rump and sirloin of beef steaks that could be contrived to involve mozzarella. Anybody got any ideas?
Plan for the steaks themselves is my special fly agaric, black and pink peppercorns, szechuan pepper, cubeb, soy sauce, peppery boletus mushroom, worcestershire sauce, chilli peppers (hotter the better...lol the way I do my steaks, its enough to need the windows opening to prevent fits of coughing if standing in the kitchen as they cook due to the fumes, especially when I pour tabasco (the habanero extra hot one) sauce over the steaks after marinading them, working in my spice paste to cross-hatched cuts in the surface of the meat, and as they sear in the pan, pouring over a spoonful of tabasco. The fumes that come off that when it vaporizes, plus the chili pepper and the peppery boletus is..well...it kinda borders on corrosive
Makes one sweat, and eyes and nose stream whilst eating them, but doesn't half taste damn good.