I love bleu cheese. I'm tempted to try that method, at least on my steak...

I hate white pepper. Don't know why; Alton Brown keeps insisting that it's the same as black pepper, just a different color, but there's a taste to it I don't like.

Bleu cheese on steak is great!

I made an all purpose grilling rub a while back that included salt, oregano, fresh ground pepper, ground chipotle, garlic powder, and a bit of cumin, I think. It was fantastic.

Sounds good, but off the top of my head I can't recall what cumin is like. Wikipedia to the rescue.

My wife shares your sentiment about blue cheese. I am required by household law to 'double-bag' it when it's in the fridge.

I, however, love most stinky cheeses. A good blue is near the top for me. Of course, you can never tell when it's gone moldy, but that's part of the fun.

And an excellent balsamic, well, I'll almost eat that over cereal.

Cumin has a pungent smell. People that don't like it usually say it smells like sweat. It's very popular in southwest & mexican cooking. Think of the seasoned beef at your local mexican restaurant and you're probably thinking of cumin. Also excellent in chili. For me anyway, if it's in something it defines the dish as being spanish, mexican or just generally something of the southwest.

But that's just me and my blue-cheese-lovin' taste buds.

We still talking about food?

Indeed.

Cumin is also used in Indian food extensively. I love it. It's sort of an earthy flavor.

You'd know it if you smelled it.

I wanted to revive this thread.

I'm not actually eating one of these tonight, but I thought it was a worthy contribution

The Fatty Melt: a hamburger with two grilled-cheese sandwiches as its bun

Why didn't I think of that!

'Cuz you weren't high with a wicked case of the munchies?