>>125 My tastes and desires vary but right now my favorite recipe is for a marinade for meat, prior to barbecuing it. It's a 50-50 mix of soy sauce and inexpensive red wine (use a cabernet sauvignon, please, not "Cisco Red" street-bum wine) plus a bit of olive oil, garlic, whole peppercorns, one bay leaf, and one whole dried arbol pepper.

Marinate the meat in it at least 24 hours, and 48 might be better, in a clean covered glass bowl in the refrigerator, then cook normally. Flavorful! It is a little salty, but flavorful.

I demand that >>127 barbecue something at his next reasonable opportunity. The weekend is coming, you know.