First off, hi! I can't believe I didn't find this forum sooner. So, I'm not new to cooking, but I would like to one-up my usual repertoire, as I have a date. I have a few questions, please keep in mind I'm on an engineering college budget! 1.) How do you accent the natural steak flavor without masking it? I dislike 'sweet' or over-flavored meats, I'm just going for a savory flavor without covering the meat. I usually just warm, kosher salt for ~45 minutes, wash off, dry, olive oil, salt and pepper, then grill. I was thinking rosemary, but it seems very aromatic to have directly on the meat. Is it possible to 'smoke' the rosemary on the grill with the meat, imparting just a touch of flavor? 2.) Assuming I have no access to wine (Again, college, don't have my at-home supply!) does anyone have advice for or against a simple reduction? I dearly hope my steak won't need it, but just in case! This could also impart the small herb savor. 3.) Shallots, garlic, and onions. I haven't had the pleasure of using shallots- how much milder are they than their cousins? A mild garlic/onion flavor is useful, but a whack of onion isn't something a date calls for. Do they caramelize similarly to onions, becoming sweet? 4.) Again, since I cannot obtain wine to pair with my meal, what works as a non-alcoholic replacement? Something inexpensive and simple, if possible. Just, better than water or less basic than a soft drink (blegh). 5.) Here's an odd one- have any of you paired cinnamon and peanut butter? I (accidentally) discovered how warm and fall spice-ish this combination is, but I can't for the life of me work it in to a cohesive dish/dessert.! 6.) Flare ups. I have no professional (or even close) chefs to ask. Are they intended, what purpose do they serve, and how can I replicate for that little extra 'oooh' factor? Thank you! I'm sure I will have many more questions- cooking is absolutely my passion.