Can go from indulgent to more traditional- powdered sugar is the usual go to. From there it just goes to taste. [So hey, could make a few different ones, he wasn't that picky himself after all.

A low noise.] Yeah, and there was one that tasted a little like mango, too. Experimenting there would definitely be a good idea.

[Whether the low stayed with the meat or not, it was tenderness and flavor that mattered.]

Let's see what we can find then.