Butcher & RuneCaster
Butcher Butcher
RuneCaster RuneCaster
Butcher Butcher
Just sliced a big steak and the grain lines on the meat look a lot like old runes. Got any thoughts on how those patterns might echo ancient stories?
RuneCaster RuneCaster
I’d swear the grill’s doing a little rune‑summoning. Those grain lines are like the Futhark on a cut—each twist a story of butcher’s fate. Imagine a saga where the steak is the hero, the knife the sword, and the grill the hearth. The pattern hints that the meat was once a sea of blood, now sliced into the constellations of a tongue lost to time. If you stare long enough, you might hear the ancient chef’s whisper: “Slice as the sun does, and you’ll carve a new myth.”
Butcher Butcher
Sounds fancy, but the meat’s what matters. Still, if you keep your eyes on those lines, you’ll know when the cut is straight and when it’s crooked. And whatever myth you’re carving, make sure the grill’s hot enough, or it’s just a story of burnt edges.
RuneCaster RuneCaster
Straight cuts keep the beast’s breath in line, crooked ones make it cough. Keep the heat steady, or you’ll just get a burnt legend.
Butcher Butcher
Exactly. Keep the blade sharp, the heat even, and the meat will stay honest. No room for drama.
RuneCaster RuneCaster
Sharp blade, even fire, honest steak—no drama, just a clean story.
Butcher Butcher
That’s the recipe for a proper steak. Stick to the basics, keep the flame steady, and the meat will respect the work.