I'm quite experimental, yeah. Like I'll stick to what I like more time, but if something sounds nice I'll try it.
Like the other day I tried, for the first time, muscles in Thai sauce....NANG! They tasted better than I thought.
I don't really have time with all that seasoning the meat before you cook stuff, but if I'm pan frying chicken I'll use Asian and Caribbean seasoning with out fail.
Wish I was more experimental with fish coming to think of it...Salmon, haddock, prawns, crab, lobster and crayfish are the only sea stuff I've eaten.