See that jelly like texture is the part that I'm not sure I would enjoy. I like my meat to have a bit of form too it.
See that jelly like texture is the part that I'm not sure I would enjoy. I like my meat to have a bit of form too it.
It's a kind of crunchy jelly texture usually, kind of like a pickle.
I've also had it whole, but gutted, with some butter over it. It's good, but not really worth the premium. They grow all over the place near the shore in Asia.
It's a kind of crunchy jelly texture usually, kind of like a pickle.
I've also had it whole, but gutted, with some butter over it. It's good, but not really worth the premium. They grow all over the place near the shore in Asia.
I’m not sure I can get over the gross factor on this one, I know that’s the westerner in me but I don’t think I can do the sea cucumber.
I’m not sure I can get over the gross factor on this one, I know that’s the westerner in me but I don’t think I can do the sea cucumber.
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