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Tote_All_ 08/02/22 9:37:24 PM #1: |
I refuse to call it "uni" because it's local and I'm not in Japan. ... Copied to Clipboard!
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Irony 08/02/22 9:38:18 PM #2: |
What kind of ceviche? I made shrimp one a while back. --- I am Mogar, God of Irony and The Devourer of Topics. ... Copied to Clipboard!
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xue1 08/02/22 9:40:52 PM #4: |
that sounds delicious ... Copied to Clipboard!
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Tote_All_ 08/02/22 9:45:16 PM #5: |
Irony posted... What kind of ceviche? I made shrimp one a while back. Reineta, literally the best ceviche ever. Its, uh... Brama australis , the Southern Ray's bream or Pacific pomfret. [LFAQs-redacted-quote] Ty xue1 posted... that sounds delicious Fuck yeah brother ... Copied to Clipboard!
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Dreepapult 08/02/22 9:56:58 PM #6: |
Always wanted to try urchin. Heard it's very love it or hate it --- Entropy happens ... Copied to Clipboard!
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Tote_All_ 08/02/22 9:58:24 PM #7: |
Dreepapult posted... Always wanted to try urchin. Heard it's very love it or hate it I try to push people into trying new things, and the general consensus is how well you tolerate the texture. Flavor is generally widely accepted. ... Copied to Clipboard!
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Dreepapult 08/02/22 10:00:11 PM #8: |
What is the texture like? --- Entropy happens ... Copied to Clipboard!
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Tote_All_ 08/02/22 10:06:37 PM #9: |
Dreepapult posted... What is the texture like? Between a raw oyster and a raw clam? I haven't had raw chicken, but I'm guessing slightly softer than raw chicken? Can't really find another reference. 4 minute hardboiled egg maybe? ... Copied to Clipboard!
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Guide 08/03/22 10:54:01 AM #10: |
I had that, but I think it was poorly prepared. The urchin was way, way too strong, even for someone who can chug salmiakki liqueur. --- evening main 2.4356848e+91 https://youtu.be/Acn5IptKWQU ... Copied to Clipboard!
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