Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
4 minutes ago, Margaret Pilgrim said:I quite git that, having read that portion of your post. My question regarded their flavor, other than sea, seaweed, etc. I am familiar with seabeans and how they can be cured and therefore distinctively flavored.
I give up.
There is little taste to describe. It is all about texture. As I explained. Heidih added nothing I hadn't already said.
Perhaps you should have read the whole of my post.
Just now, Margaret Pilgrim said:I quite git that, having read that portion of your post. My question regarded their flavor, other than sea, seaweed, etc. I am familiar with seabeans and how they can be cured and therefore distinctively flavored.
I give up.
There is little taste to describe. It is all about texture. As I explained. Heidih added nothing I hadn't already said.
Perhaps you should have read the whole post.
