JoePerry wrote:Finally tasted Abalone last night.
Tastes like a clam only crunchy. Not sure if crunchy is something I need in my clams?
Compared to some other (true) ocean delicacies like Monkfish liver, Maine Lobster, Uni, O-toro, etc. I don’t see what all the fuss is about…
Thomas wrote:Interesting, Joe.
The first time I had abalone was in 1975, in San Francisco. Loved it. Had it a few times after that, also in SF, but by about 1980 I noticed that the abalone got a hell of a lot "crunchier" than I liked it. I stopped eating it.
Thanks to Jenise, now I know what happened.
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