Patchez wrote: ↑Wed Mar 13, 2019 12:38 am
Gooey duck done right are money. Fight me.
Sir, verily I say unto thee: I am dismayed at your fondleness for the monstrosity, the gooeyduck.
Nay, I am in deed umbraged! Unbridled! Inebriated at your thrown glove!
Avast!
Let's begin. (En garde, as the Franco-telephones are wont to utter)
1. Clam chowder involves small clams, with bellies intact. Oyster crackers are used for the bit of crunch: to give the teeth something to do. (Oysters are not harmed in the construction of these cement tiles/pebbles. ---Styles vary)
2. Clams and oysters are delicate flowers of the sea in their flavor. BTW, never use anemones in a soup. That is a different use of the term "sea flower" ...
3. The flavor of a Maine clam ,oyster or beloved, buttery muscle, will be sweet, not muddy as they have down theyah in the Chessacheat Bay.
4. Clams and oysters should be of a size that can and should also be eaten on the half shell, raw, in one gulp.
---Would you dare to chug a raw gooeyduck off the halfshell?
...And what, pray tell, is the "proper way" to prepare a gooeyduck,, in your experience?
(Negative points if one of us MDMers ever uses the term "Mouth Feel" because that's, like, been on this here board for a while. I think Ginsoakedgirl wrote that first, bro)
Have at ye!
*hiccup*