I was about to say, "I like clams, though."

on the half shell

But then I realized that was a double entendre.

i like fried clams w/tartar sauce

<:oof:516458979250012160> Hello.

Sup

like smoked octopus too

Hi Xy and Ziya.

👋 hello

I like cioppino, but I don't care for dealing with crab shells.

I had deep fried oysters one time. That was great.

And also Gay boy

Mussels are pretty great, too.

Sparkles is at it again

not big fan of shark fin soup but monkey brains n dog stew r great if fixed right😄

Yeeees. I load up on muscles at the Chinese buffets.

mussels r pretty much oysters/clams

<:youwotm8:524083191833952257> I wonder how dog meat tastes like.

Mussels are much meatier than oysters.

it takes on the taste of its spices from what i can tell.... much like chicken

never noticed a really distinctive taste to it... just 'meaty'

😩 god dammit! Yet another Chicken!

I’ve heard that horse meat has a distinctive sweetness to it. I’d like to try it.

it was always part of a stew n such.... never had it on its own

<:oof:516458979250012160> Meat is tastier when added with a sip of water.

yes... horse has a mildness u could almost call sweet... other than that not really diff from most herbivore meat

Question: What is the most expensive meat that you ate?

m a hot sauce fan w/meats tho... that could taint my view of them i guess

Chicken is ok. ¯\_(ツ)_/¯

yearling moose thats aquatic fed is the best meat on the planet tho.... imo

<:woah:501543165396779008> *New Quest: Eat a Yearling Moose*

m a fan of wild venison type meats tho....

get the loins... tender n delicious beyondn belief

i will be sure to write that in my Notebook.

Scallops are one of my favorites so far. That texture is just pure heaven.

the best fish is sea bass... baked on a board w/butter n garlic... god thats good too

@ziyauren I made a spicy bambi stir fry with the loins. It was amazing.

<:lolz:480186121897377792> jesus christ. So much information.

u guys r makin me hungry now n i jus ate...lol

my next pot will b ham n beans w/cornbread....lol

I'm still working through the beef carbonnade and beef burgundy I made this week.