So far as I am cooking it right now, I can see that if all the water evaporates, it gets these really white spots. As soon as I add a little water or flip it, the white spots get purple again. Like a heat indicator system.

I just tasted a little bit of the side and wow 🤯. It’s like really vinaigretted clam. The texture is like well cooked clam. It has no stringiness to the texture like soft chicken meat. It’s more of an easy chew bubble gum meat taste.

I’m going to keep frying it until it’s a little more well done. The goal is to make a couple of burgers with it.

Well. I had one of the two pieces. I over salted it and the thing was in really strong vinegar for a while so I hope I am alive tomorrow.

It’s a texture to get used to. It’s like what I imagined snails and clams would taste like. Like really thick egg. It’s got a sweet but vinegary taste. I think next time I’m going to wash the vinegar out first. My brain wasn’t thinking. But probably just a light wash. The vinegary taste is not that bad.

HUERK-

Well I’m rooting for ya, someone had to try it I suppose

I don’t know if I would be able to do it