And I'm a little perplexed to be honest. It was pan fried sand seasonings, and it was salty like bacon (without the flavor obviously) with a faint hammy taste with the texture close to extra firm tofu. Those were my thoughts at least.
What's done with it cooking wise exactly? I know of SPAM and pineapple from Hawaii and of misubi but that's about it.
Submitted February 28, 2017 at 08:45PM by Aldios http://ift.tt/2lmEg09
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