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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8224869" data-attributes="member: 19675">I’ve noticed that some cuisines not only favor different FLAVORS, but textures & cuts as well.  More than once, I’ve had dishes that had what I’d consider oddly cut bones.  Or more bones than I felt like messing with for fish.I have had “authentic” Asian food a couple of times here in Texas, always in places where the head cook had an impressive resume from back home, and the clientele was Asian-centric.  They had Americanized food, which was our usual go-to, but they also had native language menus westerners didn’t usually get to see.In one, I had a seafood udon that included things like sea cucumber, and learned that I don care for that critter’s texture.  In another, I had the soft shelled crab.Now, I’ve had soft shelled crab more than once in my life, and I do like it.  So when I found out this place served it- I saw several Asian families wolfkng down piles of them- I ordered some myself.  They looked different from what I usually got served- almost chocolatey brown as opposed to golden- but I put that down to batter.NOPE! They cooked those soft shelled crabs until they were almost like jerky!  The flavor was good, but the texture...  Tasty, yeah, but my jaw was physically tired by the time I finished chewing my crab.</blockquote>