heyjoe wrote:
>
> On Sun, 11 Jan 2015 11:38:50 -0500, Gary wrote:
>
> > Only difference there - if you do overcook it to rubbery texture, at
> > least it's tasty rubber bands that you're eating. heheh
>
> Considering that the conch is incorporated in a "fritter", what are the
> chances the meat will be overcooked? Would expect the batter to be
> overly browned to burnt before the meat was overcooked.

I agree with you. The conch cut up into small pieces and battered
would probably cook perfectly in a fritter. I was saying, don't cook a
whole conch because it's too big to get even cooking. And I've caught
and cooked conch in the past. It's somewhat of a clam taste.

G.