What structural element did one Duluth taster find made their lamprey stew crunchy?
Answer
The chef neglected to remove the cartilaginous backbone, the notochord
During the taste testing session in Duluth, Minnesota, while the lamprey stew with garlic mashed potatoes was highly rated, one participant reported an undesirable textural issue with their serving. The specific complaint was that the dish was noted as being 'a bit crunchy.' Upon investigation, this unpleasant texture was attributed to a culinary oversight: the chef had failed to properly excise the notochord from the lamprey before preparation. The notochord is identified as the cartilaginous backbone of the lamprey, and its retention in the final dish significantly detracted from the expected smooth texture of the stew.
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