>>20758868Lets cook some more pokemon!
>Munna and MusharnaDue to these pokemon mostly being.. well, floating "brains": gutting is actually incredibly simple, but the skinning, butchering, and collection of their meat can at times be time-consuming due to how "thin" the cuts have to be. Their meat however is INCREDIBLY soft, tender, and 100% pull-off-the-bone juicy. Munna is even more tender than Musharna, while Musharna has more meat, but it has a higher fat content. Both of them however make fantastic Bacon, cold cuts, and barbequed pulled-Munna with onions and just lathered in sauce between a bun is heaven.
>SeedotSeed particularly needs very little prep due to the compact and basic anatomy of this pokemon: simply cut the "cap" off, "scoop" out the innards, and bake it. You can choose to stuff it with vegetables, mushrooms, or I've heard you can smoke them with mixed success. Seedot is often considered a "rustic" food.
>ShuckleI'm not personally fond of it, but a lot of people swear by Shuckle and I suppose I can understand that: the pokemon can simply be baked or boiled as is and requires little prep beyond butter and garlic. I have a particular distaste for it though do to the "rubbery", chewy, texture of the meat.
>ParasAn honestly more popular pokemon to serve up than people seem to realize. After the pokemon's poisonous mushrooms have been plucked, the rest of the pokemon may be boiled, cracked open, and the buttery puffy meat served with lemon and butter. You can also scoop out or collect the meat or the entire "claws" of the pokemon and use them in Gumbo, Chilis, and Stews, to add a certain flavor.
Now, back to Science!
