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Dear /vp/
/ck/ here with a pressing question.
How would one go about cooking a whole bulbasaur?
It seems that it would be difficult to cook it long enough for the meat part to become tender without the plant part becoming overdone. I do not like tough meat, but I do not like mushy overdone veggies.
One might say the proper method of dressing the bulbasaur for cooking would be to remove the plant part and cook it separately, but then the flavors won't mingle properly.
You guys seemed like you'd be the experts on the subject.
/ck/ here with a pressing question.
How would one go about cooking a whole bulbasaur?
It seems that it would be difficult to cook it long enough for the meat part to become tender without the plant part becoming overdone. I do not like tough meat, but I do not like mushy overdone veggies.
One might say the proper method of dressing the bulbasaur for cooking would be to remove the plant part and cook it separately, but then the flavors won't mingle properly.
You guys seemed like you'd be the experts on the subject.
