buckytom
Chef Extraordinaire
i'm with ya there, addie, although i've never felt a wiggle. and i'll add tobasco to live cherrystones, or just a little lemon to little or topnecks.
i have no problem downing 2 dozen bluepoints, malpeques, or belons, au naturel.![Pig :pig: :pig:](https://www.discusscooking.com/forums/images/smilies/pig.gif)
i have no problem downing 2 dozen bluepoints, malpeques, or belons, au naturel.
![Pig :pig: :pig:](https://www.discusscooking.com/forums/images/smilies/pig.gif)