But meat on the bone is the best kind of meat! I wanna murder whoever invented “boneless chicken wings.” Or at least slap some sense into them. (I can’t recall ever getting an inedible or poisonous garnish on my plate. I assume there’s something obvious I’m overlooking, but whenever flowers or what some may consider unusual stuff like that appeared, it was always edible types.)
I was once eating a many-coursed meal in a “fancy” restaurant. I began eating a whitish blob of material on my plate, thinking it was part of the dish. I eventually figured out it was just sticky materiel meant to keep the little bowl from sliding around on the plate. Hopefully it was nontoxic.
Well, you’re still here, so presumably it was okay. (I would assume the restaurant to use something edible for this sort of purpose. I assume since you ate it, it tasted like something that might be edible, and not glue.)
I now remember getting a plate of duck tongues at a restaurant in China. I had no idea how to eat them or what portion. I felt bad because I refused them not because they were weird, but because I hadn’t the faintest clue how to eat them.
You didn’t miss anything. You just pick it up and chomp into it, there’s no special technique involved. There’s a hard piece of cartilage in the center (surprise!) and the meat is mostly tasteless. What flavor there is isn’t that great.
This thread makes me kinda sad. So many culinary experiences people miss out on because of… lack of knowledge? Fear? Anxiety?
Watch a YouTube video. Now you know how to eat/prepare it.