What would you consider "proper" seasoning or sauce ? And does it make a difference if it's fresh, a day old, 3 days old, in the shell, out, or ?
Tabasco, medium or hot salsa, worcestershire sauce, horseradish, maybe simple salt and pepper or maybe a gentle bernaise? I have difficulty telling guacamole from three day old guts so that, from a practical point, doesn't work.
Insights, as always, appreciated.