'Safe'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
What does snake taste like? I always imagine it as something like fish. I also never thought much about the taste of horse, just that I prefer animals that get less exercise.
Chicken? Actually, I think I did hear that it does from a friend who lived in Indonesia. But that could have been dog.
Calamari and octopus are acquired tastes?
I don't have an issue with how calamari and octopus taste. It's all texture. It could taste like manna from heaven and I'd be wondering why god wanted me to gag this way.
I always thought that reptile was the archetypal "tastes like chicken" animal.
I don't have an issue with how calamari and octopus taste. It's all texture. It could taste like manna from heaven and I'd be wondering why god wanted me to gag this way.
What she said. Rubbery and food should not go together.
No one's ever going to get me to put something that had tentacles into my mouth.
Rubbery and food should not go together.
Unless they are nummy cephalopod!
But I've found the texture of calamari can really vary depending on how it's prepared....
Mmmm. Octopus is good. I read in my Bittman that you can't do much in the kitchen to affect whether it is tough or tender, that it totally depends on the meat. But I'm not sure how fancy restaurants get such tender octopus, unless it has more to do with where it comes from.
What does snake taste like? I always imagine it as something like fish.
I think it kind of depends on preparation. I've had fried rattlesnake, and that was kind of chewy and tasted tangy. I've also had it "fricaseed" (sp?) and that mostly tasted like the sauce.
No one's ever going to get me to put something that had tentacles into my mouth.
How about the rings? (Cross-sections of the body instead of tentacles.)
Deep fried. With nummy stuff to dip in in. And lemon.
But I've found the texture of calamari can really vary depending on how it's prepared....
this is totally true. I love calamari, so I've had it prepared several ways. Sometimes it's chewy and tough, sometimes it's melt in your mouth tender (my prefered way is grilled, so yummy) It has to do with preparation style, cooking time, and skill of the chef.