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.
Dawn: Are you kidding? Dr. Keiser: I never kid about my amazing surgical skills.
'Bring On The Night'
Natter 53: We could just avoid making tortured puns
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.
bon bon - Jul 30, 2007 9:03:53 am PDT #1008 of 10001
It's five thousand for kissing, ten thousand for snuggling... End of list.
Vortex - Jul 30, 2007 9:04:16 am PDT #1009 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
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.
tommyrot - Jul 30, 2007 9:04:45 am PDT #1010 of 10001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
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.
Vortex - Jul 30, 2007 9:05:40 am PDT #1011 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
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.
§ ita § - Jul 30, 2007 9:05:47 am PDT #1012 of 10001
Well not canonically, no, but this is transformative fiction.
I've never had cephalopod tender enough for me to enjoy it, and there just comes a point where I stop bothering to try it.
My head quite firmly wants reptiles to taste like fish, or at least share a texture. Chicken just seems wrong.
Sue - Jul 30, 2007 9:06:57 am PDT #1013 of 10001
hip deep in pie
No one's ever going to get me to put something that had tentacles into my mouth.
Nope. That's why my middle name is "Nothing From the Sea".
tiggy - Jul 30, 2007 9:07:07 am PDT #1014 of 10001
I do believe in killing the messenger, you know why? Because it sends a message. ~ Damon Salvatore
oh geez. i came here to see what everyone was having for lunch so i could get some ideas. instead you're talking about snake, calamari and octupus. yueeeeeeeeeeeeeegh!!
maybe i don't need lunch after all.
NoiseDesign - Jul 30, 2007 9:07:43 am PDT #1015 of 10001
Our wings are not tired
I had a spicy italian sub for lunch.
Lee - Jul 30, 2007 9:09:58 am PDT #1016 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
I've never had cephalopod tender enough for me to enjoy it, and there just comes a point where I stop bothering to try it.
Yep.
Though it might be amusing to watch being made at the Hump. You have to figure the tentacles would be a bonus.
Liese S. - Jul 30, 2007 9:10:16 am PDT #1017 of 10001
"Faded like the lilac, he thought."
Snake was slightly chewy and light. Someone else eating it (deep in the Venezuelan jungle, btw, to add to the mystique) made the "tastes like chicken" comment, but I didn't necessarily think so. It did indeed have a bit of a tang to it. It was good. I liked it.
Horse just tasted like any other dark meat. In fact, we weren't really told we were eating horse. Initially we assumed it was mutton. It was a little tough and strong, but it was in a stew, so not unpleasantly so. Later on, when we realized it was horse, we thought about it and said, yeah it didn't actually taste all that much like mutton.