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Old 01-16-2014, 07:50 PM   #31
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Hi, cave. I've never made octopus, but I remember being intrigued by this recipe by Ann Burrell. I gather you either cook it quickly, or for a long time, but not in between.

http://www.foodnetwork.com/recipes/a...ipe/index.html

This one by Lidia Bastianich came up in my search. So you can choose Italian or French

http://www.foodnetwork.com/recipes/b...ipe/index.html
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Old 01-16-2014, 08:53 PM   #32
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I did octopus once in the dutch oven, there should be a thread about it. It took a while. My only regret was I used too much oregano in the pot. Oregano can be overpowering for me anymore, it used to not be that way.

The last time I did it was sous vide, there is a thread about it somewhere.

Both were a long time, I think 5 hours the first time and 8 the second.

Once it is cooked you could grill it then.
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Old 01-16-2014, 08:55 PM   #33
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Both were a long time, I think 5 hours the first time and 8 the second
Even for baby octopus?
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Old 01-16-2014, 08:57 PM   #34
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the last ones I did were really small, like a pound each, but I wouldn't call em babies.

Some people don't like baby octopus cause you eat them whole...

I didn't mind when I ate them.
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Old 01-17-2014, 03:24 PM   #35
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Ugly brutes, aren't they. Taste good though if handled properly.

In Spain I was told that they had to be beaten 100 times before cooking in order to tenderise it. I was a bit dubious about this information until I saw a fisherman reel one in on the quay. He took it by the tentacles and proceeded to wallop it against the stone parapet of the quay.
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Old 01-17-2014, 03:31 PM   #36
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He took it by the tentacles and proceeded to wallop it against the stone parapet of the quay.
Cheaper than a therapist and you have something to eat after that!
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Old 01-17-2014, 06:50 PM   #37
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Cheaper than a therapist and you have something to eat after that!
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Old 01-17-2014, 07:12 PM   #38
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Ugly brutes, aren't they. Taste good though if handled properly.

In Spain I was told that they had to be beaten 100 times before cooking in order to tenderise it. I was a bit dubious about this information until I saw a fisherman reel one in on the quay. He took it by the tentacles and proceeded to wallop it against the stone parapet of the quay.
They are some of the most beautiful creatures I've ever seen in the ocean. Masters of disguise, extremely intelligent, at times hard to find, and can turn any color. I did catch a show where a guy was learning how to dive for them in the traditional Hawaiian way, which entailed biting the poor things really hard behind the eyes. They immediately turned from vibrant color to dead gray.

That said, when cooked properly, they are delicious. A favorite restaurant in Mexico cooks a mixed seafood medley, including pulpo, all rolled into a fish fillet and baked with butter, cream and spices, in tinfoil. It is to die for.
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Old 01-18-2014, 03:31 AM   #39
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I read an article yesterday that the arms on an octopus have separate brains from their body. So if you choose to eat one of them raw, they can still be alive and their suction cups would possibly still work. Who knew? Nine brains? I know a lot of people who could use an extra brain or two.
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Old 01-18-2014, 10:40 AM   #40
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I know a lot of people who could use an extra brain or two.
As Groucho (or Curly?) said:

I resemble that remark!
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Octopus Kathleen and I went to the greek grocer yesterday. This place is a large wholesaler and has a small retail operation as well. While we were there she decided we should pick up an octopus. I was a bit hesitant because I know our freezer is fairly full but she was able to convince me with the words "You have never grilled an octopus". Who am I to stand in the way of her happiness. :smile: In another thread about octopus I suggested this [URL="http://fishcooking.about.com/od/squidoctopusrecipes/ss/howto_prep_octo.htm"]article[/URL] and since I suggested it I felt the need to try it this time. The octopus after rinsing: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4732.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4733.jpg[/IMG] While it is blanching: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4734.jpg[/IMG] In the dutch oven to braise. I used greek oragano from our herb garden and some lemon juice along with the juice from the octopus. [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4735.jpg[/IMG] Done braising: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4736.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4737.jpg[/IMG] I won't be able to grill it today with the rain. I will serve some of it cold on the side with the salad for dinner tonight though. 5 stars 1 reviews
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