Recent content by Joe Pesce

Boil octopus. Cut the cheese (literally). Add Velveeta cheese. Add Campbell's cream of mushroom soup. Add French's French Fried Onions (original).

I'm not much of a casserole guy, but your recipe sounds delicious. I was wondering where the cheese was in the ingredients list, then saw "add the cheese" later on. So, how much and what kind? I remember a bean casserole that my aunts and mother made "back in the day". I don't have an exact...

That's funny. I'll accept whatever you're offering although Joey Sef or Seph (cephalopod) would be acceptable as well.:smile: I love octopi and cuttlefish for their intelligence, beauty, cunning and curiosity. Believe it or not I get a bit misty eyed when I deal with them every Christmas...

When I was growing up, I remember the 3 butcher shops that were in my neighborhood. I remember vividly the heavy, butcher block benches they used. I remember the bronze flattening tool (I never knew what that tool is properly known as) that he used to flatten veal and chicken in order to make...

After all the fish are cooked and cooled, I cut them all into bite sized pieces, chop the celery and garlic, combine everything and let it all sit in the liquid sauce which consists of lemon (acid), olive oil, garlic, parsley, salt/pepper. The longer it sits in the marinade the more the flavors...

Because grilling and charring/caramelization is not appropriate for the dish that I'll make for Christmas, I am more inclined to give the beating process a try, albeit with great care, before I slow simmer the octopus in a large pot full of water. I am a firm opponent of the perpetual motion...

Thanks. That was all very useful information, but I have developed what I consider a superior pre cooking process: First: I intend to jack up a wheel of my car, put the cephalopod on the bare concrete garage floor (which is kinda, sorta like a rock) put a 12" x 12" piece of plywood atop the...

Hey Tom.:lol: It seems that grilling is generally used after par boiling/blanching in order to impart a smoky or charred aspect to the octopus. That's not what I'm looking for and so I don't care to experiment with the grilling process. I'm trying to achieve what I have already...

So..............ya tink yer funny? Just how funny.............huh? :bangin: a a a a a a a a a a a a a a a a a a .............aaaaaaaaahahahah, I got you dere, didn't I:rofl:!!!

Roadfix, Buckytom, Well, maybe "melt in your mouth" is not quite it. I think "fork tender" might explain it OK although I like Kathleen's description better here in post #9.: http://www.discusscooking.com/forums/f16/octopus-79079.html My point being that the flesh becomes much more tender if...

Hello everyone. I'm new here and hope that I am posting this question in the right place. There are scores of methods to cook octopus to ensure that it's "tender". There are also many preparations prior to cooking which supposedly reduce cooking time as well as ensuring tenderness. One method...