Saturday Nov. 8, 2025 - threads merged

[rodentraiser]

I don't think I could ever eat octopus just because of what it is. I can't eat fish, either, if it looks like fish any more than I could eat a steak with the cow's head attached to it. I can barely shell shrimp when I get it with the shell and the legs attached. Good thing I don't live in the 1800s. I'd be a failure as a farmer's wife.

Tonight I made oyster sauce beef and rice.

Now, maybe someone can tell me what kind of beef I got at the store.

I picked up what I thought was a half-inch piece of steak from the sell-by area. I was going to use half for the oyster sauce beef and make a steak or two for myself from the rest of it. I didn't notice anything different about it even when I put it in a freezer bag and froze it when I got it home.

So today I thawed it and went to cut it up and it was already sliced horizontally, done in layers. I swear, I peeled it like an onion. It had at least five layers to it, each about 1/4" thick.

Not a problem, I just doubled the sauce and gave up on having a steak for myself. But does anyone know what I bought? I didn't really look at anything but the price when I bought it and I tossed the package away when I put it in the freezer bag.

With the rice, though, I got five servings of oyster sauce beef. I've eaten two and the others are going to be frozen.

 

[caseydog]

I don't think I could ever eat octopus just because of what it is. I can't eat fish, either, if it looks like fish any more than I could eat a steak with the cow's head attached to it. I can barely shell shrimp when I get it with the shell and the legs attached. Good thing I don't live in the 1800s. I'd be a failure as a farmer's wife.

Tonight I made oyster sauce beef and rice.

Now, maybe someone can tell me what kind of beef I got at the store.

I picked up what I thought was a half-inch piece of steak from the sell-by area. I was going to use half for the oyster sauce beef and make a steak or two for myself from the rest of it. I didn't notice anything different about it even when I put it in a freezer bag and froze it when I got it home.

So today I thawed it and went to cut it up and it was already sliced horizontally, done in layers. I swear, I peeled it like an onion. It had at least five layers to it, each about 1/4" thick.

Not a problem, I just doubled the sauce and gave up on having a steak for myself. But does anyone know what I bought? I didn't really look at anything but the price when I bought it and I tossed the package away when I put it in the freezer bag.

With the rice, though, I got five servings of oyster sauce beef. I've eaten two and the others are going to be frozen.

I buy ribeye sliced thin, like deli meats, for Philly Cheesesteaks, but it is thinner than 1/4 inch. The package actually says "ribeye for cheesesteaks."

The only thing I can think of, and I'm not at all confident, is steak cut for Korean BBQ?

CD

 

[Meryl]

Is this the Saturday dinner/supper thread? If so, for lunch/dinner, we had grilled pork chops, sautéed peppers and peas on the side, and some of the "pizza di scarola" I made. I think it translates as "stuffed pizza escarole" or "stuffed focaccia with escarole".

For dinner/supper, we had the rest of the pizza, apart from two slices saved for my daughter's packed lunch for her train journey back to Verona today.

 

[Badjak]

I don't think I could ever eat octopus just because of what it is. I can't eat fish, either, if it looks like fish any more than I could eat a steak with the cow's head attached to it. I can barely shell shrimp when I get it with the shell and the legs attached. Good thing I don't live in the 1800s. I'd be a failure as a farmer's wife.

Tonight I made oyster sauce beef and rice.

Now, maybe someone can tell me what kind of beef I got at the store.

I picked up what I thought was a half-inch piece of steak from the sell-by area. I was going to use half for the oyster sauce beef and make a steak or two for myself from the rest of it. I didn't notice anything different about it even when I put it in a freezer bag and froze it when I got it home.

So today I thawed it and went to cut it up and it was already sliced horizontally, done in layers. I swear, I peeled it like an onion. It had at least five layers to it, each about 1/4" thick.

Not a problem, I just doubled the sauce and gave up on having a steak for myself. But does anyone know what I bought? I didn't really look at anything but the price when I bought it and I tossed the package away when I put it in the freezer bag.

With the rice, though, I got five servings of oyster sauce beef. I've eaten two and the others are going to be frozen.

Maybe flanken cut for kalbi?
Like CD also mentions?

 

[taxlady]

I had soup and a salami and cheese sandwich on wholewheat toast.

 

[dragnlaw]

Bagel, creme cheese, capers, red onion, smoked salmon à la taxy.

 

[Jusa]

We're feasting!

Got my shrimp cocktail (cocktail sauce not pictured) ready for an appetizer and the precooked octopus tentacles thawed. Those are easy to cook, basically just warmed in a soy and rice wine vinegar sauce at high heat.

View attachment 77205View attachment 77204View attachment 77206

Getting ready to encrust the little tuna steaks to sear later, will serve with Wasabi and soy.

Edit:
I always just used sesame seeds and black pepper to encrust tuna steaks for searing but recently on vacation all I had was everything bagel seasoning, so that's what I used. Really tasty.

View attachment 77207

Here's the cooked octopus tentacles and the canneloni before going into the oven. It was all delicious!

 

[cjmmytunes]

Popcorn shrimp, garlic mashed potatoes, leftover macaroni and cheese, green beans, leftover Halloween candy.

 

[Meryl]

I've only ever had octopus in a potato salad, cut up into little pieces, like our typical Napolitan "polpo e patate all'insalata".

 

[Jusa]

I've only ever had octopus in a potato salad, cut up into little pieces, like our typical Napolitan "polpo e patate all'insalata".

I'd never prepared it before last year. My husband loves it marinated and grilled. I had bought him several frozen trays and it's already precooked, so on a hunch I just quickly seared it with soy and rice vinegar in a hot skillet and it turned out great, so that's how I've continued to do it ever since. He likes octopus (cooked) seaweed salad from the sushi place too. I've never heard of it in a potato salad before but I'd try it. He's of Italian descent so if I told him it's eaten that way in Italy, he'd eat it.

 

[Jusa]

I've only ever had octopus in a potato salad, cut up into little pieces, like our typical Napolitan "polpo e patate all'insalata".

I forgot to ask if it's served warm or cold? What ingredients do you use in yours? I saw a few recipes online just now with varying ingredients. One had olives, and another had tomatoes...tomatoes and potatoes together seems odd to me.

 

[Meryl]

It can be served cold or tepid. I actually only ever made it once many years ago, and I used frozen octopus. I served it cold, I prefer it that way.
There aren't any tomatoes, black olives are optional. Lots of EVOO oil, fresh lemon juice, chopped garlic and chopped fresh parsley, salt,black pepper.

This is the basic recipe:

POLPO CON PATATE ALLA NAPOLETANA

Ingredienti per 3 persone: 1 polpo di 800 gr 3 patate medie 1 manciata di olive nere di Gaeta 2 limoni olio extravergine di oli...

napoliaifornelli.blogspot.com

 

[Jusa]

It can be served cold or tepid. I actually only ever made it once many years ago, and I used frozen octopus. I served it cold, I prefer it that way.
There aren't any tomatoes, black olives are optional. Lots of EVOO oil, fresh lemon juice, chopped garlic and chopped fresh parsley, salt,black pepper.

This is the basic recipe:

POLPO CON PATATE ALLA NAPOLETANA

Ingredienti per 3 persone: 1 polpo di 800 gr 3 patate medie 1 manciata di olive nere di Gaeta 2 limoni olio extravergine di oli...

napoliaifornelli.blogspot.com

Thank you!

 

[Meryl]

Thank you!

You're welcome.