Tuesday 12/20/2016 What's on the menu?

[CraigC]

Yeah, I figured as much. It wasn't that bad tasting, but the texture was almost hatd.

I can see how a large one would be better with more of the softer meat towards the edge rather than the connective bit.

Now, the octopus which is normally a little tough, was tender. The salmon was buttery and creamy, and the fluke was sweet.

Bucky it also looks like they cooked it with out cleaning it. The only part we use is the white flesh after removing it from the shell and removing the guts and really tough foot. You have to slice it thin and pound it out with a meat mallet, slice it and run it through a beef cuber or run it through a meat grinder (like we did for fritters). Otherwise it is really tough.

 

[Cooking Goddess]

I hope Himself fells better, CG...

Thanks, bt. He's getting closer to human. Well or sick, though, tomorrow we go west!