In this week's New York Times' Dining Section - it's all about octopus! In A Treat Whose Time May Be Here, Mark Bittman revisits the big, intimidating octopus. He explains that frozen is just as good as fresh, and that cooking it isn't that hard. What do you think? Read and tell us if you're convinced!
More below, including Harold McGee's take on octopus, a thorough examination of MSG (and how it can help us cook better), and a great new expanded Food Stuff section with balsamic honey, smoked pancetta, and more...
To Cook an Octopus: Forget the Cork, Add Science - Harold McGee picks up where Bittman leaves off and gives the science behind cooking the big squid.
Yes, MSG, the Secret Behind the Savor - Chinese restaurant syndrome and other false ideas of MSG's bad influences have been thoroughly debunked, but most American cooks still don't know much about MSG, where they eat it, and how it can help their cooking. This fascinating article helps us out. Also, they include a suspiciously fancied-up yet very good-looking recipe for one of our very, very favorite Thai dishes: Pad Kee Mao (Drunkard's Noodles).
Rushing Spring With a Dash of the Tropics - Melissa Clark invokes spring with pineapple-picking tips and a recipe for spicy, jerk-style Roasted Chicken Thighs With Pineapple.
From the North of Italy, a Haunting Smoky Taste - An expanded, better-illustrated Food Stuff section from Florence Fabricant includes this piece on smoked pancetta, along with new wines from Paul Newman's company, balsamic honey vinegar, and a new community cookbook from East Harlem.
PLUS...
• One Pot: Hot stuff from Suvir Saran - Goan-Style Shrimp Curry.
• Rueda, a Spanish wine, from Eric Asimov.
(Top image credit: Evan Sung for The New York Times)
After spending 3 weeks in Spain, falling in love with Pulpo and Paella, I've made Pulpo a la Galicia several times. Its fantastic stuff.
view SeanG's profile
I grew up hunting and eating octopus, so it definitely doesn't bother me. My parents would give it a long boil or broil it and serve it in stew, soup, or in seaweed salads. What really struck me from Bittman's article is his observation that people seem more willing to eat strange, seemingly exotic foods served in restaurants, I guess by professionals, than in someone's home. My friends tend to be pretty trusting (sometimes overly so), but I've seen it from some guests and in other homes.
view OneWallKitchen's profile
You can make an octopus terrine like you would get in a fancy tapas place by boiling the octopus til tender then chopping it up while it's still warm and packing it into a plastic lined terrine mold. After thoroughly chilling, the octopus and it's natural gelatin will have formed the terrine into a sliceable octopus extravaganza. Brushed with extra virgin olive oil, a sprinkle of sea salt and smoked paprika you have a delicious snack.
view art's profile
Octopi are said to be as intelligent as dolphins. I avoid eating both:
http://discovermagazine.com/2003/oct/feateye
view wig3000's profile
I just made octopus two ways this past Sunday - reading this made me which I had leftovers!
I boiled a large octopus, after about 40 minutes - I took out a few tentacles to make Portuguese octopus salad with chopped red onion, parsley, oil and vinegar. Then continued cooking the rest for another 40 minutes and served it olive oil, salt and paprika. We actually had a bit of the latter left over which I hesitantly micro waved the next night but it was still good.
view Lenny's profile
mEH
view hdtex's profile
Eating animals = cruel and gross.
Eating animal legs with suction cups = cruel and reaaaallly gross.
Here ends my mathematical analysis of consuming octopus.
;)
view Joy R.'s profile
yeah, the tentacles are gross looking to eat and that article from wig300 makes me glad I don't have an appetite for octopi.
view Kate (NC)'s profile