How do you cook it?

[Kouki]

Just spent four days in Mexico

First night - Chiles lmao, not my choice, we were exhausted/starving/desperate.

Second night octopus, I had never had it.

Third night ant eggs/larvae, beef tongue, braised pork.

All very good. Except the Chiles. Fuck that noise.

 

[Hurl Bruce]

Just spent four days in Mexico

First night - Chiles lmao, not my choice, we were exhausted/starving/desperate.

Second night octopus, I had never had it.

Third night ant eggs/larvae, beef tongue, braised pork.

All very good. Except the Chiles. Fuck that noise.

 

[Randolphkeys]

Just spent four days in Mexico

First night - Chiles lmao, not my choice, we were exhausted/starving/desperate.

Second night octopus, I had never had it.

Third night ant eggs/larvae, beef tongue, braised pork.

All very good. Except the Chiles. Fuck that noise.

I always order the braised octopus when it's offered in Spanish/Central American places. It's heavenly... Just don't watch "My Octopus Teacher" on Netflix.

 

[Kouki]

I'll pretend I never read that then!

I've probably had octopus before at sushi places but never had it as an entree and wanted to try something new. It was good but I don't think I'd go out of my way to order it again. Then again preparation was simple, I couldn't place the herbs on it, maybe Mexican oregano, but to me I kept thinking "this tastes vaguely of marijuana"

 

[Out of the Rafters at the Q]

I always order the braised octopus when it's offered in Spanish/Central American places. It's heavenly... Just don't watch "My Octopus Teacher" on Netflix.

While those are great, I'll take the Italian version.

Few things better than some grilled octopus fresh out of the Mediterranean and tossed on a grill just meters away.

Polpo in the States is very hit or miss... emphasis on the miss. Even when it's prepared well, it's often still lacking.

 

[Out of the Rafters at the Q]

I'll pretend I never read that then!

I've probably had octopus before at sushi places but never had it as an entree and wanted to try something new. It was good but I don't think I'd go out of my way to order it again. Then again preparation was simple, I couldn't place the herbs on it, maybe Mexican oregano, but to me I kept thinking "this tastes vaguely of marijuana"

My favorite way is just charred on a grill with olive oil, s&p. A light squirt of lemon juice if you want.

 

[Kouki]

Yeah this was simply grilled, menu said "chimichurri" but I saw no evidence of that. It was cooked well, not very chewy at all.

The potatoes tasted like nothing I have tasted before. If I had to guess, Mexican crema and lime and ?????

Ant eggs were very good, I would order again. Served with guac and taquitos. Creamy bean-like texture.

The beef tongue is something I would actually order again too. Tasted like a mild minerally steak but in a good way. Texture was great.

 

[Out of the Rafters at the Q]

Yeah this was simply grilled, menu said "chimichurri" but I saw no evidence of that. It was cooked well, not very chewy at all.

The potatoes tasted like nothing I have tasted before. If I had to guess, Mexican crema and lime and ?????

Ant eggs were very good, I would order again. Served with guac and taquitos. Creamy bean-like texture.

The beef tongue is something I would actually order again too. Tasted like a mild minerally steak but in a good way. Texture was great.

View attachment 14145

Lengua tacos are awesome.

If you get there early before they sell out, La Loma in Akron has good ones.

 

[Benway]

1.45 billion chicken wings scheduled for consumption Sunday in the U.S.

That's "Billion" with a B, though technically they are only half-wings.

 

[Randolphkeys]

A few weeks ago, I made some lamb chops. I made up a mint pesto type sauce to bring out the flavor of the lamb. I made twice as much as needed.

Here's the pleasant surprise: this shit is good on every meat based dish. I put a dash on my microwavable breakfast sandwich in the morning to make it palatable. I added a dash to my steak a week later. I threw it in a turkey melt... it's fucking good. Best part is that my burps are pleasantly minty afterwards.

Ingredients:

1/2 cup blanched raw almonds, roasted in a frying pan until blonde.

3-5 garlic cloves, depending on garlic tolerance.

3 teaspoons of red wine vinegar.

1 1/2 cups Italian flat leaf parsley.

1 1/2 cups mint leaves.

Pinch of salt and pinch of black pepper.

1/2 cup olive oil.

Steps:

Add the first three ingredients into a food processor and give a quick pulse spin.

Add the next three ingredients and give a quick pulse spin.

Add the olive oil as you pulse the food processor. When it looks like a pesto you would buy at a store, stop adding olive oil.

Store in an airtight container in your fridge for up to two months.

 

[Kouki]

Had no idea that can last six months! I always buy a bunch of cilantro or parsley for one thing and it goes bad in the fridge. Thanks! Inspired me to make some chimichurri.

 

[Ben]

I made carmalized onions in a cheap 6 cup rice cooker. By far the easiest way to make them I've ever tried.

 

[Randolphkeys]

I made carmalized onions in a cheap 6 cup rice cooker. By far the easiest way to make them I've ever tried.

Try adding a shot of brandy to finish them and you won't regret it!

 

[ajz20]

I made carmalized onions in a cheap 6 cup rice cooker. By far the easiest way to make them I've ever tried.

Rice rhymes with ice. Is this your way of telling us Okoro is good to go for the playoffs? Very savvy to drop that bomb in this thread.

 

[Out of the Rafters at the Q]

Rice rhymes with ice. Is this your way of telling us Okoro is good to go for the playoffs? Very savvy to drop that bomb in this thread.

He's saying ice is cooked