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What Does Octopus Taste Like?

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  • #16
    Going off the topic a bit here - but, as reported above, calamari is Greek for 'squid'. Kalimera is Greek for 'good morning'. I am easily confused, as were the Greeks I used to smile at and say 'squid' to as I went out for my early morning swim when on holiday in Cyprus True story!

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    • #17
      Ink supposedly comes from octopus, right?
      ~BDH.

      I am the King of Kitchen Toys!!!!!!

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      • #18
        Originally posted by Big Daddy's House View Post
        Ink supposedly comes from octopus, right?
        Both squid and octopus produce ink and use it as a defense. the ink colors the water and hides the creature and it is thought that it also interferes with the olfactory organs of some animals.

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        • #19
          Thought so, thanx.
          ~BDH.

          I am the King of Kitchen Toys!!!!!!

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          • #20
            Squid ink pasta is nice - you can make some really striking looking dishes with black pasta. I've come across recipes that call for squid ink, and I know my local fishmonger could probably provide it - but somehow I don't feel attracted to it!

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            • #21
              I think that I'd get sick just looking at it!!
              ~BDH.

              I am the King of Kitchen Toys!!!!!!

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              • #22
                "Black pasta" just sounds wrong...just sayin

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                • #23
                  I do not understand why people find black spaghetti so objectionable ! As Darkginger mentioned, it allows a lot of scope in food creativity and presentation. The flavor is very subtle and does not overpower other ingredients.


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                  • #24
                    Originally posted by PappaLazarou View Post
                    I do not understand why people find black spaghetti so objectionable ! As Darkginger mentioned, it allows a lot of scope in food creativity and presentation. The flavor is very subtle and does not overpower other ingredients.






                    Looks creepy!!!!!!
                    ~BDH.

                    I am the King of Kitchen Toys!!!!!!

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                    • #25
                      Originally posted by Big Daddy's House View Post
                      Looks creepy!!!!!!
                      IMO, I agree! I like black beans, but not black pasta! It's just wrong...

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                      • #26
                        Squid ink pasta really does have a nice, subtle flavor. I've never made it at home, but I've eaten it in restaurants and it's quite good. And the color is a great foil for lighter colored foods. It helps you avoid that white on white on white hospital look to your plate!
                        OMG! I decided to blog!

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                        • #27
                          OK, Silversage, you've talked me into trying it. Now all I have to do is find some.

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                          • #28
                            I've seen squid ink in Asian markets. That's where I would try first. I've seen enough live squid and squid ink to last me a lifetime. We used to catch a night after we had all her chores done when I was commercial fishing on an albacore bait boat. A 2 foot squid will pull harder than a 30 pound albacore believe it or not. They have incredible power with that jet propulsion that they used to propel themselves in the water. They were fun to catch but not so much fun to clean up the Ink.

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                            • #29
                              Noop don't think you ate octopus because i had octopus rings and the texture of that is rubbery and stringy, from what Timothy said it probably wasn't cooked right but even when it's cooked right it's still quite a stringy texture but it's more softer.

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                              • #30
                                I am very fond of Octopus. Coat it with olive oil, season with salt and cracked black pepper grilled over very hot coals for just a few minutes.
                                Serve immediately with lemon wedge and crusty bread. Fantastic.

                                Its also great in marinara sauce.
                                Heat some olive oil in a saute pan. Quickly saute octopus with fresh garlic. Sprinkle with coarse salt, and cracked pepper.
                                Add hot marinara and heat through. Serve with linguine and hot crusty bread.
                                Garnish with lemon slices and Italian parsley.

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