Intimidating Food, Part II: Mentally Preparing for Octopus | KCET
Intimidating Food, Part II: Mentally Preparing for Octopus
Read part one of this series here.
With their eight tentacles and ability to go through one-inch holes, octopus are some freaky creatures. Octopus are classified under the Cephalopods family, which includes cuttlefish and squid, other sea animals that are not exactly pretty. They can live in most water environments and protect themselves from predators using camouflage. They range a lot in size and life expectancy, making it a little difficult to categorize them.
Their suction cups, camouflaging abilities, and keen mind make these eight legged creatures intimidating to me. I've never eaten octopus, but with the help of readers I hope to overcome any difficulties that might come along the way! (I think...)
Octopus is a an ingredient that is used in many cuisines. Whereas people who have eaten it think of ceviche, tostadas, grilled octopus, tako wasa, or sushi, I on the other hand, see images of seafaring men fighting off a kraken, followed closely by the images of H.P. Lovecraft's Cthulu, high priest of the Old Ones. Spending most of my childhood hunched over a book probably helped me form these images of our eight-legged friend.
Although real octopuses could never take me down a watery grave, it is still intimidating to cook and eat it for the first time. I needed to hear from people who have cooked with it so I could learn from them and become more confident. When I asked for help on Twitter, @KCETFood follower @RaulRoa shared his knowledge.
His link led to a page that gave instructions on how to make octopus tender.
Cathy Bower, who is Broadcast Operations Coordinator here, quickly shared her recipe for octopus marinade after reading the post.
- Wine Vinegar
- Salt and Pepper
- Garlic and Green Pepper (chopped small)
- Oregano and Parsley
Instructions: First boil the octopus til its done. Cut the octopus into 1 inch cubes and put the pieces in a bowl. Add salt, pepper, and chopped garlic and green pepper to taste. then add wine vinegar until the octopus is covered. Finally, add oregano and parsley to taste. Once all the ingredients are combined, let the mix sit in the fridge for 1 day before serving.
After getting these tips and recipes, I began to feel confident. Intimidating images of krakens started to be replaced by grilled octopus skewers.
Now, I just need to find a place to buy octopus, and decide on whether I should buy it frozen or fresh. Are there any benefits to buying it frozen? What do you recommend? Leave a comment telling me what you think is best! As an octopus newbie, I need all the help I can get.
Teachers and parents everywhere are trying to make distance learning work, but early education poses some unique challenges, from short attention spans to concerns about too much screen time. We talked to parents and teachers about how it's going so far.
Los Angeles County coronavirus cases surged past the 4,000 mark today, while health officials reported another 13 deaths and warned residents that wearing a mask -- while beneficial -- doesn't alleviate the need to stay home as much as possible.
Responding to the unprecedented shift to remote learning and other challenges to education caused by the COVID-19 outbreak, the University of California is temporarily suspending its core admissions requirements for students seeking to enroll.
As of this week, about one in three American households have completed the census. L.A. County is close behind but when we zoom in, we see a different picture.
- 1 of 257
- next ›