baby octopus

[sealer]

I tried because I saw them the other day at Woolies...

The origin

warming up

keep going mate!

the end, this is a small fraction of the work, in a small bowl for dinner, certaily not bad

certainly not bad, not at all, just a problem, baby octpus are nor regularly seen in the wooolies or coles around hobart!

 

[Nico]

I tried because I saw them the other day at Woolies...

The origin

warming up

keep going mate!

the end, this is a small fraction of the work, in a small bowl for dinner, certaily not bad

certainly not bad, not at all, just a problem, baby octpus are nor regularly seen in the wooolies or coles around hobart!

That will work well with pasta.

 

[todras]

I tried because I saw them the other day at Woolies...

The origin

warming up

keep going mate!

the end, this is a small fraction of the work, in a small bowl for dinner, certaily not bad

certainly not bad, not at all, just a problem, baby octpus are nor regularly seen in the wooolies or coles around hobart!

Superb!

We get them at the seafood markets here. I do Teriyaki baby Octopus sometimes using a variation of this recipe or sometimes Pulpo à la feria

 

[Nico]

Superb!

We get them at the seafood markets here. I do Teriyaki baby Octopus sometimes using a variation of this recipe or sometimes Pulpo à la feria

Teriyaki baby Octopus sounds nice. Need to check this out.

 

[todras]

Teriyaki baby Octopus sounds nice. Need to check this out.

Thats a fairly generic treatment of the recipe, but with a few more things you can make it a great one

 

[tim33z]

Thats a fairly generic treatment of the recipe, but with a few more things you can make it a great one

Such as a sizzling hot plate??

 

[todras]

Such as a sizzling hot plate??

Fresh Galangal, Lemongrass, Kaffir Lime Leaves & juice, Coriander stems, Shrimp Paste, Palm Sugar, etc, etc.

Marinade the whole show for 24hrs prior to cooking it also.

 

[tim33z]

Fresh Galangal, Lemongrass, Kaffir Lime Leaves & juice, Coriander stems, Shrimp Paste, Palm Sugar, etc, etc.

Marinade the whole show for 24hrs prior to cooking it also.

I'm only having a lend.
I work for a Japanese company and up until a few years ago had never had raw seafood. My boss said he was the same for years and always ordered something cooked from a menu. Before that he would joke with them all by tossing the chef a box of matches

 

[SpeedyPC]

Darn!! I’m bloody hungry, hurry up @sealer past it over, come on past me the bowl and a fork also a spoon please

 

[alfredus]

If you haven't eaten Bluefin Toro Sashimi you haven't lived

 

[Rami]

If you haven't eaten Bluefin Toro Sashimi you haven't lived

If you haven’t caught your own bluefin toro sashimi. You have not lived.

 

[sealer]

That will work well with pasta.

I have some with Fetucchine, and worked quite well. Even, just the sauce will dress some pasta quite well. Next time I will probably fill the pot to make more sauce and freeze it for future dishes like pasta, rice etc

Superb!

We get them at the seafood markets here. I do Teriyaki baby Octopus sometimes using a variation of this recipe or sometimes Pulpo à la feria

I will keep teriyaki in mind for next time, sounds really good. Making a pulpo a la feria would be great if I found a large octopus or convince a friend to spearfish one or two for me. I don't think Hobart is great for easily getting seafood (and I love FishMarkets, for buying but also just for walking through and see all these beauties)
Here I made a quite similar to 'Sauce Américaine' with a bit of red wine (that's why is is darker)

Darn!! I’m bloody hungry, hurry up @sealer past it over, come on past me the bowl and a fork also a spoon please

Sorry mate, they have gone

 

[alfredus]

If you haven’t caught your own bluefin toro sashimi. You have not lived.

I'm a lazy city dweller who likes to support his outrageously expensive fish mongers