James Silverton wrote:

> Dan wrote on Sun, 23 Sep 2007 22:55:08 -0400:
>
> DL> James Silverton wrote:
> ??>> Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:
> ??>>
> ??>>>> Hello, All!
> ??>>>>
> ??>>>> I picked up a book by Masahara Morimotu (owner of
> ??>>>> restaurants in NYC and Philadelphia) in Borders today .
> ??>>>> He gave directions for preparing octopus for sashimi.
> ??>>>> This involves rubbing with rock salt to get rid of the
> ??>>>> slime that coats it, beating to tenderize
> ??>>>> ("traditionally with a large diakon"!), and simmering in
> ??>>>> dashi for 1 1/2 hours! It's not raw fish!
> ??>>
> DL>>> No, tako is par-boiled sushi.
> ??>>
> ??>> Well boiled, I'd say!
>
> DL> Should only be par-boiled..
>
> If something is only par-boiled after an hour and a half, I hate to
> think how much jaw exercise I'd get eating it raw! :-)

That recipe sounds rather excessive to me.. I had thought tako was par-boiled
for 2 minutes or so. Not close to 2 hours. But maybe Morimotu knows some
secret to it.

--
Dan