> wrote in message
ups.com...
> I think that Mediterranean cooking does a much better job with octopus
> and squid than does Asian cooking - tenderizing and slow cooking vs.
> stir-frying and parboiled raw. I do not like octopus sushi. I have
> never had any that I liked. It always tastes like rubber, tenderized
> rubber at its best, but still rubber.
>

I tend to agree with you. Mediterranean styles, and I've had Spanish and
Portugese octopus as well, do focus
on making it tender. Japanese cuisine relies on boiling which keeps it
rubbery. And Chinese cuisine using the wok applies high heat so again it
ends up rubbery.
M