[alelefant]

Okay between this and the lobster story you guys and gals are really starting to make me feel bad about the seafood Christmas my family does ever year (we're each responsible for a different seafood dish). I'll surely bring this up at the dinner table and I can tell ya right now, grandma isn't going to agree! :)

Back on topic though, this was another good read. The debate about how to cook it was hilarious:

He insisted that there was an art to cooking octopus correctly. His includes a Neapolitan trick: a wine cork in the cooking liquid. Éric Ripert and Harold McGee dismiss this step as mere legend—to which Pasternack gleefully responds, “Éric Ripert is full of shit!”