re: #303 The Very Reverend Battleaxe of Knowledge

Squid (and presumably octopus) is one of those things you cook for a minute or an hour. Anywhere in between, it’s just too rubbery.

A Greek place I used to live near had a great dish that was stuffed baby squid in a tomato sauce, cooked like a lasagna—long enough to tenderize. Wel, the tentacles were still a little chewy….

Ever notice how often threads turn into food threads?