"Dan Logcher" > wrote in message
...
> Buddy wrote:
>
>> here's James Silverton's last post ->:
>>
>>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>>
>>>
>>>
>>> M> Yes, Tako is neither raw nor a fish.
>>> M> Traditionally it is used boiled.
>>> M> That said, in some of the top Japanese restaurants you may
>>> M> find actual "raw" tako.
>>> M> Both Hatsuhana and Sushiden in Manhattan
>>> M> often have this. Usually it's served as "Nama Dako" (raw
>>> M> tako) a sashimi appetizer.
>>>
>>> M> "If something is only par-boiled after an hour and a half, I
>>> M> hate to think how much jaw exercise I'd get eating it raw!
>>> M> :-)"
>>>
>>> M> Contrary to what you might expect, in raw form
>>> M> Tako is very tender and nothing like when cooked.
>>>
>>> Interesting! I must look out for it tho' I don't think I've ever seen
>>> the term "Nama Daiko". I was also most intrigued by the picture in
>>> Maramatu Morimotu's book of a large diakon actually being used for
>>> tenderizing!
>>>
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
>>
>> Watching Andrew Zimmern & Anthony Bourdain on the cooking show a couple
>> of weeks ago and saw them in a restaurant (I think it was Jewel Bako) in
>> NYC somewhere, very upscale, and they had raw tako where they took a
>> fairly large tentacle and cut thin slices from it. These were thrown down
>> on the prep table with some force so that the slices actually swelled up
>> immediately.
>
> I've ordered Aoyogi a few times cuz the chef smacks it down on the cutting
> board.. makes those who aren't paying attention jump a bit. He said it
> tightens the muscle, I think.
>
> --
> Dan

In Australia and I believe in the state of California is it illegal to
prepare lobsters and
crabs while they are alive. Should this ever include clams and oysters I
think we are going
to have a serious problem.
M