Wednesday, January 09, 2013

And for my next culinary offense...

Furst you tek de jeylly feeshy. Coom here, de jeylly feeshy. Nice, nice jeylly feeshy!
Fun plans afoot for Sunday, and how much of a geek does it make me that I'm already getting excited about how much fun writing the blog post is going to be? :D

Börk Börk Börk!


Tillerman said...

Jellyfish? I'm so glad I'm a vegetarian now. Pass the seaweed please.

bonnie said...

I think seaweed is one of very few things that is not on Sunday's menu. So sorry!

bonnie said...

PS - nope, no seaweed, I checked. How about a nice brussel sprout? Oops, wait, there's bacon in the brussels sprouts. Never mind.

Anonymous said...

Jellyfish? Oooo, let us know how it turns out!

Joe said...

Yikes!!!!! Wait, maybe you mean this one:
Jellyfish recipe
1/2 shot white creme de cacao
1/2 shot amaretto almond liqueur
Bailey's® Irish cream
grenadine syrup

Pour the creme de cacao and amaretto into a shot glass. Float enough bailey's on top to cover the shot, and then drop a few drops of grenadine into it. It looks just like a jellyfish!

bonnie said...

Nope, I'm talkin' genuine ocean-going cnidaria -- "A little crunchy, a little chewy", saysSerious Eats. It's an adventure!

The jellyfish we'll be trying on Sunday won't actually be the kind I showed here, though, that was just a picture I knew I had around. I've been doing my jellyfish research and according to Wikipedia (which is on teh interwebs so is always right) only certain members of the order Rhizostomeae can be eaten - the one I showed is a lion's mane, which is in the order Semaeostomeae ("flag mouth). It looks like there is one kind of edible jellyfish, the Cannonball Jellyfish, that turns up around here occasionally and become much more common as you travel south, but we'll just be getting ours at one of the markets in Brooklyn's Chinatown.

OOPS. I just partly gave it away!

Joe said...

Ah-ha, "Sesame Jellyfish!"

1/2 lb "packaged" jellyfish
2 teaspoons soy sauce
3 tablespoons sesame oil
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons chili sauce
1 small green onions
3 tablespoons sesame seeds

Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.

Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.

Stir so that all the jellyfish strips are coated with the sauce mixture.

Cover and let sit for at least 30 minutes refrigerated -- the longer the better.

Serve chilled.

Anonymous said...

I'd love to try it!

Baydog said...

Mitch, I'm sure you know a thing or two about jellyfish.

bonnie said...

Does he? Do tell!

PS - Joe, ours is going to also have golden beets and crispy shallots, but I suspect you're on the right track there!

bonnie said...

Oops, I see my link to the Serious Eats page didn't work 'cause of an extra backslash. Here that is again.

Anonymous said...

Me? Jellyfish?

Well, we got 'em by the bucketful down here, but we haven't ever pulled them out of the Bay to actually try eating.

Cindy is watching for your results with keen interest.

bonnie said...

We've got plenty aroung here but mostly the wrong kind. I suspected that was going to be the case, I was actually a little disappointed to find out that the Lion's Mane was indeed not on the edible list - otherwise next time we did a trip to Orient Point I could've offered up a nice bowl of ultra-fresh jellyfish salad for the potluck night! :D

I'd figured they weren't because I've been hanging out with food-loving water people in this area for a long time, and I've never heard any references to our big pink blobby local ones being edible. If they were, somebody would have at least SAID something.

bonnie said...

Now there is some sort of much smaller gelatinous creature in the water that a paddling friend mentioned another paddler scooping up in his his hands and eating. But that was definitely not lion's mane jellyfishes, that was some sort of little critter of half an inch or so.

Scott said...

I have a copy of the "Swedish Chefs Guide to Jellyfish" if you need it....Bork Bork Bork..