Short and sweet: Emergency trip to Tijuana, came back last night. Laptop was busted since Monday, fixed it, installing everything and restoring files. Comic will be up soon as I can make it.
Comment
There are so many incredible things to devour that come from the ocean. Sharks are great, because those toothy bastards scare the hell outta me and they need to be dropped down a peg on the food chain. Mackerel are my personal favorite fish, simply because they’re oily, and when done right, they’re nice and tart. I’ve heard that eating dolphins gives you telepathy, but I’ve never tried it because I think those brainy fish (yes, I know they are mammals) can still take over your mind when they’re dead. Then there’s this guy:
Jellyfish Salad Recipe
Ingredients
1/2 lb jellyfish, or 1/2 catty
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp chopped chili peppers (optional)
Directions:
Rinse the salt off the jellyfish and cut into long shreds of 1/4 inch thickness. Soak the jellyfish shreds in a large bowl filled with cool water over night, changing the water several times until the jellyfish tastes neutral. If in a hurry you may try changing the water very frequently for a couple of hours until the jellyfish tastes neutral. Drain out the water and put jelly fish back into the large bowl. Pour enough boiling water over jellyfish to cover and let sit for one minute. You will see the jellyfish contract therefore creating the lovely crunchiness. Drain and plunge into ice cold water to stop cooking. Once jellyfish is cool drain throughly. Add the vinegar, sugar, soy sauce, sesame oil and chili peppers. Mix and taste. Adjust seasonings as necessary: it should have a balance of sweet, salty and sour. Cover and put in the fridge to chill and marinate until the rest of the dinner is ready. Just before serving give it a quick stir.
This is another recipe that’s not exactly mine, so I will post a link to the page at the bottom of this blog. I just wanted to say here that I’ve had Jellyfish Salad, and it’s surprisingly good. It’s chewy as hell, and when I tried it I thought it was yellowish-clear pasta. I was actually having Dim Sum with most of the stunt men from PRiS. I had a hell of a time. Some of them thought that I wouldn’t be able to stomach it. Nope. WRONG. I can take anything Mother Nature dishes out.
http://www.thehongkongcookery.com/2012/06/jellyfish-salad.html
