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European Cooking Secrets

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I was just reading the "What's for Dinner October Part II" thread in the lounge with an interesting discussion on how to cook octopus and calamari. One poster wrote:

"I love octopus but will never dare cooking it myself. Everyone seems to complain the octopi we get here are tough (at restaurants), whereas the ones you get in the countries surrounding the Mediterranea are always very tender."

Someone else wrote that her husband thinks calamari taste like rubber.

Well, here on this forum are many Europeans and we can share our cooking secrets - which are no secrets at all.

I invite you all either to ask a question like "How do you prepare an authentic..." or to share your tips and recipes.

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