Friday, August 13, 2010

Rieslingfest - Seared octopus on cognac

Seared octopus


After all the blathering on, we finally get to eating. Octopus, done with a cognac sauce. Honesty above all . . . this was not a success. It's certainly palatable - not a disaster, but not transcendent either. Should be seared harder, less lemon juice, and the cognac was a mistake.

We went over what should be done differently next time. It was an interesting exercise in cooking something entirely new for me, but more experimentation is required.


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