>>7586295
>roots on the garlic bulb
absolutely disgusting.

>>7586295

Feels bad, Cthulhu bro.

>>7586295
>gallon of tobasco

>>7586295
That's a lot of garlic.

he looks comfortable
also your spoon rest really looks like an ashtray my grandparents had

>>7586295
Looks metal as fuck, I'd eat that shit

>>7586295
>BathtimeforDavyJones.png

Post results op.

>>7586295
>whole heads of garlic
Nigger what.

>>7586315
Noted for next time.
>>7589509
Just for flavoring. The octopus gets put on the grill to crisp up and the rest gets tossed. Seemed like a waste...
>>7589390
Family already ate 'em up...sorry mate. Good stuff though.
>>7586873
It's actually a requisitioned ashtray.

Are those piss boy eggs?

What was the recipe?

>>7586295
Did he die?

>>7589856

Like op said

In his house at R'lyeh dead Cthulhu waits dreaming

>>7589845
Voila.
http://www.splendidtable.org/recipes/grilled-octopus

>>7589555

>Noted for next time.

>Just for flavoring. The octopus gets put on the grill to crisp up and the rest gets tossed. Seemed like a waste...

Then it really doesn't matter leaving the roots on. As long as there isn't a bunch of dirt on them.
Having said that, I'd clean the stock up a bit, then save it and use it again for the next time (freezer). After a couple uses you should have a nice base for bouillabaisse or cioppino or some other fished based dish. Clams & pasta uh... whatdoyacallit.. vongole! Spaghetti alla vongole.

>>7590160

octopus stock gets weird, man.. it's not very good.

there's way too much gelatin and shit in it.

>>7590216

How does a creature with no bones produce gelatin?

>>7590245
Cartilage contains collagen.
I did have to look it up.
but... >>7590216 you could freeze clarify it if you want to remove the mouthfeel.

>>7590216
...and I've never dealt with octopus stock before, so I'm just guessing.
Just seems like a shame to throw out the court bouillon. Seems like it could be re-purposed.
I would like to know if the opposite is true, for future generations.

>>7586295
Iä! Iä!

>>7590160
>for boulliabaisse
Now we're talkin. A local Mexican grocery sells these eight legged freaks cheap. I think I'll try what >>7590364 said to get the best product possible.

>>7586295
>Putting the garlic in without peeling or chopping

I'm intrigued but also confused. Isnt all the skin going to flake like a bitch?

>>7590493
>Mexican
Obviously there are octopus in all the seas, but I just think Greek and Japanese for some reason when it comes to actually eating these beautiful, sentient creatures.
Not my cup of tea, but I'll bet they steep well.

>>7586295
Cthulhu~

>>7590508
OP is casting the stock down the drain.
That's kind of where the thread is going now.

Really, IMO, the only reason to skin any ingredient used in a stock is to remove dirt, or to remove things that would off-color the stock.
Carrot skins definitely add a dark color, as does ginger skin, etc.
>Putting the garlic in without peeling or chopping
The flavor of the garlic will infuse the liquid and become superfluous after ~45 minutes of steeping. Same for most aromatics (onion, celery, carrot).