I was in cooking mode since my first cup of coffee last Friday; it was grand. In fact, I went to bed the night before with purple hands. Beets!
The beauty of Montreal was having semi-regular dinner parties. Pretty much two of my favourite things in the world combined: good company and good food. In any case, between the boy’s multiple church gigs and us being stuck on duty [i.e., functionally handcuffed to our apartment], I figured the best way to enjoy the long weekend was snag friends who did not have family turkey/chocolate egg hunt/etc obligations elsewhere. I was unreasonably gleeful at the number of friends who were also in town and wanting to partake in yummy eats. All of the food that was brought and shared was wonderful: cheese & crackers! pierogis! homemade oreo cookies! a salad of greens! zucchini bread! banana muffins! We even had a traditional Polish Easter cake (I believe it’s called “mazurek”) all the way from Milton.
Yes, jellyfish! Quite edible, and non poisonous.
Jellyfish has been something that I’ve grown up with, and definitely not considered odd in my book of edibles (then again, it would be quite difficult to try and deter me when it comes to food). It was most fun to introduce it to the boy and a brave friend, who agreed upon viewing the package, that jellyfish was ‘goopey looking’. [Package consisted of: pre-soaked, pre-shredded, insta-serve jellyfish in a sealed packet, alongside envelopes of MSG related seasonings plus sesame + chili oils]. Despite the floppy looking texture, one mustn’t be fooled: jellyfish has a distinct and pleasant crunch! Random as the textures may be, it may help in explaining the fact that we often refer to jellyfish as ‘rubber bands’ in Cantonese.
Jellyfish itself is neither fishy nor seafood-like, and actually isn’t very flavourful in general: it all becomes a function of the marinade in which it’s thrown. Interestingly enough, jellyfish is associated with banquets for me, and has only been consumed out of that context rarely. Though the aforementioned packages are quite convenient, I look forward to buying the stuff that hasn’t been pre-shredded to make my own rendition of jellyfish ‘salad’ – combining soy sauce, sesame oil, chili oil, and perhaps some rice vinegar and sugar. Sesame seeds are also fantastic additives for an extra nuttiness.