-=> Quoting Danny Ceppa to Nancy Backus on 01-19-07  13:46 <=-

 CS>> Yeah, I stuck to pretty normal things when you get down to it.  Squid
 CS>> may have been a little wierd then (I was in California and long before
 CS>> I moved to Japan) but harmless. 
 
 DC>> The hard part is to not change it into rubber!  
 
 NB>> That depends on the cooking...  :)

 DC> It does get made with a real fine line!  I've had some that were like 
 DC> rubber bands and others that were quite succulent.  

I haven't cooked it for a long time, but as I recall, I did ok with it. 
The Chinese places we frequent do such a good job at it that we get our
fill there, generally.  But yes, we've also had it sometimes much too
tough to chew, let alone swallow...  We can usually tell by sight now
whether or not it will be edible... 

ttyl        neb

... I know my memory is around here someplace, now where did I put it?

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