[BlueRabbit]

Here's your cool science news for the day: some Japanese marine biologists have managed to take pictures of a real live giant squid somewhere in the Pacific. It was about 25 feet long, so pretty huge. They also got one of the squid's tentacles, which "repeatedly gripped the boat deck and crew after it was hauled aboard." Reminds me of Iron Chef Battle Octopus.

[alcimedes]

Sweet! Is this the first one they've caught live on film? I always loved these things. Freaky though.

[Kickaha]

Yeah, first live images. 1000m depth.

[Jerman]

Crazy stuff. Just sent my girlfriend a link to the story. I am sure she will be fascinated, as she is a biology major.

[709]

Baby Kraken.

[nato64]

freaky stuff! but so awesome.

its amazing how little we know or have seen in our own world. who knows, there might be one twice as large out there.

[shatteringglass]

There is, isn't there? Don't people find dead 60-foot giant squid washed up on beaches every now and there?

[709]

The biggest one on record is a tad under 60 foot, though there's been pieces and parts discovered in the bellies of sperm whales indicating that they can grow much larger.



Fear the Kraken!!!

[curiousuburb]

So did they name it Jules, or Verne?

[Amadeus]

That's really cool. Nice picture, thanks for the link.

[Maciej]

Mmmmmm Squiddy!

[Sauvblanc]

Imagine the size of the calamari rings that would come from something that big...

[Foj]

according to what i heard on NPR, they can get to be about 80 feet

[kscherer]

Originally Posted by Sauvblanc Imagine the size of the calamari rings that would come from something that big...

Be like eating a doughnut!

[Foj]

Originally Posted by kscherer Be like eating a doughnut!

cream filled or powdered?? mmmmm doughnuts......

[Moogs]

I bet there are some friggin' monsters down there... imagine being out at sea and your sailboat getting snatched by even a 25 foot squid... yeesh.

[oldmacfan]

Sesame glazed with a mild ginger wasabi white wine reduction on a bed of steamed bean sprouts, Enoki mushrooms and pea pods with a hint of cilantro.

Served with a glass of very chilled German Riesling not a sweet wine but a dry (Trocken) wine. A Trocken Spatlese from the Rheinhessen if of decent vintage will do.

I'm hungry now, time for left overs and a bacardi and sprite. LOL

[Moogs]

Few things better than a side of fresh calamari and a bowl of lobster bisque to start off a seafood feast.

[oldmacfan]

lobster bisque...yummy yummy

[curiousuburb]

I for one welcome our new cephalopod overlords!

Deja vu!

[kscherer]

Originally Posted by oldmacfan Served with a glass of very chilled German Riesling not a sweet wine but a dry (Trocken) wine. A Trocken Spatlese from the Rheinhessen if of decent vintage will do. I'm hungry now, time for left overs and a bacardi and sprite. LOL

I would have chosen a light Oregon Pinot Gris, but that's just me!

[Sauvblanc]

Hmmm...not sure about the choice of wine esp given the ingredients. The sesame and wasabi would surely overpower a Pinot Gris or even a dry Riesling? I'd go for something big and bold and a bit more robust. Maybe a nice oaky Australian chardonnay.

Back on topic...I just love those undersea documentaries. Think I'm just a frustrated marine biologist. It's amazing how little we know about what's under the stuff that covers 75% of the planet. With emerging technologies that allow us to stay underwater at greater depths for longer periods, we're bound to be amazed on a regular basis over the coming decades.

Coooooool!

[murbot]

I need to get my mind out of the gutter. I'm scanning this thread quickly, see "Queef Addict", then "snatched by a 25 foot squid" right after.

Yeah, that'd cause a little queefing all right. Poooor snatch.

[kscherer]

Originally Posted by murbot I need to get my mind out of the gutter. I'm scanning this thread quickly, see "Queef Addict", then "snatched by a 25 foot squid" right after. Yeah, that'd cause a little queefing all right. Poooor snatch.

Typical Canadian!

[oldmacfan]

Originally Posted by kscherer I would have chosen a light Oregon Pinot Gris, but that's just me!

I have had a few that would do very nicely on a budget, but I wasn't holding back for money. Also, the dry German Riesling I was thinking about is of a flowery/perfumy nature that I have not seen in even the best Pinot Gris. Maybe one or two Chenin Blanc's might come close or an even rarer Pinot blanc but Pinot Gris (as much as I like it) didn't hit the list for this dish.