Search results
Results from the WOW.Com Content Network
Two distinct behaviors have been observed in inking cephalopods. The first is the release of large amounts of ink into the water by the cephalopod in order to create a dark, diffuse cloud (much like a smoke screen) that can obscure the predator's view, allowing the cephalopod to make a rapid retreat by jetting away.
An ink sac is an anatomical feature that is found in many cephalopod mollusks used to produce the defensive cephalopod ink. With the exception of nocturnal and very deep water cephalopods , all Coleoidea (squid, octopus and cuttlefish) which dwell in light conditions have an ink sac, which can be used to expel a cloud of dark ink in order to ...
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. [5] However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor.
When that doesn't work, the squid wildly flails its tentacles at the submarine while shooting a large amount of ink at it. Greenpeace let the animal swim harmlessly away, but the chance encounter ...
The ink that is expelled can mimic the shape of the squid and thereby distract the predator long enough for the squid to get away, or it can interfere with the vision of the predator. [9] The striped pyjama squid has white and brown stripes all across its body. The white stripes on the squid are reflective of white light. [10]
In original Caviteño Chavacano, the dish is known as pancit choca (or choco) en su tinta, literally "noodle with squid in its own ink", commonly shortened to pancit choca or pancit choco. [ 1 ] [ 2 ] [ 4 ] Choca or choco (sometimes spelled choka or choko ) means "squid" in Chavacano.
Mitch Fagan’s first attempt to make pasta was when he was 10 years old. He combined canned red and white sauces and bow tie noodles from a box.
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes.