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PZ Myers is a biologist and associate professor at the University of Minnesota, Morris.
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That's some cookie

Posted on: December 10, 2009 3:40 PM, by PZ Myers

I wonder where one gets mollusc flavoring?

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Comments

Posted by: SEF | December 10, 2009 3:49 PM

Yesterday I was in a shop selling many such strange "cookies" - some of them being daleks.

Posted by: Glen Davidson | December 10, 2009 3:49 PM

I wonder where one gets mollusc flavoring?

Wild guess: From molluscs?

Glen D
http://tinyurl.com/mxaa3p

Posted by: destlund | December 10, 2009 3:53 PM

I'm weirdly hooked on the cuttlefish flavored snacks they have at the Asian markets. Oh and I ate octopus last week. I felt terribly guilty, but it was delicious. Penance?

Posted by: biogirl.wordpress.com | December 10, 2009 4:00 PM

I suppose it is not a stretch to have cephalopod flavored cookies, when we have such ice-creams.
Octopus Icecream

Posted by: Anti-theist | December 10, 2009 4:05 PM

I just ate a nasty cookie.

It was peanut butter and had candycane bits and M&Ms in it.

Posted by: sasqwatch | December 10, 2009 4:08 PM

I calls em squiddles.

Posted by: daveau | December 10, 2009 4:21 PM

Probably 25 years ago I went with a friend to a health food store and found tofu hot dogs with "natural wiener flavoring". I always wondered where that came from, too.

Posted by: jams.n.tones | December 10, 2009 4:28 PM

I think you should try to make these, PZ. For your next Friday cephalopod.

Posted by: Sven DiMilo | December 10, 2009 4:45 PM

I wonder where one gets mollusc flavoring?

easy

#10

Posted by: JBlilie | December 10, 2009 4:47 PM

Clam juice! It's available at your local grocer!

#11

Posted by: Cuttlefish, OM, CR | December 10, 2009 5:38 PM

I make my own.

#12

Posted by: Sven DiMilo | December 10, 2009 5:49 PM

You can also buy squid ink.

#13

Posted by: Sven DiMilo | December 10, 2009 5:51 PM

via googledipity:

http://rlv.zcache.com/i_heart_architeuthis_giant_squid_ink_tee_tshirt-p2353078272724607803y69_400.jpg

#14

Posted by: puseaus | December 10, 2009 5:54 PM

How many small glasses of that red wine did I take, really? Got to stay responsible here!

#15

Posted by: destlund | December 10, 2009 6:41 PM

Wow Sven, that's more fun than my cephalopod shirt. I gotta get me one of those.

#16

Posted by: llewelly | December 10, 2009 8:38 PM

Probably 25 years ago I went with a friend to a health food store and found tofu hot dogs with "natural wiener flavoring". I always wondered where that came from, too.

Natural wiener dogs, naturally.

#17

Posted by: Silič O'Nopolitanopoulos, Färschdbischuf Beesknees aus Ulm und Klein Elguth, Elector Pharynguline. | December 11, 2009 6:44 AM

But as David repeatedly have told us, there are no freshwater cephalopods.

Or so they would have us believe!

Cephalo, cephalo, cephalo starts with C!

#18

Posted by: Michael B | December 11, 2009 11:45 AM

I would ask the Japanese. If anyone would have mollusk flavoring it would be them

#19

Posted by: Brownian, Most Vicious & Petty of Pharyngulites | December 11, 2009 12:23 PM

Clam juice! It's available at your local grocer!

A capital suggestion! There's nothing like a Caesar to warm one's spirits on a frosty Friday!

#20

Posted by: Givesgoodemail | December 11, 2009 12:57 PM

I think you get various types of mollusc flavorings depending upon which part of the polypus bush.
The seeds themselves, ground up, taste like octopus, while the seed husks are more like squid.
The root, dried and ground, have a delicate cuttlefish nose to them.
The leaves of the red mollusc bush, stewed in foods, give a gastropod taste. The blue mollusc bush should not be used.

#21

Posted by: Givesgoodemail | December 11, 2009 3:07 PM

"...which part of the polypus bush you use."