Lore
Penomena tentacles are soft and chewy, and have a texture akin to cartilage when heated, but they contain mucus that has a powerful hallucinogenic effect. Before cooking a Penomena, you must remove the gland from the tip of its tentacles and soak the tentacles in light salt water for some time. Then, place the tentacles in oil to fry at medium heat. Simmer with butter, onions, and white pepper and spread a layer of cheese croutons on top. Place it in an oven to cook for ten minutes and you have yourself a perfect bowl of Penomena Soup with Croutons au Gratin! —An excerpt from Cook's Strange Foods, by a chef dedicated to the creation of strange and novel dishes.
