I sautéed it in some butter, and some of the "wild ginger" Alexa picked up during Jack's tour of the forest, although it tasted more like a weird version of turmeric. The end result was terrible. It was tough, bitter, and reminded me of the taste of sea squirt. Was it so different from supermarket sea cucumber because of the processing or species? I ended up throwing it out, and ate my evening pasta with some tinned tuna picked up from the bread shop earlier. For this evening, I started using insect spray and closed my windows. Finally, I was able to get some sleep minimally interrupted by mosquitoes.