SC - need calamari advice
Alan mcdowell
leoncouer at lycos.com
Tue Aug 22 19:31:56 PDT 2000
- --
On Tue, 22 Aug 2000 16:02:12
DeSevyngy wrote:
>In a message dated 8/22/00 8:43:36 AM Mountain Daylight Time, rispoli at gte.net
>writes:
>
><< My grandmother taught me that the longer you cook calamari the chewier it
> gets. when she made calamari rings she sauted them with garlic and oil than
> added tomato paste and stirred till the paste and oil combined.
> Save the tenticles they are great in fish salad alond with the rings, conch,
> and shrimp with a vinegar/lemon juice dressing >>
>
>Your grandmother was a wise woman. I cut my teeth on calamari and the like.
>The faster the cooking method the better. Calamari, like shrimp, will stay
>delicate and moist in nature when not over cooked. Calamari "steaks" do very
>well when served "Piccatta" in a creamy lemon and caper sauce, also try using
>the ink in risotto, the very delicate flavor off sets a remarkably dramatic
>appearance.
>
>Now my stomach is rumbling and I'll have to plan another trip home, you just
>can not get fresh seafood in Utah!
>
>Isabeau
>
>
>HL Isabeau de Sevyngy
>Squired to Sir Sakura kita no Maikeru
>Shire of Gryphons Lair
>Artemisia
*** Pardon the intrusion M'lady. However, I have a pressing question; How the deuce does one clean calamari? And is it good
deep fried in a batter? I can obtain calamari both fresh and frozen but balked
at all the 'eyes' and tentacles. >laughing<
Squeamishness from a big game hunter...go figure.
- -Leoncouer
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
Send your favorite photo with any online greeting!
http://www.whowhere.lycos.com/redirects/americangreetings.rdct
More information about the Sca-cooks
mailing list