[Sca-cooks] Basque Food

[Phil Troy / G. Tacitus Adamantius]

On Sep 7, 2005, at 6:58 PM, otsisto wrote:

> Because I have not had squid ink before. It is a new concept to me  
> and the
> picture isn't helping me be adventurous.
>
> Lyse

I've never had such foreign, ethnic food as lime Jello mold with  
canned fruit suspended in it. I don't think I've ever had yams baked  
with little marshmallows on top, either ;-). Need I even mention the  
pictures of them that I've seen?

I can see how food cooked or with squid ink might be considered  
unusual, though, although "unusual" needn't be a bad thing.

Adamantius, who likes an inky risotto


>
> -----Original Message-----
>
> OK, mebbee i'm just weird, but what is ewwwy about squid ink? I've
> used squid ink pasta for an all black food meal and i've eaten squid
> in its ink...
>
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04