On Sat, 21 Jul 2018 07:54:31 -0600, notbob > wrote:

>On 7/21/2018 4:53 AM, wrote:
>
>> If you cook squid it must either be less than two minutes cooking or
>> more than two hours cooking.
>
>....or pounded (tenderized) to death!
>
>I've tasted large calamari fillets that've been tenderized, breaded, and
>covered in a Béarnaise sauce. It was quite tender. I asked the head
>cook (corporate kitchen) how the calamari came to be so tender. He told
>me he had personally "pounded" each fillet.
>
>This is also the same head cook who saw himself as some sorta famous
>chef and made "country gravy" based on corn starch instead of flour.
>Bleah! He claimed it was his "poetic license" to do it his own way.
>IOW, the cook could'a been lying to me about the fillets.
>
>You decide.
>
>nb
>
I would think most likely lying, pounding would destroy it.