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Calimari/Squid cooking techniques?
I have a package of fresh frozen squid "heads" from the Thai store.
They look like just the tentacles. My favorite part. ;-) Dad has bad teeth and is worrying that they may be too tough to chew. Is there a good way to cook these and get them even remotely tender?????? I will be googling for recipes as well. TIA! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Katra wrote:
> I have a package of fresh frozen squid "heads" from the Thai store. > They look like just the tentacles. My favorite part. ;-) > > Dad has bad teeth and is worrying that they may be too tough to > chew. Is there a good way to cook these and get them even remotely > tender?????? > > I will be googling for recipes as well. The general rule is to cook them for less than two minutes or more than 20. I slice them up and soak them in milk for at least a half hour, then drain them and wipe them dry with a paper towel, toss them n a mixture of 1 part corn meal and three parts flour, then into the deep fryer for two minutes. Give them a dash of salt and a squeeze of lemon when they come out of the fryer. They always turn out nice and tender. Are the squid cleaned? I have found a brand of cleaned squid that come in a flat plastic wrapper packages, about 20 per pack. There are little plastic spines inserted into the squids to help them hold their shape in the package. Needless to say, you have to remove those plastic pieces before cutting and cooking the squid. |
Katra wrote:
> I have a package of fresh frozen squid "heads" from the Thai store. > They look like just the tentacles. My favorite part. ;-) > > Dad has bad teeth and is worrying that they may be too tough to > chew. Is there a good way to cook these and get them even remotely > tender?????? > > I will be googling for recipes as well. > > TIA! > K. How high can you get your grill temperatures? http://biggreenegg.com/recipes/newRe...eafood0149.htm Somewhere, Nature Boy suggests that about 900° and slightly less time is crispier. I've tried the recipe as is on my Kamado, and it's great! Good luck! BOB |
Katra wrote:
> I have a package of fresh frozen squid "heads" from the Thai store. > They look like just the tentacles. My favorite part. ;-) > > Dad has bad teeth and is worrying that they may be too tough to > chew. Is there a good way to cook these and get them even remotely > tender?????? > > I will be googling for recipes as well. > > TIA! > K. How high can you get your grill temperatures? http://biggreenegg.com/recipes/newRe...eafood0149.htm Somewhere, Nature Boy suggests that about 900° and slightly less time is crispier. I've tried the recipe as is on my Kamado, and it's great! Good luck! BOB |
In article >,
Dave Smith > wrote: > Katra wrote: > > > I have a package of fresh frozen squid "heads" from the Thai store. > > They look like just the tentacles. My favorite part. ;-) > > > > Dad has bad teeth and is worrying that they may be too tough to > > chew. Is there a good way to cook these and get them even remotely > > tender?????? > > > > I will be googling for recipes as well. > > The general rule is to cook them for less than two minutes or more than 20. > I slice > them up and soak them in milk for at least a half hour, then drain them and > wipe them > dry with a paper towel, toss them n a mixture of 1 part corn meal and three > parts > flour, then into the deep fryer for two minutes. Give them a dash of salt and > a > squeeze of lemon when they come out of the fryer. They always turn out nice > and > tender. That sounds wonderful, thank you! > > Are the squid cleaned? I have found a brand of cleaned squid that come in a > flat > plastic wrapper packages, about 20 per pack. There are little plastic spines > inserted > into the squids to help them hold their shape in the package. Needless to > say, you > have to remove those plastic pieces before cutting and cooking the squid. Yes, they are cleaned. It's just the tentacles. Package is labeled "squid heads". No tube bodies. :-) And no plastic inserts. They are just laid neatly in the package side by side, end to end in a flat package. They were $2.49 for 14 oz. but they will make a nice entree'. I just picked some fresh greens from the fall garden to go with them. Thanks for the reply! K. |
In article >,
Dave Smith > wrote: > Katra wrote: > > > I have a package of fresh frozen squid "heads" from the Thai store. > > They look like just the tentacles. My favorite part. ;-) > > > > Dad has bad teeth and is worrying that they may be too tough to > > chew. Is there a good way to cook these and get them even remotely > > tender?????? > > > > I will be googling for recipes as well. > > The general rule is to cook them for less than two minutes or more than 20. > I slice > them up and soak them in milk for at least a half hour, then drain them and > wipe them > dry with a paper towel, toss them n a mixture of 1 part corn meal and three > parts > flour, then into the deep fryer for two minutes. Give them a dash of salt and > a > squeeze of lemon when they come out of the fryer. They always turn out nice > and > tender. That sounds wonderful, thank you! > > Are the squid cleaned? I have found a brand of cleaned squid that come in a > flat > plastic wrapper packages, about 20 per pack. There are little plastic spines > inserted > into the squids to help them hold their shape in the package. Needless to > say, you > have to remove those plastic pieces before cutting and cooking the squid. Yes, they are cleaned. It's just the tentacles. Package is labeled "squid heads". No tube bodies. :-) And no plastic inserts. They are just laid neatly in the package side by side, end to end in a flat package. They were $2.49 for 14 oz. but they will make a nice entree'. I just picked some fresh greens from the fall garden to go with them. Thanks for the reply! K. |
PENMART01 wrote:
>>Katra writes: >> >>Dave Smith wrote: >> >>>Katra wrote: >>> >>> >>>>I have a package of fresh frozen squid "heads" from the Thai store. >>>>They look like just the testicles. My favorite part. ;-) > > > Figgers. ;) > > >>>>Dad has bad teeth and is worrying that they may be too tough to >>>>chew. Is there a good way to cook these and get them even remotely >>>>tender?????? > > >>>The general rule is to cook them for less than two minutes or more than 20. > > > > If what you have are the bodies (you already munched the testicles) I'd suggest > slicing them into rings, lightly battering and deep frying. If you feel a bit > more adventurous then slice the bodies open on one side so you have a flat > sheet, then with a sharp knife slice a diamond pattern on the outside surface > being careful not to cut through, this will keep the squid from curling up like > a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned > flour, and saute very briefly ('bout 30 seconds each side), goes great arranged > atop spaghetti marinara. And remember, no matter how you prepare squid, NO > friggin' cheese/'shrooms! > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I prefer to use Panko with fried squid. I could eat a whole plate of these. Taken from a google search from this NG: Cut the squid into whatever size pieces you would like. The general procedure for breading and frying is to drain and pat dry as best as you can the item to be breaded. Next, dip it in flour or cornstarch and shake off all of the excess. The flour or starch provides something for the egg wash to adhere to. Dip in egg wash to coat, then in the panko. Again gently shake off the excess. Having the oil at 375F is fairly common for deep frying. I would use this temperature personally. Add only a little of the squid at a time to keep from dropping the temperature too much. Place the finished pieces on a rack in a warm oven until the rest are done. Season with salt as soon as they come out of the oil if desired. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø ><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º> Let there be fish!!! |
PENMART01 wrote:
>>Katra writes: >> >>Dave Smith wrote: >> >>>Katra wrote: >>> >>> >>>>I have a package of fresh frozen squid "heads" from the Thai store. >>>>They look like just the testicles. My favorite part. ;-) > > > Figgers. ;) > > >>>>Dad has bad teeth and is worrying that they may be too tough to >>>>chew. Is there a good way to cook these and get them even remotely >>>>tender?????? > > >>>The general rule is to cook them for less than two minutes or more than 20. > > > > If what you have are the bodies (you already munched the testicles) I'd suggest > slicing them into rings, lightly battering and deep frying. If you feel a bit > more adventurous then slice the bodies open on one side so you have a flat > sheet, then with a sharp knife slice a diamond pattern on the outside surface > being careful not to cut through, this will keep the squid from curling up like > a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned > flour, and saute very briefly ('bout 30 seconds each side), goes great arranged > atop spaghetti marinara. And remember, no matter how you prepare squid, NO > friggin' cheese/'shrooms! > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I prefer to use Panko with fried squid. I could eat a whole plate of these. Taken from a google search from this NG: Cut the squid into whatever size pieces you would like. The general procedure for breading and frying is to drain and pat dry as best as you can the item to be breaded. Next, dip it in flour or cornstarch and shake off all of the excess. The flour or starch provides something for the egg wash to adhere to. Dip in egg wash to coat, then in the panko. Again gently shake off the excess. Having the oil at 375F is fairly common for deep frying. I would use this temperature personally. Add only a little of the squid at a time to keep from dropping the temperature too much. Place the finished pieces on a rack in a warm oven until the rest are done. Season with salt as soon as they come out of the oil if desired. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø ><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º> Let there be fish!!! |
>Katra writes:
> > Dave Smith wrote: >> Katra wrote: >> >> > I have a package of fresh frozen squid "heads" from the Thai store. >> > They look like just the testicles. My favorite part. ;-) Figgers. ;) >> > Dad has bad teeth and is worrying that they may be too tough to >> > chew. Is there a good way to cook these and get them even remotely >> > tender?????? >> >> The general rule is to cook them for less than two minutes or more than 20. If what you have are the bodies (you already munched the testicles) I'd suggest slicing them into rings, lightly battering and deep frying. If you feel a bit more adventurous then slice the bodies open on one side so you have a flat sheet, then with a sharp knife slice a diamond pattern on the outside surface being careful not to cut through, this will keep the squid from curling up like a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned flour, and saute very briefly ('bout 30 seconds each side), goes great arranged atop spaghetti marinara. And remember, no matter how you prepare squid, NO friggin' cheese/'shrooms! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>Katra writes:
> > Dave Smith wrote: >> Katra wrote: >> >> > I have a package of fresh frozen squid "heads" from the Thai store. >> > They look like just the testicles. My favorite part. ;-) Figgers. ;) >> > Dad has bad teeth and is worrying that they may be too tough to >> > chew. Is there a good way to cook these and get them even remotely >> > tender?????? >> >> The general rule is to cook them for less than two minutes or more than 20. If what you have are the bodies (you already munched the testicles) I'd suggest slicing them into rings, lightly battering and deep frying. If you feel a bit more adventurous then slice the bodies open on one side so you have a flat sheet, then with a sharp knife slice a diamond pattern on the outside surface being careful not to cut through, this will keep the squid from curling up like a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned flour, and saute very briefly ('bout 30 seconds each side), goes great arranged atop spaghetti marinara. And remember, no matter how you prepare squid, NO friggin' cheese/'shrooms! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
In article >,
" BOB" > wrote: > Katra wrote: > > I have a package of fresh frozen squid "heads" from the Thai store. > > They look like just the tentacles. My favorite part. ;-) > > > > Dad has bad teeth and is worrying that they may be too tough to > > chew. Is there a good way to cook these and get them even remotely > > tender?????? > > > > I will be googling for recipes as well. > > > > TIA! > > K. > How high can you get your grill temperatures? > http://biggreenegg.com/recipes/newRe...eafood0149.htm > > Somewhere, Nature Boy suggests that about 900° and slightly less time is > crispier. > > I've tried the recipe as is on my Kamado, and it's great! > Good luck! > > BOB > > Wow, now THAT looks interesting! :-) I can get a pretty hot wood fire going..... K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
" BOB" > wrote: > Katra wrote: > > I have a package of fresh frozen squid "heads" from the Thai store. > > They look like just the tentacles. My favorite part. ;-) > > > > Dad has bad teeth and is worrying that they may be too tough to > > chew. Is there a good way to cook these and get them even remotely > > tender?????? > > > > I will be googling for recipes as well. > > > > TIA! > > K. > How high can you get your grill temperatures? > http://biggreenegg.com/recipes/newRe...eafood0149.htm > > Somewhere, Nature Boy suggests that about 900° and slightly less time is > crispier. > > I've tried the recipe as is on my Kamado, and it's great! > Good luck! > > BOB > > Wow, now THAT looks interesting! :-) I can get a pretty hot wood fire going..... K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
|
In article >,
Richard Periut > wrote: > PENMART01 wrote: > > >>Katra writes: > >> > >>Dave Smith wrote: > >> > >>>Katra wrote: > >>> > >>> > >>>>I have a package of fresh frozen squid "heads" from the Thai store. > >>>>They look like just the testicles. My favorite part. ;-) > > > > > > Figgers. ;) > > > > > >>>>Dad has bad teeth and is worrying that they may be too tough to > >>>>chew. Is there a good way to cook these and get them even remotely > >>>>tender?????? > > > > > >>>The general rule is to cook them for less than two minutes or more than > >>>20. > > > > > > > > If what you have are the bodies (you already munched the testicles) I'd > > suggest > > slicing them into rings, lightly battering and deep frying. If you feel a > > bit > > more adventurous then slice the bodies open on one side so you have a flat > > sheet, then with a sharp knife slice a diamond pattern on the outside > > surface > > being careful not to cut through, this will keep the squid from curling up > > like > > a tight spring. Then spritz with hot sauce, lightly dredge in well > > seasoned > > flour, and saute very briefly ('bout 30 seconds each side), goes great > > arranged > > atop spaghetti marinara. And remember, no matter how you prepare squid, NO > > friggin' cheese/'shrooms! > > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > > ---= Move UNITED NATIONS To Paris =--- > > ********* > > "Life would be devoid of all meaning were it without tribulation." > > Sheldon > > ```````````` > > I prefer to use Panko with fried squid. I could eat a whole plate of these. > > Taken from a google search from this NG: > > > > Cut the squid into whatever size pieces you would like. > > The general procedure for breading and frying is to drain and pat dry > as best as you can the item to be breaded. Next, dip it in flour or > cornstarch and shake off all of the excess. > > The flour or starch provides something for the egg wash to adhere to. > > Dip in egg wash to coat, then in the panko. Again gently shake off the > excess. > > Having the oil at 375F is fairly common for deep frying. I would use > this temperature personally. Add only a little of the squid at a time > to keep from dropping the temperature too much. > > Place the finished pieces on a rack in a warm oven until the rest are > done. Season with salt as soon as they come out of the oil if desired. > > > Rich I don't have a deep fryer... Will a wok do and if so, what is the best oil to use? I use EVOO for nearly everything, so I'd have to go out and buy something different. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
Richard Periut > wrote: > PENMART01 wrote: > > >>Katra writes: > >> > >>Dave Smith wrote: > >> > >>>Katra wrote: > >>> > >>> > >>>>I have a package of fresh frozen squid "heads" from the Thai store. > >>>>They look like just the testicles. My favorite part. ;-) > > > > > > Figgers. ;) > > > > > >>>>Dad has bad teeth and is worrying that they may be too tough to > >>>>chew. Is there a good way to cook these and get them even remotely > >>>>tender?????? > > > > > >>>The general rule is to cook them for less than two minutes or more than > >>>20. > > > > > > > > If what you have are the bodies (you already munched the testicles) I'd > > suggest > > slicing them into rings, lightly battering and deep frying. If you feel a > > bit > > more adventurous then slice the bodies open on one side so you have a flat > > sheet, then with a sharp knife slice a diamond pattern on the outside > > surface > > being careful not to cut through, this will keep the squid from curling up > > like > > a tight spring. Then spritz with hot sauce, lightly dredge in well > > seasoned > > flour, and saute very briefly ('bout 30 seconds each side), goes great > > arranged > > atop spaghetti marinara. And remember, no matter how you prepare squid, NO > > friggin' cheese/'shrooms! > > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > > ---= Move UNITED NATIONS To Paris =--- > > ********* > > "Life would be devoid of all meaning were it without tribulation." > > Sheldon > > ```````````` > > I prefer to use Panko with fried squid. I could eat a whole plate of these. > > Taken from a google search from this NG: > > > > Cut the squid into whatever size pieces you would like. > > The general procedure for breading and frying is to drain and pat dry > as best as you can the item to be breaded. Next, dip it in flour or > cornstarch and shake off all of the excess. > > The flour or starch provides something for the egg wash to adhere to. > > Dip in egg wash to coat, then in the panko. Again gently shake off the > excess. > > Having the oil at 375F is fairly common for deep frying. I would use > this temperature personally. Add only a little of the squid at a time > to keep from dropping the temperature too much. > > Place the finished pieces on a rack in a warm oven until the rest are > done. Season with salt as soon as they come out of the oil if desired. > > > Rich I don't have a deep fryer... Will a wok do and if so, what is the best oil to use? I use EVOO for nearly everything, so I'd have to go out and buy something different. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Katra wrote:
> In article >, > Richard Periut > wrote: > > >>PENMART01 wrote: >> >> >>>>Katra writes: >>>> >>>>Dave Smith wrote: >>>> >>>> >>>>>Katra wrote: >>>>> >>>>> >>>>> >>>>>>I have a package of fresh frozen squid "heads" from the Thai store. >>>>>>They look like just the testicles. My favorite part. ;-) >>> >>> >>>Figgers. ;) >>> >>> >>> >>>>>>Dad has bad teeth and is worrying that they may be too tough to >>>>>>chew. Is there a good way to cook these and get them even remotely >>>>>>tender?????? >>> >>> >>>>>The general rule is to cook them for less than two minutes or more than >>>>>20. >>> >>> >>> >>>If what you have are the bodies (you already munched the testicles) I'd >>>suggest >>>slicing them into rings, lightly battering and deep frying. If you feel a >>>bit >>>more adventurous then slice the bodies open on one side so you have a flat >>>sheet, then with a sharp knife slice a diamond pattern on the outside >>>surface >>>being careful not to cut through, this will keep the squid from curling up >>>like >>>a tight spring. Then spritz with hot sauce, lightly dredge in well >>>seasoned >>>flour, and saute very briefly ('bout 30 seconds each side), goes great >>>arranged >>>atop spaghetti marinara. And remember, no matter how you prepare squid, NO >>>friggin' cheese/'shrooms! >>> >>> >>>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >>> ---= Move UNITED NATIONS To Paris =--- >>> ********* >>>"Life would be devoid of all meaning were it without tribulation." >>>Sheldon >>>```````````` >> >>I prefer to use Panko with fried squid. I could eat a whole plate of these. >> >>Taken from a google search from this NG: >> >> >> >>Cut the squid into whatever size pieces you would like. >> >>The general procedure for breading and frying is to drain and pat dry >>as best as you can the item to be breaded. Next, dip it in flour or >>cornstarch and shake off all of the excess. >> >>The flour or starch provides something for the egg wash to adhere to. >> >>Dip in egg wash to coat, then in the panko. Again gently shake off the >>excess. >> >>Having the oil at 375F is fairly common for deep frying. I would use >>this temperature personally. Add only a little of the squid at a time >>to keep from dropping the temperature too much. >> >>Place the finished pieces on a rack in a warm oven until the rest are >>done. Season with salt as soon as they come out of the oil if desired. >> >> >>Rich > > > I don't have a deep fryer... > Will a wok do and if so, what is the best oil to use? > I use EVOO for nearly everything, so I'd have to go out > and buy something different. > > K. > Evoo's smoking point is not what I like. I like Corn oil the best. Grapeseed oil if you can afford it. Yes you can use a wok. Do use a thermometer, you don't want the oil to be too cold (absorbs more grease,) nor too hot, (imparts off flavors, not to mention that the oil can ignite. If this ever happens to you, don't make the stupid mistake I did while in college to throw a bucket of water at it. I'm lucky to have had my eyebrows and eyelashes grow back :) HTH, Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø ><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º> Let there be fish!!! |
Katra wrote:
> In article >, > Richard Periut > wrote: > > >>PENMART01 wrote: >> >> >>>>Katra writes: >>>> >>>>Dave Smith wrote: >>>> >>>> >>>>>Katra wrote: >>>>> >>>>> >>>>> >>>>>>I have a package of fresh frozen squid "heads" from the Thai store. >>>>>>They look like just the testicles. My favorite part. ;-) >>> >>> >>>Figgers. ;) >>> >>> >>> >>>>>>Dad has bad teeth and is worrying that they may be too tough to >>>>>>chew. Is there a good way to cook these and get them even remotely >>>>>>tender?????? >>> >>> >>>>>The general rule is to cook them for less than two minutes or more than >>>>>20. >>> >>> >>> >>>If what you have are the bodies (you already munched the testicles) I'd >>>suggest >>>slicing them into rings, lightly battering and deep frying. If you feel a >>>bit >>>more adventurous then slice the bodies open on one side so you have a flat >>>sheet, then with a sharp knife slice a diamond pattern on the outside >>>surface >>>being careful not to cut through, this will keep the squid from curling up >>>like >>>a tight spring. Then spritz with hot sauce, lightly dredge in well >>>seasoned >>>flour, and saute very briefly ('bout 30 seconds each side), goes great >>>arranged >>>atop spaghetti marinara. And remember, no matter how you prepare squid, NO >>>friggin' cheese/'shrooms! >>> >>> >>>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >>> ---= Move UNITED NATIONS To Paris =--- >>> ********* >>>"Life would be devoid of all meaning were it without tribulation." >>>Sheldon >>>```````````` >> >>I prefer to use Panko with fried squid. I could eat a whole plate of these. >> >>Taken from a google search from this NG: >> >> >> >>Cut the squid into whatever size pieces you would like. >> >>The general procedure for breading and frying is to drain and pat dry >>as best as you can the item to be breaded. Next, dip it in flour or >>cornstarch and shake off all of the excess. >> >>The flour or starch provides something for the egg wash to adhere to. >> >>Dip in egg wash to coat, then in the panko. Again gently shake off the >>excess. >> >>Having the oil at 375F is fairly common for deep frying. I would use >>this temperature personally. Add only a little of the squid at a time >>to keep from dropping the temperature too much. >> >>Place the finished pieces on a rack in a warm oven until the rest are >>done. Season with salt as soon as they come out of the oil if desired. >> >> >>Rich > > > I don't have a deep fryer... > Will a wok do and if so, what is the best oil to use? > I use EVOO for nearly everything, so I'd have to go out > and buy something different. > > K. > Evoo's smoking point is not what I like. I like Corn oil the best. Grapeseed oil if you can afford it. Yes you can use a wok. Do use a thermometer, you don't want the oil to be too cold (absorbs more grease,) nor too hot, (imparts off flavors, not to mention that the oil can ignite. If this ever happens to you, don't make the stupid mistake I did while in college to throw a bucket of water at it. I'm lucky to have had my eyebrows and eyelashes grow back :) HTH, Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø ><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º> Let there be fish!!! |
In article >,
Richard Periut > wrote: > Katra wrote: > > In article >, > > Richard Periut > wrote: > > > > > >>PENMART01 wrote: > >> > >> > >>>>Katra writes: > >>>> > >>>>Dave Smith wrote: > >>>> > >>>> > >>>>>Katra wrote: > >>>>> > >>>>> > >>>>> > >>>>>>I have a package of fresh frozen squid "heads" from the Thai store. > >>>>>>They look like just the testicles. My favorite part. ;-) > >>> > >>> > >>>Figgers. ;) > >>> > >>> > >>> > >>>>>>Dad has bad teeth and is worrying that they may be too tough to > >>>>>>chew. Is there a good way to cook these and get them even remotely > >>>>>>tender?????? > >>> > >>> > >>>>>The general rule is to cook them for less than two minutes or more than > >>>>>20. > >>> > >>> > >>> > >>>If what you have are the bodies (you already munched the testicles) I'd > >>>suggest > >>>slicing them into rings, lightly battering and deep frying. If you feel a > >>>bit > >>>more adventurous then slice the bodies open on one side so you have a flat > >>>sheet, then with a sharp knife slice a diamond pattern on the outside > >>>surface > >>>being careful not to cut through, this will keep the squid from curling up > >>>like > >>>a tight spring. Then spritz with hot sauce, lightly dredge in well > >>>seasoned > >>>flour, and saute very briefly ('bout 30 seconds each side), goes great > >>>arranged > >>>atop spaghetti marinara. And remember, no matter how you prepare squid, NO > >>>friggin' cheese/'shrooms! > >>> > >>> > >>>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > >>> ---= Move UNITED NATIONS To Paris =--- > >>> ********* > >>>"Life would be devoid of all meaning were it without tribulation." > >>>Sheldon > >>>```````````` > >> > >>I prefer to use Panko with fried squid. I could eat a whole plate of these. > >> > >>Taken from a google search from this NG: > >> > >> > >> > >>Cut the squid into whatever size pieces you would like. > >> > >>The general procedure for breading and frying is to drain and pat dry > >>as best as you can the item to be breaded. Next, dip it in flour or > >>cornstarch and shake off all of the excess. > >> > >>The flour or starch provides something for the egg wash to adhere to. > >> > >>Dip in egg wash to coat, then in the panko. Again gently shake off the > >>excess. > >> > >>Having the oil at 375F is fairly common for deep frying. I would use > >>this temperature personally. Add only a little of the squid at a time > >>to keep from dropping the temperature too much. > >> > >>Place the finished pieces on a rack in a warm oven until the rest are > >>done. Season with salt as soon as they come out of the oil if desired. > >> > >> > >>Rich > > > > > > I don't have a deep fryer... > > Will a wok do and if so, what is the best oil to use? > > I use EVOO for nearly everything, so I'd have to go out > > and buy something different. > > > > K. > > > Evoo's smoking point is not what I like. I like Corn oil the best. > Grapeseed oil if you can afford it. > > Yes you can use a wok. Do use a thermometer, you don't want the oil to > be too cold (absorbs more grease,) nor too hot, (imparts off flavors, > not to mention that the oil can ignite. If this ever happens to you, > don't make the stupid mistake I did while in college to throw a bucket > of water at it. I'm lucky to have had my eyebrows and eyelashes grow back :) > > HTH, > > Rich <lol> No mom taught me better than that. ;-) Always have a good fitting lid handy for a grease fire! If it starts to smoke, it's getting ready to ignite so I'd move it off of the burner..... But thanks for the warning! I also have an ABC fire extiguisher handy. Reminds me of the story our organic chemistry teacher told us in our lab class. We were using a distillation aparatus to recover Ether that we were using for extracting and were told to place the used ether into a special container over in the corner for disposal rather than pouring it down the sink. Seems a couple of years ago, there was a prof. that like to smoke cigarettes in one of the student labs when it was not in use, while he did his reading in there. The labs are side by side and the sinks are against each other on the walls, joined by a common trap. Some students in the lab next to where he was were pouring used, recovered ether down the sink... and he put is lit cigarette out in the sink. Boom! They say he looked interesting with a pink face, no eyebrows or lashes and the front of his hair all singed. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
Richard Periut > wrote: > Katra wrote: > > In article >, > > Richard Periut > wrote: > > > > > >>PENMART01 wrote: > >> > >> > >>>>Katra writes: > >>>> > >>>>Dave Smith wrote: > >>>> > >>>> > >>>>>Katra wrote: > >>>>> > >>>>> > >>>>> > >>>>>>I have a package of fresh frozen squid "heads" from the Thai store. > >>>>>>They look like just the testicles. My favorite part. ;-) > >>> > >>> > >>>Figgers. ;) > >>> > >>> > >>> > >>>>>>Dad has bad teeth and is worrying that they may be too tough to > >>>>>>chew. Is there a good way to cook these and get them even remotely > >>>>>>tender?????? > >>> > >>> > >>>>>The general rule is to cook them for less than two minutes or more than > >>>>>20. > >>> > >>> > >>> > >>>If what you have are the bodies (you already munched the testicles) I'd > >>>suggest > >>>slicing them into rings, lightly battering and deep frying. If you feel a > >>>bit > >>>more adventurous then slice the bodies open on one side so you have a flat > >>>sheet, then with a sharp knife slice a diamond pattern on the outside > >>>surface > >>>being careful not to cut through, this will keep the squid from curling up > >>>like > >>>a tight spring. Then spritz with hot sauce, lightly dredge in well > >>>seasoned > >>>flour, and saute very briefly ('bout 30 seconds each side), goes great > >>>arranged > >>>atop spaghetti marinara. And remember, no matter how you prepare squid, NO > >>>friggin' cheese/'shrooms! > >>> > >>> > >>>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > >>> ---= Move UNITED NATIONS To Paris =--- > >>> ********* > >>>"Life would be devoid of all meaning were it without tribulation." > >>>Sheldon > >>>```````````` > >> > >>I prefer to use Panko with fried squid. I could eat a whole plate of these. > >> > >>Taken from a google search from this NG: > >> > >> > >> > >>Cut the squid into whatever size pieces you would like. > >> > >>The general procedure for breading and frying is to drain and pat dry > >>as best as you can the item to be breaded. Next, dip it in flour or > >>cornstarch and shake off all of the excess. > >> > >>The flour or starch provides something for the egg wash to adhere to. > >> > >>Dip in egg wash to coat, then in the panko. Again gently shake off the > >>excess. > >> > >>Having the oil at 375F is fairly common for deep frying. I would use > >>this temperature personally. Add only a little of the squid at a time > >>to keep from dropping the temperature too much. > >> > >>Place the finished pieces on a rack in a warm oven until the rest are > >>done. Season with salt as soon as they come out of the oil if desired. > >> > >> > >>Rich > > > > > > I don't have a deep fryer... > > Will a wok do and if so, what is the best oil to use? > > I use EVOO for nearly everything, so I'd have to go out > > and buy something different. > > > > K. > > > Evoo's smoking point is not what I like. I like Corn oil the best. > Grapeseed oil if you can afford it. > > Yes you can use a wok. Do use a thermometer, you don't want the oil to > be too cold (absorbs more grease,) nor too hot, (imparts off flavors, > not to mention that the oil can ignite. If this ever happens to you, > don't make the stupid mistake I did while in college to throw a bucket > of water at it. I'm lucky to have had my eyebrows and eyelashes grow back :) > > HTH, > > Rich <lol> No mom taught me better than that. ;-) Always have a good fitting lid handy for a grease fire! If it starts to smoke, it's getting ready to ignite so I'd move it off of the burner..... But thanks for the warning! I also have an ABC fire extiguisher handy. Reminds me of the story our organic chemistry teacher told us in our lab class. We were using a distillation aparatus to recover Ether that we were using for extracting and were told to place the used ether into a special container over in the corner for disposal rather than pouring it down the sink. Seems a couple of years ago, there was a prof. that like to smoke cigarettes in one of the student labs when it was not in use, while he did his reading in there. The labs are side by side and the sinks are against each other on the walls, joined by a common trap. Some students in the lab next to where he was were pouring used, recovered ether down the sink... and he put is lit cigarette out in the sink. Boom! They say he looked interesting with a pink face, no eyebrows or lashes and the front of his hair all singed. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
previously in rfc, Katra > wrote:
> In article >, > " BOB" > wrote: > >> Katra wrote: >> > I have a package of fresh frozen squid "heads" from the Thai store. >> > They look like just the tentacles. My favorite part. ;-) >> > >> > Dad has bad teeth and is worrying that they may be too tough to >> > chew. Is there a good way to cook these and get them even remotely >> > tender?????? >> > >> > I will be googling for recipes as well. >> > >> > TIA! >> > K. >> How high can you get your grill temperatures? >> http://biggreenegg.com/recipes/newRe...eafood0149.htm >> >> Somewhere, Nature Boy suggests that about 900° and slightly less time >> is crispier. >> >> I've tried the recipe as is on my Kamado, and it's great! >> Good luck! >> >> BOB >> >> > > Wow, now THAT looks interesting! :-) > I can get a pretty hot wood fire going..... > > K. > I do calimari on the regular old weber grill - only about a minute on each side for the bodies and the tentacles until they get crispy. It comes out very tender. One recipe I like very much (it looks beautiful on a platter) and have served to raves at parties is this one: Vietnamese Grilled Squid Salad Ingredients: 1 teaspoon chili powder 1 teaspoon cayenne 1 teaspoon ground ginger 1 teaspoon ground coriander salt and freshly cracked pepper -- to taste 1 pound medium sized squid including tentacles cleaned 1/4 cup lime juice 2 teaspoons honey 1 tablespoon nuoc nam -- vietnamese fish sauce -- available at asian speciality stores -- or to taste 1 teaspoon minced garlic 1 tablespoon minced fresh red or green chile pepper of your choice 3/4 cup mung bean sprouts 1 red bell pepper -- julienned 1/4 cup chopped fresh mint 1/4 cup roughly chopped unsalted roasted peanuts green leaf or bibb leaf lettuce Instructions: Prepare the grill or heat a grill pan on the stovetop. In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub the squid bodies and tentacles with the spice mixture. Place the squid bodies on the grill and weigh them down with a clean brick wrapped in foil (I used two large cast iron pans because the surface area of my squid was the whole grill) or a large heavy skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally. Transfer the grilled squid bodies to a platter. Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around your tongs as they cook so that they brown evenly. Remove from the grill. Slice the grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and toss to combine. Sprinkle the chopped mint and peanuts over the mixture and toss to combine. Arrange the lettuce on a platter and top with the squid mixture. Yield: 4 servings COOKING LIVE #CL8897 -Claudia |
In article t>,
"Gregory Morrow" > wrote: > Katra wrote: > > > But thanks for the warning! I also have an ABC fire extiguisher handy. > > > Or try this: > > http://www.ephemeranow.com/av/av082.htm Yes, good old fashioned baking soda. :-) That's supposed to work also, but since I don't bake, I rarely have it around except as a litter box deoderant. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >, CJB >
wrote: > previously in rfc, Katra > wrote: > > > In article >, > > " BOB" > wrote: > > > >> Katra wrote: > >> > I have a package of fresh frozen squid "heads" from the Thai store. > >> > They look like just the tentacles. My favorite part. ;-) > >> > > >> > Dad has bad teeth and is worrying that they may be too tough to > >> > chew. Is there a good way to cook these and get them even remotely > >> > tender?????? > >> > > >> > I will be googling for recipes as well. > >> > > >> > TIA! > >> > K. > >> How high can you get your grill temperatures? > >> http://biggreenegg.com/recipes/newRe...eafood0149.htm > >> > >> Somewhere, Nature Boy suggests that about 900° and slightly less time > >> is crispier. > >> > >> I've tried the recipe as is on my Kamado, and it's great! > >> Good luck! > >> > >> BOB > >> > >> > > > > Wow, now THAT looks interesting! :-) > > I can get a pretty hot wood fire going..... > > > > K. > > > > > I do calimari on the regular old weber grill - only about a minute on each > side for the bodies and the tentacles until they get crispy. It comes out > very tender. One recipe I like very much (it looks beautiful on a platter) > and have served to raves at parties is this one: > > Vietnamese Grilled Squid Salad > Ingredients: > 1 teaspoon chili powder > 1 teaspoon cayenne > 1 teaspoon ground ginger > 1 teaspoon ground coriander > salt and freshly cracked > pepper -- to taste > 1 pound medium sized squid > including tentacles > cleaned > 1/4 cup lime juice > 2 teaspoons honey > 1 tablespoon nuoc nam -- vietnamese fish > sauce -- available at asian > speciality > stores -- or to taste > 1 teaspoon minced garlic > 1 tablespoon minced fresh red or green > chile pepper of your choice > 3/4 cup mung bean sprouts > 1 red bell pepper -- julienned > 1/4 cup chopped fresh mint > 1/4 cup roughly chopped unsalted > roasted peanuts > green leaf or bibb leaf > lettuce > Instructions: > Prepare the grill or heat a grill pan on the stovetop. In a small bowl > combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub > the squid bodies and tentacles with the spice mixture. Place the squid > bodies on the grill and weigh them down with a clean brick wrapped in foil > (I used two large cast iron pans because the surface area of my squid was > the whole grill) or a large heavy skillet. Grill for 1 to 1 1/2 minutes > per side. Remove the object weighing down the squid and cook for an > additional 30 seconds, turning occasionally. Transfer the grilled squid > bodies to a platter. Place the tentacles on the grill and cook for about 2 > minutes, or until they are brown and crispy, rolling them around your tongs > as they cook so that they brown evenly. Remove from the grill. Slice the > grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles > into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc > nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add > the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and > toss to combine. Sprinkle the chopped mint and peanuts over the mixture and > toss to combine. Arrange the lettuce on a platter and top with the squid > mixture. Yield: 4 servings COOKING LIVE #CL8897 > > -Claudia Ooh, sounds a bit spicy! :-) K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
previously in rfc, Katra > wrote:
> In article >, CJB > > wrote: >> >> I do calimari on the regular old weber grill - only about a minute on >> each side for the bodies and the tentacles until they get crispy. It >> comes out very tender. One recipe I like very much (it looks >> beautiful on a platter) and have served to raves at parties is this >> one: >> >> Vietnamese Grilled Squid Salad >> Ingredients: >> 1 teaspoon chili powder >> 1 teaspoon cayenne >> 1 teaspoon ground ginger >> 1 teaspoon ground coriander >> salt and freshly cracked >> pepper -- to taste >> 1 pound medium sized squid >> including tentacles >> cleaned >> 1/4 cup lime juice >> 2 teaspoons honey >> 1 tablespoon nuoc nam -- vietnamese fish >> sauce -- available at asian >> speciality >> stores -- or to taste >> 1 teaspoon minced garlic >> 1 tablespoon minced fresh red or green >> chile pepper of your choice >> 3/4 cup mung bean sprouts >> 1 red bell pepper -- julienned >> 1/4 cup chopped fresh mint >> 1/4 cup roughly chopped unsalted >> roasted peanuts >> green leaf or bibb leaf >> lettuce >> Instructions: >> Prepare the grill or heat a grill pan on the stovetop. In a small >> bowl combine the chili powder, cayenne, ginger, coriander, salt and >> pepper. Rub the squid bodies and tentacles with the spice mixture. >> Place the squid bodies on the grill and weigh them down with a clean >> brick wrapped in foil (I used two large cast iron pans because the >> surface area of my squid was the whole grill) or a large heavy >> skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object >> weighing down the squid and cook for an additional 30 seconds, >> turning occasionally. Transfer the grilled squid bodies to a platter. >> Place the tentacles on the grill and cook for about 2 minutes, or >> until they are brown and crispy, rolling them around your tongs as >> they cook so that they brown evenly. Remove from the grill. Slice the >> grilled squid bodies into 1/2-inch rings and if necessary cut the >> tentacles into bite-size pieces. In a bowl whisk together the lime >> juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning >> with salt and pepper. Add the sliced grilled squid and toss to coat. >> Add the sprouts, bell pepper and toss to combine. Sprinkle the >> chopped mint and peanuts over the mixture and toss to combine. >> Arrange the lettuce on a platter and top with the squid mixture. >> Yield: 4 servings COOKING LIVE #CL8897 >> >> -Claudia > > Ooh, sounds a bit spicy! :-) > > K. > It is a little spicy. But the dressing is sweet and there is so much other stuff going on - mung beans, lettuce, mint, peanuts, etc, that it's not remembered as a spicy dish. I may have cut the cayenne a bit, too - I do it by sight and it's possible I went light there! :) -Claudia |
Katra wrote: > In article t>, > "Gregory Morrow" > > wrote: > > > Katra wrote: > > > > > But thanks for the warning! I also have an ABC fire extiguisher handy. > > > > > > Or try this: > > > > http://www.ephemeranow.com/av/av082.htm > > Yes, good old fashioned baking soda. :-) > That's supposed to work also, but since I don't bake, I rarely have it > around except as a litter box deoderant. I keep open boxes in my fridge and in my freezer to help control any smells (but my fridge is scrupuloulsy clean anyways, so it's overkill I guess)...and it's good to keep yer drains sweet smellin'...and baby I've got the sweetest drains in da 'hood ;-) I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted above the stove a red glass bulb filled with (I think) water...if there were a fire one was supposed to throw the bulb at the fire, I guess... -- Best Greg |
In article >, CJB >
wrote: > previously in rfc, Katra > wrote: > > > In article >, CJB > > > wrote: > >> > >> I do calimari on the regular old weber grill - only about a minute on > >> each side for the bodies and the tentacles until they get crispy. It > >> comes out very tender. One recipe I like very much (it looks > >> beautiful on a platter) and have served to raves at parties is this > >> one: > >> > >> Vietnamese Grilled Squid Salad > >> Ingredients: > >> 1 teaspoon chili powder > >> 1 teaspoon cayenne > >> 1 teaspoon ground ginger > >> 1 teaspoon ground coriander > >> salt and freshly cracked > >> pepper -- to taste > >> 1 pound medium sized squid > >> including tentacles > >> cleaned > >> 1/4 cup lime juice > >> 2 teaspoons honey > >> 1 tablespoon nuoc nam -- vietnamese fish > >> sauce -- available at asian > >> speciality > >> stores -- or to taste > >> 1 teaspoon minced garlic > >> 1 tablespoon minced fresh red or green > >> chile pepper of your choice > >> 3/4 cup mung bean sprouts > >> 1 red bell pepper -- julienned > >> 1/4 cup chopped fresh mint > >> 1/4 cup roughly chopped unsalted > >> roasted peanuts > >> green leaf or bibb leaf > >> lettuce > >> Instructions: > >> Prepare the grill or heat a grill pan on the stovetop. In a small > >> bowl combine the chili powder, cayenne, ginger, coriander, salt and > >> pepper. Rub the squid bodies and tentacles with the spice mixture. > >> Place the squid bodies on the grill and weigh them down with a clean > >> brick wrapped in foil (I used two large cast iron pans because the > >> surface area of my squid was the whole grill) or a large heavy > >> skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object > >> weighing down the squid and cook for an additional 30 seconds, > >> turning occasionally. Transfer the grilled squid bodies to a platter. > >> Place the tentacles on the grill and cook for about 2 minutes, or > >> until they are brown and crispy, rolling them around your tongs as > >> they cook so that they brown evenly. Remove from the grill. Slice the > >> grilled squid bodies into 1/2-inch rings and if necessary cut the > >> tentacles into bite-size pieces. In a bowl whisk together the lime > >> juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning > >> with salt and pepper. Add the sliced grilled squid and toss to coat. > >> Add the sprouts, bell pepper and toss to combine. Sprinkle the > >> chopped mint and peanuts over the mixture and toss to combine. > >> Arrange the lettuce on a platter and top with the squid mixture. > >> Yield: 4 servings COOKING LIVE #CL8897 > >> > >> -Claudia > > > > Ooh, sounds a bit spicy! :-) > > > > K. > > > > > It is a little spicy. But the dressing is sweet and there is so much other > stuff going on - mung beans, lettuce, mint, peanuts, etc, that it's not > remembered as a spicy dish. I may have cut the cayenne a bit, too - I do > it by sight and it's possible I went light there! :) > > -Claudia Indeed... <lol> Thanks for the recipe! I'll be storing it on file for future reference. I tend to use a lot of black pepper as my main spice for "heat". K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >, CJB >
wrote: > previously in rfc, Katra > wrote: > > > In article >, CJB > > > wrote: > >> > >> I do calimari on the regular old weber grill - only about a minute on > >> each side for the bodies and the tentacles until they get crispy. It > >> comes out very tender. One recipe I like very much (it looks > >> beautiful on a platter) and have served to raves at parties is this > >> one: > >> > >> Vietnamese Grilled Squid Salad > >> Ingredients: > >> 1 teaspoon chili powder > >> 1 teaspoon cayenne > >> 1 teaspoon ground ginger > >> 1 teaspoon ground coriander > >> salt and freshly cracked > >> pepper -- to taste > >> 1 pound medium sized squid > >> including tentacles > >> cleaned > >> 1/4 cup lime juice > >> 2 teaspoons honey > >> 1 tablespoon nuoc nam -- vietnamese fish > >> sauce -- available at asian > >> speciality > >> stores -- or to taste > >> 1 teaspoon minced garlic > >> 1 tablespoon minced fresh red or green > >> chile pepper of your choice > >> 3/4 cup mung bean sprouts > >> 1 red bell pepper -- julienned > >> 1/4 cup chopped fresh mint > >> 1/4 cup roughly chopped unsalted > >> roasted peanuts > >> green leaf or bibb leaf > >> lettuce > >> Instructions: > >> Prepare the grill or heat a grill pan on the stovetop. In a small > >> bowl combine the chili powder, cayenne, ginger, coriander, salt and > >> pepper. Rub the squid bodies and tentacles with the spice mixture. > >> Place the squid bodies on the grill and weigh them down with a clean > >> brick wrapped in foil (I used two large cast iron pans because the > >> surface area of my squid was the whole grill) or a large heavy > >> skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object > >> weighing down the squid and cook for an additional 30 seconds, > >> turning occasionally. Transfer the grilled squid bodies to a platter. > >> Place the tentacles on the grill and cook for about 2 minutes, or > >> until they are brown and crispy, rolling them around your tongs as > >> they cook so that they brown evenly. Remove from the grill. Slice the > >> grilled squid bodies into 1/2-inch rings and if necessary cut the > >> tentacles into bite-size pieces. In a bowl whisk together the lime > >> juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning > >> with salt and pepper. Add the sliced grilled squid and toss to coat. > >> Add the sprouts, bell pepper and toss to combine. Sprinkle the > >> chopped mint and peanuts over the mixture and toss to combine. > >> Arrange the lettuce on a platter and top with the squid mixture. > >> Yield: 4 servings COOKING LIVE #CL8897 > >> > >> -Claudia > > > > Ooh, sounds a bit spicy! :-) > > > > K. > > > > > It is a little spicy. But the dressing is sweet and there is so much other > stuff going on - mung beans, lettuce, mint, peanuts, etc, that it's not > remembered as a spicy dish. I may have cut the cayenne a bit, too - I do > it by sight and it's possible I went light there! :) > > -Claudia Indeed... <lol> Thanks for the recipe! I'll be storing it on file for future reference. I tend to use a lot of black pepper as my main spice for "heat". K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article . net>,
"Gregory Morrow" > wrote: > Katra wrote: > > > In article t>, > > "Gregory Morrow" > > > wrote: > > > > > Katra wrote: > > > > > > > But thanks for the warning! I also have an ABC fire extiguisher handy. > > > > > > > > > Or try this: > > > > > > http://www.ephemeranow.com/av/av082.htm > > > > Yes, good old fashioned baking soda. :-) > > That's supposed to work also, but since I don't bake, I rarely have it > > around except as a litter box deoderant. > > > I keep open boxes in my fridge and in my freezer to help control any smells > (but my fridge is scrupuloulsy clean anyways, so it's overkill I > guess)...and it's good to keep yer drains sweet smellin'...and baby I've got > the sweetest drains in da 'hood ;-) > > I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > above the stove a red glass bulb filled with (I think) water...if there were > a fire one was supposed to throw the bulb at the fire, I guess... I don't think it was water... :-) Those sell as "collectibles" now and are a bit rare! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Gregory Morrow wrote:
> I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > above the stove a red glass bulb filled with (I think) water...if there were > a fire one was supposed to throw the bulb at the fire, I guess... > Those were full of carbon tetrachloride. The one you are describing sounds like a "Red Comet". Best regards, Bob |
Gregory Morrow wrote:
> I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > above the stove a red glass bulb filled with (I think) water...if there were > a fire one was supposed to throw the bulb at the fire, I guess... > Those were full of carbon tetrachloride. The one you are describing sounds like a "Red Comet". Best regards, Bob |
Katra wrote: > In article . net>, > "Gregory Morrow" > > wrote: > > > Katra wrote: > > > > > In article t>, > > > "Gregory Morrow" > > > > wrote: > > > > > > > Katra wrote: > > > > > > > > > But thanks for the warning! I also have an ABC fire extiguisher handy. > > > > > > > > > > > > Or try this: > > > > > > > > http://www.ephemeranow.com/av/av082.htm > > > > > > Yes, good old fashioned baking soda. :-) > > > That's supposed to work also, but since I don't bake, I rarely have it > > > around except as a litter box deoderant. > > > > > > I keep open boxes in my fridge and in my freezer to help control any smells > > (but my fridge is scrupuloulsy clean anyways, so it's overkill I > > guess)...and it's good to keep yer drains sweet smellin'...and baby I've got > > the sweetest drains in da 'hood ;-) > > > > I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > > above the stove a red glass bulb filled with (I think) water...if there were > > a fire one was supposed to throw the bulb at the fire, I guess... > > I don't think it was water... :-) > Those sell as "collectibles" now and are a bit rare! *Really*!? I always wondered...will have to do some research...what was in the bulb? -- Best Greg |
Katra wrote: > In article . net>, > "Gregory Morrow" > > wrote: > > > Katra wrote: > > > > > In article t>, > > > "Gregory Morrow" > > > > wrote: > > > > > > > Katra wrote: > > > > > > > > > But thanks for the warning! I also have an ABC fire extiguisher handy. > > > > > > > > > > > > Or try this: > > > > > > > > http://www.ephemeranow.com/av/av082.htm > > > > > > Yes, good old fashioned baking soda. :-) > > > That's supposed to work also, but since I don't bake, I rarely have it > > > around except as a litter box deoderant. > > > > > > I keep open boxes in my fridge and in my freezer to help control any smells > > (but my fridge is scrupuloulsy clean anyways, so it's overkill I > > guess)...and it's good to keep yer drains sweet smellin'...and baby I've got > > the sweetest drains in da 'hood ;-) > > > > I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > > above the stove a red glass bulb filled with (I think) water...if there were > > a fire one was supposed to throw the bulb at the fire, I guess... > > I don't think it was water... :-) > Those sell as "collectibles" now and are a bit rare! *Really*!? I always wondered...will have to do some research...what was in the bulb? -- Best Greg |
zxcvbob wrote: > Gregory Morrow wrote: > > I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > > above the stove a red glass bulb filled with (I think) water...if there were > > a fire one was supposed to throw the bulb at the fire, I guess... > > > > Those were full of carbon tetrachloride. The one you are describing > sounds like a "Red Comet". Ah...thanks! -- Best Greg |
zxcvbob wrote: > Gregory Morrow wrote: > > I remember my grandfolks (in the 50's - 60's) had in their kitchen mounted > > above the stove a red glass bulb filled with (I think) water...if there were > > a fire one was supposed to throw the bulb at the fire, I guess... > > > > Those were full of carbon tetrachloride. The one you are describing > sounds like a "Red Comet". Ah...thanks! -- Best Greg |
>"Gregory Morrow"
> >zxcvbob wrote: >> >> Those were full of carbon tetrachloride. The one you are describing >> sounds like a "Red Comet". > > >Ah...thanks! Don't even think about ressurecting a carbon tet extinguisher. http://www.scouting.org/pubs/gss/gss07.html "Because of the danger of lethal fumes, carbon tetrachloride (CCl4) extinguishers must not be used. Dispose of these extinguishers as recommended by fire officials." Never use a deep fryer without a well fitting lid for smothering a grease fire, and have it at hand... does no good buried somewhere in the pantry. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>"Gregory Morrow"
> >zxcvbob wrote: >> >> Those were full of carbon tetrachloride. The one you are describing >> sounds like a "Red Comet". > > >Ah...thanks! Don't even think about ressurecting a carbon tet extinguisher. http://www.scouting.org/pubs/gss/gss07.html "Because of the danger of lethal fumes, carbon tetrachloride (CCl4) extinguishers must not be used. Dispose of these extinguishers as recommended by fire officials." Never use a deep fryer without a well fitting lid for smothering a grease fire, and have it at hand... does no good buried somewhere in the pantry. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
In article . net>,
"Gregory Morrow" > wrote: > Katra wrote: > > > In article . net>, > > "Gregory Morrow" > > > wrote: > > > > > Katra wrote: > > > > > > > In article t>, > > > > "Gregory Morrow" > > > > > wrote: > > > > > > > > > Katra wrote: > > > > > > > > > > > But thanks for the warning! I also have an ABC fire extiguisher > handy. > > > > > > > > > > > > > > > Or try this: > > > > > > > > > > http://www.ephemeranow.com/av/av082.htm > > > > > > > > Yes, good old fashioned baking soda. :-) > > > > That's supposed to work also, but since I don't bake, I rarely have it > > > > around except as a litter box deoderant. > > > > > > > > > I keep open boxes in my fridge and in my freezer to help control any > smells > > > (but my fridge is scrupuloulsy clean anyways, so it's overkill I > > > guess)...and it's good to keep yer drains sweet smellin'...and baby I've > got > > > the sweetest drains in da 'hood ;-) > > > > > > I remember my grandfolks (in the 50's - 60's) had in their kitchen > mounted > > > above the stove a red glass bulb filled with (I think) water...if there > were > > > a fire one was supposed to throw the bulb at the fire, I guess... > > > > I don't think it was water... :-) > > Those sell as "collectibles" now and are a bit rare! > > > *Really*!? I always wondered...will have to do some research...what was in > the bulb? I've seen them for sale on those "mobile" collectible auction shows. :-) Don't remember the value, but I'll bet you can check ebay! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
(PENMART01) wrote: > >"Gregory Morrow" > > > >zxcvbob wrote: > >> > >> Those were full of carbon tetrachloride. The one you are describing > >> sounds like a "Red Comet". > > > > > >Ah...thanks! > > > Don't even think about ressurecting a carbon tet extinguisher. > > http://www.scouting.org/pubs/gss/gss07.html > > "Because of the danger of lethal fumes, carbon tetrachloride (CCl4) > extinguishers must not be used. Dispose of these extinguishers as recommended > by fire officials." > > Never use a deep fryer without a well fitting lid for smothering a grease > fire, > and have it at hand... does no good buried somewhere in the pantry. > > > Sheldon Excellent advice Sheldon!!! I even keep a lid handy to smother the Wok if needed. K. (ever worried about grease fires......) -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
>> Never use a deep fryer without a well fitting lid for smothering a grease
>> fire, >> and have it at hand... does no good buried somewhere in the pantry. >> >> >> Sheldon > >Excellent advice Sheldon!!! > >I even keep a lid handy to smother the Wok if needed. > >K. (ever worried about grease fires......) Ever have a grease fire with K-Y ? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
On Sat, 23 Oct 2004 14:12:22 -0400, Dave Smith
> wrote: <SNIP> >The general rule is to cook them for less than two minutes or more than 20. I slice <SNIP> Perfect advice. Do not forget it. Anything between two and twenty and it will be rubbery as hell. |
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