(I'm not sure what it was really called because I didn't bother trying
to read the Serbian/Montenegran menu.)

Arborio rice with bits of cuttlefish and an ink-based sauce; mostly
black; delicious.

Has anyone ever seen cephalopod ink for retail sale? I'd like to try
cooking with it at home.

"Adam Funk" > wrote in message
...
> (I'm not sure what it was really called because I didn't bother trying
> to read the Serbian/Montenegran menu.)
>
> Arborio rice with bits of cuttlefish and an ink-based sauce; mostly
> black; delicious.
>
> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
> cooking with it at home.

It generally comes with the beasty, I could be wrong but I cannot imagine
anybody draining them and bottling it.

David

On 2006-06-12, David Hare-Scott > wrote:

>> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
>> cooking with it at home.
>
> It generally comes with the beasty, I could be wrong but I cannot imagine
> anybody draining them and bottling it.

Which edible cephalopods have it? (It's never been included with any
squid I've bought.)

On Mon, 12 Jun 2006 12:57:44 GMT, "David Hare-Scott"
> wrote:

>
>"Adam Funk" > wrote in message
...
>> (I'm not sure what it was really called because I didn't bother trying
>> to read the Serbian/Montenegran menu.)
>>
>> Arborio rice with bits of cuttlefish and an ink-based sauce; mostly
>> black; delicious.
>>
>> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
>> cooking with it at home.
>
>It generally comes with the beasty, I could be wrong but I cannot imagine
>anybody draining them and bottling it.

It's sold separately (powdered) in Italy, at the fishmonger's or at
the supermarket.
Even Amazone sells it!
http://www.amazon.com/gp/product/B00...ance&n=3370831

Nathalie in Switzerland

"Adam Funk" > wrote

> (It's never been included with any squid I've bought.)

Sucker!

--oTTo--

On 2006-06-12, Otto Bahn > wrote:

> Sucker!

Of course the cuttlefish had those.

--
Vielen Dank

http://www.tienda.com/food/seafood2.html?CMP=KNC-Google

also used to make black noodles

"Adam Funk" > wrote in message
...
> On 2006-06-12, David Hare-Scott > wrote:
>
>>> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
>>> cooking with it at home.
>>
>> It generally comes with the beasty, I could be wrong but I cannot imagine
>> anybody draining them and bottling it.
>
> Which edible cephalopods have it? (It's never been included with any
> squid I've bought.)

On 2006-06-12, de > wrote:

> http://www.tienda.com/food/seafood2.html?CMP=KNC-Google
>
> also used to make black noodles

Encouraging. If "The Best of Spain in America" sells it, I ought to
be able to find it in Yurp.

Thanks.

In article >,
Adam Funk > wrote:

> (I'm not sure what it was really called because I didn't bother trying
> to read the Serbian/Montenegran menu.)
>
> Arborio rice with bits of cuttlefish and an ink-based sauce; mostly
> black; delicious.
>
> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
> cooking with it at home.

It's called crni rizoto (tserny rizoto) and it's a big favorite along
the eastern Adriatic coast. The ink is found in a small sac in the head
of squid and cuttlefish. You just have to buy whole ones with the head
on. The sacs are easy to see and you can reserve them to add the ink to
the cooking pot. It gives a more iodine-y flavor. It's made in the
usual risotto manner with the ink added to wine and seafood broth as the
cooking liquid. The rice is sauted in olive oil with onions and plenty
of garlic and lemon juice or wine vinegar is usually added.

D.M.

"Adam Funk" > wrote in message
...
> On 2006-06-12, David Hare-Scott > wrote:
>
> >> Has anyone ever seen cephalopod ink for retail sale? I'd like to try
> >> cooking with it at home.
> >
> > It generally comes with the beasty, I could be wrong but I cannot
imagine
> > anybody draining them and bottling it.
>
> Which edible cephalopods have it? (It's never been included with any
> squid I've bought.)

You have to get them uncleaned, the ink sack is in the cavity with all the
squishy bits. Squid, octopus and cuttlefish all have it in their natural
state but dependng on how they are caught the supply might be low or
exhausted due to trauma.

David

On 2006-06-13, David Hare-Scott > wrote:

>> Which edible cephalopods have it? (It's never been included with any
>> squid I've bought.)
>
> You have to get them uncleaned, the ink sack is in the cavity with all the
> squishy bits. Squid, octopus and cuttlefish all have it in their natural
> state but dependng on how they are caught the supply might be low or
> exhausted due to trauma.

I'd probably have difficulty finding them with it included, so I'll
look for the packaged ink. Thanks for the information.

David Hare-Scott > wrote:
>"Adam Funk" > wrote in message
>> Which edible cephalopods have it? (It's never been included with any
>> squid I've bought.)
>
>You have to get them uncleaned, the ink sack is in the cavity with all the
>squishy bits. Squid, octopus and cuttlefish all have it in their natural
>state but dependng on how they are caught the supply might be low or
>exhausted due to trauma.

Now I'm hearing "forty-two pounds of edible cephalopod" repeating in my head.

Dave "a hip-high hip-po-poctopus" DeLaney
--
\/David DeLaney posting from "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

On 2006-06-13, Donald Martinich > wrote:

> It's called crni rizoto (tserny rizoto) and it's a big favorite along
> the eastern Adriatic coast. The ink is found in a small sac in the head
> of squid and cuttlefish. You just have to buy whole ones with the head
> on. The sacs are easy to see and you can reserve them to add the ink to
> the cooking pot. It gives a more iodine-y flavor. It's made in the
> usual risotto manner with the ink added to wine and seafood broth as the
> cooking liquid. The rice is sauted in olive oil with onions and plenty
> of garlic and lemon juice or wine vinegar is usually added.

Thanks for the information. As I said earlier, I think it will be
easier to find packaged ink than squids with intact ink sacs.

On Tue, 13 Jun 2006 08:30:57 -0400, (David
DeLaney) wrote:

>Now I'm hearing "forty-two pounds of edible cephalopod" repeating in my head.

To the tune of "99 Bottles of Beer on the Wall"?

On 2006-06-13, Kevin S Wilson > wrote:
> On Tue, 13 Jun 2006 08:30:57 -0400, (David
> DeLaney) wrote:
>
>>Now I'm hearing "forty-two pounds of edible cephalopod" repeating in my head.
>
> To the tune of "99 Bottles of Beer on the Wall"?

Take one down, squish it around, 41 pounds...

"Adam Funk" > wrote

> Thanks for the information. As I said earlier, I think it will be
> easier to find packaged ink than squids with intact ink sacs.

One of life's rules of thumb.

--oTTo--

On Tue, 13 Jun 2006 08:30:57 -0400, David DeLaney wrote:

>David Hare-Scott > wrote:
>>"Adam Funk" > wrote in message
>>> Which edible cephalopods have it? (It's never been included with any
>>> squid I've bought.)
>>
>>You have to get them uncleaned, the ink sack is in the cavity with all the
>>squishy bits. Squid, octopus and cuttlefish all have it in their natural
>>state but dependng on how they are caught the supply might be low or
>>exhausted due to trauma.
>
>Now I'm hearing "forty-two pounds of edible cephalopod" repeating in my head.

That's better than hearing "35000 pounds of bananas" repeating in your
head.


--
Chris McG.
Harming humanity since 1951.
"What do you expect from a bunch of kiwi smoking sheep herders?" --
oTTo



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Adam Funk > wrote:

> On 2006-06-13, Donald Martinich > wrote:
>
> > It's called crni rizoto (tserny rizoto) and it's a big favorite along
> > the eastern Adriatic coast. The ink is found in a small sac in the head
> > of squid and cuttlefish. You just have to buy whole ones with the head
> > on. The sacs are easy to see and you can reserve them to add the ink to
> > the cooking pot. It gives a more iodine-y flavor. It's made in the
> > usual risotto manner with the ink added to wine and seafood broth as the
> > cooking liquid. The rice is sauted in olive oil with onions and plenty
> > of garlic and lemon juice or wine vinegar is usually added.
>
> Thanks for the information. As I said earlier, I think it will be
> easier to find packaged ink than squids with intact ink sacs.

I would guess it would be harder to find the packaged ink if it actually
exists. A big percentage of squid is (or was) shipped from here (Calif.)
in 3 and 5 lb. boxes of whole squid, often frozen. You should ask your
fish seller how they receive it. Don't shy away from the frozen as much
of what you see on your fish counter has been thawed. Better to thaw it
yourself and cook it immediately. Squid freezes well.

D.M.

"Donald Martinich" > wrote

> Squid freezes well.

Ink film at eleven.

--oTTo--