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martle
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« Reply #2520 on: 15:58:09, 09-07-2008 » |
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Wow, Don. That's a bit 'real', even for a meaty. Don't forget to post a pic of the finished (cooked) product!
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Green. Always green.
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Don Basilio
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« Reply #2521 on: 16:01:13, 09-07-2008 » |
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OK martle, here we go. Squid now cleaned and chopped up. The ink sacks are in the small pudding basin. Sancho cut up the veg before he went out to a lecture on Malher 8.  And here it all is bubbling away, as I can hear it doing at the moment.  |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Antheil
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« Reply #2522 on: 16:03:05, 09-07-2008 » |
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Wow, Don. That's a bit 'real', even for a meaty. Don't forget to post a pic of the finished (cooked) product!
Don B, but what does it taste of? It looks very rubbery. It is like chewy chicken? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Don Basilio
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« Reply #2523 on: 16:10:12, 09-07-2008 » |
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It is smelling rather ammonia-like at the moment - we bought them on Saturday and meant to clean them on Monday, but I was a bit 'fluy.
It's a rather gentle fishy taste, but the texture is nice with tomato sauce - a bit like a soft pasta. A much firmer texture than chicken. I am told it can be like white india rubber, if tough, but touch wood, it always come out nice and soft.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Antheil
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« Reply #2524 on: 16:15:02, 09-07-2008 » |
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It's a rather gentle fishy taste, but the texture is nice with tomato sauce - a bit like a soft pasta. A much firmer texture than chicken. I am told it can be like white india rubber, if tough, but touch wood, it always come out nice and soft.
I had once, in Turkey, an octopus casserole but it was so heavy on the tomato and chilli it could have been anything. Another question. What does the ink taste like or does it just colour? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Don Basilio
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« Reply #2525 on: 16:27:58, 09-07-2008 » |
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Boy, does it colour. I'll ask Sancho to be more precise about the taste this evening. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Antheil
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« Reply #2526 on: 17:41:11, 09-07-2008 » |
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Goodness Don, it looks like you have lobbed in a couple of Oxo cubes  I am quite intrigued, do you serve it with rice and salad? It makes my evening meal look very mundane. Since you ask it's yesterdays left overs. But Prudence Brown has told us to be economical and not waste food. If we eat our leftovers we can save £8 a week and offset it against inflation he says. How much is a pair of squids btw? I am not sure if I could gut them (do squids have guts like fish do?) |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Don Basilio
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« Reply #2527 on: 17:53:05, 09-07-2008 » |
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I am not sure if I could gut them (do squids have guts like fish do?)
They have guts like nobody else. I spared you pictures of them - young children may look at this site. They were inside the head sacks in the first picture. The trick is to remove the ink sack from them, without black gunge going everywhere. That is the cause of the OXO colouring. Only blacker. The good bit to eat with a squid is the head sack - the tentacles are extra. An octopus is the other way round - all the interest is in the tentacles, the head is a bit boring. Rice is a good accompaniment, but I think we are due to have potatoes. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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HtoHe
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« Reply #2528 on: 18:26:42, 09-07-2008 » |
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How much is a pair of squids btw? I am not sure if I could gut them (do squids have guts like fish do?)
By coincidence, I bought a squid for just over £3 in St John's Market, Liverpool* last week. The man there cleaned it for me and it did two of us when chopped up and and cooked in a panful of stir-fry mix. I added a handful of prawns and a third of a pint of fish stock as soon as the oil had covered everything (because in my experience frying for too long can make it go very tough). Waitrose fish counter used to do both squid rings and baby squid (with the little beasts inside their tubes). Pulpo (octopus) and Calamare (squid) in their own ink (su tinto, iirc) can be bought in tins in Spain, so they're probably available here at about five times the Spanish price. In ports like Santander you can often get a big bowl of squid in ink for about €4 in a cafeteria. The ink is very bland so unlikely to offend unless the very idea of it puts you off. *almost came on the Grumpy thread about this. They've just opened the brand new shopping centre in Cultureville - a huge concrete & glass monstrosity given over mostly to national chains. Meanwhile the main market in the centre of this once-great port now has one fish stall left! |
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Andy D
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« Reply #2529 on: 23:00:53, 09-07-2008 » |
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I have threatened this for months, but here are the pictures to prove it. So if Andy and Mabeljane avert their eyes...
Your warning was too late for me Don B, I'd already seen your pix  I'm off to have a consoling chat with a carrot. |
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George Garnett
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« Reply #2530 on: 23:22:17, 09-07-2008 » |
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Mmmmm. Looks tasty. A pity it's only a picture. PseudoNom Nom Nom |
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Morticia
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« Reply #2531 on: 23:25:32, 09-07-2008 » |
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Mmmmm. Looks tasty. A pity it's only a picture. PseudoNom Nom NomTcha! Pseudo squid. Just my luck ...  |
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increpatio
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« Reply #2532 on: 23:37:26, 09-07-2008 » |
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uuuch. guting/whatevering squid is something I did once (to a whole 12 of them in a row), and not something I'm ever going to want to repeat.
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Don Basilio
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« Reply #2533 on: 14:48:14, 10-07-2008 » |
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Funny you should say that inky, when I was younger I would never have thought I ever would do it. (Thinks - this young man's avatar... ink... 12 squid in a row... Am I missing something?)
The taste of ink. Well I was having it yesterday as an ingredient in a sauce made mainly of tomatoes, (with onions and carrots.)
It does make the sauce more characterful. A very mild sweetish sort of edge to it. And a slightly granular texture to the sauce.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Morticia
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« Reply #2534 on: 19:03:29, 11-07-2008 » |
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Does anyone have any visions of NOMNESS planned for the weekend? I seem to be sans inspiration at the moment  |
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