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Schneier on SecurityA blog covering security and security technology. « Friday Squid Blogging: Life of a Squid | Main | Powder-Sized RFID Tags » March 2, 2007Friday Squid Blogging: Ika Yaki OiishiPosted on March 2, 2007 at 4:17 PM • 11 Comments • View Blog Reactions To receive these entries once a month by e-mail, sign up for the Crypto-Gram Newsletter. Korean cooks do great things with squid. (And octopus.) Check your local restaurants. Posted by: Roy at March 2, 2007 5:53 PM I used to eat this as a kid in Singapore. Squid satay! Also thin sheets of toasted squid. Yum! Posted by: DV Henkel-Wallace at March 2, 2007 6:06 PM "Yaki" tells me this is Japanese. I did once have squid satay at a street stall in Bangkok. They were small enough to be one each, not pieces. probably more photogenic Posted by: Neil in Chicago at March 3, 2007 8:24 AM Ok, this is my third week subscribed and I'm a tad confused. Anyone care to explain Friday Squid Blogging? Just one of those things? Posted by: adam at March 4, 2007 2:17 PM @adam: This needs explanation? It's exactly what it appears to be, and has precisely zero connection to security (unless They put an RFID in your pet squid :-). Posted by: Terry Cloth at March 5, 2007 10:25 AM I ate bbq squid on a stick growing up in Japan. And yes, it is oishii, ne. Posted by: Fritz at March 6, 2007 1:15 PM In Spain there are at least 10 to 15 names for squids and octopuses, premature, newly born, little, medium, large, different types, parts...and EVERYBODY knows that if you cook them at most 2-3 minutes they practically melt in your mouth, otherwise they become as hard as leather, unless you cook them about 20-30 minutes more. It's a little like eskimoes and snow. Posted by: Pepe at March 8, 2007 7:10 PM Just one of those things then, that's fine thanks. I just thought I'd gone to space for a second. :) Posted by: adam at March 9, 2007 9:30 PM Post a comment
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