Friday Squid Blogging: Semi-Truck of Squid Overturns

Last year in California:

An 18-wheel semi-truck overturned east of Murphy Crossing Road on Riverside Drive on Wednesday morning, spilling 38,500 pounds of frozen squid and taking down a power pole, cutting electricity to about 1,100 people in the Aromas area.

[...]

The $22,600 load of squid, caught in Ventura, was packaged and frozen at Del Mar Seafoods at 331 Ford St., where it was loaded into Ramirez's truck.

Posted on February 24, 2006 at 4:10 PM • 14 Comments

Comments

EggyFebruary 24, 2006 5:51 PM

Does anyone find it ironic that this would be in the "Aromas" area, seeing that the aroma of such a spill could probably take out power by itself?

Christoph ZurniedenFebruary 24, 2006 11:01 PM

In case somebody saw it life:

Seppie ripiene

4 squids (embowelled), ca. 0.2-0.3 kg each.
0.4 kg Vongole (quahogs, lat: venus verrucosa)
1/2 bunch parsley
1 twit tarragon (russian)
1 clove garlic
1 tablespoon (tb) peccorino, grated
1 tb parmiggiano, grated
2 tb pine nuts (roasted)
1 egg
4 tb breadcrumbs
4 tb olive oil
0.25 l dry white wine (needs a bit of acid)
1 dash Noilly Prat (or Pernod)
Salt,black pepper

Cook the vongole in boiling salty water about 5 minutes. Take the meat out (toss shells which are still closed in the garbage!) and cut it roughly.
Cut the parsil and the clove of garlic in small pieces (do not chop. Use a sharp knife and cut).
Decapitate the squids. Cut head and arms in small pieces.
Mix shell meat, parsil, garlic, pine nuts, breadcrumps, egg, head, arms and the cheese. Salt and pepper.
Fill the squid bodies with the mixture and close them with a toothstick or needle&twine.
Heat oil in a large pan, sear them and add the wine, the twit of tarragon and the dash Noilly Prat (or Pernod). Cover the pan and cook it 30-35 minutes at medium heat (ca 80 degrees Celsius).
Take the squids out and keep them warm.
Reduce the wine a bit if necessary and bind the sauce (is it "bind a sauce"? it's "monter une sauce" in french) with some cold butter. Put the squids back.

I would propose a simple white wine with it.

If you think it is too crunchy: omit the clam-shells next time.


CZ

YSFebruary 26, 2006 6:31 AM

I'm guessing that the Friday Squid Blogging is just a clever marketing scheme for your next generation encryption algorithm.
First it was blowfish, then two fish, and next (just a wild guess):
semi-squid

i'm right, aren't i?

Thomas SprinkmeierFebruary 26, 2006 5:00 PM

@YS,

If such an algorithm were released I wouldn't use it; any claim of security wouldn't have a leg to stand on.

pigletMarch 1, 2006 9:50 AM

http://www.guardian.co.uk/science/story/...

It is one of the most mysterious animals on the planet - no one knows how it moves, where it lives, what it eats or how it reproduces. And now members of the public can see one for themselves.

Yesterday the most complete giant squid ever found was put on display at the Natural History Museum's Darwin Centre in London.

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