Friday Squid Blogging: Squid Chowder

Mmmmm:

Put a big heavy pot on the stove and get some heat under it. Fry up the bacon until it starts to get crispy. Toss in the onions. Stir around until they start to get soft. Pile in the potatoes. Pour in two cans of vegetable broth. Stir. Toss in the squid, the bay leaves and the other seasonings. Cook over medium heat, stirring now and then, until the squid is past the rubber band phase (about half an hour), then another ten minutes. About this time the skin will probably be coming off of the potato pieces. (I never peel potatoes). Pour in the milk and the evaporated milk. Medium low heat, stir occasionally until it is almost boiling. Extricate the bay leaves. Put the lid on the pot. Turn off the heat. Wait 15 minutes or until you can’t stand it any more. Ladle into bowls. Eat.

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Posted on August 31, 2007 at 4:44 PM • 10 Comments

Comments

Carlo Graziani • August 31, 2007 5:44 PM

Harrumph.

If, on the other hand, one had at one’s disposal some fresh squid (as opposed to morally-reprehensible, next-to-tire-consistency funnelator construction material from the grocery freezer section), after cleaning it and cutting it into rings and tentacle sections, this recipe would probably work if one first sauteed the squid with the onions in the bacon grease for about 30 minutes, then proceeded with the potatos, broth etc.

Rob Mayfield • September 1, 2007 4:36 AM

@laser whatever non-edible …

Really, I know Bruce also has lapses into the non-edible kind of squid, but please lets keep to topic. One fine soul has contributed an excellent comment re recipe variation and you have to drag it off topic with a cartoon … indeed … 😉 😉

igloo • September 1, 2007 7:36 AM

Note the quotation on this recipe page:

“Man will never be free until the last king is strangled with the entrails of the last priest.”

All of us are now marked as revolutionaries (terrorists) by association with this page – even if we might disagree with M. Diderot.

@jmr • September 1, 2007 9:29 AM

@Rob,

It -was- on-topic. Before eating the squid, you have to capture it and kill it. How are you going to do that if it’s fighting back with lasers?!

jmr

DigitalCommando • September 1, 2007 10:10 AM

@jmr After reading the DHS manual on fighting terrorism, I found this: After the round up and encampment of all citizens has occurred, the possibility of “resistant” octopi may arise and they will most likely be armed with lasers. Through the use of our 148 million dollar “Virtual Octopus Combat Simulator” (VOCS) we have found that using MIRRORS to deflect the lasers back on to the dissenting octopi to be the only credible defense, unless of course, they wrap themselves in several layers of lubricated fence material preventing laser penetration. Sincerely, Michael Chertoff.

Avedon • September 2, 2007 7:52 PM

You know you’re always welcome at my table, Bruce, but if you want to cook, too, that sounds yummy. 😉

Mr. Sideshow. alas, does not seem to share my appreciation of seafood….

Ward Griffiths • September 4, 2007 8:17 PM

Well, it’s my recipe and I guess I should thank you for the attention. The base I built upon was my New Hampshire grandmother’s clam chowdah recipe, but I didn’t have any salt pork or clams.

GoatRider: All molluscs have this quality, including squid, oysters and escargot. You either cook them quick, like a minute or less, or you cook them long. In between is much too chewy. Of course, oysters should never be cooked at all, just served on ice with a bit of horseradish.

igloo: Sorry to ruin your life with the fear of the Homeland Stupidity Department. But as an atheist and an individualist anarchist, the Diderot quote has served me in good stead for over a decade.

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