Friday Squid Blogging: Two Squid Recipes
Braised squid with artichokes, and squid in red wine sauce, both from the New York Times food blog.
Comments
Clive Robinson • March 27, 2009 7:47 PM
Hmm I’m not sure that squid can make the stems of a giant thistle (which is what an artichoke is) taste nice 😉
As for cooking squid there is one thing that everybody has problems with the first couple of times and that is getting the transparent support structure out.
A british cooking program showed how to do it with a wooden broom handle. Unfortunatly it looked a little rude and a number of viewers made complaints…
Anonymous • March 28, 2009 9:57 PM
That looks delicious. Shopping time.
Head-Crab-Hat • March 29, 2009 1:15 AM
Crabs are better!
http://annathered.wordpress.com/2009/02/21/bento37-head-crab-from-half-life/
FeelingInsecure • March 30, 2009 8:10 AM
Bruce,
Sorry for posting something unrelated, but can’t email, and thought you might find this interesting if you haven’t seen it yet.
Op-Ed piece in Jerusalem Post on TSA security:
http://www.jpost.com/servlet/Satellite?pagename=JPost/JPArticle/ShowFull&cid=1237727562947
Olaf • April 1, 2009 6:11 AM
Demolition Squid
http://www.youtube.com/watch?v=r3fRIeCa3Sw
Some mild swearing.
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Sidebar photo of Bruce Schneier by Joe MacInnis.
John Hardin • March 27, 2009 6:22 PM
One of my previous bosses liked to tell the story of the first time he ever tried to cook squid. He didn’t know much about it, and decided to make stuffed squid.
When the squid tubes started to cook and contract, they squirted the stuffing all over his kitchen.
Splurt! …Splurt!