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Registered: 12/18/02
Posts: 6,028
Last seen: 6 months, 2 days
    #4473767 - 07/30/05 04:03 PM (12 years, 7 months ago)

Does anyone here have any good recipes using squid or any favorite ways to prepare..



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sika joka eilenn? on pelkk?sika

Registered: 04/02/03
Posts: 1,222
Loc: Finland
Last seen: 7 years, 9 months
Re: Squid [Re: motaman]
    #4473897 - 07/30/05 05:02 PM (12 years, 7 months ago)

Sushi  :grin:

"All substances are poisons; there is none which is not a poison. The right dose differentiates a poison and a remedy." -Paracelsius

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Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
Re: Squid [Re: motaman]
    #4479221 - 08/01/05 01:22 AM (12 years, 7 months ago)

either cook it for a minute or cook it for an hour. I like stuffing them then putting it on the grill, or stewing it in tomato sauce with olives and herbs.

Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Spiffo theLamblancer
Registered: 07/20/05
Posts: 54
Last seen: 12 years, 7 months
Re: Squid [Re: motaman]
    #4480223 - 08/01/05 08:32 AM (12 years, 7 months ago)

you can make calamari rings with squid or if you have baby squid and mussels,you can make kebabs,just skewer them,drizzle with lemon and bbq em

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Tub Toy/SafteyDevice

Registered: 05/20/05
Posts: 1,454
Loc: In the tub
Re: Squid [Re: motaman]
    #4480273 - 08/01/05 09:57 AM (12 years, 7 months ago)

camilari rings with a aioli sauce

Basic Aioli (Garlic Sauce)
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudit?s.

A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.

Makes: 1 cup
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

:redneck: :pride: :maple: :pride: :redneck:

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I'm so fly.

Registered: 10/07/02
Posts: 44,410
Re: Squid [Re: ummikko]
    #4481190 - 08/01/05 04:06 PM (12 years, 7 months ago)


ummikko said:
Sushi  :grin:

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General Interest >> Culinary Arts, Gardening and Brewing

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