Fresh squid ideas and preparing...
Comments (13)
- 11 years agolast modified: 11 years ago
- 11 years ago
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Comments (4)Cindy, it's a learning process. But think of it this way. You need to give your plants a good foundation on which to grow. That means getting the soil in great condition for them...fertile, loose, well-drained, and as free of stones and weeds as possible. Preparing your beds is the biggest, dirtiest job of making a beautiful garden or landscape. And cutting corners doesn't work. But, it pays off in the long run, with healthy vigorous plants. To create a new bed where once was only grass, I use one of two methods. The best method is to remove all the grass...shake off as much of the soil as you can and compost the grass itself. Then test your soil. This is easily done. Go to your local gardening center and ask for a kit that typically is sent off to a local lab for analysis. What does it need? Add those things in. Is it too sandy? Too clay-y? Too acidic? Is it depleted of the nitrogen, calcium, phosphorous? potassium? Make your additions by adding good compost, blood meal, peat, what ever it is YOUR soil needs. I dig up the soil first, pick out the most obvious stone, let it sit for a few days to allow new weeds to germinate, then dig it in again while adding the soil amendments at the same time (You can use a tiller if you are doing a larger area). NOW your bed is ready for plants. Dig their holes twice as wide as the plant, water them in well, mulch around (but not right up to the crown of the plant) and watch those plants just explode. Using the newspaper version works well too but the bed won't be ready for planting till next year. Be sure to test your soil and make amendments (at the very least it is always a good idea to add in lots of good old fashioned compost) before planting which ever method you use....See MoreCanning calamari/squid/octopus
Comments (14)Fishermen in Southern California on sportsfishing boats regularly now catch seasonal squid. From what I have read in fishing publications these normally run from 10 to 35 pounds and are caught on a conventional fishhook. So while out fishing for FISH, it is possible to now come home with a load of squid. Someone gave me one that was about 30 pounds and I never did eat it all. My wife is not happy about squid on her plate. Regards - Jim in So Calif....See MoreRECIPE: Fried Squid & ?
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- 11 years ago
- 11 years ago
11 years ago
11 years ago- 11 years ago
- 11 years agolast modified: 11 years ago
11 years ago
Sleevendog, this "hit" a tastebud nerve with me. A few month's old thread, but for SEAFOOD or SAILING, I must respond.
I'm a long time member of GW/H but have long stretches of inactivity. But you did say SQUID!
I've read (as you also must have) that the cooking of squid (for tender texture) needs to be either quick/just until cooked), or long (until some squid seized something breaks down...).
I am always too hungry to wait for the long cook.
My dearest other is not crazy for squid (or any non-fish non-fried seafood) --- all the more for greedy me. I was not always a fan because the word "squid" is too close to SQUIRM, SQUISH, SQUALLOR. "Calamari" has a more acceptable tap on the eardrum -- until some well intentioned soul explains that it's SQUID!
Locally, there is a Vietnamese restaurant that offers "Crispy Calamari" salad under their appetizer menu. I am addicted, but also pragmatic. I have made numerous attempts to duplicate it or to arrive at an acceptable facsimile. I don't have a photo of any of my experiments, but here are a couple of snapshots of the Vietnamese restaurant dish. (There must be a bunch of kindred spirits out there, who, join me in photographing delectable dishes, running them through our olfactory mass spectrometer, then attempt to duplicate or better the dish. Yes??)
Next year, sleevendog, please take me with you when the squid is brought aboard.
I just remembered this--one year (late 50's or early 60's) hundreds of squid were run ashore and were stranded all over the ledges in our cove and the bay. I was very young and so didn't appreciate what a windfall that was. But lobster, clams, mackerel, and haddock (and crab) were so abundant in those days. (Crabs would often be tossed back into the bay.)
So, Sleevendog, tell me what delectable dishes you' e created with all that squid.
- 11 years ago
- 11 years ago
colleenoz