Fresh squid ideas and preparing...
Comments (13)
- 11 years agolast modified: 11 years ago
- 11 years ago
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Canning 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 & ?
Comments (5)The orange mayo is on hold. Got tired of waiting for the library to find Spice on the ILL, and bought a copy. It's as great a book as everybody says. But Lo! Right there on page 17: Fried Squid with Avocado Hummus. Boy or boy, does that sound good. So it's next on the calimari hit parade: 2 ripe avocados, split, seeded and scooped 1/4 cup tahini 1 tbls chopped garlic about 5 cloves) 2 tsp ground cumin 4 tbls freeshly squeezed lemon juice (I'll likely cut this down) 1/4 cup EVOO Salt to taste Blend everything in a food processor untiol smooth and creamy like sour cream. Cover tightly with plastic wrap, placing the wrap directly on top of the avocado so that no air gets into it to turn it brown. Set it aside while you prepare the squid....See MoreLOOKING for: fresh pumpkin ideas
Comments (10)Well, I could be very rude and suggest that the compost is the best place for it, but - I won't. Instead, you might like to try these: Pumpkin Slices Base: 2 cups self raising flour 2 cups sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1 cups oil 2 cups mashed pumpkin 4 eggs Frosting: 2 cups icing sugar 1/3 cup butter 90g cream cheese 1 tablespoon milk 1 teaspoon vanilla Preheat oven 180C. Blend base ingredients and mix at low speed for 2 minutes. Pour into a greased slab pan and bake 25-30 minutes. Cool. Combine frosting ingredients and spread over base. Store in refrigerator. Pumpkin Fudge 3 cups sugar 1 cup milk 3 tablespoons light corn syrup 1/2 cup pumpkin puree 1/4 teaspoon salt 1 teaspoon pumpkin pie spice 1 1/2 teaspoons vanilla 1/2 cup butter 1/2 cup chopped walnuts (optional) Butter or grease one 20cm square pan. In a large saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to the boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 110C on a candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (43C on candy thermometer). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into prepared pan. When firm cut into 36 squares. Pumpkin Butter 3 1/2 cups cooked or canned pumpkin 1 tablespoon pumpkin pie spice 60g powdered fruit pectin 4 1/2 cups sugar Place pumpkin in large saucepan. Add pumpkin pie spice and fruit pectin and mix well. Place over high heat; stir until mixture comes to a gentle boil, immediately add the sugar and stir well. Bring to a rolling boil and boil hard for one minute, stirring constantly. Remove from heat and ladle into jars with lids. Store in refrigerator 2-3 weeks. Serve with warm, fresh bread or scones. Pumpkin Candy 1 pumpkin, about 1.5kg 5 cups sugar 1 tablespoon bicarbonate of soda water Peel and seed pumpkin. Cut into 4x8cm strips. Stir bicarbonate of soda into enough water to cover pumpkin and let stand 12 hours, then drain and wash pumpkin in running water. Drop pumpkin into a saucepan of boiling water, and cook until tender but not soft. Remove and crisp in ice water, drain. Mix sugar with one cup water and boil 10 minutes. Add pumpkin and simmer, covered, until syrup is thick and pumpkin is brittle. Spread pumpkin to dry. Cool, then store. Pumpkin Cheesecake Crust: 1 1/2 cups sweet biscuit crumbs 1/4 cup sugar 250g melted butter or margarine Combine all ingredients and press into the bottom and sides of a 25cm pie plate or 23cm springform pan. Bake at 180°C for 10 minutes. Filling: 625g cream cheese at room temperature 2/3 cup sugar 4 eggs 720g cooked or canned pumpkin 2 1/2 teaspoons ginger 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/3 cup brandy Mix together the cream cheese and sugar, beat in eggs one at a time, add pumpkin, spices and brandy, and mix well. Spoon into crust and bake at 160C for 50-60 minutes. Best decorated with whipped cream and preserved ginger slices....See MoreInterior Paint Color When Preparing to Sell
Comments (8)Unless the walls are in NEED of being repainted, don't repaint them; leave them white -- unless you're moving out before the home will be shown and removing items from the walls that leave holes in need of being patched. Even then, repaint those walls the same white if it can be matched. White is a blank slate for the buyer. Even if they prefer another color, the white will be considered a primer for them....See More- 11 years ago
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- 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