Text 18534, 78 rader
Skriven 2008-12-27 16:46:04 av BURTON FORD (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: ECHO PICNICS
====================
Hi Janis   12/27/08 4:28 PM

B4d-> The plural would be "Those are Kracht's cars over there."
B4d-> From the looks of the above I seem to have screwed up.   I meant the 
B4d-> plural is Krachts, and the possessive is Kracht's.

jk-> I thought that's what you typed... bad eyes?  Tired from cooking? 
jk-> Lol.. well, right now I seem to have gotten a monster cold, probably 
jk-> from the kids.. boy am I congested..

I think your cold has bothered _your_ eyes.  Notice your quote of _my_
original show-off-ey line:
  "The plural would be "Those are Kracht's cars over there." "
    
That's wrong.   "Kracht's is the possessive, not the plural.  The plural
just adds an "s" to the name "Kracht."   

My mistake serves me right... I should not have been showing off.  [g]

B4d> Xmas was great, and we are looking forward to the annual NYE party at
a
B4d> Canandaigua hotel, w/an overnight stay.
jw-> That sounds really nice :)

It has been. We go with our friends the Bouwens, and there is a band, a
fancy Dinner, an hour of hors d'œuvre, party favors, a Champers toast [with
one cheap usually flat glass], and dancing for hours. Then off to ours
rooms to sleep, with no worries of driving until the next day.  We usually
spend a few hours noodling around in the area while driving home.
 
B4d> but I have never had squid any other way... at least that I remember.
jk-> When they clean them, I expect they take the ink sacs and sell those 
jk-> separately.. 

Jim's Calimari recipe in this batch of posts, starts off "Clean the
calimari" as does most of the recipes I grazed today.  Yeah!  Just "Clean 
the squid!"  [g]

Here's how:  

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

How to Clean Squid [from homecooking.about.com]
Whole squid is becoming quite popular with home cooks because they contain
a gourmet prize: squid ink. Squid ink has become the secret ingredient for
famous chefs around the world to not only color pastas and risottos, but
also lend a touch of flavor. Squid ink is available in some gourmet markets
at a hefty price, but if you buy whole squid, you can harvest your own
squid ink. All it takes is a bit of careful cleaning. Cleaning your own
will also save you money.

To clean squid, grip the head in one hand and the body in the other. Gently
pull the head away from the body. The entrails should come right along with
it. The ink sac will be in the innards. It is thin and silvery, about one
inch long and 1/16th in width. You won't get much ink per squid, but a
little goes a very long way. If you wish to reserve the ink, puncture the
ink sac and squeeze the contents into a small bowl with about 1/4 cup of
water or vinegar. Very small deposits of ink can also be found just behind
the eyes.

The tentacles are perfectly edible. Sever them from the head just below the
eyes. Remove and discard the beak from the center of the tentacles.

Inside the body, you will feel a long, thin sliver of cuttlebone which must
be removed and discarded.

The outer colored skin can be scraped or rubbed from the body tube under
running water, leaving the white meat. On smaller, more tender squid, it is
not necessary to remove the outer skin, but on larger squid, the skin tends
to toughen with cooking.

Rinse meat and tentacles inside and out under cold running water. 
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX


Burt 
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)