Text 19025, 44 rader
Skriven 2009-01-03 19:52:18 av Carol Shenkenberger (25530.cooks)
  Kommentar till text 19009 av Janis Kracht (1:261/38)
Ärende: Re: Squid
=================
    
 > >> >> I bet you get the larger ones, as well.  Ours lately
 > >> >> have been so small.
 > >>
 > >> > I only have one choice as to supplier and brand. They are quite small
 > >> > which suits me; I am under the impression that the smallest ones are
 > >> > the tenderest.
 > >>
 > >> Well, yes, small squid are more tender, but any squid with be like leathe
 > >> it's overcooked.
 > 
 > > Very true.  I generally bake big ones as stuffed, may deep fry but again
 > > whole and stuffed.  Better baked when dealing with the really big ones (12
 > > inch inside cavity).
 > 
 > I'm not sure if we can get those around here.. didn't notice them at the
 > chinese place but I could call around and see :)  Would be different and bot
 > recipes look good.. I saw I have a few in some of my oriental cookbooks as
 > well.

They probably have them (in fact, I saw them) in the frozen section of that
Asian place you took us to.  I just wouldnt know if they were a regular stock
item or not.  You may recall I debated them and the octopus then got the
octopus (which MLoo ended up making into something lovely for us all).

They were about 9 inch body cavity.

I do not really know for sure, but i suspect they will not do as well in a
tomato sauce sort of prep as the smaller ones.  My experience is they have
more flavor, but need to be brushed with oil and baked stuffed at that size. 
It would be worth a try though!

At the time when I was getting large squid regular, I was also without a car
so canned tomatoes were *heavy* and I debated some recipes that used them but
reserved the rare heavy cans for spagetti sauces and such.  Charlotte was
younger so that was a favorite meal of hers and Don makes a very nice one
indeed in the crockpot when he has a mind to do it.  Sorry, dont have his
recipe but then he doesnt really have it either.  'bit of this, bit of that'
sort of cookery for him.  He starts with a spagetti standard seasoning pack
but adds so much, it's little more than a taste base to leap out from.

                  xxcarol
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