Text 2989, 56 rader
Skriven 2008-02-24 00:06:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Squid
=============
 -=> On 02-22-08  20:33,  Janis Kracht <=-
 -=> spoke to Sean Dennis about Grass-Fed beef <=-

 > has it on the menu.  I've found that calamari is too chewy for me, but
 > Maura tells me that it's not always prepared right (I'm missing all of
 > my molars, so anything real chewy/crunchy is very difficult for me to
 > eat).

 JK> Yes, if it's chewy, someone overcooked it, for sure.  I had a recipe a
 JK> long  time ago, not sure if I even still have it.. but what you 
 JK> did was put the sliced calamari tubes in chinese strainer, 
 JK> and lower the strainer into boiling water for just a few 
 JK> minutes.. worked great, and tasted heavenly :)

   Stephen Ceideburg was known for quoting the 2 or 20 minute rule for
   cooking squid.   Cook it for less than 2 minutes or for more than 20.
   In between it is tough.

   I first had fried squid almost 30 years ago at a place in California.
   It was fried rubber bands.   It took a quarter century before I tried
   it again.   That was as an appetizer at Carrabba's Italian
   restaurant.   To start with, they did the whole squid, cut into three
   pieces -- tenticals, triangle end and cylinder middle.  It was crispy
   batter fried, and very tender and tasty.   I guess they knew how to
   handle it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dried Beef Cassarole
 Categories: Boat, Beef, Casserole, Easy, Pasta
      Yield: 8 servings
 
      1 pk Dried beef (Armour)
      1 cn Cream of mushroom soup
    1/2 pk Small sour cream
      1    Onion, chopped
      2 c  Macaroni, cooked & drained
    1/2 lb Cheddar, grated
 
  Mix beef, soup, sour cream and onion together.  Add macaroni.  Mix
  well. Pour into greased 13x9 pan.  top with cheese.  cover with foil
  & bake @ 350F for 45-55 min.
  From: Joan Mershon                    Date: 17 Feb 94
 
MMMMM





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