Text 26415, 101 rader
Skriven 2012-06-24 08:02:04 av Dave Drum (1:18/200.0)
  Kommentar till text 26399 av JIM WELLER (1:123/140)
Ärende: Rubber Bands
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I grew up with Ho-Jo's clam strips

 JW> I've never had clam strips although I'd like to try them if I ever
 JW> come across them.

If you want to try them from a Ho-Jo you'll need to come to the northeast US.
As of June 2012, there were only two Howard Johnson's restaurants in business,
each of them a former franchised restaurant from the original Howard Johnson's
company. The restaurants are in Lake Placid, New York, and Bangor, Maine.

However, Long John Sliver's and a number of other venues sell a similar
product. Clam strips, however, are never going to be as good as the deep-fried
whole clam bellies offered at Woodman's or the Clam Box.
 
 DD> rubber band calamari rings
 DD> don't bother me in the slightest

 JW> Done properly they don't have to be that way but I like calamari
 JW> enough that I will happily eat over cooked batches.

 DD> so long as they are not over-seasoned.

 JW> That comment perplexes me. They take well to seasonings and I have
 JW> never encountered them overly seasoned.

Like many restaurants seem to think that a little MSG is good so a wholesale
lot *must* be better - some places overload on garlic powder and/or ginger. 
EEEEEWWWWWW!!!
 
 DD> Maybe you can try your stick-in-the-mud co-worker on stuffed squid -
 DD> without tipping her that it's squid. That should make a convert.

 JW> She will NOT eat anything unidentifiable. She said she was willing
 JW> to try calamari a second time at a different place, so there's hope.

Would she do tentacles?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Grilled Squid Salad
 Categories: Oriental, Seafood, Chilies, Salads, Nuts
      Yield: 4 Servings
 
      1 ts Chilli spice mix
      1 ts Cayenne
      1 ts Ground ginger
      1 ts Ground coriander
           Salt & fresh cracked pepper
      1 lb Medium sized squid; cleaned,
           - w/tentacles
    1/4 c  Lime juice
      2 ts Honey
      1 tb Nuoc nam; (fish sauce)
      1 ts Minced garlic
      1 tb Minced fresh chilies
    3/4 c  Mung bean sprouts
      1 lg Red bell pepper; julienne
    1/4 c  Chopped fresh mint
    1/4 c  Rough chopped, unsalted,
           - roasted peanuts
           Green or Bibb lettuce
 
  Prepare the grill or heat a grill pan on the stovetop.
  
  In a small bowl combine the chilli mix, cayenne, ginger,
  coriander, salt and pepper. Rub the squid bodies and
  tentacles with the spice mixture.
  
  Place the squid bodies on the grill and weigh them down
  with a clean brick wrapped in foil or a large heavy
  skillet. Grill for 1 to 1 1/2 minutes per side. Remove the
  object weighing down the squid and cook for an additional
  30 seconds, turning occasionally. Transfer the grilled
  squid bodies to a platter. Place the tentacles on the
  grill and cook for about 2 minutes, or until they are
  brown and crispy, rolling them around your tongs as they
  cook so that they brown evenly. Remove from the grill.
  Slice the grilled squid bodies into 1/2-inch rings and if
  necessary cut the tentacles into bite-size pieces.
  
  In a bowl whisk together the lime juice, honey, nuoc nam,
  garlic and chili pepper. Adjust seasoning with salt and
  pepper. Add the sliced grilled squid and toss to coat. Add
  the sprouts, bell pepper and toss to combine. Sprinkle the
  chopped mint and peanuts over the mixture and toss to
  combine. Arrange the lettuce on a platter and top with the
  squid mixture.
  
  Yield: 4 servings
  
  From: Cooking Live Show #CL8897
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I can't complain, but sometimes I still do. -- Joe Walsh
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