Text 34406, 91 rader
Skriven 2013-03-04 13:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: shellfish 201
=====================
 ML> reason is that harvesting them from the rocky shores is 
 ML> extremely dangerous. Every year a brave fisherman dies working 
 ML> to cut away the percebes from their wave battered rocks.
 NB> Methinks perhaps some brave fishermen could be spared, if there was
 NB> less demand for them...  ;)

Perhaps, but riskiness of harvest raises the price, which
itself increases demand in an annoying way. The things were
good but not anything special.

 ML> Poseidon not too long ago, where the oysters were reasonably
 ML> fresh but from less briny origins, so they didn't taste
 ML> good enough for me to go back for more (there were other
 ML> things worth eating, though).
 NB> And the stomach only holds so much, anyway... ;)   It was many years
 NB> ago that I had the raw oysters, what I remember of it was that a friend
 NB> took me to some sit-down restaurant, and ordered them... I had at least
 NB> one, maybe more, but that I don't remember... he ate whatever was
 NB> left... :) 

There seems to be a direct relation between the quality
of the oyster experience and its cost. Buffet oysters,
though they can be good, can be only so good (or the
buffet either runs out or goes out of business).

 NB> We've always enjoyed them, both rings and tentacles... but know people
 NB> that are very squeamish about them... :)  Cantonese House has a nice
 NB> fried tentacles plate as part of their dimsum... and we've also
 NB> enjoyed them as an appetizer at a favorite Thai place, The King and
 NB> I... both here in town...  :)

In Asia people prefer the tentacles, so the bodies are
stuffed or cut up for stir-fry, with the legs served as
a dish as themselves. I was pleased by the Wegmans in
Mass. selling legs and bodies separately at the same
price. They were in the case already sorted.

 -=> Nancy Backus said to Dale Shipp <=-

 DS> their version of calamari.  It had a light and seasoned batter and was
 DS> fried.  With the dish they also had thin strips of red bell pepper
 DS> fried with the same batter.  I think it was a good combination.  They
 DS> only did the rings of the squid though, no triangle parts and no leg
 DS> parts. 

Sounds like the expurgated version.

 NB> Sounds like it could have been tasty... :)  Usually I have it in a
 NB> Chinese or other Asian version, with little rings of hot green pepper
 NB> fried in with the light battered tentacles (and sometimes rings)... As
 NB> I told MLoo, there are a couple places locally that do it nicely.. :)

Yes, and it isn't all that hard to make.

Salt-pepper squid
cat: Asian, main
servings: 3

1 1/2 lb cleaned squid
1 1/2 c cornstarch
salt and pepper
oil
1 serrano chile, minced
1 garlic clove, minced
coarse salt, pepper

Rinse squid, separating bodies from tentacles.
Slice bodies into rings. Dry squid but not thoroughly.

Separately dredge tentacles and bodies in lightly
seasoned cornstarch.

Separately fry tentacles and bodies in 375F oil.
With tentacles, separate and open with chopsticks
to maximize content with oil.

Do not let coating color beyond a very pale whitish
gold. Drain on paper towels when done.

Combine chile, garlic, and salt and pepper to taste.
Strew over drained cooked squid.

We ate the whole 1/2 lb each of squid; it was just
enough.

source: moi @ Annie and Billy's house


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