Text 22136, 80 rader
Skriven 2007-11-01 15:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: neato natto 367
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 -> Let's say fatty meat then, how's that.
 HN> Fatty smokey meaty meat! Works for me !

Fatty smoky meaty meat and cephalopod, see below.

 -> No, but I've seen videos of octopuses unscrewing mayo jars, which
 -> is pretty amazing. Makes me almost feel guilty chewing on their
 -> cousins the squiddles.
 HN> I have no problems eating either octopus or squids! Both are tasty and
 HN> welcome on my plate any time!

I heartily agree with you, as you have seen. You will note
that I said "almost."

 HN> Not a prob with natto...it's not nearly as slimy as philine! You have
 HN> to fugure if it's producing that slime as a defense from
 HN> predators....it may not be any good if it's a tasty slime (grin)
 
But slugs and snails are slimy in presumably similar ways,
and presumably desperate eaters have managed to come up
with ways to neutralize the problem. I see not why a couple
boilings in separate waters wouldn't render just about any
such creature edible if not choice.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Stuffed Squid (Calamares Rellenos)
 Categories: Cia, Ffbb, Main dishes, Fish
      Yield: 10 Servings

  4 1/2 lb Squid, cleaned
     10 oz Ham, chopped
     30 ea Green olives, chopped
      8 oz Tomato concasse
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      2 tb Parsley, fresh-chopped
      8 oz Onions, chopped
      6 ea Garlic cloves, minced
      3 fl Olive oil
      8 fl White wine
      1 pt Tomato Sauce
      2 oz Flour, as needed
      1 oz Cilantro, chopped

  1.  Remove the squid tentacles.  Reserve half the tentacles, leaving
  them whole.  Finely chop the remaining tentacles and mix them with
  the ham, olives, tomato concasse, salt, pepper, and parsley,  Stuff
  each squid three-quarters full with this mixture, close the ends, and
  secure them with toothpicks.

  2.  Saute the onion and garlic in the olive oil until soft.  Place the
  squid on top of the onion mixture.

  3.  Add the wine and bring the mixture to a boil.

  4.  Pour the Tomato Sauce over the squid and braise it in a moderate
  oven until it reaches an internal temperature of 140F (60C).
  Remove the toothpicks.

  5.  Dredge the reserved tentacles in flour, shake off excess, and fry
  in hot oil until crisp.

  6.  Serve the squid and sauce topped with the fried tentacles and
  sprinkled with cilantro.

  Note:
  Squid can grow to be very large.  However, once they are more than 10
  ounces (285 grams), they become quite tough.  An 8-ounce (225-gram)
  squid is best for this dish.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

MMMMM
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