(http://i1200.photobucket.com/albums/bb326/wallacewt/WALLACE-PC/Desktop/IMG_1904_zps8043c54b.jpg) (http://s1200.photobucket.com/user/wallacewt/media/WALLACE-PC/Desktop/IMG_1904_zps8043c54b.jpg.html)
600gm squid
2tbsp salt
1tsp white pepper
1 red chilli,no seeds,chopped
5 cloves garlic-minced
2 spring onions sliced finely
1/2 tsp 5 spice
1/4 cup cornflour
1/4 cup plain flour
oil for deep frying(liz uses canola)
method
mix,salt,pepper,5 spice.
mix corn and plain flour.(liz uses plastic bag)
add 1/2 of salt mixture.
add squid and shake it all about.
saute chilli,onions,garlic,put aside
heat oil,med;to high
add squid till golden,remove from pan onto paper towel
sprinkle over salt mixture,garlic,chilli,onions.
Yum. I'm ready to make some with Rock Cod...Alan, fishing soon?
Rock cod = good
Squid = bait!
Looks lovely, I'll just do it with fish.
Ron
I agree Ron.
No offense Wally.
Oh no, please take no offence to my personal taste. I hope you enjoy your bait. ;D ;D
Ron
Wallace, love the squid! Also like that you have fries with all your pictures. Especially with the salad. Kinda offsets the bad(fries) with the good(salad). The ying and yang if you will. ;D thanks for posting
Bob
Quote from: noyb72 on December 18, 2013, 08:29:41 AM
Oh no, please take no offence to my personal taste. I hope you enjoy your bait. ;D ;D
Ron
Some just don't know ::).....Wallace, that looks very appetizing ;), but I eat anything, well except Balut ;D
i eat balut... :D
I could eat balut if I were blind folded first. When my wife's sisters visited from Indonesia they asked me to cook a whole mangrove snapper for them and I did. The meal was great and when I was done my wife asked me to leave the table. The reason was that her sisters wanted to eat the eyes and felt embarrassed if I watched. Different cultures like different things.
I am a southern redneck and balut and fish eyes are not for me.
Wallace: Kiss Elizabeth for me. She comes up with winners. She probably could make balut and haggis taste good. By the way kick up the whole squid thing and call it salt and pepper calamari. The Chinese restaurants in our area do not use squid on the menu it has been changed to the Italian calamari. ;) Dominick
we get very large calamari here
1caught 12lb,same day my fishing buddy got one 28 1/2lb.
we kept 4.used a jig with 2 very large treble hooks
i cooked it and it tasted like a truck tyre
im going to leave myself open to an uppercut here,
but any suggestions.(cooking)
do they eat them humbolt squid?
dom,elizabeth said,"what only one"
The Fish Wife restaurant in Pacific Grove, CA does a great job with calamari steak. Ate it often when I lived there.
I had to look up Balut. Oh man! Really! :o
Quote from: wallacewt on December 18, 2013, 09:45:39 PM
we get very large calamari here
1caught 12lb,same day my fishing buddy got one 28 1/2lb.
we kept 4.used a jig with 2 very large treble hooks
i cooked it and it tasted like a truck tyre
im going to leave myself open to an uppercut here,
but any suggestions.(cooking)
do they eat them humbolt squid?
dom,elizabeth said,"what only one"
Wallace: Ask the Hawaiian guys if you can get them away from pounding their poi. ;D They have the secret for getting the squid Tender. Once it's tenderized it tastes like the poor man's abalone. It can be quite good prepared correctly. Dominick
Quote from: wallacewt on December 18, 2013, 09:45:39 PMcooked it and it tasted like a truck tyre
That is why I really like fresh market squid (less than 8" in body length)
You could pound it but I think it makes a mess. We often use a baking soda brine, I believe...or was it baking powder...I cannot remember...one of those two then rinse and resoak with salt water again. Dry then cook. I'll have to check.
Quote from: Bryan Young on December 19, 2013, 04:22:02 PM
Quote from: wallacewt on December 18, 2013, 09:45:39 PMcooked it and it tasted like a truck tyre
That is why I really like fresh market squid (less than 8" in body length)
You could pound it but I think it makes a mess. We often use a baking soda brine, I believe...or was it baking powder...I cannot remember...one of those two then rinse and resoak with salt water again. Dry then cook. I'll have to check.
Next time we'll ask a real Hawaiian dude. :D :D Dominick
Their are a bunch of guys on Salty Dog's that eat Humbolt, I'm sure you can find a recipe their.
Ron
Wallace that looks great, I love squid/calamari prepared like what you have done. There's a restauraunt in Santa Monica, Ca that does a fantastic job on squid. I could walk around with a brown paper bag full of the stuff chewing and smacking all day like popcorn. Definitely going to try this out. I eat humbolt as well, however I'll pass on the Balut.
Thanx Wallace/Liz,
Leo
whats balut?
Quote from: wallacewt on December 21, 2013, 09:30:40 AM
whats balut?
Balut is a fertilized duck egg that has been boiled. You crack the top of the egg, drink the liquid then eat the duck embryo. I've had good and bad ones. The bad ones are when the baby duck is too mature and you get hard pieces of beak and pin feathers. You need to be drinking when you try them.
Not just drinking, but soused. :D Dominick
1) even properly tenderized squid will get rubbery if you overcook it
2) when done right, "salt-baked" is an AWESOME cooking method for squid, frogs, fish, etc.
Quote from: Pescachaser on December 21, 2013, 05:11:54 PM
Not just drinking, but soused. :D Dominick
I don't think there is enough Liquor to get me to eat Balut! :P
The worst thing I have ever eaten is kina (sea eggs) you crack them open & eat the roe. A lot of people like them, but it's like have a raw egg yolk & a tablespoon of salt in your mouth. People tell me I must have got a bad one, but I don't know because it's not an experience I am keen on repeating ever....
Rgds
Mark
haha
a fertilized duck egg
wouldnt wanna be a terror-duck-tile. :D
oh, stop picking on Asian foods -- whitey gave the world Limburger & Lutefisk
Quote from: philaroman on December 22, 2013, 12:31:16 AM
oh, stop picking on Asian foods -- whitey gave the world Limburger & Lutefisk
;D ;D ;D and haggis. Dominick
haggis is no biggie. I don't generally care for stomach walls in any recipe, but I can deal & the stuffing is as good as the chef who made it... I rather like extra-fresh, well-prepared pluck & old-world whole grains
back to seafood: ever have fried milt? most people can't get enough, UNTIL you tell 'em what it is
I just Googled Milt. No thanks. :-X Dominick
Quote from: philaroman on December 22, 2013, 01:51:10 AM
haggis is no biggie. I don't generally care for stomach walls in any recipe, but I can deal & the stuffing is as good as the chef who made it... I rather like extra-fresh, well-prepared pluck & old-world whole grains
back to seafood: ever have fried milt? most people can't get enough, UNTIL you tell 'em what it is
Fried milt, wonderful, we have always eaten it in the (British) Channel Islands, love Haggis too, used to make my own, along with sausages and pigs head brawn, nothing wrong with the stomach wall (caul) the fat from the caul gives lots of flavour to the Haggis.
Mike.
Exactly... Any problem w/ Caviar? Why should Sturgeon & Salmon ovary be prized world over, while Cod gonad be shunned ??? tastes like mild, firm fried oyster... that's what I tells the land-lubbers & Googlers, anyways... Argh!
Quote from: philaroman on December 23, 2013, 11:34:48 PM
Exactly... Any problem w/ Caviar? Why should Sturgeon & Salmon ovary be prized world over, while Cod gonad be shunned ??? tastes like mild, firm fried oyster... that's what I tells the land-lubbers & Googlers, anyways... Argh!
No problem with Caviar, except the price! In the Channel Islands we have always eaten spider crab, (something they are slowly coming around to here in the U.K.) the meat is a lot sweeter than brown crab, and some of us like the eggs out of the pouch, 'salt water Caviar at its best' ;D
Mike.
When you say corn flour...is that??
Masa Harina??
or
White Corn Starch??
hi bmitch
just saw your comment about the chips(fries)
liz uses a fat free machine to make them. ;D ;D ;D
you can eat as many as you like
If I'm going then I want a smile on my face -- Bring on the Grease
Mike
Quote from: bluefish69 on March 19, 2014, 04:03:21 PM
If I'm going then I want a smile on my face -- Bring on the Grease
Mike
Amen, brother.
Ron
just saw a report about saturated fat
600,000 people from around the world were studied.
saturated fat DOES NOT cause heart attacks.
BUT it does make you fat and causes cholestrol levels to rise
which causes heart attacks
wasnt that a useful study. ??? ???
I have heard that vegetarian's don't actually live any longer, it just seems longer. There are two basic food groups
1. Food that can be improved by adding bacon
2. Food that can be improved by adding chocolate
Rgds
Mark
just made a Chili w/ bacon & 2 tbsp. unsweetened cocoa -- it's GOOOOOOOOD... I guess that's the bacon/chocolate Unified Theory
anyway, Bacon & Chocolate are not food groups, but they each nicely cover the THREE basic food groups, which are FAT, SUGAR, and SALT
Quote from: wallacewt on March 19, 2014, 10:54:33 PM
just saw a report about saturated fat
600,000 people from around the world were studied.
saturated fat DOES NOT cause heart attacks.
BUT it does make you fat and causes cholestrol levels to rise
which causes heart attacks
wasnt that a useful study. ??? ???
Actually, I think this is important, this means I can fry my fish the way I want because the exercise of fishing burns off the fat and cholesterol and the sat fat itself is not harmful if you get rid of it. At least that's what I tell people when they ask about my fish. ;D ;D
Ron