It's a me eat squid world...
Aug. 18th, 2009 04:37 pmOMG I am so aggravated. I had a whole entry all typed up, except it didn't cross post to LJ like it was supposed to. So then I thought maybe it had to do with it being a saved draft or something, so I re-created the whole entry and posted it AGAIN to DW (hoping the second post would post to LJ), then deleted the first entry. Except, guess what? IT DELETED THEM BOTH. So now I have to write it up all. over. again. HOW does that happen? By all logic the second post was a whole new post! How/why did they both get deleted when I deleted one of them?! Argh.
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On today's episode of things to do before I die: Gut a squid.
Check.
I didn't even know squid had guts, though logically I suppose that makes sense. They always just seem so clean and harmless sitting on my plate in strips or rings. Never gave much thought to how they got that way. I guess I just assumed that they just sort of came that way. Why I assumed this, I now have no idea.
I was sort of tricked into getting them in the first place. I was at the market waiting for my fish to be cleaned (see how someone ELSE does that?), when a guy came up next to me and ordered a pound of squid. I looked at them with interest, since one of my favorite things to eat is fried calamari, and I'd thought here and there about trying to cook squid on my own. The fishmonger lady saw me looking and was like, "Want to try?" Well obviously it was a bald-faced challenge and I couldn't just let it lie, so I ordered half a pound. I never imagined I'd have to clean them, or that they even needed to be cleaned.
The realization only came to me when I was looking through my various cookbooks for a good squid recipe, and came upon one that sounded good -- a Tuscan squid and tomato dish that I'd turn into a sauce and serve over spaghetti. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking (btw, MH is like, the last word in Italian cooking). Right before the recipe, there are several pages describing -- with illustrations -- how to clean a squid. That's when it dawned on me that I would need to do this.
I'll spare you the gory details, but let's just say, the tentacles? So not the grossest part of the squid. Yeah. I'll just let you contemplate that.
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Got a Magic Bullet from Kohl's, wheee! The 17-piece set was on sale and I had coupons for $15 off, so I ended up paying less than $40. I was pretty pleased with myself. But then I passed the sale racks and ended up buying more clothes, which is exactly what they intend when they send you those coupons. Damn me for not resisting!
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Wanted to share some random pictures with you guys. I've been pretty busy socially and also making ice cream (one probably informs the other), but there are naturey pics too!
( Random photos. )
===
On today's episode of things to do before I die: Gut a squid.
Check.
I didn't even know squid had guts, though logically I suppose that makes sense. They always just seem so clean and harmless sitting on my plate in strips or rings. Never gave much thought to how they got that way. I guess I just assumed that they just sort of came that way. Why I assumed this, I now have no idea.
I was sort of tricked into getting them in the first place. I was at the market waiting for my fish to be cleaned (see how someone ELSE does that?), when a guy came up next to me and ordered a pound of squid. I looked at them with interest, since one of my favorite things to eat is fried calamari, and I'd thought here and there about trying to cook squid on my own. The fishmonger lady saw me looking and was like, "Want to try?" Well obviously it was a bald-faced challenge and I couldn't just let it lie, so I ordered half a pound. I never imagined I'd have to clean them, or that they even needed to be cleaned.
The realization only came to me when I was looking through my various cookbooks for a good squid recipe, and came upon one that sounded good -- a Tuscan squid and tomato dish that I'd turn into a sauce and serve over spaghetti. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking (btw, MH is like, the last word in Italian cooking). Right before the recipe, there are several pages describing -- with illustrations -- how to clean a squid. That's when it dawned on me that I would need to do this.
I'll spare you the gory details, but let's just say, the tentacles? So not the grossest part of the squid. Yeah. I'll just let you contemplate that.
===
Got a Magic Bullet from Kohl's, wheee! The 17-piece set was on sale and I had coupons for $15 off, so I ended up paying less than $40. I was pretty pleased with myself. But then I passed the sale racks and ended up buying more clothes, which is exactly what they intend when they send you those coupons. Damn me for not resisting!
===
Wanted to share some random pictures with you guys. I've been pretty busy socially and also making ice cream (one probably informs the other), but there are naturey pics too!
( Random photos. )