Because the calamari isn’t taking crap these days.
The Kraken wakes.
DAMN! You got there first Michael. Yup… kraken. 🙂
Now we know where the PB picked up her litigating habits. She must have learned alot when she was studying squid!
NOW we need that award winning Houston Sauvignon Blanc…
Our only hope is for Schori to fashion a brasen squid and raise it up on the shores. Then all who are bitten by the squid may look to it and be healed.
Sweet and Sour Squid:
2 pounds squid.
1 cup celery, chopped.
1 cup onion, chopped.
1/4 cup vegetable oil.
1/4 cup tomato paste.
1/4 cup cider vinegar.
1/2 teaspoon salt.
1 Tablespoon sugar.
1/2 teaspoon black pepper.
Cut cleaned squid into 1-inch pieces.
Saute celery and onion in oil until tender. Add squid, cover and simmer for 5 minutes.
Add the tomato paste, vinegar, sugar, salt, and pepper. Re-cover and simmer gently for 10 minutes until squid is tender. Serve with garlic bread.
Got a good one for calamari steaks? Just bought three of them this morning.
I was certainly enjoying the overwrought prose of the article (“killing machines”? I think the reporter had a few swigs of that Houston sauvigon blanc before setting down to write this) but unfortunately the comments disabused me of the thrill of the monstrous regiment of giant squid migrating ever northwards.
Although there was one peach and pippin of a comment which surely must have emanated from the same type of person who devised the PETA seakitten fiasco:
“….Two Mexican fishermen were recently dragged from their boats and chewed so badly….
Makes a change… How many marine animals have been caught and dragged from their own environment then ‘chewed so badly’?”
Makes me feel so much better about that marine animal flesh I pan-fried and chewed with great enthusiasm and devoured for supper last night.
Two chewed Mexicans, a giant squid, the Pope and a talking dog walked into a bar…
So what is the problem: change from fish to calamari; The balance will then be restored and we will start eaing fish agin. But we will still eat.
Thin freshly caught calamari rings: lightly salt, few twists of freshly ground pepper, add chooped parsely, sprinkle the lot with olive oil and then liberally sprinkled with lemon juice; Leave for about ten minutes and then go for it.
That’s a damn tasty-sounding ceviche is that that is. Can’t wait to try it.
PS: If you have to cook calamari be very careful and only lightly cook. Otherwise they get leathery.
In Melbourne Australia we are still lucky enough to catch calamari by jigging off piers on Port Phillip Bay. Better still if off a boat of course.
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