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Re:
well naut, kabu and utah like it...maybe once i learn to cook it right ..but there are so many others foods i enjoy that i dont have to beat it up first to enjoy
posted by
Annicita
on September 9, 2013 at 1:10 PM
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Re:
oh they didn't tell him that when he bought it...
posted by
Annicita
on September 9, 2013 at 1:08 PM
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Re:
yes...it's slippery to cut...was nervous i would cut my finger off the way it kept moving around on the cutting board
posted by
Annicita
on September 9, 2013 at 1:07 PM
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Re:
mmmm not really...i just didn't always journal everyday...sometimes we had to divide the laundry and do it in 2 days since there isn't much room to hang the clothes
posted by
Annicita
on September 9, 2013 at 1:06 PM
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Re:
i'll take your word on that one...i don't care for beer either
posted by
Annicita
on September 9, 2013 at 1:03 PM
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I myself have never had squid.
posted by
FormerStudentIntern
on September 9, 2013 at 12:44 PM
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squid is very difficult...It must be bashed and bashed really hard while it is very fresh to tenderize it...and then cooked quickly in a pan with butter ...it is lovely crumbed.
posted by
Kabu
on September 9, 2013 at 12:26 PM
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I am going to try a supplement derived from squid. That might be the better approach to it from your description.
posted by
mariss9
on September 9, 2013 at 12:01 PM
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Eek! don't like the sound of anything much today. You always seem to be washing.
posted by
C_C_T
on September 9, 2013 at 12:01 PM
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I used to have Squid in Okinawa all the time, they serve it in bars dried with soy sauce, goes well with beer.
posted by
UtahJay
on September 9, 2013 at 11:45 AM
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Annicita
Yep, squid is almost always rubbery! I've had a lot of it over the years, and like it. You've given me an idea - I'll get some for supper! The Japanese have a method to make it a bit crunchy, but I don't know how - maybe they simply fry the hell out of it...
posted by
Nautikos
on September 9, 2013 at 10:07 AM
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