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Old 08-24-2006, 11:00 AM   #31
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Nono
I was asking what those 2 were

Thai style calamari had been mentioned
and I don't like Thai
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Old 08-24-2006, 05:12 PM   #32
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Quote:
Originally Posted by Gretchen
That is what I do (as I posted). Just dust them and cook VERY quickly in oil, but it has to be VERY hot and an inch or more deep. If you cook them too long they will be rubbery.
"steaks" are just the bodies and they are really good too.
I marinate my squid tubes in Kiwi Fruit to tenderise them. My method is to use 6 large fruit per 5kg block by mulching them in a food processor then paint the tubes while they're frozen, store in the fridge overnight to thaw, wash well before using. Of late I have been using fresh pineapple with the same result.
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Old 08-24-2006, 05:15 PM   #33
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wow
in kiwi you say
hmmmmm
sweet and rubbery...
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Old 08-25-2006, 07:05 AM   #34
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Quote:
Originally Posted by goboenomo
wow
in kiwi you say
hmmmmm
sweet and rubbery...
Doesn't influence the flavour in anyway and it sure isn't rubbery. Give it a go, you just might be surprised.
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Old 08-25-2006, 07:29 PM   #35
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Soak in buttermilk, dredge in flour and deep fry at about 360 to 370 degrees.

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Old 08-25-2006, 07:30 PM   #36
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Now that i've got about a hundred different ideas, i'll have to check Wal-Mart to see if they sell it!
Ten ill make it and make my girlfriend try some!
Hahaha she's too picky, she wont even touch it.
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Old 08-25-2006, 07:40 PM   #37
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Good Luck finding it at Wal-mart.

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Old 08-25-2006, 07:43 PM   #38
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I was told i could find some there.
Not the calamari steaks, but the cut rings.
Ill try a few breaded recipes and frying it in oil.
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Old 08-26-2006, 02:29 PM   #39
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Just as BreezyCooking said, the calamari my husband ate in a restaurant today had just been dipped in corn flour before being fried....and it was very good. Rivalled but did not beat a light tempura or a light beer batter! And I know it was my husband's plate, but what s the point of ordering different things unless you taste, huh?!
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Old 08-26-2006, 03:34 PM   #40
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Take the Go Train or VIA into BigSmoke. Get off in Kensington area. Head right into one of the four (city-wide) Chinatowns. SHOP!

As for recipes.. .there's no wrong or right one. The trick with calamari is 3 minutes or less or 30 minutes or more. Stuffed, you asked?? Well, there's sausage stuffed baked calamari that rocks. And no, you won't find it in most restaurants. Not Kelseys, Montanas, Shoeless Joes, et al. You MIGHT, however, find it at Susur Lee's (restaurant in TO)

Go Leafs, eh?! (A former Trentonian)
Ciao,
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