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Old 08-21-2012, 12:48 PM   #11
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Quote:
Originally Posted by Margi Cintrano View Post
I have an old post, on Mallorquin Squid; in which Steve Kroll and Tom had prepared squid and contributed their views.

I had lived in Manhattan for 9 years, and had eaten squid 4 o5 5 times a week ( I eat very very limited amounts of red meat ).

An exemplary fish monger would solve the problem or frozen squid ...

Thank you for your contributions.

Margaux.
still not clear as to why you included my posting as part of your response to cws?
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Old 08-21-2012, 01:04 PM   #12
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H.C.

Cws, said, I prepare dishes that she cannot prepare.

I stated, that H.C. had posted his Squid and Pictorial.

For no other reason ... Understand now ?

You posted a Squid recipe after I had, on same thread.

This woman is stating, that she cannot prepare my dishes, and this means your dish too ! Yes ?

Now do you understand ?

Thank you,
Margaux.
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Old 08-21-2012, 01:19 PM   #13
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Quote:
Originally Posted by Margi Cintrano View Post
H.C.

Cws, said, I prepare dishes that she cannot prepare.

I stated, that H.C. had posted his Squid and Pictorial.

For no other reason ... Understand now ?

You posted a Squid recipe after I had, on same thread.

This woman is stating, that she cannot prepare my dishes, and this means your dish too ! Yes ?

Now do you understand ?

Thank you,
Margaux.
no,i don't.i suggest you read my previous answer.i did not post a recipe.you opened with has anyone tried.....my response,not recipe posting,was yes i have,the photo's were part of my response,not recipe posting,and also to show that i had actually cooked & photographed a similar dish myself.
unless i am very much mistaken a recipe contains a list of ingredients & cooking instructions?my response did not
now do YOU understand?
furthermore the chef allegedly prepared it,we have,as yet,no evidence that you have,as per your opening line of your reply.
lastly it is cws,not "this woman"...that way of referring to anyone is both arrogant & disrespectful imo
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Old 08-21-2012, 01:23 PM   #14
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As you know Bro her Madges family are fishermen in Croatia, they specialise in catching squid and octopus for the jet set restaurant in Hvar Town.Like most of the med the best times to catch them is in the winter they are then frozen for the summer trade. When they are defrosted the small ice crystals expand and break the flesh making them tender.
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Old 08-21-2012, 01:27 PM   #15
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H.C.

Yes, I now see there is no recipe however, you do have a pictorial of a Squid recipe that you prepared.

Cws, was questioning why there is a squid recipe and her issues with obtaining fish or shellfish from inland Canada ... Agree ?

Now, I answered her telling her, that squid is one of the easiest obtainable seafoods in North America, however, she should speak to her fish monger for fresh or buy frozen.

Now, my only mishap, was that I had said, HC had a recipe and Pictorial, when you only had a pictorial of the squid you prepared.

My Mom is calling long distance, have to run.

Have a lovely day.
Margaux.
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Old 08-21-2012, 01:43 PM   #16
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Quote:
Originally Posted by Margi Cintrano View Post
H.C.

Yes, I now see there is no recipe however, you do have a pictorial of a Squid recipe that you prepared.

Cws, was questioning why there is a squid recipe and her issues with obtaining fish or shellfish from inland Canada ... Agree ?

Now, I answered her telling her, that squid is one of the easiest obtainable seafoods in North America, however, she should speak to her fish monger for fresh or buy frozen.

Now, my only mishap, was that I had said, HC had a recipe and Pictorial, when you only had a pictorial of the squid you prepared.

My Mom is calling long distance, have to run.

Have a lovely day.
Margaux.
no there are a number of mishaps:
a)my response should not have been included in your response to cws
b)it beggars belief that a "journalist" doesn't understand the difference between a recipe & a series of photo's without ingredients or technique
c)"ooops i've just noticed it is not a recipe" doesn't cut it but reinforces b)above
d)the disrespectful & arrogant reference to cws as "this woman"
e)the lack of a public apology for d) above
your mom is calling? take your time..............
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Old 08-21-2012, 01:49 PM   #17
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Quote:
Originally Posted by Bolas De Fraile View Post
As you know Bro her Madges family are fishermen in Croatia, they specialise in catching squid and octopus for the jet set restaurant in Hvar Town.Like most of the med the best times to catch them is in the winter they are then frozen for the summer trade. When they are defrosted the small ice crystals expand and break the flesh making them tender.
correct bro'....that's why we always freeze fresh octopus too...'innit?
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Stuffed Squid In Their Ink Basque Style Upon leaving the city of Bilbao, Vizcaya, on the Iberian Peninsula, we had made our way to the Harbour and coast that have brought recognition to the Bizkaia Fishermen. Has anyone had Stuffed baby squid in their own ink ? Here is a very simple way in which to prepare it ... Recipe: Squid in their own ink Basque Style This recipe originally was given to me, By Chef Lucía Santamaria Luchi of The Villa Lucia Wine Centre in Laguardia, Álava, The Basque Country. 24 small baby squid 3 small onions chopped very finely 2 small ripe red tomatoes 1 green bell pepper sliced very finely 2 sprigs fresh parsley chopped finely Evoo Salt & freshly grinded black pepper 1 shot glass Brandy or White Wine The Filling or Stuffing: squid fins finely minced 1 onion 1 clove of garlic a bit of chopped parsely salt and freshly ground pepper Evoo *** Reserve the Ink Sack that shall be carefully removed 1. rinse the squids and their parts well 2. have fish monger remove the membranes inner and outer 3. slice fins off and mince 4. dissolve the ink sack in a glass of water 5. remove & discard the eyes and mouth of the squids 6. slice finely all the ingredients 7. sauté the minced vegetables and minced squid pieces in Evoo with salt and blk pepper ground until golden and the squid pieces tender, just a few minutes, and stir carefully 8. let all cool 9. be careful not to stuff too fully, and close the little squids stuffed with a toothpick 10. Now, in a casserole; with burner on simmer low, sauté garlic, tomato, bell pepper, and parsley in Evoo 11. turn up heat and sauté the stuffed squids until golden and tender 12. Add the dissolved Ink in the water and season, lower heat and simmer 13. when the squid are tender, but not overly soft, remove from vegetable and Ink mixture 14. press the mixture through a Food Mill or similiar and serve with Arborio white very short grain rice. Serve with crusty warm bread and a white sparkling wine, or Basque White Sparkling wine called: Txakoli. ** In Spanish this variety of Squid is called Chipirones in other regions of Spain. Enjoy.:yum: Margaux. *** to post photo of this dish as soon as I prepare it once again. 3 stars 1 reviews
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