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Every once in a while go on a "mastery" spree where I make it my point to learn how to properly cook pizza, or ribs, salmon, or whatever. Tne on-again-off-again challenge has been calimari. Made more difficult because my family will grudgingly eat the results - although as I immprove and their revulstion/reluctance falls by the wayside, there is improvement. Mind you, I am not looking or crap you dip in marinara. Marainara is fine, but I want stuff that will stand on its own in all its buttery salty goodness.
I have only two reference points - a restaurant in NJ that made it PERFECT, and another here in NH that was damned closed. I'm sure there were some in California but I wasn't paying attention out there.
So everyone once in a while I buy squid. Cheap enough - like $1/lb. I take a little, process it a certain way (oil it, salt it, bread it, whatever I'm trying, sautee it, fry it).
So, halfway through I oiled everything with a mixture, then the rest was to be subject to varietes like breaded in oil, dipped in buttermilk and drredged in flavored flour, etc.
Tonight was the grand finale. Of all nights I was going to try the lemon sea-salt flour pepppered liberally, etc., etc.,
Tonight is Thursday.
Thursday is garbage night.
I was at a class. My wife cleaeed out the fridge in the process of making room, including my my penultimate calimary wunderdish. The dish sits now clean, but bereft of wonderfulu tastes, in the dishwasher.
Here I sit Broken hearted Went to make a dish But only farted
(sorry for the fractured tunes)
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