Nikster said:

What exactly is 'Thai peanut sauce'? Forgive my cynicism. It's just that sometimes I think these companies just think 'oh, let's put 'Thai' on it, it sounds exotic'.

TMPletz said:

TMPletz said:

Fauxie said:

I'm not sure exactly...but when I had calamari in a Thai resturant, it's what they gave me to go with it. It was pretty tasty.

psychodelicide said:

Why not quote you, I love this as an appetizer. Sweet.

Nikster said:

satay?

Nikster said:

They're real big on squid here. Every time we have a family barbecue out the front of the house we buy a kilo of squid from the market for $3 and have it with slightly spicy suki sauce. I like the texture of squid.

TMPletz said:

IT'S A TRAP!!!

Check this out...I used to eat this Black Fettachini with Squid Ink and Squid also. Really Good... It's really Wild...

Oooooo...haven't made this for some time but yeah, yummy.

I like it. It's got the right amount of chew.

Anxiety said:

If it's on the menu @ any restaurant I go to, I HAVE to try it I love it, fried or grilled. SO damn good

Oh indeed. Always with lemon juice. The trick is to grill your squid and not deep fry them. Grilling them brings out the true flavour with a pinch of salt and pepper.

psychodelicide said:

Calamari is actually the Italian word for squid...and it can be prepared in many, many different ways. It does not refer only to the deep-fried rings popular in many American restaurants.

Here's a good calamari recipe:

2 pounds whole squid, fresh or frozen.
1/4 cup olive oil.
1 cup chopped onion.
1 cup canned tomatoes.
1/4 cup sherry.
1/2 teaspoon salt.
1/4 teaspoon oregano.
1/4 teaspoon dried parsley.
1/8 teaspoon crushed red peppers.
Dash white pepper.
1 small package (8 oz.) spaghetti.
1 tablespoon chopped parsley.

Clean squid according to Procedure No. 1. Cut mantle into 1/2-inch rings. Wash and drain thoroughly on absorbent paper. Cut tentacles into 1-inch pieces.

Cook onion in hot oil until tender. Add squid and cook for approximately 5 minutes. Add tomatoes, sherry and seasonings. Cover and simmer for 1 1/2 hours, stirring occasionally.

Cook spaghetti according to directions on package. Serve over spaghetti. Sprinkle with parsley. Makes 3 to 4 servings.

I like it a lot when it's ringshaped , not those whole little ones.

With their tiny tentacles and sucking cups (or whatever the English dictionary tells me it is) I don't like the sight of it and can't bring myself to tasting it, same reason why I don't like mussels.

i dont like em

there like little fried circumcissions



.
[Edited 12/8/05 7:31am]

shausler said:

Love it here

Love calamari, as long as they leave out those little tentalcle parts - those things gross me out.

Some restaurants also serve it without breading. It's sauteed in a wine sauce, pretty good too.

Love it!!!

Tom said:

Yum! Sometimes you'll get a tiny fried baby squid in your order!

but i do like to

call my mommy