MsLegs said:

TOTALLY agree!

Look, calimari is going to be rubbery no matter WHAT you do!

Marinating it and then grilling it is your best bet for maximizing the flavor.

2the9s said:

Once in Chinatown(Boston), I had this dish made of giant squid. It was steamed with sea scallops and broccoli and placed in a edible basket made of yucca noodles. The meat wasn't rubbery.... I wonder if it was because of the size of the animals (torsos about 2'-3' long, in the tanks in the restaurant...dead) or how the chef cooked the meat, either way, those chefs turned something scary looking into a very delicious meal.

Preparation and ingredients is everything.

paintedlady said:

oh my.

2the9s said:

I do like the marinating, then grilling method, but U cannot say that "it's going 2 be rubbery no what matter what U do"... That is NOT TRUE. It is all about the preparation.
[Edited 12/8/07 15:50pm]

I haven't had too many bad crabcakes, love them. The best is when they don't use too much filler & veggies - when the crab is actually tangible...

& Supa, I eat your "friends" damn near every week I can't see calamari on a menu without getting it (unless I've had it there already & I know they don't cook it right). When it's cooked just right, it's divine

I've never had a crab cake that had any significant chunk of crab in it...I either had tasty doughballs or the flatter variety, which I tend to like less.

Crab meat is tasty, but living in lobster country, makes it harder to truly appreciate. Speaking of crab, I've seen people eat soft shell crabs in their entirety, why aren't they eaten this way when they are boiled with hardened shells? I thought you couldn't eat all of the inners?

Soft shell crab is the only seafood that I found difficult to eat, I even found raw sea urchins to be easier on the palate than soft shell crab.

paintedlady said:

I hear U on the soft shell crab. Don't really like them, and I can nearly any seafood, including scungile (which is usually conch, but sometimes eel). By the way, I LOVE conch, especially if it's used 4 ceviche.

Never had conch.
Is ceviche similar to the conch "cocktails" they serve in the Caribbean?





[Edited 12/9/07 9:09am]
[Edited 12/9/07 9:14am]

Giovanni777 said:

the only soft shell crab i've had was deep fried & inside a piece of sushi. i ate it but the shell is still weird. I've had conch before but I can't remember any particular flavor b/c I was in the Virgin Islands & they put it in damn near everything...

paintedlady said:

Oh Hi.

Ceviche is basically either (or nearly any combination of) conch, white fish, octopus, shrimp, etc, which is "cooked" by lime juice... it is never heated, served cold. It usually has chopped onion, tomato, plenty of fresh cilantro, sometimes avocado. It varies based on location... Mexican ceviche on the Yucatan peninsula isn't the same as some South American ceviches, etc.

There is traditional, semi upscale, Mexican restaurant in Allston that has AMAZING ceviche.

Giovanni777 said:

What's it called?

Woooo, I so miss the East Coast, when people start mentioning crab cakes. None of that breaded mess, neither. I mean the real, crab lumps deal...

paintedlady said:

Zocalo Cocina
1414 COMMONWEALTH AVE.
Brighton.

Damn good Sangria, 2.

Giovanni777 said:

GRAZIE!

And the Sangria sounds like a good idea also.

4 the ceviche, U can choose between 2 different seafood. They mix it up on a stand next 2 your table. Of couse the seafood is already marinated in the lime juice.

So who U gonna go with?

Giovanni777 said:

Sounds like a joint that does tapas.
Still Got It is my partner in crime..... she's outrageous! I know she's online now. Do you have any other ideas as to who I should go with?

CalhounSq said:

How was it presented in the sushi? Must have been a teeny crab? I ate this big thing (or tried to) that was about 6" wide and deep fried also. They presented it cut in half... and all I saw was the greenish inners in a puke colored pool of its own juices Maybe in sushi it at least looks appetizing?

paintedlady said:

In sushit it's just a couple of little legs sticking out, not the whole thing. But the legs seemed like they were from a very small crab

CalhounSq said:

Now see, that I could eat.... what are your favorite types of sushi?

paintedlady said:

I'm not much of a sushi person at all. The one w/ the soft shell crab & the California roll are about as far as I go. I've never had straight up raw fish, gives me the willies

CalhounSq said:

Chicken!
I've been to some restaurants that served sushi that looked old, so I can see your hesitation about eating anything that could lead to poisoning....

My favorite is the Tako sushi, (octopus, sliced thin, and steamed, rolled around a ball of rice w/ a dab of wasabi...yum!) that you could probably do since it isn't raw.

CalhounSq said:

It's just a good thing restaraunts don't sell elephant, ostriches or hippos! Those are the other of my most favorite animals

SupaFunkyOrgangrinderSexy said:

Well I could see you ordering elephant cock soup just out of curiosity.


.
[Edited 12/10/07 23:14pm]

paintedlady said:

Screw the soup. Yes, that's what I'd do....screw the soup

SupaFunkyOrgangrinderSexy said:

I'd love to see the type of bib they would hand out for that meal

paintedlady said:

It would be like a wedding veil but worn backwards

SupaFunkyOrgangrinderSexy said:

:splash!:

Mr. Sick&twisted has corrupted another innocent thread again!

The chef of that meal would never be the same again....

paintedlady said:

Me?! ME!? Without you I'd not be craving cock soup!

Listen Bonnie, it takes a Bonnie to know a Bonnie

SupaFunkyOrgangrinderSexy said:

As the Clydes come galloping up behind.....