Around here Calamari is sold in massive bulk as fish bait. When we see it fresh caught and still alive in salt water bins we buy n clean n fry.
Cleaning Calamari is about the same as say Fish cept there is an black ink sack and a sharp beak and you have to jerk out a long tendon like thingy.
Non battered its great cooked in a flash of minute+ with pasta or in a stew but then you have to cook it over 20 minutes - tricky stuff as you either cook it super fast under 3 mins or it goes tough as leather and then after 20 more minutes its soft again
Ks !KansasxqvM replied with this 12 years ago, 1 hour later, 8 hours after the original post[^][v]#474,962
@previous (Syntax)
In the Midwest I just assume it's all fried assholes. I've little doubt China is full of pig rectum fried in gutter oil.
Anonymous F joined in and replied with this 12 years ago, 11 minutes later, 8 hours after the original post[^][v]#474,965
@474,951 (Syntax)
Why do you make every thread about MAtt?
Anonymous G joined in and replied with this 12 years ago, 13 minutes later, 8 hours after the original post[^][v]#474,969
@474,962 (Ks !KansasxqvM)
im tempted to try both to compare- i mean it cant be too bad, its cleaned and fried in scalding oil, and what is sausage made of?
(Edited 46 seconds later.)
Anonymous H joined in and replied with this 12 years ago, 1 minute later, 8 hours after the original post[^][v]#474,970