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 Pepper Squid

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mr chips

  • Total Posts: 4715
  • Joined: 2/19/2003
  • Location: portland, OR
Pepper Squid Sat, 02/4/06 9:38 PM (permalink)
Have fallen in love with pepper Squid at the Thanh Tao Vietnamese restaurant. Is it simply a Vietnamese thimg or is squid featured in other Asian cuisines?
 
#1
    Greymo

    • Total Posts: 3663
    • Joined: 11/30/2005
    • Location: Marriottsville, MD
    RE: Pepper Squid Sat, 02/4/06 9:51 PM (permalink)
    quote:
    Originally posted by mr chips

    Have fallen in love with pepper Squid at the Thanh Tao Vietnamese restaurant. Is it simply a Vietnamese thimg or is squid featured in other Asian cuisines?


    I had pepper squid at a Chinese restaurant last night............excellent!
     
    #2
      GordonW

      • Total Posts: 924
      • Joined: 11/13/2003
      • Location: Chapel Hill, NC
      RE: Pepper Squid Sat, 02/4/06 10:41 PM (permalink)
      Salt and pepper squid? Most squid is good, and this one is very good. Squid is found in most Asian cuisines, along with octopus and cuttlefish. Korean, spicy, is one of my favorite ways.
       
      #3
        Scallion1

        • Total Posts: 418
        • Joined: 7/20/2004
        • Location: Yonkers, NY
        RE: Pepper Squid Sun, 02/5/06 1:05 PM (permalink)
        Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
        I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.
         
        #4
          Sundancer7

          RE: Pepper Squid Sun, 02/5/06 7:18 PM (permalink)
          quote:
          Originally posted by Scallion1

          Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
          I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.


          Sounds realy good to me. Thank you for your quality post.

          Paul E. Smith
          Knoxville, TN
           
          #5
            mr chips

            • Total Posts: 4715
            • Joined: 2/19/2003
            • Location: portland, OR
            RE: Pepper Squid Sun, 02/5/06 8:42 PM (permalink)
            quote:
            Originally posted by Scallion1

            Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
            I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.
            Thanks for the info.
             
            #6
              GordonW

              • Total Posts: 924
              • Joined: 11/13/2003
              • Location: Chapel Hill, NC
              RE: Pepper Squid Wed, 02/8/06 12:32 AM (permalink)
              More squid info from a very good East coast seafood site.
              http://www.nyseafood.org/dc.asp?dc_id=52&node_id=235&document_id=3202&func=view_doc
               
              #7
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