On Sun, 06 Feb 2005 15:19:10 -0600, Katra
> wrote:

>Found these at the local "Fiesta" Mexican market:
>
>http://home.centurytel.net/Katraslink/BigSquids.jpg
>
>Really neat store, lots of cool, inexpensive fresh produce and meats.
>It's located in Austin.
>
>I've not seen squid this big in a long time!
>
>I skinned and gutted them, then split the tentacles and cut the body
>into thin rings and added them to my seafood stew I made last night,
>along with shrimp, chunk crab meat, quail eggs, shallots, onions, leeks,
>fresh mushrooms cut in half, a couple of cans of straw mushrooms and
>some baby corn, fresh baby spinach, fresh minced ginger, garlic, salt
>free lemon pepper, and a dash of white pepper.
>
>Sauteed the onions, shallots, leeks and squid in the pan first with
>olive oil and butter, then added the mushrooms, then the canned stuff.
>Added the shrimp at the very last so it would not over-cook. Made up a
>slurry of corn starch to thicken what liquid there was.
>
>The squid came out more tender than anticipated. :-)
>
Do you know just how long the squid was cooking? The usual rule of
thumb is less than 3 or more than 30 minutes, but one hears of
outliers and every data point helps.

Thanks



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia