> > "Kilikini" > wrote in message
> > om...
> >> Pix posted on ABF (alt.binaries.food).........
> >>
> >> They turned out awesome! I got them already cleaned, but I had to
> >> remove the cartiledge on the inside, no big deal. I sliced them
> >> into rings, floured-egg washed-panko'd them. In the Panko I added
> >> Italian seasoning and garlic. I put them into hot oil and presto!
> >> They weren't tough at all! A definite do-over, although my husband
> >> protested the fragrance of the kitchen the entire time. Oh well.
> >> He likes his grits, peppers, country music, etc., I love my
> >> squiddlies. We'll reach a happy medium someday.
> >>
> >> kili
> >
> >
> > Just tell him that are they are "young,stump whupped chittlins"...
> > That, with a Conway& Loretta CD on the stereo should mediate the
> > problem... The "hand slung" ain't as tender. :-)
> > Try the same seasonings without the flour,and maybe less oil. Add
> > Tomato sauce (your favorite), simmer if needed and serve over pasta.
> > Not to red, and not to oily is the trick. Adjust to your mutual
> > tastes as always.
> >
> > Enjoy!
> >
> > Hubert Liverman
> >
> > Founder and Apprentice Member of "The Loyal Sons of the South".]
>
> You know, he talks about Chitlins and/or chitterlings and such. I have
> absolutely NO idea what he's talking about. :~) That's okay; he's
> learning about Pacific Rim/Asian cuisine. <g>
>
> kili

Gosh, ..I guess there was a lot of obscure Southern humor in my reply. You
do not want to know anything about Chlitins, nor eat them! Decorum forbids
me to go any further about their cleaning and preparation. Just think of
them as a land locked,poor mans ersatz squid. They are both white,hard to
clean,and somewhat odiferous in the cooking stage. <G>

Hubert