"hubert liverman" > wrote in message
. ..
>
>
> > > "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>

Please see my next post in this thread.

Hubert