I see we have two perennial favorites this morning, cast iron skillets
and boiled eggs. Surely the surly server thread cannot be far
behind. Okay, I'll kick it off. During this economic downturn we
have continued to eat out pretty much as before, rarely at chains,
usually at small independent restaurants, often ethnic but of many
ethnicities. Our observation for the past year or so is that servers
seem to be trying harder. We have had better service in general and
far fewer instances of insufficient skill or attention. Is this a
result of the weak economy or just our imagination? -aem

In article >,
says...
>
> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. Surely the surly server thread cannot be far
> behind. Okay, I'll kick it off. During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. Our observation for the past year or so is that servers
> seem to be trying harder. We have had better service in general and
> far fewer instances of insufficient skill or attention. Is this a
> result of the weak economy or just our imagination? -aem

Who cares, I am too busy with eggs and pans..

Scotty just kidding.

--
Can I haz Cheezeburger?

On Feb 26, 1:45*pm, aem > wrote:
> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. *Surely the surly server thread cannot be far
> behind. *Okay, I'll kick it off. *During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. *Our observation for the past year or so is that servers
> seem to be trying harder. *We have had better service in general and
> far fewer instances of insufficient skill or attention. *Is this a
> result of the weak economy or just our imagination? * *-aem

Not surly, but some young servers give the spiels so fast, they end
up having to repeat it and then look somewhat perturbed. Maybe
they're concerned with eggs and skillets.

On Feb 26, 10:45*am, aem > wrote:
> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. *Surely the surly server thread cannot be far
> behind. *Okay, I'll kick it off. *During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. *Our observation for the past year or so is that servers
> seem to be trying harder. *We have had better service in general and
> far fewer instances of insufficient skill or attention. *Is this a
> result of the weak economy or just our imagination? * *-aem

Here's the 'tipping' story of the day.

http://abclocal.go.com/kabc/story?se...rre&id=7300121


Being a restaurant owner, this idiot owner needs some kind of
education or therapy. I cannot believe he banned a customer for not
tipping. And he couldn't get any worse publicity form it.
Stupid.....stupid.....stupid.

Some people tip well, some don't tip at all, it's just something you
deal with as a restauranteur, and the staff knows it as well.

On Fri, 26 Feb 2010 10:45:46 -0800 (PST), aem wrote:

> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. Surely the surly server thread cannot be far
> behind.

It's about time for another grocery store checkstand thread. That's
always good for about 200+ posts.

Why I don't use the self-checkout lanes: Because whenever we
civilized people try and form one line that feeds all 4 checkstands
in that area, some idiot cretin comes up and tries to start their
own single line behind the checkstand of the person most likely to
finish checking out next. And they know damn well there's a proper
line just 3 feet to their left or right with people already waiting.

And the grocery store doesn't make it clear that we are to form
*one* line, not *four* lines.

And there's no way to judge how long it will take people to check
out at those things. There's all sorts of things that can go wrong
with the process and those machines that delays them from checking
out.

So I play it safe and use the old-fashioned, manned checkstands.
more predictable.

-sw

On Fri, 26 Feb 2010 10:45:46 -0800 (PST), aem wrote:

> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. Surely the surly server thread cannot be far
> behind.

Or Girl Scout Cookies: Recalled cookies - They "Stink".

http://abclocal.go.com/kabc/story?se...lls&id=7300021

-sw

ImStillMags wrote:

>
> Here's the 'tipping' story of the day.
>
> http://abclocal.go.com/kabc/story?se...rre&id=7300121
>
>
> Being a restaurant owner, this idiot owner needs some kind of
> education or therapy. I cannot believe he banned a customer for not
> tipping. And he couldn't get any worse publicity form it.
> Stupid.....stupid.....stupid.
>
> Some people tip well, some don't tip at all, it's just something you
> deal with as a restauranteur, and the staff knows it as well.

If he doesn't think his staff are earning as much as they deserve he
could give them a raise.

It is curious that the standard tip seems to have increased from 15 % to
18%.

On Fri, 26 Feb 2010 16:50:50 -0500, Dave Smith
> wrote:

> It is curious that the standard tip seems to have increased from 15 % to
> 18%.

Where have you been, Dave? It's been 18-20% for years.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 26 Feb 2010 16:50:50 -0500, Dave Smith >
wrote:

>It is curious that the standard tip seems to have increased from 15 % to
>18%.

Only from people who are too stupid to understand percentages.

-- Larry

"aem" > wrote in message
...
>I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. Surely the surly server thread cannot be far
> behind. Okay, I'll kick it off. During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. Our observation for the past year or so is that servers
> seem to be trying harder. We have had better service in general and
> far fewer instances of insufficient skill or attention. Is this a
> result of the weak economy or just our imagination? -aem

IMHO "when times get tough the tough get going"

What I mean to say is simply the cream rises to the top in tougher times.

The real "Tell" of a server's ability and how well the customer like their
service is the overall percentage of tips they receive.

If I owned a restaurant I would monitor the percentages closely as they
would accurately tell how well each server is treating MY customers. If and
we I had to reduce my workforce, who would I let go? The answer is
self-evident.

a 20% server is a keeper
a 10% server, well Audios!


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

"Dimitri" > wrote in message
...
>
> "aem" > wrote in message
> ...
>>I see we have two perennial favorites this morning, cast iron skillets
>> and boiled eggs. Surely the surly server thread cannot be far
>> behind. Okay, I'll kick it off. During this economic downturn we
>> have continued to eat out pretty much as before, rarely at chains,
>> usually at small independent restaurants, often ethnic but of many
>> ethnicities. Our observation for the past year or so is that servers
>> seem to be trying harder. We have had better service in general and
>> far fewer instances of insufficient skill or attention. Is this a
>> result of the weak economy or just our imagination? -aem
>
> IMHO "when times get tough the tough get going"
>
> What I mean to say is simply the cream rises to the top in tougher times.

I only like this because I am one of those who thrive under adverse
conditions. I love a challenge. However--many fine people are wired
differently. So I disagree. Adversity beats many wonderful people.

>
> The real "Tell" of a server's ability and how well the customer like their
> service is the overall percentage of tips they receive.
>
> If I owned a restaurant I would monitor the percentages closely as they
> would accurately tell how well each server is treating MY customers. If
> and we I had to reduce my workforce, who would I let go? The answer is
> self-evident.
>
> a 20% server is a keeper
> a 10% server, well Audios!
>

Too many factors affect tips. To make sure your server makes the customers
happy, try making your server happy. Treat them with respect, instead of
like any lapdog that has to lick the heels of anything that walks through
the door.

"ImStillMags" > wrote :

>Some people tip well, some don't tip at all, it's just something you
>deal with as a restauranteur, and the staff knows it as well.

I think it is fabulous if it makes some of these assholes think twice about
leaving a 5% tip or no tip at all.

"Kalmia" > wrote :

>Not surly, but some young servers give the spiels so fast, they end
>up having to repeat it and then look somewhat perturbed. Maybe
>they're concerned with eggs and skillets.

More likely you are going to crap restaurants.

"ImStillMags" > wrote
> Here's the 'tipping' story of the day.
>
> http://abclocal.go.com/kabc/story?se...rre&id=7300121
>
>
> Being a restaurant owner, this idiot owner needs some kind of
> education or therapy. I cannot believe he banned a customer for not
> tipping. And he couldn't get any worse publicity form it.
> Stupid.....stupid.....stupid.
>
> Some people tip well, some don't tip at all, it's just something you
> deal with as a restauranteur, and the staff knows it as well.

Good for him! If she really is a bad tipper, be done with her. No reason to
shortchange the staff because she is cheap. I congratulate the owner for
sticking up for his staff.

That said, there may be more to the story than what was told in the short
clip.

"Ed Pawlowski" > wrote in message
...
>
>
> "ImStillMags" > wrote
>> Here's the 'tipping' story of the day.
>>
>> http://abclocal.go.com/kabc/story?se...rre&id=7300121
>>
>>
>> Being a restaurant owner, this idiot owner needs some kind of
>> education or therapy. I cannot believe he banned a customer for not
>> tipping. And he couldn't get any worse publicity form it.
>> Stupid.....stupid.....stupid.
>>
>> Some people tip well, some don't tip at all, it's just something you
>> deal with as a restauranteur, and the staff knows it as well.
>
> Good for him! If she really is a bad tipper, be done with her. No reason
> to shortchange the staff because she is cheap. I congratulate the owner
> for sticking up for his staff.
>
> That said, there may be more to the story than what was told in the short
> clip.
Yes, I wondered about that too.

aem wrote on Fri, 26 Feb 2010 10:45:46 -0800 (PST):

> I see we have two perennial favorites this morning, cast iron
> skillets and boiled eggs. Surely the surly server thread
> cannot be far behind. Okay, I'll kick it off. During this
> economic downturn we have continued to eat out pretty much as
> before, rarely at chains, usually at small independent
> restaurants, often ethnic but of many ethnicities. Our
> observation for the past year or so is that servers seem to be
> trying harder. We have had better service in general and far
> fewer instances of insufficient skill or attention. Is this a
> result of the weak economy or just our imagination? -aem

I have not noticed any real difference.You still get a few waiters, both
male and female, who make it clear that they would rather be elsewhere
and the waiter doing the 270 degree scan which does not include you when
you are waiting to pay is still as frequent as ever.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> I have not noticed any real difference.You still get a few waiters, both
> male and female, who make it clear that they would rather be elsewhere
> and the waiter doing the 270 degree scan which does not include you when
> you are waiting to pay is still as frequent as ever.


Last month my brother, my son and I went to a stag for my nephew while
my wife, my son's girlfriend and my SiL went out for dinner. The waiter
gave them some song and dance about how he used to be a chef but became
a "professional waiter" because it pays better. When he brought a
specialty coffee for my SiL he spilled on her lap.

Dimitri wrote:

>
> If I owned a restaurant I would monitor the percentages closely as they
> would accurately tell how well each server is treating MY customers. If
> and we I had to reduce my workforce, who would I let go? The answer is
> self-evident.
>
> a 20% server is a keeper
> a 10% server, well Audios!


Restaurant owners have other things they are more concerned with. They
care more about people showing up for their shifts and stealing than how
much people tip them.

On Feb 26, 12:45*pm, aem > wrote:
> I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. *Surely the surly server thread cannot be far
> behind. *Okay, I'll kick it off. *During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. *Our observation for the past year or so is that servers
> seem to be trying harder. *We have had better service in general and
> far fewer instances of insufficient skill or attention. *Is this a
> result of the weak economy or just our imagination? * *-aem

I have a couplet inspired by two threads:

The servers are no longer surly
But the poodle's fur is still too curly
<taking a bow>

--Bryan

In article >, ost says...
>
> On Fri, 26 Feb 2010 10:45:46 -0800 (PST), aem wrote:
>
> > I see we have two perennial favorites this morning, cast iron skillets
> > and boiled eggs. Surely the surly server thread cannot be far
> > behind.
>
> It's about time for another grocery store checkstand thread. That's
> always good for about 200+ posts.
>
> Why I don't use the self-checkout lanes: Because whenever we
> civilized people try and form one line that feeds all 4 checkstands
> in that area, some idiot cretin comes up and tries to start their
> own single line behind the checkstand of the person most likely to
> finish checking out next. And they know damn well there's a proper
> line just 3 feet to their left or right with people already waiting.
>
> And the grocery store doesn't make it clear that we are to form
> *one* line, not *four* lines.
>
> And there's no way to judge how long it will take people to check
> out at those things. There's all sorts of things that can go wrong
> with the process and those machines that delays them from checking
> out.
>
> So I play it safe and use the old-fashioned, manned checkstands.
> more predictable.
>
> -sw

When I am forced to use the self checkouts I don't mind. As soon as I have an
issue I stand there and stare at the person monitoring the things and wait till
they come. Then I act dumb and let them run the rest of my stuff anyway

Scotty

--
Can I haz Cheezeburger?

On Sat, 27 Feb 2010 00:42:34 -0500, Ed Pawlowski wrote:

> "ImStillMags" > wrote
>> Here's the 'tipping' story of the day.
>>
>> http://abclocal.go.com/kabc/story?se...rre&id=7300121
>>
>>
>> Being a restaurant owner, this idiot owner needs some kind of
>> education or therapy. I cannot believe he banned a customer for not
>> tipping. And he couldn't get any worse publicity form it.
>> Stupid.....stupid.....stupid.
>>
>> Some people tip well, some don't tip at all, it's just something you
>> deal with as a restauranteur, and the staff knows it as well.
>
> Good for him! If she really is a bad tipper, be done with her. No reason to
> shortchange the staff because she is cheap. I congratulate the owner for
> sticking up for his staff.
>
> That said, there may be more to the story than what was told in the short
> clip.

the clip seemed a little fishy to me, too.

i bet some waiters would like to see a list of the names of the cheapskates
on her petition, though.

your pal,
blake

On Sat, 27 Feb 2010 12:21:12 -0500, I am Tosk
> wrote:

> Then I act dumb and let them run the rest of my stuff anyway

I don't even have to *act* dumb. I am naturally dumb when it comes to
self-checkout. There's always a problem. If I had wanted to be a
checker, I would have made a career out of it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 26, 3:19*pm, Sqwertz > wrote:
> On Fri, 26 Feb 2010 10:45:46 -0800 (PST), aem wrote:
> > I see we have two perennial favorites this morning, cast iron skillets
> > and boiled eggs. *Surely the surly server thread cannot be far
> > behind.
>
> Or Girl Scout Cookies: *Recalled cookies - They "Stink".
>
> http://abclocal.go.com/kabc/story?se.../recalls&id=73....

Even at their best they are crappy.
>
> -sw

--Bryan

"cybercat" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>>
>> "aem" > wrote in message
>> ...
>>>I see we have two perennial favorites this morning, cast iron skillets
>>> and boiled eggs. Surely the surly server thread cannot be far
>>> behind. Okay, I'll kick it off. During this economic downturn we
>>> have continued to eat out pretty much as before, rarely at chains,
>>> usually at small independent restaurants, often ethnic but of many
>>> ethnicities. Our observation for the past year or so is that servers
>>> seem to be trying harder. We have had better service in general and
>>> far fewer instances of insufficient skill or attention. Is this a
>>> result of the weak economy or just our imagination? -aem
>>
>> IMHO "when times get tough the tough get going"
>>
>> What I mean to say is simply the cream rises to the top in tougher times.
>
> I only like this because I am one of those who thrive under adverse
> conditions. I love a challenge. However--many fine people are wired
> differently. So I disagree. Adversity beats many wonderful people.
>

Interestingly in my experience tough times make a business BETTER - tough
times teach survival skills that stay with people a long time.

It is success that ruins most companies and individuals.

Sears
K-Mart
Montgomery Wards
AAkron (so Cal)
Zodies (so Cal)
White Front
Zale's
Ames
Grand Central


I could go on for a very long time.

People and companies forget just how much hard work goes into Success.

Then there are the exceptions like - TNMT ( a 9 year overnight sensation)
[teenage ninja mutant turtles]


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

cybercat wrote:
> "Kalmia" > wrote :
>
>> Not surly, but some young servers give the spiels so fast, they end
>> up having to repeat it and then look somewhat perturbed. Maybe
>> they're concerned with eggs and skillets.
>
> More likely you are going to crap restaurants.
>


That's pretty mean. People eat where they can afford to.
They're not requiring you to join them.

gloria p

blake murphy wrote:


> the clip seemed a little fishy to me, too.
>
> i bet some waiters would like to see a list of the names of the cheapskates
> on her petition, though.

Sounds fair...provided the restaurant also provides a list of teh lazy
and incompetent servers.

gloria.p wrote:
> cybercat wrote:
>> "Kalmia" > wrote :
>>
>>> Not surly, but some young servers give the spiels so fast, they end
>>> up having to repeat it and then look somewhat perturbed. Maybe
>>> they're concerned with eggs and skillets.
>>
>> More likely you are going to crap restaurants.
>
>
> That's pretty mean. People eat where they can afford to.
> They're not requiring you to join them.


I don't know about that. I could afford to go to cheap restaurants a lot
more often than I do, but I don't. I don't see much point in paying
someone more than it costs me to do a meal if I can do it as well or
better. We go out for special occasions. I avoid the really expensive
places because some of their prices are outrageously high and the food
does not justify their price. For instance, my wife and I went to a
winery restaurant about 10 years ago where they charged $14.95 for
vegetable soup. What the hell can make vegetable soup worth $14.95?

"gloria.p" > wrote in message
...
> cybercat wrote:
>> "Kalmia" > wrote :
>>
>>> Not surly, but some young servers give the spiels so fast, they end
>>> up having to repeat it and then look somewhat perturbed. Maybe
>>> they're concerned with eggs and skillets.
>>
>> More likely you are going to crap restaurants.
>
>
> That's pretty mean. People eat where they can afford to.
> They're not requiring you to join them.
>
>

"Kalmia" is a cheap one. Feeds his cats crap. I can just see him frequenting
shitty restaurants where the waiters are 3rd rate then complaining. Please
try to keep up.

Dave Smith wrote:

> What the hell can make vegetable soup worth $14.95?

White truffles.

Bob

Bob Terwilliger wrote:
> Dave Smith wrote:
>
>> What the hell can make vegetable soup worth $14.95?
>
> White truffles.
>

I am quite sure that if they had had white truffles in the soup it would
would have been indicated on the menu. I can't tell for sure if there
were truffles in the soup because I sure as hell didn't order a $14.95
bowl of vegetable soup. That was about 10 years. I hate to imagine how
much they are charging now. They probably took it off the menu because
it wasn't selling.

Dave Smith wrote:
>
> I don't know about that. I could afford to go to cheap restaurants a lot
> more often than I do, but I don't. I don't see much point in paying
> someone more than it costs me to do a meal if I can do it as well or
> better. We go out for special occasions. I avoid the really expensive
> places because some of their prices are outrageously high and the food
> does not justify their price. For instance, my wife and I went to a
> winery restaurant about 10 years ago where they charged $14.95 for
> vegetable soup. What the hell can make vegetable soup worth $14.95?

I probably would save considerable money by eating
at restaurants, because it would leave more time
for the work that makes money around here. I probably
spend at least two hours a day buying and preparing food.
But I'm not the least bit tempted to go to a restaurant
because a) I want to know everything about how the food
is prepared, and b) I have many restrictions on what
I will eat (no tofu, no U.S. beef, no cured meats, etc.)
and requirements for what I must eat (lots of vegetables
and whole grains).

I've thought about approaching a restaurant to negotiate
getting them to make my food my way, and in return I'd
eat there every day. That might be a good idea, but I've
never gone further than the thinking stage with it. The
only advantage would be saving some of my time, and maybe
I'd ask for foods I don't normally make because it's too
much work, like deep-fried squid.

Mark Thorson wrote:

> I've thought about approaching a restaurant to negotiate
> getting them to make my food my way, and in return I'd
> eat there every day. That might be a good idea, but I've
> never gone further than the thinking stage with it. The
> only advantage would be saving some of my time, and maybe
> I'd ask for foods I don't normally make because it's too
> much work, like deep-fried squid.

Deep fried squid isn't much work. Buy clean squids, pull out that
thingamagig that looks looks like a piece of clear plastic, slice them
in rings and let them soak in milk for a while. Then shake dry them dry
and toss them in mixture of 4 parts flour 1 part cornmeal and pop them
into the oil for two minutes.

In article >,
Dave Smith > wrote:

> Mark Thorson wrote:
>
> > I've thought about approaching a restaurant to negotiate
> > getting them to make my food my way, and in return I'd
> > eat there every day. That might be a good idea, but I've
> > never gone further than the thinking stage with it. The
> > only advantage would be saving some of my time, and maybe
> > I'd ask for foods I don't normally make because it's too
> > much work, like deep-fried squid.
>
> Deep fried squid isn't much work. Buy clean squids, pull out that
> thingamagig that looks looks like a piece of clear plastic, slice them
> in rings and let them soak in milk for a while. Then shake dry them dry
> and toss them in mixture of 4 parts flour 1 part cornmeal and pop them
> into the oil for two minutes.

Why do you soak them in milk? I've never bothered with that step.
And please don't tell me you don't peel them?:

<http://picasaweb.google.com/OMPOmelet/PreparingSquidForCalamari#>

Prepping fresh squids. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
>
> Why do you soak them in milk?

It is supposed to tenderize the squid.

> I've never bothered with that step.
> And please don't tell me you don't peel them?:

I was getting packages of frozen squid that were all cleaned and peeled.
I haven't seen them lately, and the alternative is a 1 kg. box which is
way to much for the two of us.

In article >,
Dave Smith > wrote:

> Omelet wrote:
> >
> > Why do you soak them in milk?
>
> It is supposed to tenderize the squid.
>
> > I've never bothered with that step.
> > And please don't tell me you don't peel them?:
>
> I was getting packages of frozen squid that were all cleaned and peeled.
> I haven't seen them lately, and the alternative is a 1 kg. box which is
> way to much for the two of us.

Ah ok. Ime the secret to tender squid is not over-cooking them. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> Omelet wrote:
>>> Why do you soak them in milk?
>> It is supposed to tenderize the squid.
>>
>>> I've never bothered with that step.
>>> And please don't tell me you don't peel them?:
>> I was getting packages of frozen squid that were all cleaned and peeled.
>> I haven't seen them lately, and the alternative is a 1 kg. box which is
>> way to much for the two of us.
>
> Ah ok. Ime the secret to tender squid is not over-cooking them. :-)

Yep. I understand that the rule is two minutes or twenty minutes. They
get fried in hot oil for two minutes, but when simmered they need 20.

On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> wrote:

>Omelet wrote:
>>
>> Why do you soak them in milk?
>
>It is supposed to tenderize the squid.

I do this with most fish - seems to neutralize any "fish" smell.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd wrote:
> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> > wrote:
>
>
>> Omelet wrote:
>>
>>> Why do you soak them in milk?
>>>
>> It is supposed to tenderize the squid.
>>
> I do this with most fish - seems to neutralize any "fish" smell.
>
> Terry "Squeaks" Pulliam Burd
>
>
Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
outstanding. Fresh Cod and Halibut are also very good. Farm-raised
Tilapia and Catfish...notsomuch!

In article > ,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> Omelet wrote:
> >>> Why do you soak them in milk?
> >> It is supposed to tenderize the squid.
> >>
> >>> I've never bothered with that step.
> >>> And please don't tell me you don't peel them?:
> >> I was getting packages of frozen squid that were all cleaned and peeled.
> >> I haven't seen them lately, and the alternative is a 1 kg. box which is
> >> way to much for the two of us.
> >
> > Ah ok. Ime the secret to tender squid is not over-cooking them. :-)
>
> Yep. I understand that the rule is two minutes or twenty minutes. They
> get fried in hot oil for two minutes, but when simmered they need 20.

Exactly.
Same rule works for beef hearts. ;-d
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In article >,
Terry Pulliam Burd > wrote:

> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> > wrote:
>
> >Omelet wrote:
> >>
> >> Why do you soak them in milk?
> >
> >It is supposed to tenderize the squid.
>
> I do this with most fish - seems to neutralize any "fish" smell.
>
> Terry "Squeaks" Pulliam Burd

Ok, that is interesting... but I don't drink milk, so I don't purchase
it.
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Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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