Since I had the fryer up and running today, I decided to make some
fried calamari. I sprinkled them with red pepper flakes, scallions,
freshly ground black pepper and served with a sweet spicy dipping
sauce. I want more ;-)

https://flic.kr/p/pRV8Mu

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
>
> Since I had the fryer up and running today, I decided to make some
> fried calamari. I sprinkled them with red pepper flakes, scallions,
> freshly ground black pepper and served with a sweet spicy dipping
> sauce. I want more ;-)
>
> https://flic.kr/p/pRV8Mu
>
> koko

I love calamari and that looks really good.

Cheri

On Sat, 22 Nov 2014 07:31:17 -0400, wrote:

> On Fri, 21 Nov 2014 19:19:21 -0800, koko > wrote:
>
> >
> >Since I had the fryer up and running today, I decided to make some
> >fried calamari. I sprinkled them with red pepper flakes, scallions,
> >freshly ground black pepper and served with a sweet spicy dipping
> >sauce. I want more ;-)
> >
> >https://flic.kr/p/pRV8Mu
> >
> >koko
>
> One of my favourites things - although I was dismayed to find squid is
> high in calories - I had been thinking of it as fish, but I guess not.
> Still I eat it as a treat




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 21 Nov 2014 19:19:21 -0800, koko > wrote:

>
>Since I had the fryer up and running today, I decided to make some
>fried calamari. I sprinkled them with red pepper flakes, scallions,
>freshly ground black pepper and served with a sweet spicy dipping
>sauce. I want more ;-)
>
>https://flic.kr/p/pRV8Mu

Looks good... but where are the testicles?

On 11/22/2014 11:40 AM, wrote:
> On Sat, 22 Nov 2014 09:40:02 -0600, Sqwertz >
> wrote:
>
>> On Sat, 22 Nov 2014 07:31:17 -0400, wrote:
>>
>>> One of my favourites things - although I was dismayed to find squid is
>>> high in calories - I had been thinking of it as fish, but I guess not.
>>> Still I eat it as a treat
>>
>> Squid itself isn't high in calories unless you fry it. And even then
>> fried squid has less calories than baked salmon.
>>
>> What it is high in is cholesterol.
>>
>> -sw
>
> Then I shall eat it more often, I don't give a damn about cholesterol,
> just a number that some researcher came up with and gets everyone
> a-twittering.
>
I wonder where the calories come from in fried squid? Probably what is
meant is the calories in a batter crust.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 11/22/2014 11:40 AM, wrote:
>> On Sat, 22 Nov 2014 09:40:02 -0600, Sqwertz >
>> wrote:
>>
>>> On Sat, 22 Nov 2014 07:31:17 -0400, wrote:
>>>
>>>> One of my favourites things - although I was dismayed to find squid is
>>>> high in calories - I had been thinking of it as fish, but I guess not.
>>>> Still I eat it as a treat
>>>
>>> Squid itself isn't high in calories unless you fry it. And even then
>>> fried squid has less calories than baked salmon.
>>>
>>> What it is high in is cholesterol.
>>>
>>> -sw
>>
>> Then I shall eat it more often, I don't give a damn about cholesterol,
>> just a number that some researcher came up with and gets everyone
>> a-twittering.
>>
> I wonder where the calories come from in fried squid? Probably what is
> meant is the calories in a batter crust.

Or the oil in which it is fried. It will soak a bit into the batter too, do
you think?

--
http://www.helpforheroes.org.uk/shop/

On 11/22/2014 12:26 PM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>> On 11/22/2014 11:40 AM, wrote:
>>> On Sat, 22 Nov 2014 09:40:02 -0600, Sqwertz >
>>> wrote:
>>>
>>>> On Sat, 22 Nov 2014 07:31:17 -0400, wrote:
>>>>
>>>>> One of my favourites things - although I was dismayed to find squid is
>>>>> high in calories - I had been thinking of it as fish, but I guess not.
>>>>> Still I eat it as a treat
>>>>
>>>> Squid itself isn't high in calories unless you fry it. And even then
>>>> fried squid has less calories than baked salmon.
>>>>
>>>> What it is high in is cholesterol.
>>>>
>>>> -sw
>>>
>>> Then I shall eat it more often, I don't give a damn about cholesterol,
>>> just a number that some researcher came up with and gets everyone
>>> a-twittering.
>>>
>> I wonder where the calories come from in fried squid? Probably what is
>> meant is the calories in a batter crust.
>
> Or the oil in which it is fried. It will soak a bit into the batter
> too, do you think?
>
Yes, that's almost certainly true, even for Japanese Tempura batter. I
have to be careful there too even if I like Tempura Sweet Potato a lot!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-11-22 12:00 PM, James Silverton wrote:

> I wonder where the calories come from in fried squid? Probably what is
> meant is the calories in a batter crust.
>


I don't see much calamari with what I would call a batter crust, like
onion rings. The squid is usually soaked in milk and then shaken off and
dredged in flour, maybe with some corn male added to it.

On 11/22/2014 12:42 PM, Dave Smith wrote:
> On 2014-11-22 12:00 PM, James Silverton wrote:
>
>> I wonder where the calories come from in fried squid? Probably what is
>> meant is the calories in a batter crust.
>>
>
>
> I don't see much calamari with what I would call a batter crust, like
> onion rings. The squid is usually soaked in milk and then shaken off and
> dredged in flour, maybe with some corn male added to it.

The question was where does the alleged fat come from? Does squid take
up fat while it s being cooked...I certainly don't know tho' I do like
calamari.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sat, 22 Nov 2014 12:42:06 -0500, Dave Smith
> wrote:

> On 2014-11-22 12:00 PM, James Silverton wrote:
>
> > I wonder where the calories come from in fried squid? Probably what is
> > meant is the calories in a batter crust.
> >
>
>
> I don't see much calamari with what I would call a batter crust, like
> onion rings. The squid is usually soaked in milk and then shaken off and
> dredged in flour, maybe with some corn male added to it.

Never seen calamari done that way, but I'd try it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-11-22 1:01 PM, wrote:
> On Sat, 22 Nov 2014 12:42:06 -0500, Dave Smith
> > wrote:
>
>> On 2014-11-22 12:00 PM, James Silverton wrote:
>>
>>> I wonder where the calories come from in fried squid? Probably what is
>>> meant is the calories in a batter crust.
>>>
>>
>>
>> I don't see much calamari with what I would call a batter crust, like
>> onion rings. The squid is usually soaked in milk and then shaken off and
>> dredged in flour, maybe with some corn male added to it.
>
>
> That sounds a lot like Sheldon
>


oops... corn meal.

On 2014-11-22 1:15 PM, sf wrote:

>> I don't see much calamari with what I would call a batter crust, like
>> onion rings. The squid is usually soaked in milk and then shaken off and
>> dredged in flour, maybe with some corn male added to it.
>
> Never seen calamari done that way, but I'd try it.

That was how I learned to cook them. I start with cleaned squid, pull
out that piece that looks like a clear plastic knife, cut into rings and
soak in milk for at least a half hour. Drain the milk off the pieces
and dredge them in a flour and about 1/4 corn meal. Then into the hot
oil for two minutes. Cooking them longer than that makes them tough.

On 2014-11-22 3:40 PM, wrote:

>
> The ones at ESM's were battered but like Dave if I do them at home I
> simply dry, dust with flour and fry in a little amount of fat. The
> secret is, either cook them for two minutes (no more) or two hours,
> anything in between generally yields something very chewy.

I thought the rule was two minutes or twenty minutes. I know that
frying them too long makes then very tough.

On 2014-11-22 5:24 PM, wrote:

>> That was how I learned to cook them. I start with cleaned squid, pull
>> out that piece that looks like a clear plastic knife, cut into rings and
>> soak in milk for at least a half hour. Drain the milk off the pieces
>> and dredge them in a flour and about 1/4 corn meal. Then into the hot
>> oil for two minutes. Cooking them longer than that makes them tough.
>
> I just use the flour and skip the cornmeal.
>
I like it with the cornmeal. You should try it.

On Sat, 22 Nov 2014 17:40:57 -0500, Dave Smith
> wrote:

> On 2014-11-22 5:24 PM, wrote:
>
> >> That was how I learned to cook them. I start with cleaned squid, pull
> >> out that piece that looks like a clear plastic knife, cut into rings and
> >> soak in milk for at least a half hour. Drain the milk off the pieces
> >> and dredge them in a flour and about 1/4 corn meal. Then into the hot
> >> oil for two minutes. Cooking them longer than that makes them tough.
> >
> > I just use the flour and skip the cornmeal.
> >
> I like it with the cornmeal. You should try it.

Seems like cornmeal would have a nice crunch.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 22 Nov 2014 17:37:36 -0500, Dave Smith
> wrote:

> On 2014-11-22 3:40 PM, wrote:
>
> >
> > The ones at ESM's were battered but like Dave if I do them at home I
> > simply dry, dust with flour and fry in a little amount of fat. The
> > secret is, either cook them for two minutes (no more) or two hours,
> > anything in between generally yields something very chewy.
>
> I thought the rule was two minutes or twenty minutes. I know that
> frying them too long makes then very tough.
>
I think it depends on who is writing the recipe. I saw 1.5 hours on
Simply Recipes and 2.5 somewhere else. I also saw a 20 minute one
somewhere too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-11-22 03:19:21 +0000, koko said:

> Since I had the fryer up and running today, I decided to make some
> fried calamari. I sprinkled them with red pepper flakes, scallions,
> freshly ground black pepper and served with a sweet spicy dipping
> sauce. I want more ;-)
>
> https://flic.kr/p/pRV8Mu
>
> koko

Yeah! I'm making some tonight!

On 11/22/2014 11:53 AM, Sqwertz wrote:
> I don't think you
> can batter or bread and fry 100 grams of anything and end up with only
> 82 calories.
>
> -sw

I don't think your fat swag belly will ever see that few calories in one
gulp.


http://www.hungerisunacceptable.com/...tation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

On 11/22/2014 8:40 AM, Sqwertz wrote:
> What it is high in is cholesterol.
>
> -sw

http://www.hungerisunacceptable.com/...tation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

On 11/22/2014 9:00 AM, Sqwertz wrote:
> Courtesy of Sheldon "I'm not obsessed with the male genitalia!" Katz.
>
> -sw

http://www.hungerisunacceptable.com/...tation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

On 2014-11-22 19:56, sf wrote:

>> I like it with the cornmeal. You should try it.
>
> Seems like cornmeal would have a nice crunch.
>
>


It does, but you don't want pure corn meal. That would be to much crunch.

James Silverton wrote:
>
> On 11/22/2014 12:26 PM, Ophelia wrote:
<talking about high fat content>
> > Or the oil in which it is fried. It will soak a bit into the batter
> > too, do you think?
> >
> Yes, that's almost certainly true, even for Japanese Tempura batter. I
> have to be careful there too even if I like Tempura Sweet Potato a lot!

I love the Japanese Tempura batter and use it often for most deep
fried food. Very light and crisp. The Tempura Sweet Potato is my
favorite battered vegetable. When my daughter was young, for years I
took her to Shoneys every Friday evening. When they had those (in
their extended salad bar), I ate them like they were going out of
style. I've always intended to make some at home but never have so
far.

G.

On Sat, 22 Nov 2014 20:51:36 -0700, queso blanco >
wrote:

>On 11/22/2014 11:53 AM, Sqwertz wrote:
>> I don't think you
>> can batter or bread and fry 100 grams of anything and end up with only
>> 82 calories.
>>
>> -sw
>
>I don't think your fat swag belly will ever see that few calories in one
>gulp.
>
>
>http://www.hungerisunacceptable.com/...tation-057.jpg
>
>Now what is more humiliating than that bloated whale-ass carcass.
>
>Free Sqwerty!
>
>Or just toss him some cheese...

Hmm... Sqwertz has larger bosoms than Iris! LOL