Quantcast
Calamari "Pasta"
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Calamari "Pasta"

  1. #1
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,096

    Calamari "Pasta"

    Cutting up squid to form penne like shapes when seared in a ripping hot pan.

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #2
    ThEoRy I have been watching your videos for over a hour, some mutable times. and im in awe of your skills. Amazed by your precision.
    Thank you for posting these. There Great!

    Continued success.
    Randy

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  3. #3
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,096
    Wow, that's crazy. Thank you so much!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #4
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,733
    I wanted to see the squid hit the pan!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #5
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    3,374
    Quote Originally Posted by SpikeC View Post
    I wanted to see the squid hit the pan!
    +1

  6. #6
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198
    So you are making tiny slits, right? not cutting all the way through? Just julienne sized slits? Hit it with a hot pan with a tiny bit of oil or more?

  7. #7
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,096
    Yeah dont go all the way through. For it to work well its more of a really fine julienne. Really hot pan with oil, season the squid with salt and pepper and sometimes ill use herbs like rosemary or thyme. They only take about a minute.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198
    Do you hit it hard enough to get color on it? or keep them white?

  9. #9
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,096
    They may get a little golden brown but mostly just stay white.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
    Yeah it's tough to pan fry calamari and get any decent color on them without over cooking the crap out of them.
    "God sends meat and the devil sends cooks." - Thomas Deloney

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •