Roadkill420
Active member
Today. Soy goulash
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WHAT ARE YOU EATING TODAY?
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moose eater
Well-known member
Currently warming a left-over (previously frozen) Cornish pastie made with bison meat.
Later on, assuming there's sufficient energy for the project, crawfish etouffee.
Later on, assuming there's sufficient energy for the project, crawfish etouffee.
moose eater
Well-known member
Still haven't started into the crawfish etouffee wrangling yet. Seems a daunting task when I'm still trying to shake the cobwebs from my body and brain.
But I DID score a 5-lb. bag of LARGE, wild-caught, squid/calamari steaks yesterday or so. Like, bigger than I have seen before. Maybe 5 inches by about 6- or 7-inches oval, and close to a half-inch thick.
Thawing a portion of one to determine if these things are reconstituted (I hope not), or just from some very mature squid, or maybe a larger species squid.
Need to assess the degree of tenderness in them. (*Suddenly I hear Otis Redding in my mind's ear, singing, "Try a Little Tenderness"
(**Music to cook or experiment in the kitchen by):
Anyway.. does anyone have any amazing ideas about creative and tasty uses for giganotosaurus calamari steaks?
But I DID score a 5-lb. bag of LARGE, wild-caught, squid/calamari steaks yesterday or so. Like, bigger than I have seen before. Maybe 5 inches by about 6- or 7-inches oval, and close to a half-inch thick.
Thawing a portion of one to determine if these things are reconstituted (I hope not), or just from some very mature squid, or maybe a larger species squid.
Need to assess the degree of tenderness in them. (*Suddenly I hear Otis Redding in my mind's ear, singing, "Try a Little Tenderness"
(**Music to cook or experiment in the kitchen by):
Anyway.. does anyone have any amazing ideas about creative and tasty uses for giganotosaurus calamari steaks?
what the hell?calamari steaks?even i dont think ive ever seen that and im familiar with asian cooking.jeez man thats something new in my books.fuck man you got my head spinning.i guess maybe you could make a chimchuri sauce and fry them up and serve with rice and veggies.dude you owe it to us to see this.im curious now.they are frozen so you cant make sashimi.and where the hell did you get them?they must have come from the pacific right?
moose eater
Well-known member
Costco purchase. $4.99/lb., and I'm a calamari freak.
I fast thawed a half of a smaller steak on the counter.
I'd never seen them quite this large, and they're not tubes, but they are indeed tender (though I suspect over-cooking them could toughen them up a fair bit), lacking any marks of machine-tenderizing, so I assume they were of a larger species of squid. Nothing indicates they're reconstituted.
After looking online and being mildly disappointed in the lack of creativity in cooking methods, I took a bit of 40% heavy whipping cream with an egg -gently- whipped in it, added some lemon juice and whipped it a lil' bit more, not wanting to thicken the cream too awful much. (Already have blocks of butter).
To the egg and cream wash, I added some smoked paprika, granulated California (sharp) garlic, coarse-ground black pepper, and a dabble of cayenne pepper, as well as standard iodized salt..
Added about the same intensity of the seasonings to a whole wheat flour dredge (couldn't find my homemade whole wheat breadcrumbs!!!!!!), and ran the partial steak through the whole wheat flour dredge, then the egg & cream wash, then the flour again, and fried it in avocado oil at slightly less than medium-high heat.
Fucking awesome. Very tender. Just enough heat from the cayenne to light up the tongue slightly, and the smoked paprika with the pepper, garlic and salt was the ticket.
No longer hungry, but I may engage in some recreational eating, nonetheless.
As far as pics go, hawk, I'll have to wait until my wife is out of her telephonic meeting. Her breaded, seasoned, baked cod fillet and her tiny test piece of the squid is waiting on a smaller lunch plate... right up until I get tired of waiting for her, eat them, and deny they were ever there.
Could I do that? Yeah, maybe.. Probably. Hell, consider it done!!
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moose eater
Well-known member
All right, 'hawk.
My wife's out of her meeting, I didn't eat her cod or her squid, and she agreed to take pics and email them to me.
Here ya' go.
Individual steaks x's 2, with large-ish dinner fork for contrast in size,
and...
Bag of squid steaks, en masse:
My wife's out of her meeting, I didn't eat her cod or her squid, and she agreed to take pics and email them to me.
Here ya' go.
Individual steaks x's 2, with large-ish dinner fork for contrast in size,
and...
Bag of squid steaks, en masse:
Thanks moose.ive never seen calamari like that.i guess I'd bread it and fry it? Very interesting and thanks for taking the time to make photos.interesting indeed.i guess you really can get anything at costco.heres some spag I made the other day.nothing special.
Roadkill420
Active member
yeah those paper clips are great. I use them too
moose eater
Well-known member
We have an entire side of the top of a large deluxe microwave stand that's lined with them. everything from bills, to closures for various sizes of bags of food and otherwise.
They vary in size from micro to HUGE.
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moose eater
Well-known member
In the near future we'll strip some of the larger calamari out into niblet size pieces and add it to a seafood chowder my older son has requested as his special meal for his birthday.
It'll contain the squid, wild-caught sea scallops, wild-caught U15 Patagonia pink shrimp, perhaps some wild-caught North Pacific halibut chunks (maybe breaded and deep-fried, then added, or perhaps just raw chunks), cream cheese, heavy whipping cream, organic whole milk, sweet peppers, hot peppers, organic sweet onions, and small cubed chunks of golden potatoes, with a tiny bit of thyme, garlic, sea salt and coarse black pepper. Maybe a micro-touch of sweet basil, if it seems appropriate. Perhaps some maple-sugar uncured hickory smoked bacon, and maybe some organic white sweet corn, too. Though the corn adds unnecessary and minimally helpful carbohydrates.
I chuckled when I gave him the (routine) choice of choosing his birthday meal, and rather than going with anything deluxe or otherwise that we had all the ingredients for on-hand, such as, to include, smoked leg of (Aussie) lamb from my smoker, he chose a seafood chowder. Though admittedly the intense and wide-encompassing nature of this particular chowder is my doing.
He also requested a roof rack for his car, but I don't buy cheap junk as a rule, so I informed him that's not in the budget. Probably well over $300 and up to $500 for a really good roof rack for his car.
Instead, I noted this last trip to the bush that he's shy on good long johns/thermal long johns, headlamps, and -good- wool socks, so we got him a decent rechargeable headlamp and a good pair of DarnTough (brand) knee-high heavy wool socks (guaranteed for life; no bullshit), both with our dividends from that specific store helping out a bit, and maybe some other even heavier knee-high DarnTough wool socks, if we choose to launch that way.
In the interim, we gifted him the one or two pairs of good poly-pro and/or Omni-Wool long johns he borrowed for the trip. So next year or whenever, he ought to be set for the most part. Give us some time to get out of the hole I just dug for us with the new snowmobile and get him a down-payment on a good quality roof rack, maybe.
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"seafood chowder"...there is no better! 
moose eater
Well-known member
A 'cheater's;' variation of skillet-born crawfish etouffee.
Ummm.... Pretty damned tasty, indeed.
The short-grain brown rice had yet to be added, but it's in there now... and in my belly, too!!
Thanks to my daughter for the crawfish tails she brought home to us from Lousy-anna, and thanks to experience from the past efforts in making home-spun variations of jambalaya that played a role in this.
Ummm.... Pretty damned tasty, indeed.
The short-grain brown rice had yet to be added, but it's in there now... and in my belly, too!!
Thanks to my daughter for the crawfish tails she brought home to us from Lousy-anna, and thanks to experience from the past efforts in making home-spun variations of jambalaya that played a role in this.
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moose eater
Well-known member
Hand-breaded, deep-fried, wild-caught Patagonia U15 pink shrimp/prawns, and deep-fried, hand-breaded, wild-caught squid steaks, cut crosswise into 1/2" x 3/4", by about 3"-4" pieces. Bathed in a breadcrumb, whole wheat flour and seasonings mix, then an egg and milk wash with a touch of lemon juice and seasonings,. then the breadcrumbs and flour mix again, and fried at 375 f.
Homemade tartar sauce for the squid/calamari and homemade cocktail sauce for the shrimp/prawns.
Decadence for the mouth.
Homemade tartar sauce for the squid/calamari and homemade cocktail sauce for the shrimp/prawns.
Decadence for the mouth.
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RobFromTX
Well-known member
Do you mix horseradish sauce and pickle relish for the tartar sauce or something different?
moose eater
Well-known member
Mayo (real mayo) horseradish (extra hot, not the watered-down stuff that's mostly mayo), minced sweet onion, finely chopped dill pickles (sometimes the spicy dill pickles brined in hot red peppers), lemon juice, lime juice, bit of hot sauce (typically Tapatio), pepper, granulated garlic, a minor dabble of ketchup, dill weed, and a dash of Worchestershire Sauce.
Might've omitted something, but I don't think so.
The cocktail sauce is ketchup, extra hot horseradish, minced sweet onion, lemon juice, bit of good, granulated garlic, a bit of Tapatio, and I think that's it.
I rarely cook from a recipe, so sometimes in relating the contents I forget to mention something, but I think it's all there..
thats sounds good moose.your a good dad.last thing my dad gave me for my birthday was a broken eyesocket
moose eater
Well-known member
I was aware of your dad's and your long-running conflicts, hawk. Sorry your relationship has worked out that way.
I've been all sorts of dad, though not too terribly bad, I hope. There've been times in recent past, and for about a year or so that I was tempted to give a good left cross to the right jaw of my now-adult youngest son, but thus far I've abstained. Thus far.
My daughter brought the crawfish to me as a gift when she came up to assist a friend with a newborn. She also brought along a slow-smoked, hickory smoked 3-cheese sausage ring, a multi-pack of traditional smoked andouille sausages (both of the sausages were cured with sodium nitrite and sodium nitrate, so there was some room for some joking about my life insurance, as nitrites and nitrates of that variety are a class 1 carcinogens, thus I haven't been touching such stuff since my cancer diagnosis 2-1/2 years ago), and some boudin balls.
Liked the boudin balls a lot, but for the carbohydrate content; could see them being comfort food from home for Cajun folks. Good stuff. not friendly to glucose readings, but very good stuff.
Hope you're having a decent go of it, 'hawk.
RobFromTX
Well-known member
Crawdads! Those cajuns know how to cook. You should go visit and attend the gumbo cookoffs.Gumbo has the best of everything in it. By no means glucose friendly though
leftovers for lunch
