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Posted
You'll have to give me some material to work with, squid.

 

a little something to tempt the palate...

 

 

squid

[sKWIHD]

As a ten-armed member of the CEPHALOPOD class in the MOLLUSK family, squid is related to both the OCTOPUS and CUTTLEFISH. Squid meat has a firm, chewy texture and mild, somewhat sweet flavor. Also called calamari, squid can range in size from 1 inch to the seldom seen 80-foot behemoth of the deep. Smaller squid are marketed in fresh, frozen, canned, sun-dried and pickled forms. They are very popular in Asian and Mediterranean cuisines and can be found in ethnic markets and some supermarkets. When buying fresh squid choose those that are small and whole with clear eyes and an ocean-fresh fragrance. They should be refrigerated, airtight, for no more than a day or two. Squid can be panfried, baked, boiled, stir-fried or coated with batter and deep-fried. The cooking time should always be short, since the texture of squid becomes rubbery when overcooked. Squid is used raw by the Japanese in SUSHI dishes. The ink can be extracted from the ink sacs and used to color preparations like PASTA or to flavor dishes such as calamares en su tinta ("squid in their ink"), a popular Spanish dish. Squid are rich in protein and phosphorus. See also SHELLFISH

Posted

I've read about 20 posts and can't figure out what the hell you guys are talking about. When is the short bus coming to pick you guys up? Dru stop unbuckling your helmet.

Posted
I've read about 20 posts and can't figure out what the hell you guys are talking about. When is the short bus coming to pick you guys up? Dru stop unbuckling your helmet.

 

b03jon.jpg

Furry nips! blush.gif

Posted
curta.gif

 

The Curta was actually quite the revolutionary machine for it's time, deisgned by a man while he was in a Nazi concentration camp. Scientific American had a great article on it about a year ago. This article is pretty good, too.

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