--- kate & gary <kgb@clipper.net> wrote:
> Whoever prepared it for you did not know how to cook
> it. Squid, like
> clams, and many other seafoods, needs to be cooked
> at very high heat,
> for a VERY short time. Just a few seconds in most
> cases.
Yup, 45 seconds in a pan, 30 seconds in Wally's deep
fryer at the bar next to Peter C.'s place.
LBC content:
Took the Bugeye out in the snow today, good stuff!
I'm still getting rid of the ice cream headache (no
top on).
=====
Ron Soave
Happy Holidays From Roscoe, IL
Pop. 4,128 ("Home of the 1981 Rope Jump Champions")
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