Results 1 to 5 of 5

Thread: Calamari

  1. #1
    Join Date
    Jun 2009
    Location
    Frankston.Vic Oz
    Posts
    912
    Thanks (Given)
    446
    Thanks (Received)
    171
    Likes (Given)
    857
    Likes (Received)
    659

    Thumbs down Calamari

    Paul the Punting Octopus has crossed the bar. Does this mean that London will have to give up on the 2018 world cup? Some nasty people suggested he would be delicious served with garlic and black pepper
    R 627168 On all the Seas of all the World
    There passes to and fro
    Where the Ghostly Iceberg Travels
    Or the spicy trade winds blow
    A gaudy piece of bunting,a royal ruddy rag
    The blossom of the Ocean Lanes
    Great Britains Merchant Flag

  2. #2
    Join Date
    Jun 2008
    Location
    Blue Mountains NSW
    Posts
    24,237
    Thanks (Given)
    45047
    Thanks (Received)
    13126
    Likes (Given)
    52440
    Likes (Received)
    39396

    Default The Octopus!

    That was one wiley old Octopus !
    The punters should have listened to him they would have come off much richer!
    Poor old Paul!
    Now i wonder if he will be served on a Silver platter with all the trimmings too! hahaa!
    Cheers
    Senior Site Moderator-Member and Friend of this Website

    R697530

  3. #3
    Join Date
    Jun 2008
    Location
    Sunbury Victoria Australia
    Posts
    24,996
    Thanks (Given)
    8301
    Thanks (Received)
    10126
    Likes (Given)
    106550
    Likes (Received)
    45665

    Default

    Polpi best served cooked in it's own ink with garlic, magnificent.
    Happy daze John in Oz.

    Life is too short to blend in.

    John Strange R737787
    World Traveller

  4. #4
    Join Date
    Dec 2009
    Location
    Central London
    Posts
    637
    Thanks (Given)
    308
    Thanks (Received)
    715
    Likes (Given)
    2634
    Likes (Received)
    2425

    Smile inedible denizens of the deep

    I have allways found octopus & squid inedible how ever you cook it, but learned a good fishing trick while sailing with seamen from the Cape Verdi Islands in the 70's. While we were at anchor, as night fell They would put a clluster light over the stern which attracted all sorts of sea life. They would reguarly catch squid etc. They would then cut the tentacles of. Cut them into slices. quickly char them on the top of the galley stove. Attach them to a hooked line. Hey Presto they caught FIsh that were edible. They would then scale & gut them, braise in the oven with a bay leaf some sliced onion a modicum of garlic a little fish stock some tomatoes. Voila! Fish Potugese Style. Add a couple of cold beers while dinning and a long time at anchor seemed to go quicker.

  5. #5
    Join Date
    Jun 2008
    Location
    Greenwich, s.e. London.
    Posts
    640
    Thanks (Given)
    756
    Thanks (Received)
    281
    Likes (Given)
    16330
    Likes (Received)
    1669

    Default

    Only tried it once "Kos in Greece", it was hanging on a washing line the bloke took it off and ( cooked it ) ? I thought it was a Chinese dish VERY RUBBERY !
    Graham R774640

Tags for this Thread

Posting Permissions

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