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| Hey Mic!!!! | |
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| Tweet Topic Started: Aug 1 2010, 04:57 AM (137 Views) | |
| VPG | Aug 1 2010, 04:57 AM Post #1 |
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Pisa-Carp
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My dinner party last night was it's usual smash. However there was one tiny little, teenie weenie flaw..............the Calamari and Octopus was too chewy. This was my first attempt at sauteeing it. I usually season and steam it. Never have a problem that way. Any suggestions? When I had it like this in Spain it was great.
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I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK! "People say that we're in a time when there are no heroes, they just don't know where to look." Ronald Reagan, Inaugural, 1971 | |
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| Axtremus | Aug 1 2010, 05:17 AM Post #2 |
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HOLY CARP!!!
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The solution is simple - next time you want to serve calamari and octopus at your dinner party, host it in Spain. |
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| Mikhailoh | Aug 1 2010, 05:37 AM Post #3 |
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If you want trouble, find yourself a redhead
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I've never cooked either myself, but both tend to be just a little chewy anyway in my experience. I googled your question and this is what I found..
I also heard that if you marinate it in either milk or mashed kiwi fruit for 4 hours it it more tender. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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5:02 PM Jul 10