One we won't toss in the recycle bin

[tikistitch]

From the current issue of University Week:

Squinting at squid
UW researchers recently returned from an expedition with a bounty of squid specimens, some of which were dissected by middle school students last week at the Burke Museum.

Why didn't tiki ever get to squint at squid in middle school? In our day, we had to walk 5 miles uphill in the snow just to dissect a stupid frog.

Comments

[dark-skada.livejournal.com]

We got to dissect squid in middle school ^__^ and then if we cut off the right pieces the teacher battered them up and fried them and we had calamari...

[spazzygirl19.livejournal.com]

Ewwwwww.... Though I loves squids as much as you do ... I think I'd feel the same dissecting a squid as I did a frog ... very, very squeamish & nearly passing out from a combo of the formaldehyde & blood.

[sarahpolk.livejournal.com]

Calamari Fritti
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Parent Trap
1 pound whole squid, cleaned
1 cup milk
1 large egg
6 fresh basil leaves, chopped
Canola oil, for frying
2 cups all-purpose flour
2 teaspoons paprika
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Smoked jalapeno aioli, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli:
1 cup mayonnaise
1 to 2 canned chipotle chile in adobo
1 garlic clove, coarsely chopped
1/2 lemon, juiced
1 tablespoon chopped flat-leaf parsley
Pinch salt

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Yield: 1 cup

Tomato-Basil Sauce:
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 fresh basil leaves, hand-torn
1 (16-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper

Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.

Yield: 2 cups

[bgsu98.livejournal.com]

We dissected a squid in high school.