So, I hope to do some writing tomorrow, and I hope that you, dear flist, can answer a very important question for me.
What does calamari taste like? What is its texture? Is it usually served with a sauce? If so, what kind? It the batter usually spiced or whatnot? Is it generally served in a plate or a basket (or another serving vessel altogether)? Does one typically consume it with alcohol?
If anyone knows, I'd like to know too!
If you're wondering why, I signed up for
tentacle_fest.
What does calamari taste like? What is its texture? Is it usually served with a sauce? If so, what kind? It the batter usually spiced or whatnot? Is it generally served in a plate or a basket (or another serving vessel altogether)? Does one typically consume it with alcohol?
If anyone knows, I'd like to know too!
If you're wondering why, I signed up for
tentacle_fest.- Current Mood:
confused
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Ahem.
Calamari tastes very strong and fishy. The texture is like chewing on hard rubber when it's properly cooked - and by "properly cooked" I mean chopped into rings, battered (in PLAIN batter) and fried. Serving it with any kind of sauce is anathema - you serve it with lots of salt, maybe pepper and vinegar if you want, parsley and a lemon wedge and a side order of fries, on a nice big plate. Booze optional. It's pretty much a staple in Greek and Cypriot restaurants and takeaways, and one of the more expensive dishes.
... Now I'm hungry. DAMMIT.
You can also get them stuffed, Spanish style - squid left whole, stuffed and marinaded in red wine (I think) before cooking. I've never had them, but I expect it to taste much the same (minus the added ingredients.)