Squid Poll

Nature Boy · April 2000

I am working on my planning for the eggfest cook. I figure one 11-12 pound brisket and 2 or 3 full slabs of St.Louis Style spare ribs for the Ginger Mahogany Ribs. The big question is how much squid to buy????[p]I know a few people have been interested in giving this high-temp delicacy a try, but I really don't want to bring too much. How many of y'all gonna try this stuff?? I'll make sure to pull the fish hooks!![p]Thanks for helping me out here.
Eggfest fever.
NB

Tim M · April 2000

Nature Boy,[p]
""The big question is how much squid to buy????""[p]Answer:[p]<FONT COLOR="#007F00"><FONT SIZE="4">Depends on how much fishing
you want to do!!</FONT></FONT>[p]
Tim

Nature Boy · April 2000

Tim M,
Okay. One down!

Spin · April 2000

Nature Boy,[p]Count me in.[p]I like fish. Fish eat squid. I'd like the opportunity to taste it before the fish have a chance to reprocess it:).[p]Thanks.[p]Spin

Tim M · April 2000

Nature Boy,[p]I should be serious - I eat Kalimari (sp??) so I would certainly try anything you cook. If you had thirty people like me you'll need very little - but I bet you'll go through more than you think.[p]Tim[p]

Tim M · April 2000

Spin,[p]Then we can go fishing! Maybe you can bring some pizza![p]Tim

Spin · April 2000

Tim M,[p]Sounds great. It may be a squid pizza. I have to taste it first. They use anchovies .[p]Spin

djm5x9 · April 2000

Nature Boy:[p]Hmmmmmm! You are not getting a whole lot of respect here are you! I say make them suffer. Cook the best two pounds you ever cooked and make sure everyone has a bite. Over the following month it will be interesting on the forum . . . You use squid for bait? Nooooooo! Let me show you what I can do on my BGE!

Nature Boy · April 2000

Spin,
Squid would probably be excellent on pizza, although you would probably sear and cook seperately, and put on toward the end of the pizza cook to prevent toughening!!

Dr. Chicken · April 2000

Nature Boy,
I know I'm not gona be able to be there wid all youse fine folks, but if I might add my $.02 worth!
I saw a cooking show today that was making stuffed squid. It turned out scrumptious! If you made stuffed squid and stuffed the squid with sweet potaters, you'd definitely have some takers! Just IMHO though![p]Dr. Chicken :^)[p]p.s.: If you fixed it and never told them what it was, they love it and be overwhelmed! They'd never doubt you again!

Smokin' Todd · April 2000

Nature Boy,
I'll try anything that is dead and cooked.
I think ur idea of Eggin' squid is a great idea. It is something new to many of us on the Egg...and that's what E2K is all about....sharing new ideas with eachother.
Hey!...u just developed a new slogan>>> "EGGFEST FEVER"
((((((dancing like John Travolta)))))))
And I tell ya...EGGFEST fever is exactly what's going on in me...with under 2 weeks to go!
ST

BBQfan1 · April 2000

Nature Boy, If Denise and I can drive 600 miles and spend 5 days on the road just to be part of this thing, we owe it to ourselves to try everything the event has to offer; as Norm woulda said, "Squid me, Carla!"[p]

Earl · April 2000

Nature Boy,[p] I will try a small one, can't say I don't like it unless
i try it. Can't say i like it untill i try it also.
Thanks for the offer.[p] Earl

Cornfed · April 2000

Nature Boy,[p]Oh baby, you better believe I'm in. I really like non-Egged squid, and if the relationship between Egged squid to non-Egged squid is the same as the ones between Egged Ribs to non Egged ribs, pork, sausages, burgers, steaks, tires, old shoes, etc, then I know I'm in for a treat.[p]Run on sentence man,
Cornfed

Nature Boy · April 2000

Cornfed,
Yep, the relationship is similar to the others you described. I used to like non-egged squid just like I USED to like non-egged ribs!

Nature Boy · April 2000

Hey y'all!
Thanks for responding! The responses give me an idea what is ging on here. A few folks are excited, and look forawrd to eating some of this delicacy, and others are slightly reluctant, but willing to try it.[p]I hope to be able to create some converts if I do good.[p]Thanks again for your responses
NB

JimW · April 2000

Nature Boy,
I never met a squid I didn't like. See ya at Squidfest.
JimW[p]

sprinter · April 2000

Nature Boy,[p]Not able to make it this year but I'll put my order in for a pound of takeout. Mailing address in on the way.[p]Troy

Cat · April 2000

Nature Boy,[p]I love squid & have never tried Egging it. Looking forward to sampling yours.[p]Cathy

Gretl · April 2000

Nature Boy,
Me, Me! (I'm standing up, waving my arms wildly) Jim and I love squid. I've never attempted preparing it, Egg or otherwise so I'm really happy to try it. I did hear a rule of thumb on the Food Channel; under 2 minutes or over 20 minutes of cooking time. Apparently Tough Squid is the result of incorrect cooking time.
Cheers,
G.

Nature Boy · April 2000

Gretl,
Yep, hot hot hot and fast, or very slow in a stew.
Glad to have so many takers. Anybody bringing an Asian style slaw?? I am not bringing any side dishes....just MEAT.[p]I am gonna cook up those little tenticles also. The texture and mouthfeel of those little legs and suction cups are pretty cool AND TASTY!! The squid bodies will get cut ito nice bite sized tender succulent rings (I guess to be sampled via toothpick). Just have to come up with a good dipping sauce.[p]I'll come prepared for yall!
Yeeeeee Ha!! YFH
NB

Gretl · April 2000

Nature Boy,
Point me at a recipe. I have been planning on bringing some salmon, as I've decided to forego the oysters (they take too long, although I could do them ahead, I guess...) I dunno. I didn't sign up for any Official Egg time. What do you think? One way or another, Asian slaw sounds interesting. Ingredients? Let me guess...LEMON GRASS!
Cheers,
Gretl

Nature Boy · April 2000

Gretl,
This link should get you to the recipe I posted on SongDog's. Haven't gotten around to posting it here.[p]The Asian Slaw is a recipe that was along with the Squid recipe in Thrill of the Grill. I believe it is flavored with ginger, sesame seeds, sesame oil, rice wine vinegar. It was good with the squid. Who needs side dishes anyway![p]I don't think you need "official egg time", there should be plenty of opportunities![p]See you soon
NB
[ul][li]High Temp Squid[/ul]

Nature Boy · April 2000

Gretl,
I forgot. The Asian slaw also has HEAVY garlic in it.
NB
[ul][li]High Temp Squid[/ul]

RLA · April 2000

Nature Boy,
Out here in California...we dont eat squid..but we sure do eat "calamari"...so when the next eggfest is held out west...(squid is eaten by Capt. Nemo's crew).
Bob

Gretl · April 2000

Nature Boy,
I have the cookbook, The Thrill of the Grill. I'll look up the Asian slaw and see about whomping some up. What was that last comment about it being loaded with garlic? I hope you were just kidding and weren't suggesting it would be Too Much?? NEVER have I had too much garlic in a recipe. And I always manage to get a good seat in the movie theatre. I wonder why??
Cheers,
G.

Nature Boy · April 2000

Gretl,
No, the garlic is great! And heavy. Makes your fridge smell nice! [p]Doin' the Eggfest Fever Strut (Like Cornfed said "John Travolta" style).

Gretl · April 2000

Nature Boy,
Hey, you're funnin' with me. I looked up the Asian slaw recipe in THOTG cookbook and...no garlic! Although, it seems to cry out for some. I'm happy to bring a double batch of the dressing and a cabbage or two (plus sharp knife) to the EggFest. That way I can toss it fresh. Does that appeal to you?
Cheers,
Gretl

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