Comments on: Arroz Negro a la Marketman

By: Nathan

Nathan — Tue, 07 Apr 2009 03:36:57 +0000

Hi Noelle. I doubt if Old Spaghetti House takes uses real squid ink. Congo Grille, I think, would be more likely to use squid ink from sacs harvested from all the lumot that they grill up night after night. If, uhm…, ‘it’ comes out tinted green from the other end the morning after, the kitchen used black food coloring.

I make paella negra too with the squid ink from Terry’s Selection. The box says 1g is good for 100g of rice but if I remember right, I used more than that.

By: Cecil

Cecil — Sat, 27 Dec 2008 22:08:09 +0000

Agree! I use plenty of ink from “lumot” squid which i get at Farmer’s Market in Cubao to make it really black and full of flavor. The sachet from Terry’s Selection can get it dark but as expected, flavor is not as good as the fresh ink. With a better flavor, you end up keeping a lot of “lumot” squid in your freezer whenever you need the ink only for the “paella” or “pasta nero”.

By: Angie from NY

Angie from NY — Fri, 18 Jul 2008 18:57:53 +0000

Where do you buy packaged squid ink?

By: Marketman

Marketman — Tue, 12 Jun 2007 07:08:37 +0000

Chona, it’s pale creamy color…I have a post on fresh kasoy elsewhere in the blog if you haven’t seen it, but no photo of a newly cracked open kasoy…

By: chona k. rosell

chona k. rosell — Tue, 12 Jun 2007 06:19:00 +0000

may i know from your kind heart what is the color of the fresh ” kasoy” cashew?

thanks a lot..

chona rosell