Comments on: Arroz Negro a la Marketman http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 13 Oct 2008 18:15:16 +0000 http://wordpress.org/?v=2.0.7 by: Angie from NY http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-119609 Fri, 18 Jul 2008 18:57:53 +0000 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-119609 Where do you buy packaged squid ink? Where do you buy packaged squid ink?

]]> by: Marketman http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-41151 Tue, 12 Jun 2007 07:08:37 +0000 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-41151 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... 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 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-41148 Tue, 12 Jun 2007 06:19:00 +0000 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-41148 may i know from your kind heart what is the color of the fresh " kasoy" cashew? thanks a lot.. chona rosell may i know from your kind heart what is the color of the fresh ” kasoy” cashew?

thanks a lot..

chona rosell

]]> by: Marisa http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-4163 Sat, 14 Jan 2006 09:13:36 +0000 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-4163 MM, I made paella with squid ink, just 1 squid and it turned really black, although not the lip and teeth tinting kind. It was an accident actually, I cooked paella for New Year and my mom bought this big squid for it. While cooking the paella there were too many ingredients that it would surely not fit our pan, so I cooked it in two batches. The second batch accidentally included the ink and it turned black.. very black. Unfortunately I have no pictures to show and no leftovers too couldnt believe it, we thought there'd be so much leftover we'd get tired of it. MM,
I made paella with squid ink, just 1 squid and it turned really black, although not the lip and teeth tinting kind. It was an accident actually, I cooked paella for New Year and my mom bought this big squid for it. While cooking the paella there were too many ingredients that it would surely not fit our pan, so I cooked it in two batches. The second batch accidentally included the ink and it turned black.. very black. Unfortunately I have no pictures to show and no leftovers too couldnt believe it, we thought there’d be so much leftover we’d get tired of it.

]]> by: Jordi http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-3568 Sat, 17 Dec 2005 07:35:46 +0000 http://www.marketmanila.com/archives/paella-en-su-tinta-a-la-marketman#comment-3568 The trick with real ink sacks is to mix it with red wine (maybe 1 to 1 ratio). But doubt if it adds flavor or achieves the dark black color you see in the restaurants or cook books....that's because they use the sachets. The trick with real ink sacks is to mix it with red wine (maybe 1 to 1 ratio). But doubt if it adds flavor or achieves the dark black color you see in the restaurants or cook books….that’s because they use the sachets.

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