Comments on: A Squid Gutter…

By: heartkorean

heartkorean — Wed, 11 Mar 2009 01:53:54 +0000

whoa, that first pic is amazing

By: jun

jun — Wed, 11 Mar 2009 01:27:45 +0000

what I would do to the ink is put them in a sterilize small bottle container with a bit of vinegar or red wine. Steam it to vacuum seal and you got a ready to pour squid ink either on your pasta or arroz negro.

By: betty q.

betty q. — Tue, 10 Mar 2009 16:39:01 +0000

Larees; Could it be that the cuttlefish has more of a rounder body (pabilog!) and the squid has more of elongated body?

You are so right Jun and Maria Clara: sayang the ink sac! Maybe they could FREEZE them in small containers and sell them!

By: corrine

corrine — Tue, 10 Mar 2009 15:17:11 +0000

Isn’t calamari the italian word for squid? So, its’ called calamari frito for fried squid?

By: Larees

Larees — Tue, 10 Mar 2009 03:59:51 +0000

I still can’t tell cuttlefish and squid apart :(

By: Maria Clara

Maria Clara — Mon, 09 Mar 2009 19:45:09 +0000

Much appreciate what you went through to share this with us. I know how that squid ink smell when left unwashed on your skin. I agree with Jun the ink sac is wasted which is clear money going down the pipe. It is the heart and soul of the arroz negro. Someone up there should come up with the idea to start collecting and preserving the ink sac for future use. There will be a market for their use. The gelatious sac of the squid is the egg part like bihod in fish. I imagine it is very tasty if done right.

By: kulasa

kulasa — Mon, 09 Mar 2009 04:59:25 +0000

Squid or lumot is best when freshly caught. Consol is right, their skin do “twinkle” when their still alive. I’ve tried them inihaw, abodo, and fried and nothing can beat something that was caught just a few minutes earlier and cooked right after (well you wash and clean them of course). They are really sweet and tender.

By: jun

jun — Mon, 09 Mar 2009 03:32:08 +0000

really I always buy my saffron at Tanglin market or Jason Cold storage. They are from Australia and it cost $12 on a few strand which is only good for one cooking lang.

Thanks for the lead I’ll check from Mustafa next time. Currently my saffron supply I have enough to last me at least for a year this time.

By: Mimi

Mimi — Mon, 09 Mar 2009 03:08:51 +0000

jun: the price of saffron is reasonable enough at Mustafa, Farrer Park MRT. they come in small clear matchbox-type containers costing less than S$8 per 1 gram, i think… it is from spain because it says safran espagnol, produced and packed in spain on the box. look at the spices section where they have bags and bags of peppers and leaves of all kinds.

By: AleXena

AleXena — Mon, 09 Mar 2009 02:52:22 +0000

Im curious as to the difference between a squid and a cuttlefish (lumot) apart from the skin of the other one being redviolet and the lumot being white??? They look and taste the same to me.=)

I love squid heads! in adobo and in inihaw that’s why I get to feast on them since not a lot of people like it.=P