Comments on: Grilled Squid & Salad Greens a la Marketman

By: acousticpot

acousticpot — Mon, 11 Jan 2010 04:44:59 +0000

MM, this salad is made in heaven. you have that excellent taste. the mustasa you featured is a big hi and it has a lot of variations to explore. i just love greens

By: alicia

alicia — Fri, 08 Jan 2010 11:00:35 +0000

that looks really yummy. bookmarking this recipe!

By: denise

denise — Thu, 07 Jan 2010 06:36:32 +0000

Nina..you have to remove the ink sac as well (make sure it does not tear)…and basically the transparent “backbone” that looks like plastic, and the teeth (which is in the middle part of the head), which sometimes pop out easily…the whitish parts,pwedeng i-add pag adobo, pwede din throw away.

MM..have you seen the giant squids on Discovery? (or was it Nat Geo..hmm) nakakatakot yung ngipin nila

By: alisa

alisa — Thu, 07 Jan 2010 06:20:41 +0000

Kakagutom, sarap ng seafood salad talaga. MM, congrats! I saw that you’re the featured food blog of the day at Foodista.

By: Nina

Nina — Wed, 06 Jan 2010 14:34:33 +0000

How do you clean a squid? I guess you remove everything except the ink sac, right? Do you also throw the whitish part, is it the “taba” or just part of the innard? Thanks.

By: i love sta.rosa

i love sta.rosa — Wed, 06 Jan 2010 08:13:07 +0000

baby arugula, ano po ito? pwede ko po ba makita picture nito? madalas kasi pag may mga recipe, yung iba ingredientsko ko alam kung saan ko hahanapin, minsan akala ko kung ano klse sprout yun lng pala mongo, salamat po sa info

By: Hershey

Hershey — Wed, 06 Jan 2010 06:57:49 +0000

arugula looks fabulous :D

By: Cecilia

Cecilia — Wed, 06 Jan 2010 05:52:45 +0000

Wow, all ingredients that I love, but for some reason, just never thought of making like this … Will definitely make this soon. Thanks, MM!

By: diday

diday — Wed, 06 Jan 2010 03:13:07 +0000

I agree this is already a meal.

By: Marketman

Marketman — Wed, 06 Jan 2010 01:18:15 +0000

Betchay, you can keep the ink sacs and freeze them for an all natural black paella, or mix them with the other half of the squid that you bought to make squid in its own ink… linda, I have had the calamari in Australia several times and loved it. atbnorge, I rarely cook with frozen squid since we have easy access to fresh, but I guess it would work as well…