I generally prefer rice on the inside.
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I generally prefer rice on the inside.
Read my latest IWL blog entry! An Ode To Rule Breaking
Dinner Saturday night was escargot and cuttlefish ink pasta with cuttlefish, from Bacaro in NY.
Read my latest IWL blog entry! An Ode To Rule Breaking
That looks great. I was at a great restaurant in Van a few weeks ago and had seared sturgeon over squid ink risotto: I'm seeing ink be used more and more lately. I like it in small quantities.
It is now my duty to completely drain you.
That sounds awesome.Originally Posted by CanadianStraps
As for squid ink, I think I'd drink it if I got the chance.
Read my latest IWL blog entry! An Ode To Rule Breaking
Squid ink makes delicious pasta. It is especially good with puttanesca.
This is in my shop right now. I am experimenting with screen-printing it for a local chef. It works great on paper but on hard surfaces it dries up and peels off. I think making a binder/thickener/shortnener out of agar or gelatin may work.
I've looked for it a few times unsuccessfully. I assume I need a specialty shop.
It sounds like you're on the verge of some squid ink roll-ups? That could be interesting...
Last edited by CanadianStraps; Mar 2, 2016 at 02:22 PM.
It is now my duty to completely drain you.
I think so. This came from a restaurant supply house.
Made tapas for dinner last night - sardines in tomato+olives, garbanzos with chorizo, terrine of bacalao with potato, small salad and homemade flatbread, all with a nice Crianza. Proceeded to eat way too much.
Too many watches, not enough wrists.
I *love* tapas. Such a great way to eat.
It is now my duty to completely drain you.
Anyway.... Back to food...
Daughter's 2nd birthday. Excuse the crappy cell pics, I was taking them with one hand.
Chris:
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