this thing is astounding (and would make phenomenal "garlic-crusted squid poppers") but i was a little disappointed...i mean, it's all head and no tentacles!
i was thinking that would be eaten, and told my friend if she thinks the giant calamari was edible.
she said probably scientists will want to keep the fish in lab and museums would want to have him for display eventually.
of course, that is what will happen with this rare creature.
i was semi embaressed with my mediterrannian instinct of eating the fish while fresh.. go figure.
er... lol, OA I think most people here would like to see this thing (1) do a World Aquariums & Zoological Museums Tour 2007 rather than eating it... (as support bands: that leg from a giant squid they filmed underwater in 2005 in Japan (2) and the dead female frilled shark (3) found also in Japan last month... something's happening down there under the Pacific... Jules Verne would have paid to see all this)
Ingredients:
1.5 pounds of clean squid (at least 2/3 of them should be large enough to stuff)
3/4c ricotta cheese
3/4c marsala
1 shallot
4 clove garlic
1/2c dried currants
1/2 package pine nuts
1 can tomato puree (you can make your own if you're a purist)
3/4c olive oil
1/2c white wine
bread crumbs
oregano
Wood toothpicks (I know, it's low class, but it works)
Preheat oven to 350F.
To make the stuffing, chop the shallot and garlic and soak them, together with the currants, in the marsala overnight. In the morning, add the ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid (including the tentacles and smaller bodies) in a food processor and add the above mixture. Blend them together in the food processor. Fold in the pine nuts by hand and refrigerate the mixture.
Lay the squid bodies on a board and, one by one, put a dollop of the
stuffing on each. Then wrap the bodies around the stuffing and close with wood toothpicks. (I've not been able to find still-whole squid; I guess one could stuff them that way if you can find them.)Put the stuffed squid in a baking pan.
Cover the squid in the pan with a mixture of the tomato puree, wine, and the rest of the olive oil, and sprinkle bread crumbs on top of the whole pan. Bake at 350F for at least 1.25 hours. Enjoy!
AUCKLAND: An Australian professor has offered a giant microwave he made to New Zealand scientists pondering how best to defrost the world's largest squid.
Nguyen Tran, a professor in microwave engineering at Melbourne's Swinburne University, said he had made a machine large enough to take the 495kg colossal squid.
The giant beast was frozen after fishermen caught it in Antarctic waters in February.
It remains on ice at the Museum of New Zealand Te Papa Tongarewa in Wellington while researchers figure out the best way to thaw it.
If it was simply left to defrost at room temperature, it would rot on the outside before the core had thawed.
Mr Tran said yesterday that his giant microwave - normally used to dry timber - could do the job in about an hour, without cooking the squid.
Mr Tran said he would be happy to hire out his 8cum microwave chamber and generator to defrost the squid.
"I can do a simulation beforehand, because if you do it too quickly the squid might get cooked and you only have one chance," he said.
"You would use a low power level and rotate it."
He said that adding a special butter would assist scientists to slow down the defrosting process, thereby reducing the risk of cooking the squid, Mr Tran said.
there's a bizarre trend emerging in nature...the resurfacing of the world's largest and tiniest (see http://www.msnbc.msn.com/id/17746419/ ) animals...
for those of you who are douglas adams fans, we may be getting closer to our "so long and thanks for all the fish" moment.
Calamari The Size of Tractor Tires
Kinda makes you rethink the potential for hors d' oeuvres at TGI Fridays. no?
Colossal Squid Caught in New Zeland Waters
Well, not in NZ waters ... but by NZ fishermen in Antarctic waters.
this thing is astounding (and would make phenomenal "garlic-crusted squid poppers") but i was a little disappointed...i mean, it's all head and no tentacles!
Its just a sign that Cthulu is awakening.
Throw it back
Pixelwhore
Total Entries: 35
Total Comments: 1343
02/23/07 5:59
Its just a sign that Cthulu is awakening.
!!!
i was thinking that would be eaten, and told my friend if she thinks the giant calamari was edible.
she said probably scientists will want to keep the fish in lab and museums would want to have him for display eventually.
of course, that is what will happen with this rare creature.
i was semi embaressed with my mediterrannian instinct of eating the fish while fresh.. go figure.
er... lol, OA I think most people here would like to see this thing (1) do a World Aquariums & Zoological Museums Tour 2007 rather than eating it... (as support bands: that leg from a giant squid they filmed underwater in 2005 in Japan (2) and the dead female frilled shark (3) found also in Japan last month... something's happening down there under the Pacific... Jules Verne would have paid to see all this)
(1)
(2)
(3)
half ton o' grease
I had a dream about calamari last night...then awoke to this post...weird
From: aperrin1@cc.swarthmore.edu (Andy Perrin)
Date: Wed, 22 Sep 1993 20:53:24 GMT
Ingredients:
1.5 pounds of clean squid (at least 2/3 of them should be large enough to stuff)
3/4c ricotta cheese
3/4c marsala
1 shallot
4 clove garlic
1/2c dried currants
1/2 package pine nuts
1 can tomato puree (you can make your own if you're a purist)
3/4c olive oil
1/2c white wine
bread crumbs
oregano
Wood toothpicks (I know, it's low class, but it works)
Preheat oven to 350F.
To make the stuffing, chop the shallot and garlic and soak them, together with the currants, in the marsala overnight. In the morning, add the ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid (including the tentacles and smaller bodies) in a food processor and add the above mixture. Blend them together in the food processor. Fold in the pine nuts by hand and refrigerate the mixture.
Lay the squid bodies on a board and, one by one, put a dollop of the
stuffing on each. Then wrap the bodies around the stuffing and close with wood toothpicks. (I've not been able to find still-whole squid; I guess one could stuff them that way if you can find them.)Put the stuffed squid in a baking pan.
Cover the squid in the pan with a mixture of the tomato puree, wine, and the rest of the olive oil, and sprinkle bread crumbs on top of the whole pan. Bake at 350F for at least 1.25 hours. Enjoy!
btw, multiply amount of ingredients by 660
that thing is like
something out of 20,000 leagues
under the sea
Have you seen that thing's rotating claws?
They showed them on the news here last night.
that video was somewhat disturbing for this weak-hearted vegetarian.
mmmmm.. traaactor tires
hey it could be the world's largest squid. lets kill it!
the only decent thing to do is to fry it with chilli and lime and have it with yum cha
I never noticed before how nicely the straps of the garwondler's shirt align with the ends of the garwondler's hair. Thanks mdler!
I despise calamari steaks. Anyone have one? Yuck.
is that a giant squid in your pocket or...
more squid news: mmmm special butter
Oven on offer for big squid
March 23, 2007
AUCKLAND: An Australian professor has offered a giant microwave he made to New Zealand scientists pondering how best to defrost the world's largest squid.
Nguyen Tran, a professor in microwave engineering at Melbourne's Swinburne University, said he had made a machine large enough to take the 495kg colossal squid.
The giant beast was frozen after fishermen caught it in Antarctic waters in February.
It remains on ice at the Museum of New Zealand Te Papa Tongarewa in Wellington while researchers figure out the best way to thaw it.
If it was simply left to defrost at room temperature, it would rot on the outside before the core had thawed.
Mr Tran said yesterday that his giant microwave - normally used to dry timber - could do the job in about an hour, without cooking the squid.
Mr Tran said he would be happy to hire out his 8cum microwave chamber and generator to defrost the squid.
"I can do a simulation beforehand, because if you do it too quickly the squid might get cooked and you only have one chance," he said.
"You would use a low power level and rotate it."
He said that adding a special butter would assist scientists to slow down the defrosting process, thereby reducing the risk of cooking the squid, Mr Tran said.
there's a bizarre trend emerging in nature...the resurfacing of the world's largest and tiniest (see http://www.msnbc.msn.com/id/17746419/ ) animals...
for those of you who are douglas adams fans, we may be getting closer to our "so long and thanks for all the fish" moment.
i'm stoked...sorta.
I am not sure if these little guys have navals.
OK I think that octopus eating video just re-veganed me.
I can eat many things but not octopi. Too smart. And it's an invertebrate. Arghhh.
The octopus video just set me back on the seafood curve. Ewwwwwww.
Ok. I had to stop it when that guy killed one.
Though I want one as a pet now...
koreans would have to disagree with you... im sure we eat live squirmy things too in the US
ammonia flavored calamari...
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