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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 05-18-2013, 05:06 PM   #1
buccaneer
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Join Date: 10-23-10
Location: Australia, West Coast
Default From Squid to Exsquisite?

Lovely squid tubes were reasonable, and I was looking for something light and punchy.
The kitchen was all seafood because I was using prawn goodies to make a broth for Tom Yum Goong anyway, so why not enhance by doing a squid dish and taking advantage?
I'll show you what I mean.
I warn you the pics are from my iphone, not good.
Mise en place is crucial.
A French term for having everything set out before turning n the heat to cook, but the practice came about in China an eon before the French had discovered what a restaurant was.
Stir frying means being ready or failing.
Garlic and dried chili and all the sauce and vinegar and oils in a bowl.(sesame oil, soy, white vinegar, sugar)


Next, I used the prawn broth to poach the squid that I had cut and prepped, just for 60 seconds.


Heat a little oil up to medium high and add the hard ingredients and fry till the garlic changes colour and add the squid and toss, then the bowl of sauces and oils


Serve on a plate with some bean shoots and peanuts for texture and crunch, and some fresh lime juice to squeeze over.
A punchy spicy yet tart and sweet Gung Poh Prawns!





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Old 05-18-2013, 05:08 PM   #2
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Great job man! I hope you're eating squid from California. Support us folks!
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Old 05-18-2013, 05:11 PM   #3
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Looks great Bucc, shame its so far away
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Old 05-18-2013, 05:18 PM   #4
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Great looking cook and pr0n!
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Old 05-18-2013, 07:05 PM   #5
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Totally professional!
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Old 05-18-2013, 07:07 PM   #6
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Nicely done Buccas, you fancy pants squid cooker you
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Old 05-18-2013, 07:11 PM   #7
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Quote:
Originally Posted by landarc View Post
Nicely done Buccas, you fancy pants squid cooker you
Thanks mate, I was anticipating hearing from you.
It's all gravy from here!
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Old 05-18-2013, 07:22 PM   #8
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I'd hit that, Bucc!
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Old 05-18-2013, 07:33 PM   #9
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Looks delicious!

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Old 05-18-2013, 09:03 PM   #10
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Looks great! Most of the fresh squid in the Midwest isn't so appetizing....jealous of all you folks that live near a coast!
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Old 05-18-2013, 09:07 PM   #11
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Your squid technique kills me every time. Love the way it comes out, at some point I will try this.
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Old 05-18-2013, 09:14 PM   #12
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Saw this thread about squids and thought I was back on my motorcycle group page!
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Old 05-18-2013, 09:17 PM   #13
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How did you get that pattern in your squid? It's interesting.
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Old 05-18-2013, 09:24 PM   #14
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Quote:
Originally Posted by landarc View Post
Nicely done Buccas, you fancy pants squid cooker you
I know this was a compliment but it sounds like a slam to me...especially in a BBQ forum
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Old 05-18-2013, 09:37 PM   #15
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Quote:
Originally Posted by TroyA65 View Post
I know this was a compliment but it sounds like a slam to me...especially in a BBQ forum
IDK. His food looks like art to me.
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