The famed author of the fascinating kitchen bible: "On Food and Cooking" will be giving a three day course from July 14th to 16th at FCI. This is McGee's first lecture series on the East Coast. The lectures series "Using...
Yes, and they were pretty delicious too!
As for the cooked stuffing, I like to stuff my squids with arborio rice stirred with a bit of cayenne and squid ink. Very delicious that way. You can stick it on a very hot pan with some oil,...
Like Suzanne, i suspect you are over cooking the squid. If I were to cook stuff squid, I would cook the stuffing first, let it cool, stuff it in raw squid then grill them quickly. But, that's my opinion.
Previously discussed, fanugreek is a key ingredient in curry. I use it in North Indian cooking by frying it in hot oil with cumin and tumeric. But, if you want to go the "avant gard" route, I once had a fanugreek creme...
