i just run through flour, fry, drain, season. Simple is better IMO. Heavy battered squid doesn't do it for me, although i do run my calamari steaks through flour then a light egg wash....
don't try to hold hot-it'll turn to glue. take it 2/3 of the way, spread on a sheet to cool. reaheat and finish with stock, crab, whatever else you are going to toss in there, serve.
Don't hold hot, you will regret it.
start with a buffalo...seriously, it's pretty easy. Check out new england cheesemaking-they are way over priced but will give you a start.
You need good, fresh milk, rennet, salt and a pair of gloves(unless you can dip your mitts into...
actually, i find his/her little rant amusing.....and it wasn't directed towards you, i don't think. Maybe my off the mark humor isn't suitable for such grand kitchens as fatchefs either.
i'm going to guess that many of the posters weren't around in the 70's and 80's. Good or bad, they were some wild times....and the book is one mans recollection of them.
