The recent public dissection of a giant squid in Melbourne this week has helped to uncover some mysteries of these elusive creatures of the deep and raised further questions, including how best to prepare enormous edible hullahoops and what is the preferred dressing - tartare or thousand island?
Link with streaming video at the Melbourne Museum
Thanks for the cravings. Now I'm hungry ;)
And tartar and thousand island are for the kiddie table. Give me a good, rich, robust marinara sauce. Or a nice, tangy cocktail sauce with a good dose of hot horseradish. Yummmmmmmm...
--TwoDragons
OMG. Thanks for the awesome salivating inducing imagery! All I had for dinner was a PB&J sandwich. Ahhhh...need calamari with sauces. O_o
Oh yeah, the tomato sauce is a perfect choice- with the rest of the fisherman's basket/fish n' chips you could also go a lemon wedge with a good sprinkling of salt! Yum!
Also, thanks for the grammar heads up TwoDragons but it is accepted as either tartar or tartare sauce, just depends which side of the world you inhabit, or whether you're referring to the tartaric acid building up on your dental work after consuming calamari rings!
Be well!
If someone knows a way of getting that out of them, then hell, I'm there with plain ol' lemon juice.
All squid produce it and the cleaning process to rid it from the flesh is hard enough for noemal sized squid.
And Adam Shithope, look it up before you call "BS".
Melbourne has the best restaurant and general food culture in the world.
And if it is going to be squid then no place better than the second largest greek city in the world.
heh.
(...and that would be after happily downing a kiddie-pool full of tzatziki for appetizers, tossing in several dozen toasted ravioli, and then it's off to the vat of chicken ramen with cream cheese diced up in it. Then polish it all off with a boatload of mocha ice cream with dark chocolate sauce...and a few bites of watermelon.)
--TwoDragons
How about a nice Marinara or even a Ponzu sauce?