Squid!

[random3434]

No, not you del!

Earthquake washes up giant squids on shore:



Massive Squid Wash Up in Quake Aftermath | NBC San Diego

 

[del]

No, not you del!

Earthquake washes up giant squids on shore:



Massive Squid Wash Up in Quake Aftermath | NBC San Diego

 

[xotoxi]

Fried Calamari
Recipe courtesy Giada De Laurentiis

Show: Everyday Italian
Episode: Italian Restaurant Classics


Ingredients

• Vegetable oil, for deep-frying
• 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
• 2 cups all-purpose flour
• 2 tablespoons dried parsley
• Salt and freshly ground black pepper
• 2 lemons, cut into wedges
• 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.



Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy

 

[Dis]

Huh. Lunch.

That'll feed a few people. Marinara sauce not needed...

 

[AllieBaba]

Humbolts hunt in packs and are scary because they have feeding frenzies...

But they aren't the biggest squid.

Photos of world's largest squid

 

[RodISHI]

The fishermen in South America are afraid of the giant squid as they are man eaters.
Encountering Sea Monsters - First Glimpses of the Giant Squid | Nature

The Humboldt squid can be very big and very powerful and they may be dangerous,” Sgt. Rains said. “It’s just something I wouldn’t mess with until you’re sure that it’s dead. They’ve got a lot of suckers and claws and a parrot-like beak and they can inflict some damage.”

 

[Gunny]

No, not you del!

Earthquake washes up giant squids on shore:



Massive Squid Wash Up in Quake Aftermath | NBC San Diego

I thought this was going to be about del ...

 

[random3434]

No, not you del!

Earthquake washes up giant squids on shore:



Massive Squid Wash Up in Quake Aftermath | NBC San Diego

I thought this was going to be about del ...

I can arrange that..............................

 

[random3434]

del as a baby:

 

[alan1]

del is a baby:

Fixed it for you.

 

[random3434]

del celebrating victory after WW2:

 

[Big Black Dog]

Thought your post was about a term of endearment known only by sailors... I have a squid story for you. Once, long time ago when I was in the Navy my ship pulled into Naples, Italy. Some shipmates and myself went up into the "gut" area of Naples and got rip roaring drunk while roaming around in the back allies. It got to be dark and we were still quite snockered and we happened upon this old lady who had a big black cauldren with a fire built under it right in the middle of the alley. She motioned us over and showed us the big squid she was cooking up in the pot. We stood around until she said it was done and we helped her eat it. Tasted pretty good while I was drunk. Next day I wish this was oneof those stories I wasn't involved in... You live and you learn...

 

[random3434]

I told del to take a pic of himself with his cell phone,so I could post it, thanks buddy!

 

[Gunny]

I told del to take a pic of himself with his cell phone,so I could post it, thanks buddy!

 

[xotoxi]

del-oduck

 

[del]

here i am helping out big black dog in naples. i tried to warn him about eating out of cauldrons in back alleys.........

 

[Big Black Dog]

He's a handsome lad I would say. Probably will be an Admiral within the next four years...

 

[Big Black Dog]

You have to be careful about eating out of cauldrons in back alleys in overseas ports. If you aren't careful, certain parts of your anatomy will catch a cold and get a runny nose...

 

[del]

He's a handsome lad I would say. Probably will be an Admiral within the next four years...

all in all, i'd rather be a master chief. all the power, none of the bullshit.

 

[del]

You have to be careful about eating out of cauldrons in back alleys in overseas ports. If you aren't careful, certain parts of your anatomy will catch a cold and get a runny nose...

i think i heard that somewhere before.