Cynthia Wenslow wrote:I'm not sure I could do squid ink in my pasta or risotto. 'Course, I don't eat squid in any form or any parts thereof, so.....
Jenise wrote:What is the ink part anyway? I presume it's a defense-mechanism and not a fluid otherwise integral to the life of the squid, right? I mean, it's not blood or anything.
Jenise wrote:Randy's probably in a dead faint upon getting that news.
Have to admit, I find the color/idea of squid ink a bit offputting. Not so bad in the pasta, but the first time I saw it, at Harry's Bar in Venice, the ink was used to color a risotto. It was hideously unattractive, particularly once it got moved around in the white bowl a bit. Ugh.
John Tomasso wrote:Somewhat off topic....I was once sitting in a restaurant, across from a table at which a guy was eating cuttlefish. Apparently, cuttlefish use a similar "ink defense mechanism" as do the squid.
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