Reflections of a chef and restaurant owner. (AKA Therapy) 恵守 世羽棲知安
Friday, October 24, 2008
I julienned it, lightly breaded it in panko and gently fried. I'll be marinating some steaks and grilling them as well.
This big ass squid is tender and mild in flavor. A surprise to be honest.
I wasn't happy about the way it was packed. I'll be having a conversation about that.
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