11 min

THE UNTOLD ON CALAMARI FLAVORS + kNOWLEDGE

    • Food

Suppose you live in Rhode Island or visit the Ocean State. In that case,  you are familiar with Calamari (Italian for squid, or loligo in fishery terms). When I started cooking about five decades ago, cleaning squid was a horrible job (and still is), usually forced upon the kitchen's newest hire. The fish was inexpensive to buy because of the amount of work needed to get it on the plate. Often considered the seafood underdog when compared with scrod, halibut, swordfish, and tuna. Mostly offered as an appetizer, although delicious in many other versions.  Today, Calamari appears in restaurants of any style. In the 70s, the dish never entered the fine dining kitchens, mostly reserved to pizzerie, diners, and some franchises.

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Suppose you live in Rhode Island or visit the Ocean State. In that case,  you are familiar with Calamari (Italian for squid, or loligo in fishery terms). When I started cooking about five decades ago, cleaning squid was a horrible job (and still is), usually forced upon the kitchen's newest hire. The fish was inexpensive to buy because of the amount of work needed to get it on the plate. Often considered the seafood underdog when compared with scrod, halibut, swordfish, and tuna. Mostly offered as an appetizer, although delicious in many other versions.  Today, Calamari appears in restaurants of any style. In the 70s, the dish never entered the fine dining kitchens, mostly reserved to pizzerie, diners, and some franchises.

Sponsored by Chef Walters Cooking School

Visit our Youtube Channel for News you can eat 24 Video Food Cast 

Subscribe to our newsletter 


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Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

11 min