LOL...I thought it was some kind of beef and could not figure out why you would want to change a steak into paste...So I bought a bunch of Calimari steaks. I tried flour/egg/breading...that was a flop, the breading fell off.
Respectfully, your wife, Sir, is a Saint. I love to hear about people helping people.Posted before, but the Mrs. does a Pie Sale each Thanksgiving.
85 pies going out the door to support other families’ holidays.
Most she’s done.
She donates 100% of receipts to a community project.
Projects have varied from Town Swimming Pool to family whose daughter was murdered by significant other.
We don’t claim any donations as all are not 501(c)3 charitable. It’s important to her to contribute to our community.
I’ve always supported her effort. Bought 25 pounds of apples at the grocery store this morning.
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Thank you.Respectfully, your wife, Sir, is a Saint. I love to hear about people helping people.
I love squid! Used to spend summers at Woods Hole and some of the science guys there used to do experiments with squid axons, which are really big. Rather than throw the rest of the squid away after the axon was removed they would bag them up and freeze. When there were enough for a feed for a bunch of us poverty stricken students we'd thaw and slice the mantles into strips, bread with flour and salt and pepper, and fry along with the tentacles for just seconds. Too long and they are like fish flavored rubber bands. Yum! The beer helped too.Seafood is definitely enjoyed in our family. I never turn down trying something new. Preparing it, that's the tricky part.
Calimari is a seafood, that if not prepared correctly, can be like chewing on a piece of tasteless rubber, or dried leather. I think most prepare it by slicing it very thin, left raw and used more as a topping. On the norm Calimari is on the tasteless side and difficult to season. As in Sushi I have not tried it yet.
Squid and Octopus are very comparable in texture.
I described the texture of my preparation method, to pudding. The Calimari (a portion) was broken down into a paste form, as a binder. It seemed to work well.
I made another store run this morning. Up to about 75# flour, 75# apples, 2 gallons corn syrup, 6 dozen eggs, 25# sugar, 20# frozen blackberries……Thank you.
At $12 each, we cover the costs of the pies. There’s no “profit” involved.
Essentially her donation is nearly doubled in value in that we donate all receipts.
If I were still in the restaurant business, I’d go broke with this food cost arrangement…..
It’s been important to her. We can afford to do it, and it makes a lot of folks in our community happy.
That’s a great thing!
One regular (sausage, peppers, onion, garlic), one unleaded.
No sweat - I’m not even a good Methodist…. I promised to raise my kids Catholic. The Mrs. is Catholic.@RCW said:
"This is a great pizza dough recipe from the Italian Catholic Church in our area."
I thought Catholic and Italian were the same thing! The Archdiocese is in Rome, right! Not that Catholics can't be Irish or Mexican or Japanese or otherwise.
But what is an "Italian" Catholic church?
No disrespect, I'm curious and like to learn.