an Ode to my Tofutti

perhaps, somehow....
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...ooo random item, veggie calamari, hahaaa
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Vegetarian Calamari (Ika-Age)

From Japanese Cooking: Contemporary & Traditional
Konnyaku may seem rubbery and strange, but I have found that it makes an excellent substitute for calamari. It has a fishy enough flavor, and the texture is perfect.
  • One 8 to 10 ounce package white konnyaku (grey can be used, but the white looks more convincing)
  • Flour for dredging
  • Oil for frying
  • Salt, lemon juice, ponzu (light salty, citrus dipping sauce), or soy sauce to taste
Slice the konnyaku 1/4-inch thick. Dredge well in flour. Heat the oil until a small piece of konnyaku dropped in
rises steadily and quickly to the surface. Fry several pieces at a time until crispy and light brown. Drain well. Serve with lemon juice, sea salt, ponzu (light, salty, citrus dippiing sauce), or soy sauce, if desired.
Yield: 2-4 servings
 
yea really.. i was hoping when i found some it would be VERY squidlike..

well its modeling clay properties may come in handy for molding tentacles out of it.
 
I sure am. no point getting a job when i am taking another vacation in just about 1 MONTH!!

down into the south this time... ha ha.. good ol' Texas.

for the QUEENSRYCHE CONCERT! woooooooo .. among many other things..



"... and there was much rejoicing"