Wednesday, September 7, 2011

Fried calamari is usually, or at least SHOULD be a pretty safe bet. But you've all had shitty fried calamari. As is the tradition here at Open Wide, we will refer to the popular dish by its' Italian American name, which phonetically I suppose is spelled "fried golamod" (golomahd? gahlimad? no idea, you get it). Here's the problem. It's either overdone or underdone. There's such an unpleasantly fine line between rubbery and crispy that I almost feel like it's a waste of time. I've had snazzy versions (macadamia tempura crusted with pineapple dipping sauce at Terrapin in Rhinebeck) but when it comes down to it, it's all about the fry skills. The one pictured above was pretty money, but you know what you're getting into..

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