It’s the time of year when you become one of two types of people – those who carry on their lives without a care in the world, and those who shut themselves away from society, shunning usual pleasures of Facebook and Reddit and madly turning off carelessly left on radios and TVs with their elbows while blocking their ears with their fingers and singing “lalala I can’t hear you!” lest they inadvertently find out who won Eurovision before the big (delayed) reveal on SBS.
Our hosts this year are Sweden, presumably receiving Paid Eurovision Leave from their satisfying work-life balanced day jobs to bring us the magic that comes but once a year.
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Cooking squid at home can be a bit scary for two reasons – the process of transforming them from looking like little (peacefully sleeping) sea creatures to inanimate tubes ready for the kitchen, and the danger of ending up with conversation-stalling rubbery lumps if you overcook it.
Although the cleaning process involves a number of steps, like many things it’s really just a matter of figuring out where all the bits are located and then it’s quite straightforward. You can probably buy the tubes already prepared from your local fishmonger or supermarket, but I imagine the cost per kilo would be a fair bit more for these so I urge you to have a go at the cleaning process yourself. You never know what you might find. [click to read the rest of this post…]
