ML> legs, and her entire job for that dinner shift 
 ML> was pulling out the legs and throwing them away. 
 ML> Americans don't by and large eat them.
> North Americans actually. Canadians are just as squeamish.
> Such is life in the land of chicky nugs and boneless, 
> skinless chicken breasts.

You've learned profligacy and finick from us and 
are able to put it into practice because of a 
pretty good standard of living. I'm thinking it 
should be make American grateful again, but 
grateful for what? I'd go with tentacles myself.

Funny, I just changed the channel, and the ugly
mug of Guy Fieri is on, but someone named Antonia
Lofaso just put a squid arm on to cook.

      Title: Whole Broiled Squid

That sounds kind of neat, a little sweet. Needs
some heat. Awreet!

> ... Cook until really tender which, for large squid could be days.

One of the exhibits at the Museum of Comparative
Zoology, I think it was, was a giant squid
salvaged partially digested from the stomach of
a whale. Which makes me think that a marinade
might be the way to go.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Cajun Blend
 Categories: Spices/etc.
      Yield: 1 servings

      1 Tb chili powder
      1 Tb paprika
      1 Tb onion flakes
      1 Tb garlic powder
      1 Tb allspice
      1 Tb cayenne pepper
      1 Tb thyme

  Mix all ingredients together and store in a tightly covered container.

  Source unknown

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