Get Stuffed

I have rescently moved to Japan and Im realy enjoying the variety and quality of the seafood.
But, unlike in europe squid, is sold with all the bits and the head. I have just been cutting these bits out and using the squid as you would calimari, but could they be eaten in some inginous and delicious way?

What are your thoughts. Is it even possible? Haven't found a cookbook for the combo yet. Anyone know of one or even recipes would be appreciated.

Sure, I could google it, but I thought I'd ask all my gourmand friends here in Get Stuffed first.

Tonight, I had fresh venison backstrap filets, seasoned and floured, then quick-fried in olive oil. Just enough to brown the outside of the meat, then I poured out the frying oil and made a milk and flour gravy with the crusty leavin's in the fry pan. Drizzle that gravy over that tender mule deer filet, add a twice-backed potato and salad....voila

Local store has some stellar Arugula and I'm looking for dressing suggestions for this unique flavourful leaf.

TIA

Hi all, I have a hunk of beef in my freezer. About 2kg. I want to take it out and thaw it out cut it into 4 bits and freeze it again. Can I do that?

While bacon may be the world's most perfect food, vinegar is probably the world's most perfect condiment. There's just one thing I want to know... what is is made from? Yes, I suppose I could google it.

Right folks. We have the London Pissup on 8th December. We have the pre-London Pissup on the 7th. So I announce the pre-pre Pissup on 6th! Yes, everybody welcome here at Chateau Faz and we'll transfer to London the next morning in fine style.

It's Autumn...right?..I got a rabbit for a couple of quid at THE best Butchers this side of the Tamar...

It was skinned, gutted and quartered...

Now it's in the Slow_Cooker with some cheap, smoked streaky bacon, celery, carrots, Hungarian paprika, S&P and garlic....

I am looking forward to coming home from work tomorrow....

The well known veteran award winning chef from London is in "The Olive" at Genting Highlands,Malaysia as one of the personalities for the Malaysian International Gourmet Festival promotion.He has cooked for the Queen of England,Princes and Princesses,Prime Ministers,Presidents and famous film stars.Anyone tried his cusine?

I don't know anything at all about wine!

Well, I know that I like Moscato d'Asti. I used to live in Italy, and my city had an annual Moscato Festival. It was there I discovered my love for this cheap dessert wine, and despite spending fairly large quanities of money (as far as Moscato d'Asti goes) on different versions at posh enotecas, nothing beat the EUR 3 Moscato d'Asti that I bought at the Di per Di across from my apartment. It came in normal wine bottles, not the kind with the cork that…