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November 11, 2009

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Paula Aiello

I love calamari but I don't like it when it's tough. So I wonder whether the sweetness and the greater "flavor" would outweight the toughness - which method of cooking, if any, reduced the toughness and/or brought out the flavor the most?

If I have a chance to go there, I will have to schedule it at totani festival time (free is my favorite price).

btw - I have salt in my blood, too. Haven't had it tested, but I'm sure it's there.

Jozee Pizzurro

How nice to travel to a great country that has food to match. Calamari is one of my favorite foods, no matter how it is prepared.

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