Anyone having problems with certain brands of frozen calamari?

Discussion in 'Professional Chefs' started by evandone, Jun 12, 2014.

  1. evandone

    evandone

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    I have been using a brand of calamari in my rest for 7 years with no complaints. as of the past 3 months i have had a lot of complaints with no change in recipe or procedure. Any one else out there having the same issue?
     
  2. minas6907

    minas6907

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    What are the complaints?

    Sent from my SCH-I535 using Tapatalk
     
  3. alaminute

    alaminute

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    That's hilarious someday! I listen to a lot of NPR but I must've missed that one, is it weird that I want to try it? :)
     
  4. someday

    someday

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    Naw I'd try it if I knew what it was. 

    Everyone, just make sure you are sourcing your calamari well
     
  5. john litton

    john litton

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    First, pig bung would cost more than the calamari to source, clean and process so put that aside. Secondly, as of 2015 there is a worldwide shortage of squid due to el Nino weather. The result is that prices are moving up and some companies are sacrificing quality. If you can find it, domestic squid is the best, Rhode Island and east coast is the best of the best followed by west coast (function of water temps). Secondly "Asian" squid follows. Beyond that, you get into chemically treated calamari.
     
  6. someday

    someday

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    Have you sourced pig bung recently? What does it cost? 

    The article and story are mostly for entertainment effect. I seriously doubt that many of us are getting pig rectum instead of calamari. I don't necessarily think it would cost more to produce pig rectum instead of squid, but whatever. Its a joke. 

    Also this thread is 2 years old. 

    You picked an interesting subject for your introductory post. 
     
  7. brianshaw

    brianshaw

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  8. someday

    someday

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  9. brianshaw

    brianshaw

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    Whatever for whomever.

    For you, finding a source and a price, I suppose, unless that was a hypothetical question.
     
  10. john litton

    john litton

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    Sadly, I have met a number of people in kitchens and patrons as well that actually believe and still mention the bung. I understand it is a joke, something the Onion, would put out. Several chefs in NYC, DC and Atlanta asked me about it. So the joke worked.