tag:blogger.com,1999:blog-3733548157743005513.post661846746632618940..comments2010-04-21T10:15:50.315+01:00Comments on The Food and Wine Diarist: Squid with chilli and lime on toasted breadThe Food and Wine Diaristhttp://www.blogger.com/profile/11463430012619768392noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3733548157743005513.post-75993135308486765822009-08-04T20:18:29.224+01:002009-08-04T20:18:29.224+01:00My husband agrees wholeheartedly with you about th...My husband agrees wholeheartedly with you about the tentacle thing. I feel press-ganged into trying them next time. Had a bad experience with some at a friend's barbecue a few years ago but shouldn't let that put me off forever. Will go for it.The Food and Wine Diaristhttps://www.blogger.com/profile/11463430012619768392noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-60272155135383433022009-08-04T09:43:15.141+01:002009-08-04T09:43:15.141+01:00I love cooking squid. So cheap and tasty. Plus, wh...I love cooking squid. So cheap and tasty. Plus, when you get it right, it's so tender. But, I can't believe you left the tentacles out... they're the best bit!<br /><br />Thanks for the Aussie Rielsing suggestion. Going to give it a go soon.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.com