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Thread: Squid in Baltimore

  1. #1
    Mark Thorson Guest

    Default Squid in Baltimore

    I got back last night from Baltimore. I was originally
    scheduled to fly in on the 11th, and I would have been
    on one of the first planes in after they re-opened the
    airport. As it was, I came in on the 14th, while the
    Maryland state government was still closed and the state
    governor was advising people to stay off the roads.

    What a horrible experience. I never left the hotel
    (BWI Four Points), but the hotel restaurant was pretty
    good. The squid was great! It looked to be California
    squid, _Loligo_opalescens_. I decry how the restaurants
    in California are switching to one of the two commercial
    East Coast species, which are much less nice because of
    their thicker flesh. I guess they must be cheaper squid,
    or cheaper to prepare. They are big squid, so for the
    amount of labor you get a lot more meat.

    I had squid again in the airport at a restaurant/bar
    called DuClaw Brewing Company. This too seemed to be
    California squid, and very well prepared. The beer was
    great, too! This time I asked whether it was squid from
    the West Coast, and after a few minutes my waiter came
    back from the kitchen and informed me it was. And then
    he asked me what the difference was, and I explained it.
    When at BWI, I highly recommend DuClaw Brewing Company.

    (And BWI Four Points is a cost-effective and good hotel,
    but note that there are two Sheratons at BWI run by
    completely different companies. That's why I call it
    BWI Four Points to avoid any confusion. The other
    Sheraton looked even better, from the lobby, but it's
    much more expensive.)

    The squid from off the California coast are arguably
    the best in the world, yet the restuarants around here
    have been switching to the large, thick-fleshed eastern
    varities. If you're making fried squid, that's a big
    mistake.

    The trip was a disaster, but at least I had great squid
    twice. I don't know where to get squid that good here
    in California, except at an English-style pub in Carmel.
    (I don't remember the name, but I think it's the only
    one in Carmel.)

  2. #2
    Cheryl Guest

    Default Re: Squid in Baltimore

    On Wed 17 Feb 2010 04:10:18p, Mark Thorson wrote in
    rec.food.cooking <news:[email protected]>:

    > I got back last night from Baltimore. I was originally
    > scheduled to fly in on the 11th, and I would have been
    > on one

    of the first planes in after they re-opened the
    > airport. As it was, I came in on the 14th, while the
    > Maryland state government was still closed and the state
    > governor was advising people to stay off the roads.
    >

    No one was paying attention to the order to stay off the roads. By
    Sunday most of the area was passable, actually by Friday they sent
    the federal government back to work.

    > What a horrible experience. I never left the hotel
    > (BWI Four Points), but the hotel restaurant was pretty
    > good.


    So you came to MD and you weren't able to do whatever you were
    coming here for and stayed at the airport?

    <snip>

    > The trip was a disaster, but at least I had great squid
    > twice. I don't know where to get squid that good here
    > in California, except at an English-style pub in Carmel.
    > (I don't remember the name, but I think it's the only
    > one in Carmel.)
    >


    Glad you could find some positive in it.

  3. #3
    Mark Thorson Guest

    Default Re: Squid in Baltimore

    Cheryl wrote:
    >
    > So you came to MD and you weren't able to do whatever you were
    > coming here for and stayed at the airport?


    Correct. At the hotel near the airport.
    I came with my best friend to see my other
    best friend, but we couldn't.

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