I suddenly had a craving for dried squid.
They don't sell it on the island where I live now.
I found some small dried squid in the dried fish section of the mall.
I tried grilling it with sake.
I ate it with soy sauce and mayonnaise.
The taste and firmness are completely different.
When grilling salted squid, I soak it in water to remove the salt.
The squid meat absorbs the water and becomes softer and thicker.
I'll try this method next time.
I haven't been to Thailand in a long time.
I've been there three times.
Whenever I went to Phuket, I always stayed there for a week and then spent two nights in Sukhumvit on the way back.
Isetan in Bangkok had some great dried squid, so I brought some back to Bohol and enjoyed it.
I've been feeling a bit reclusive lately.
I haven't been to Dumaguete, Liloan, Moalboal, Thailand, or Taiwan.
The main reason is knee problems caused by the COVID-19 pandemic.
My age is also a hindrance. I thought I would become a calmer person as I got older, but I've become so selfish that it's shocking to myself.
I don't like flying, so I try to get the shortest flight possible.
If I board from Panglao International Airport, I have to change planes in Manila, which increases my waiting and boarding time.
Therefore, I always use the shortest airport, Cebu Mactan.
I've jumped too far from the topic of dried squid.
I'll report on the topic of dried squid that has become thicker and softer at a later date.
Having written this much, I realized that I haven't made overnight dried squid in a while.
Wouldn't thick, large, overnight dried squid be more delicious than sticking to flimsy dried squid...