However, there is more to life than dim sum, so I happily go on to the next obsession. You would think that, after my "Not a Pretty Post" on Feb. 22, I'd be totally off calamari. Puh-leeze! I am always looking for calamari, I just am a bit cautious around a dish full of perfectly formed ones.
The question to be asked is not only are they all perfectly round and taste a little odd, but: how do you want them prepared? I had thought, until recently, that a perfectly breaded (light, keep it light) and perfectly fried (crisp but not immolated) says it all. Served, of course, with lots of lemon, and will you for godsakes stop with the paper-thin slices and give me real wedges?
Then I ordered calamari at Pia's Trattoria in Gulfport, Florida. And what did I get? An entire beast! What a rush! A photo will follow afer my next visit to Pia's. The thing came on a large platter in a very sharp (in fact, borderline waay sharp) lemon sauce, and lots of parsley. It was excellent: tender, cooked to perfection and (best of all for my increasing pant size) not fried. You know how tough calamari can be when cooked improperly? Not at Pia's. This was done to perfection. A repeatable dish.

But I'm still looking.
Stay tuned!
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I try to answer all comments, but when I'm on the road sometimes I'm not near internet cafes. Patience! Eat some chocolate! I will get back to you!