OK, I have a question. It seems to me every restaurant in the world these days offers fried calamari. I've had it in dives, I've had it in upscale places. I've had it everywhere. I like it, don't love it, but when it's on the table, I'll have some.
Here's my question and please don't respond like I'm clueless about food.
What makes good fried calamari? I mean, If I've had it a hundred times, it's been exactly the same 95 of them. The other five it was so rubbery it was inedible. My point, or I guess my real question is, what is the point? Have I had the best I've ever had at the 95 places that serve it the same way, whether I'm paying $8 for it or $20? I just don't get it. Maybe I've never had great calamari. Any info or insight would be appreciated.