u/Sovereign-Vault

Just saw the new Spyderco Slym R.I.L. with black titanium, black blade, and Dark Matter Polar FatCarbon up for preorder at Blade HQ. Does anyone know if this is a limited/one-time run or if it’s going to be a regular production model?

Ingredients

• 1 lb store-bought black squid ink pasta
• 8 oz cleaned squid, cut into rings or strips
• 8 oz large shrimp, peeled and deveined
• 2 packets squid ink
• 2 lbs fresh ripe tomatoes, roughly chopped
• 3 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/3 cup dry white wine
• Fresh flat-leaf parsley, roughly chopped
• Salt and freshly ground black pepper
• Extra virgin olive oil and a pinch of salt (for the shrimp)

Instructions

1. Sauté the garlic and squid: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Add the cut squid directly to the skillet, pour in the white wine, and let it reduce for 2 minutes.
2. Build the black tomato sauce: Add the fresh chopped tomatoes and a pinch of salt to the skillet with the squid. Simmer over medium-low heat for 15 to 20 minutes until the tomatoes break down into a rich sauce. Stir the squid ink packets directly into the simmering sauce until fully dissolved, turning the entire tomato base black. Keep warm on low.
3. Cook the shrimp separately: In a separate small skillet, heat a splash of olive oil over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 1 to 2 minutes per side until pink and opaque. Remove from heat and set aside to use as a garnish.
4. Cook the pasta: Boil the store-bought black squid ink pasta in a large pot of salted water until al dente, reserving a half-cup of pasta water.
5. Combine and serve: Toss the drained pasta directly into the black squid ink and squid sauce over medium heat for 1 minute, adding a splash of pasta water to coat the strands. Plate the pasta, and top with the separately cooked shrimp, fresh chopped parsley, and fresh tomatoes.

Note: Never add cheese to seafood pasta—it completely overpowers the delicate flavor of the fish. IMO.

• The Cook Time: Boil for 8.5 to 9 minutes to strike the balance between a chalky hard-boiled yolk and a messy soft-boiled yolk, creating a sturdier egg that resists tearing during storage but still keeps that golden thick yolk.
• The Pressure Trick: Once the timer goes off, poke a small hole in each egg with a kitchen knife right before draining the hot water, allowing hot water to seep inside and help loosen the inner membrane from the egg white.
• The Thermal Shock: Plunge the hot eggs directly into an ice bath to rapidly shrink the egg inside its shell, breaking the bond against the membrane.
• The Reheating Step: When you go to eat these the next day, this is when it's hit or miss if it opens easy or breaks apart and makes a mess, submerge the chilled egg in water and warm it in the microwave for a few minutes before peeling; the warmth expands the egg and introduces fresh moisture through your pre-poked hole to slip the shell right off.
• The Crack Technique: Tap the egg firmly on both the top and the bottom to create two main impact zones, allowing you to peel the shell away in large, clean sheets instead of frustrating tiny fragments.