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So here's what it is. If you want to know, well, my family has done since way before I was born and I will tell you, there are a couple of dishes that died with my parents grandparents, okay.

So no, no one in my family is going to be killing the eels in the kitchen sink the way my great grandmother did. That's just not happening. Okay.

So we start out, you got the Bacala salad. Now, I want to know what you would eat. Yeah. Okay. We'll go through each one of these.

All right. So Bacala salad. So think it's salted cod and you have to rehydrate. Okay. So you got to soak it for a couple of days.

Really helps if you have a fridge in your garage. Then you take it, it gets shredded. All right. So you get this salty fish.

You're going to go hot cherry peppers, not the sweet celery, red onion, good olives, and you're going to take some of that vinegar brine from the cherry peppers.

That goes in and then really good olive oil. And we start incredible. We start mixing. That's your, that's a nice cold seafood salad.

Yeah. Good app. Yeah. You're one for one, one for one. A little crusty bread on the side. Okay. Please free.

We don't need stuff. So like as some of you would call it fried calamari. So what we looked at me when he said that, just just so people know, no, no, no, that, that, please, please, please, respectfully.

So we take the squid, clean them, take the tentacles, put those to the side, and squid for, for those of you who think it just appears in rings, their tubes, you have to slice them in rings.

The Italian way of doing it is you don't soak them in buttermilk or in his other bullshit. You just take them, clean them, dry them into the semolina, good Italian wheat base flour, flash fry them, pull them immediately.

Whoops. Immediately salted. And then just squeeze the lemon and you put some spicy sauce out there.

True Italian fashion talking with your hands. I am. I'm, dude, Jim, you don't understand. I'm so fucking excited for Christmas Eve. Christmas Eve is a goddamn holiday.

Oh, I got to clean this. No, you clean it up. I, squid's not for me. So you wouldn't, I mean, I would take a bite to be polite, but it's not for me. Okay. And I will tell you, when you get the tentacles, you know what you're eating, you look like you're eating an alien hair, like, no predator, no, thanks.

Okay. And I get it. It's not for everybody. I grew up with. All right. So one, one for two, bait clams or clams oregano, like, just, you take the clams, steam them, take each clam out, chop them up, and you make a homemade breadcrumb stuffing.

Tons of butter, tons of garlic, tons of good Sicilian oregano, which comes on a branch. I know you think it comes from a McCormick's tree.

But then you rest off each, each of them and bake them off a little time into the broiler. I think they're delicious. Anything that you go butter, garlic, and oregano. Yeah.

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