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Just out of curiousity, does the squid ink have a taste? I saw someone making homemade pasta with squid ink but was using it more for the color than the taste. I imagine it's a pretty expensive ingredient.
I'm not sure. I don't think it adds to the taste. I think it just adds to the color of the dish. The squid ink turns the liquid of the soup black like cooked blood. If I have the squid dish (pusit adobo), and the preparer did not use the ink, it lacks the appeal to me and is somehow "off." A lot of people just throw the ink sack away--it's pretty tiny per squid--thinner than the midpoint of its fattest tentacle, and not more than 1 inch.
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