i love oysters even more than caviar. I have always wanted to see just how many oysters i could eat in say a 1/2 hour timeframe. The most i ever have had is about thirty to thirty five but this was because we were at a Seattle restaurant and this was just the appy prior to dinner. But if i was to eat only oysters I figure i could down fifty of sixty easily.
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I'm chuckling thinking of someone wolfing down 35 oysters at dinner as an appetizer. I think my answer would depend on how they are served. I've gone through many buckets of roasted oysters that require shucking over a few hours. That's my favorite way to eat them. On the half shell, I'd probably have to stop when I had too much to drink to continue. I really enjoy an ice cold bottle of beer with my oysters. It doesn't really count but I had a good fried oyster po-boy yesterday for lunch at the beach.
Happy Memorial Day
yeah, thirty is quite a bit for an appy ... but sometimes i can be quite a pig .... By the way, I was told that oysters taste the best (or are free from red tide bacteria and the like) during any month that has an "r" in it .... this is a generality, i know, but this is what a fish monger told me...
quote:
Originally posted by Ogopogo DUDE:
yeah, thirty is quite a bit for an appy ... but sometimes i can be quite a pig .... By the way, I was told that oysters taste the best (or are free from red tide bacteria and the like) during any month that has an "r" in it .... this is a generality, i know, but this is what a fish monger told me...

This is true, indeed, Ogopogo. Confirmed at the Atwater Market in Montreal the other day, when I was desiring several to pair with Champagne. None at all to be found, and you can find anything at this place.
quote:
Originally posted by Ogopogo DUDE:
yeah, thirty is quite a bit for an appy ... but sometimes i can be quite a pig .... By the way, I was told that oysters taste the best (or are free from red tide bacteria and the like) during any month that has an "r" in it .... this is a generality, i know, but this is what a fish monger told me...

I believe that this is true for most shellfish. We have a quarantine on shellfish around here (except for abs Smile) from May to October. I've always been told that same "R" deal and that its because the warmer weather of the months without R's in them facilitates bacteria growth in the shallow waters where most of the shellfish live.
Now let's talk about the TYPE of oysters.... I am not a big fan of the pacific beach oyster as it is HUMONGOUS and a mouthful-->i can only eat one, two, maybe three of these raw, at most...but baked or breaded/panfried I could do about six at most...
...Malapecs(spelling?) are my favourite...small and juicy....on the half shell....Mmmmmmm
quote:
Originally posted by Ogopogo DUDE:
Now let's talk about the TYPE of oysters...

1) Kumamoto's
2) Barron Point
3) Hama Hama

had a mixed dozen of Malaspina's & Kumo's this weekend in Vegas and the Kumo's, while smaller, had a much better flavor that in comparison made the Malaspina's bland

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