Raw Oysters anyone?

Re:Raw Oysters anyone? (zydecocruiser)

Sat, 20 Mar 2010 01:21:13 GMT

oDey in LA

seafarer john

To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background unusual taste that i just can't seem to learn to love.

Cheers, John

I have read that zinc is the metal......and it is supposedly why Oysters are considered to be an aphrodisiac. I always thought that claim was mostly a marketing gimmick but just to make sure I always eat several dozen just to make sure I have all options covered..

I plan on sliding copious amounts down at the Festival in NOLA late March. Lucky for me, my lovely spousal unit (CinCHouse...Commander in Chief House) loves Oysters as well...

I am one lucky Old Dog.

See yall (all yall) in NOLA

If you get a chance, maybe try Casemento's for some great oysters in NOLA.

I love Lucky Dog's, too, but I think that is a different forum.

Re:Raw Oysters anyone? (AndreaB)

Mon, 18 Jan 2010 14:12:44 GMT

I love raw oysters but it's hard to get good ones around here. I let them sit in my mouth for a moment before chewing, because hells bells if you swallow a rancid one it's in your stomach before you know it! This happened to me once when I swallowed one without chewing and I knew instantly from the taste it my mouth that is was off. I didn't get sick, but I am wary of the raw oysters at restaurants around here.

Andrea

Re:Raw Oysters anyone? (Adjudicator)

Mon, 18 Jan 2010 12:34:52 GMT

baileysoriginal

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper). Cheers, John

I also prefer oysters and shrimp without any condiments abut I'm outnumbered by my co-eaters - they like all the whistles and bells including crackers with the oysters ?? And lots of hot sauce. I'm not much on condiments- and if I do use them it's sparingly - I like to taste the actual food.

Ice cold and slurped right off the shell. The brine is seasoning enough for me. Period.

Re:Raw Oysters anyone? (russ2304)

Tue, 12 Jan 2010 15:34:24 GMT

Over Xmas holiday in NOLA had some of the most delicious oysters ever----Acme-of course------------and right next door the best during trip---Bourbon House----------eaten oysters from all over the globe and these had to be some of the best plus in NOLA you can't beat the price and just about everyone gives a Bakers Dozen-----------to all heading down in March----indulge!

Russ

Re:Raw Oysters anyone? (baileysoriginal)

Mon, 11 Jan 2010 21:54:25 GMT

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper). Cheers, John

I also prefer oysters and shrimp without any condiments abut I'm outnumbered by my co-eaters - they like all the whistles and bells including crackers with the oysters ?? And lots of hot sauce. I'm not much on condiments- and if I do use them it's sparingly - I like to taste the actual food.

Re:Raw Oysters anyone? (Phishmonger)

Thu, 31 Dec 2009 12:35:37 GMT

Just finished a half dozen that a friend brought me from Maine. These are the very best I've ever tasted. The flavor and size (large) are unbeatable. These are Glidden Point Oysters, harvested fresh from the cold waters of the Damariscotta River by the oyster farm located there. When I visit the Bothbay region twice a year, I always find my way to the Lobster Wharf in Boothbay Harbor on Saturday nites, where for "A Buck a Shuck" I enjoy as many as I can eat. Wish I was there right now.Happy New Year to all!

Re:Raw Oysters anyone? (seafarer john)

Thu, 31 Dec 2009 11:32:32 GMT

We were recently introduced to an oyster new to us, it is a small thin shelled oyster from New Brunswick, Canada called St Simeon. They are delicious little guys - a bit briny, sweet and firm.

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper).

Cheers, John

Re:Raw Oysters anyone? (baileysoriginal)

Wed, 30 Dec 2009 22:11:13 GMT

We had a couple of rounds of raw oysters during Christmas that came from the Gulf and they were great. We did these as Oyster Shooters that had Vodka in the bottom of the shot glass and extra spicy sauce on top.

And I'm about to get some more of them for this weekend.

Re:Raw Oysters anyone? (oDey in LA)

Wed, 30 Dec 2009 19:31:08 GMT

KonaErnie

FDA to ban sale of raw oysters from Gulf of Mexico

NEW ORLEANS – "Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations."

That FDA proposal has since been lifted (thank goodness).

One should always be cautious when consuming raw oysters and most likely the safest thing would be to always cook but I try to pick where I consume and hope for the best. The folks in LA contend that very hot TABASCO sauce will help ward off the evil bugs. I also think a couple of strong Margaritas will help as well. Throw in some ice cold Abita Beer for good measure and I think you will be AOK.

Re:Raw Oysters anyone? (oDey in LA)

Wed, 30 Dec 2009 19:25:00 GMT

seafarer john

To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background unusual taste that i just can't seem to learn to love.

Cheers, John

I have read that zinc is the metal......and it is supposedly why Oysters are considered to be an aphrodisiac. I always thought that claim was mostly a marketing gimmick but just to make sure I always eat several dozen just to make sure I have all options covered..

I plan on sliding copious amounts down at the Festival in NOLA late March. Lucky for me, my lovely spousal unit (CinCHouse...Commander in Chief House) loves Oysters as well...

I am one lucky Old Dog.

See yall (all yall) in NOLA

Re:Raw Oysters anyone? (beijinger)

Tue, 27 Oct 2009 23:27:58 GMT

Thanks Mland i had never heard of it but it became my regular breakfast item at Boss Tweed's up until i went To China to work.
What a miracle i been posting reading long enough to see seafarer be wrong about something lol.

Re:Raw Oysters anyone? (KonaErnie)

Tue, 27 Oct 2009 20:21:54 GMT

FDA to ban sale of raw oysters from Gulf of Mexico

NEW ORLEANS – "Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations."

Re:Raw Oysters anyone? (seafarer john)

Sun, 25 Oct 2009 19:55:45 GMT

To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background unusual taste that i just can't seem to learn to love.

Cheers, John

Re:Raw Oysters anyone? (Trask)

Sun, 25 Oct 2009 15:18:06 GMT

Although you can just swallow since they are soft, it is preferable to chew to realize the flavor and texture a quality oyster provides. There may be some grit but cleaning and rinsing the shells will help along with removing pieces of shell that may occur from the opening process. I usually do not chew much but enough to separate and gain the flavors before reaching for the next one. Great PNW oysters in their prime during the winter months.

Re:Raw Oysters anyone? (rainyday6)

Sun, 25 Oct 2009 08:03:30 GMT

I have a question - the only time I had an oyster was at a fish and chips place. It was deep fried and I spit it out. Raw oysters, I've always had it in my mind that you let them slide down your throat. That's not true, is it? Do they have little bits of sand in them? Do you chew a lot or just a few chews and then down the throat?

Re:Raw Oysters anyone? (Twinwillow)

Sat, 24 Oct 2009 13:52:00 GMT

jellybear

Todays article in the paper, www.starnewsonline Read it and weep.

I tend to agree with the writer of the newspaper article. I usually skip oysters during the months without an "R" in it as well.
I will however, make an exception for oysters that come from the Pacific NorthWest.
Here in Dallas, Gulf (Texas & Louisiana) oysters have a muddy taste during the warmer months that you don't taste in PNW oysters.

Re:Raw Oysters anyone? (jellybear)

Sat, 24 Oct 2009 12:57:04 GMT

Todays article in the paper, www.starnewsonline Read it and weep.

Re:Raw Oysters anyone? (NC Cheesehead)

Thu, 22 Oct 2009 14:09:18 GMT

Foodbme

There's another thread on here that also discusses the Pros & cons of oysters from different regions.
http://www.roadfood.com/Forums/tm.aspx?m=436746&high=oysters

Interesting how your thread mentioned how good the oysters from Apalachicola bay. Me thinks jellybear is "jellyous!"

Re:Raw Oysters anyone? (NC Cheesehead)

Thu, 22 Oct 2009 13:44:17 GMT

Foodbme

jellybear

Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Don't suppose this idea may have been created by the Oystermen in NC to eliminate competition do ya????????

Hmmmmm. Very interesting point. All I know is that I have never ever had bigger, fuller, and more delicious oysters than the ones from Apalachicola bay. Period.

Re:Raw Oysters anyone? (mland520)

Thu, 22 Oct 2009 13:12:53 GMT

beijinger

Bellingham bay has great oysters the Lummi Indians pull um out serve them fresh . Local restaurart features them in omelets. (to die for)

You are probably the first person I have ever seen on Roadfood to mention eggs and oysters! Several (more than 25) years ago, a friend took me to a local "hole in the wall" restaurant- I was living in Kingston, NY at the time, for a Mothers Day Brunch. Lo and behold, beautiful eggs with fresh oysters were the main entree....all I can say is WOW! I have not had them since, but I still remember that meal......thanks for the memory jolt!

Re:Raw Oysters anyone? (Foodbme)

Thu, 22 Oct 2009 11:57:12 GMT

There's another thread on here that also discusses the Pros & cons of oysters from different regions.
http://www.roadfood.com/Forums/tm.aspx?m=436746&high=oysters

Re:Raw Oysters anyone? (Foodbme)

Thu, 22 Oct 2009 11:49:14 GMT

jellybear

Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Don't suppose this idea may have been created by the Oystermen in NC to eliminate competition do ya????????

Re:Raw Oysters anyone? (Niagara)

Thu, 22 Oct 2009 10:13:00 GMT

I loved eating raw oysters when I lived in Houston, and always have them when I'm in New Orleans. But I avoid them here in Kansas. I prefer them when they are fresh.

Re:Raw Oysters anyone? (NC Cheesehead)

Thu, 22 Oct 2009 09:53:42 GMT

jellybear

Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

This would explain why the local bar down the street from me which was offering 50 cent oysters on wed nights quit doing it. I would not agree with you about the overrated statement though. The local ones here in NC I have had are way too small and a bit on the tough side in my opinion. But I do know during this time of year, the water is very warm in the Gulf which may be the reasoning for the sickness and them being more prone to carrying sickness causing bacteria.

Re:Raw Oysters anyone? (beijinger)

Thu, 22 Oct 2009 08:53:07 GMT

Bellingham bay has great oysters the Lummi Indians pull um out serve them fresh . Local restaurart features them in omelets. (to die for)

Re:Raw Oysters anyone? (jellybear)

Thu, 22 Oct 2009 08:48:50 GMT

Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Re:Raw Oysters anyone? (will_work_4_bbq)

Sun, 18 Oct 2009 17:54:03 GMT

Papa Joe's is also very good. I had a dozen raw and a dozen topped and baked. Both were wonderful! It's right on the water so it's more scenic than Indian Pass.

Re:Raw Oysters anyone? (mollydingle)

Sun, 18 Oct 2009 16:37:13 GMT

I have and they're good. I also had some oysters recently from the Taunton Bay area of the Maine coast.
To me, they are a little larger than Malpeques(not as large as southern oysters) and not as briny as the Malpeques.
Finally, Maine has realized it has good terroir!

Re:Raw Oysters anyone? (seafarer john)

Tue, 29 Sep 2009 18:17:41 GMT

Forgot to mention Cedar Keys - we spent a great weekend there a few years ago with dear friends and loaded up on local oysters. Can't find any notes from that trip, but I do remember a place with plain enamel tables back from the water a bit where we enjoyed a feast of oysters on the half shell.

Cheers, John

Re:Raw Oysters anyone? (NC Cheesehead)

Tue, 29 Sep 2009 16:38:27 GMT

seafarer john

Appalachicolas are indeed great oysters, but so are Chincoteagues, Belons, Blue Points, Malpeques, etc, etc,

BTW: Sunday's NYTimes travel section had a story about Damariscotta Maine Oysters which are relatively new to the market having been wiped out many years ago and only recently revived due to a cleaner river.

Has anyone here tasted these oysters?

Cheers, John

Damariscotta Maine Oysters

John, Sounds promising. I wish I could get some of these here. Check out the article..

http://www.peaceactionme....ers-damariscotta-river