﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>It's National Oyster Soup Day.</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;CCinNJ&lt;/i&gt;&lt;br&gt;  &lt;br&gt; Since we have front row seats and all...I think I will wear my new red sweater!!!  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt; Actually, Bulls are color blind! It's not the Color that agitates them, it's the motion of the bull fighter with the cape that pee's them off. &lt;br&gt;  By the time the Matador shows up, the bull is REALLY PO'ed because of stabbings and &lt;b&gt;short barbed &lt;i&gt;&lt;i&gt;banderillas being stuck in his shoulders.&lt;/i&gt;&lt;/i&gt;&lt;/b&gt; &lt;br&gt;  I'm rootin' for da Bulls! &lt;br&gt; How did we get from Oyster Stew to Bull fights????????? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694447</link><pubDate>Tue, 10 Apr 2012 00:38:49 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (CCinNJ)</title><description>  Since we have front row seats and all...I think I will wear my new red sweater!!! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694446</link><pubDate>Tue, 10 Apr 2012 00:13:08 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Twinwillow&lt;/i&gt;&lt;br&gt;  &lt;br&gt; Yeah, trying to crack that big oyster &lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/lol.gif" alt="" /&gt;shell open will not be easy.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt; IF you can get the bull to calm down, it's easy!!!  &lt;br&gt; &lt;a href="http://www.youtube.com/watch?v=VWAIjYs9Lws" target="_blank" rel="nofollow"&gt;http://www.youtube.com/watch?v=VWAIjYs9Lws&lt;/a&gt; &lt;br&gt;  &lt;a href="http://www.youtube.com/watch?NR=1&amp;amp;v=jYmUlspUREg&amp;amp;feature=endscreen" target="_blank" rel="nofollow"&gt;http://www.youtube.com/watch?NR=1&amp;amp;v=jYmUlspUREg&amp;amp;feature=endscreen&lt;/a&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694445</link><pubDate>Tue, 10 Apr 2012 00:01:21 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Twinwillow)</title><description>  Yeah, trying to crack that big oyster &lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/lol.gif" alt="" /&gt;shell open will not be easy. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694443</link><pubDate>Mon, 09 Apr 2012 23:42:15 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Twinwillow&lt;/i&gt;&lt;br&gt;  &lt;br&gt; Love Rocky Mountain &amp;nbsp;Oyster Stew, too!  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt; Correction to the recipe: &lt;br&gt;  "First, find a cooperative bull, then----"&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/w00t.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/w00t.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/w00t.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" /&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694437</link><pubDate>Mon, 09 Apr 2012 22:52:40 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;CCinNJ&lt;/i&gt;&lt;br&gt;  &lt;br&gt; I will celebrate with oyster crackers.  &lt;br&gt; Eww.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt; That's Acceptable as long as you drop them in some Oyster Stew first! &lt;br&gt;  Eating oyster crackers plain is like kissing your toothless sister! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694436</link><pubDate>Mon, 09 Apr 2012 22:49:56 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (CCinNJ)</title><description>  I will celebrate with oyster crackers. &lt;br&gt;  &lt;br&gt; Eww. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694429</link><pubDate>Mon, 09 Apr 2012 22:06:11 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Twinwillow)</title><description>  Love Rocky Mountain &amp;nbsp;Oyster Stew, too! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694417</link><pubDate>Mon, 09 Apr 2012 20:23:30 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  Like Meatloaf &amp;amp; Potato Salad, I don't think there is a "More Correct" Recipe for Oyster Stew! The only incorrect one would be one with a bad oyster in it! &lt;br&gt;  &amp;nbsp; &lt;br&gt;  Even Mountain Oyster Stew is pretty good!! &lt;br&gt;  &lt;b&gt;Rocky Mountain Oyster Stew&lt;/b&gt; &lt;br&gt;  Courtesy of Robert Irvine, Chef, Food Network &lt;br&gt;  Prep Time: 20 min Inactive Prep Time: 10 min Cook Time: 1 hr 0 min &lt;br&gt;  Serves 8 servings &lt;br&gt;  Ingredients &lt;br&gt;  &lt;ul&gt;&lt;li&gt;2 pounds large bull's testicles &lt;li&gt;1 cup &lt;a href="http://www.foodterms.com/encyclopedia/flour/index.html" target="_blank" rel="nofollow"&gt;all-purpose flour&lt;/a&gt; &lt;li&gt;Salt and freshly ground black pepper &lt;li&gt;1/8 cup &lt;a href="http://www.foodterms.com/encyclopedia/canola-oil/index.html" target="_blank" rel="nofollow"&gt;canola oil&lt;/a&gt; &lt;li&gt;2 teaspoons chopped garlic &lt;li&gt;2 cups sliced white onions &lt;li&gt;1 stick &lt;a href="http://www.foodterms.com/encyclopedia/butter/index.html" target="_blank" rel="nofollow"&gt;unsalted butter&lt;/a&gt; &lt;li&gt;1/2 bottle red wine &lt;li&gt;1/8 cup tomato paste &lt;li&gt;1 teaspoon freshly chopped &lt;a href="http://www.foodterms.com/encyclopedia/chives/index.html" target="_blank" rel="nofollow"&gt;chives&lt;/a&gt; &lt;li&gt;1 teaspoon freshly chopped &lt;a href="http://www.foodterms.com/encyclopedia/parsley/index.html" target="_blank" rel="nofollow"&gt;parsley leaves&lt;/a&gt; &lt;li&gt;1 crispy &lt;a href="http://www.foodterms.com/encyclopedia/french-bread/index.html" target="_blank" rel="nofollow"&gt;French bread&lt;/a&gt; (&lt;a href="http://www.foodterms.com/encyclopedia/baguette/index.html" target="_blank" rel="nofollow"&gt;baguette&lt;/a&gt;), sliced and toasted  &lt;/ul&gt; Directions &lt;br&gt;  Preheat the oven to 350 degrees F. &lt;br&gt;  Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake off any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and &lt;a href="http://www.foodterms.com/encyclopedia/onion/index.html" target="_blank" rel="nofollow"&gt;onions&lt;/a&gt; and sauté until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside. &lt;br&gt;  In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in &lt;a href="http://www.foodterms.com/encyclopedia/tomato-paste/index.html" target="_blank" rel="nofollow"&gt;tomato paste&lt;/a&gt; until well incorporated, then add back the &lt;a href="http://www.foodterms.com/encyclopedia/sauteed/index.html" target="_blank" rel="nofollow"&gt;sautéed&lt;/a&gt; onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. &lt;a href="http://www.foodterms.com/encyclopedia/garnish/index.html" target="_blank" rel="nofollow"&gt;Garnish&lt;/a&gt; with chopped herbs and crispy bread. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694412</link><pubDate>Mon, 09 Apr 2012 19:51:08 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Twinwillow)</title><description>  BB, there's obviously no paprika in the picture of the (delicious looking) oyster stew from Dan &amp;amp; Lewis. &lt;br&gt;  The recipe for the oyster stew at NYC's, GCOB was noticeably light reddish orange in color because of the addition of paprika. &lt;br&gt;  Whose recipe is more "correct"? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694408</link><pubDate>Mon, 09 Apr 2012 19:07:17 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Foodbme)</title><description>  Dan &amp;amp; Louis' in Portland looks like a "Must Go There" spot if you're near Portland!&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/tongue_smilie.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/tongue_smilie.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" /&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694407</link><pubDate>Mon, 09 Apr 2012 19:04:58 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (rumaki)</title><description>  The old Gourmet magazine single volume cookbook has a great recipe for Oyster Bisque. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694399</link><pubDate>Mon, 09 Apr 2012 17:37:39 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (lleechef)</title><description>  bb &lt;br&gt;  you never cease to amaze me. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694393</link><pubDate>Mon, 09 Apr 2012 17:10:20 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (buffetbuster)</title><description>  &lt;font size="2"&gt;In celebration, here is the excellent oyster stew from &lt;a href="http://www.roadfood.com/Restaurant/Overview/1519/dan-louis-oyster-bar" target="_blank" rel="nofollow"&gt;Dan &amp;amp; Louis&lt;/a&gt; in Portland, OR.&lt;/font&gt; &lt;br&gt;  &lt;font size="2"&gt;&lt;img src="http://i232.photobucket.com/albums/ee159/JCStrutz/Roadfood8/159-3.jpg"&gt;&lt;/font&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694364</link><pubDate>Mon, 09 Apr 2012 10:37:47 GMT</pubDate></item><item><title>Re:It's National Oyster Soup Day. (Twinwillow)</title><description>  Just last night I just watched Emeril Lagasse do a show on the Cooking Channel from the Grand Central Oyster Bar in NYC. He had one of their chefs demonstrate how to make this incredible stew. &lt;br&gt;  My mouth was watering! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694362</link><pubDate>Mon, 09 Apr 2012 10:04:21 GMT</pubDate></item><item><title>It's National Oyster Soup Day. (Foodbme)</title><description>  It's National Oyster Soup Day! &lt;br&gt;  My All-Time favorite Oyster Stew comes from The Oyster Bar at Grand Central Station, NYC! &lt;br&gt;  Sitting there at the counter watching them make it is a delight! &lt;br&gt;  I think&amp;nbsp;there's a difference between Oyster Soup &amp;amp; Oyster Stew &lt;br&gt;  Oyster Soup contains vegetables and may or may not contain Cream. &lt;br&gt;  Oyster Stew contains cream and maybe only finely minced onions or shallots.&amp;nbsp; &lt;br&gt;  I prefer the Stew over the soup. &lt;br&gt;  How about you? &lt;br&gt;  Let's see some recipes! &lt;br&gt;  Here's GCS - NYC &lt;br&gt;  &lt;b&gt;Oyster Stew ala Grand Central Oyster Bar in New York City&lt;/b&gt; &lt;br&gt;  Butter &lt;br&gt; Paprika &lt;br&gt; Celery Salt &lt;br&gt; 5 oz. Clam Broth &lt;br&gt; 5 oz. Oyster Liquid &lt;br&gt; 8-10 Oysters &lt;br&gt; 1/2 Tsp. Worcestershire Sauce &lt;br&gt; 5 oz. Milk &lt;br&gt; Place pat of butter in double boiler and sprinkle a little paprika and celery salt. &lt;br&gt; Add 1/2 tsp Worcestershire sauce and clam broth, oyster liquid and oysters. &lt;br&gt; Stir for about 5 minutes or until edges of oysters begin to curl. &lt;br&gt; Add milk (half &amp;amp; half) and stir until it is very hot but not scalded.  &lt;br&gt; Pour into a deep bowl, top with another pat of butter and a dash of paprika &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=694353</link><pubDate>Mon, 09 Apr 2012 04:51:27 GMT</pubDate></item></channel></rss>