Anybody like oysters?

[creedekid]

Had oysters and shrimp, with a few beers thrown in, last night while I watched the Arnie Invitational on the oyster bar's tv.

 

[CAJUNLAWYER]

Originally posted by tom turner:

Originally posted by mike from st pete:
I sure do! We go to Apalachicola and eat so many we can't walk back to our room after supper.
Dang I love them things.

Skipped lunch today. Looking forward to a 100 mile round trip to get a bunch of oysters. Wrong . . . the wife said, "Oh, I've already planned to cook at home tonight, I hope that's ok.

100 mile round trip???? That ain't squat-I do that to go to Sams

We're boiling up those shrimp my client dropped off this afternoon- Gonna have some shrimp cocktail ( I DO like shrimp coctail

), some shrimp salad, tommorrow a shrimp omlette....that ought to take care of them!

 

[Bucco]

Oysters=Good
Shrimp=Good
Chicken Livers=Good
Boats=Good
Guns=Good
Jazz=Good
Blues=Gooder
Deer meat=Good
Lawyers=Bad (most of the time)*
Alcohol=Good (all of the time)
Broccoli=BAAAAAD
Doctors= Eh..


* CajunLawyer Excepted

 

[enfield]

Half-shell, Rockefeller, stew, I'll take 'em!

 

[riptrack44]

Few years back I ate 60 on the half shell in an out of the way place in Opelika/Auburn Alabama. The old boy would shuck 'em as fast as we'd eat 'em. What a night that was.

If you ever get a bad one, your stomach will upchuck it so fast your head will swim. That's why I always take a 'safety' chew before I swallow...

 

[Bassamatic]

Originally posted by Nframe:

Originally posted by Bassamatic:
Love oysters. Grew up living right on Hoods Canal, had oyster beds right out the front door. When I was a kid we would slurp them raw but now I like them pan fried gently in butter.

Better'n sex.

You grew up there too?!! My folks still have the place up there and I make it out every year for a visit. I make my way down to the beach and bring up a bushel of oysters and clams if the tide is low enough. Great stuff! I steam 'em or fry them though, can't handle the raw ones.

Chris

You bet Chris. Lived right on the water. I remember watching the subs doing their patrols from Bangor. Beautiful country, no doubt about it. I miss it sometimes.

My old man was real adamant about returning the shells back to the beds, if we neglected to do that he would be all over us.

 

[WoodSmith]

Mexican Oysters

A big Texan stopped at a local restaurant following a day roaming around in
Mexico ..

While sipping his tequila, he noticed a sizzling, scrumptious looking
platter being served at the next table. Not only did it look good, the smell
was wonderful.

He asked the waiter, 'What is that you just served?'

The waiter replied, 'Ah senor, you have excellent taste! Those are called
Cojones de Toro, bull's testicles from the bull fight this morning. A
delicacy!'

The cowboy said, 'What the heck, bring me an order.'

The waiter replied, 'I am so sorry senor. There is only one serving per day
because there is only one bull fight each morning. If you come early and
place your order, we will be sure to save you this delicacy.'

The next morning, the cowboy returned, placed his order, and that evening
was served the one and only special delicacy of the day. After a few bites,
inspecting his platter, he called to the waiter and said, 'These are
delicious, but they are much, much smaller than the ones I saw you serve
yesterday.'

The waiter shrugged his shoulders and replied, 'Si, Senor...

Sometimes the bull wins.'

 

[Community]

On the half shell. ymmmmmmmmmmmmm. a dash of sauce. Hooters are one of the best.

 

[therevjay]

Fried low & slow, in butter. Stewed, steamed firm. (then dipped in garlic butter)

RAW? Barf!!!!!!!!!!!!!

 

[Old 44 Guy]

Oyster Shooters, UMMMM. Come in a shot glass with a little cocktail sauce over them, lemon & Tobasco on the side. My wife & I usually ordered a dozen, 6 each before dinner. Man, I'm getting hungry again.

 

[CAJUNLAWYER]

Originally posted by Bucco:
Oysters=Good
Shrimp=Good
Chicken Livers=Good
Boats=Good
Guns=Good
Jazz=Good
Blues=Gooder
Deer meat=Good
Lawyers=Bad (most of the time)*
Alcohol=Good (all of the time)
Broccoli=BAAAAAD
Doctors= Eh..


* CajunLawyer Excepted

If you were a woman, I'd propose

 

[RKO]

Back in days when I was at LSU Baton Rouge,
a favorite road trip was to drive to New Orleans and patronize one of the then operating
oyster bars, Felix's, the Acme, and The Pearl.
Anybody worth his salt would consume at least three dozen raw oysters and two big mugs of beer before the ritual stroll down Bourbon Street. Some hearty souls would consume four to six dozen. Hours later the ritual was Cafe Du Monde for coffee and beignets. What happened inbetween varied greatly, but usually improved with the telling.

RKO

Originally posted by fat tom:
Personally,I love 'em! Any way,shape or form! The missus and I are going to the annual Lion's Club Shrimp & Oyster Roast in an hour or so. All you can shuck. Lots of folks and a great time. I'll be there for at least a couple of hours,I'm sure.

f.t.

 

[rcinma]

Best I ever had were raw on the half-shell at an outdoor restaurant in Halifax, Nova Scotia within view of the boat that brough them in.

 

[1968hawkeye]

Originally posted by Big Rich:
Eat 'em raw, let 'em slide!

I too eat'em raw and let'em slide. The only thing I add is some Tabasco and Horseradish.

Now, I do have a recipe where you take oysters on the half shell and top them with a sauce made of heavy cream, shallot, and champagne. The sauce is reduced to about 1/3 and then spooned over the oysters. The oysters are then put under the broiler until the cream source starts bubbling. No more that a couple of minutes.

Hawkeye

 

[RKO]

Hawkeye,
I believe the receipe you describe is known in New Orleans as Oysters Rockefeller, and was invented by the chef at Galatoire's, my favorite restaurant in New Orleans. They also feature Oysters Bienville, also baked,which have a sauce made of spinach, named after an early French Canadian explorer of the Mississippi valley.

A good combination as a first course at Galatoire's is half a dozen Oysters Rockefeller and another half of Oysters Bienville, accompanied by a fine white wine such as Chablis, Graves or Fiume Blanc. A double Stoly on the rocks will get you in the right frame of mind? for this treat.

RKO

Originally posted by 1968hawkeye:

Originally posted by Big Rich:
Eat 'em raw, let 'em slide!

I too eat'em raw and let'em slide. The only thing I add is some Tabasco and Horseradish.

Now, I do have a recipe where you take oysters on the half shell and top them with a sauce made of heavy cream, shallot, and champagne. The sauce is reduced to about 1/3 and then spooned over the oysters. The oysters are then put under the broiler until the cream source starts bubbling. No more that a couple of minutes.

Hawkeye

 

[CAJUNLAWYER]

Originally posted by RKO:
Hawkeye,
I believe the receipe you describe is known in New Orleans as Oysters Rockefeller, and was invented by the chef at Galatoire's, my favorite restaurant in New Orleans. They also feature Oysters Bienville, also baked,which have a sauce made of spinach, named after an early French Canadian explorer of the Mississippi valley.

A good combination as a first course at Galatoire's is half a dozen Oysters Rockefeller and another half of Oysters Bienville, accompanied by a fine white wine such as Chablis, Graves or Fiume Blanc. A double Stoly on the rocks will get you in the right frame of mind? for this treat.

RKO

Originally posted by 1968hawkeye:

Originally posted by Big Rich:
Eat 'em raw, let 'em slide!

I too eat'em raw and let'em slide. The only thing I add is some Tabasco and Horseradish.

Now, I do have a recipe where you take oysters on the half shell and top them with a sauce made of heavy cream, shallot, and champagne. The sauce is reduced to about 1/3 and then spooned over the oysters. The oysters are then put under the broiler until the cream source starts bubbling. No more that a couple of minutes.

Hawkeye

Keith you have it backwards, Rockefeller has the spinach(with a little anise) topping and Bienville is the Cream/breadcrumb/topping. But when you get a half anf half order it really doesn't matter do it

 

[RKO]

Gary,

I should have realized that a man of your intelligence, education and taste would correct my error, but as the brothers in Nam would say, "don't mean nuthen" if you are eating them by the dozen. I am now expecting someone to admonish me for recommending French wine and Russian vodka.

Best,

RKO

Originally posted by CAJUNLAWYER:

Originally posted by RKO:
Hawkeye,
I believe the receipe you describe is known in New Orleans as Oysters Rockefeller, and was invented by the chef at Galatoire's, my favorite restaurant in New Orleans. They also feature Oysters Bienville, also baked,which have a sauce made of spinach, named after an early French Canadian explorer of the Mississippi valley.

A good combination as a first course at Galatoire's is half a dozen Oysters Rockefeller and another half of Oysters Bienville, accompanied by a fine white wine such as Chablis, Graves or Fiume Blanc. A double Stoly on the rocks will get you in the right frame of mind? for this treat.

RKO

Originally posted by 1968hawkeye:

Originally posted by Big Rich:
Eat 'em raw, let 'em slide!

I too eat'em raw and let'em slide. The only thing I add is some Tabasco and Horseradish.

Now, I do have a recipe where you take oysters on the half shell and top them with a sauce made of heavy cream, shallot, and champagne. The sauce is reduced to about 1/3 and then spooned over the oysters. The oysters are then put under the broiler until the cream source starts bubbling. No more that a couple of minutes.

Hawkeye

Keith you have it backwards, Rockefeller has the spinach(with a little anise) topping and Bienville is the Cream/breadcrumb/topping. But when you get a half anf half order it really doesn't matter do it

 

[jgh4445]

riptrack, I believe that would have been Rusty's Topless Oyster Bar.

 

[CAJUNLAWYER]

Actually I thought your wine and Vodka selections were quite appropriate

 

[Don Tieche]

Not fair. Now I'm drooling!