Do you folks know what function a liver serves? I’d just as soon eat filleted asshole.
Do you folks know what function a liver serves? I’d just as soon eat filleted asshole.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
I hope Joe never visits one of the slaughter houses which produce "beef" for his beloved fast food trade---my father had a term for what ends up at those slaughterhouses, most often next to a knacker's yard for easy transfer---"screws"
As for oysters---I am sorry to say it is 7 days today since I had my last dozen raw oysters
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
I defended a prominent restaurant in Houston, which was sued for serving oysters that transmitted a bacteria they picked up strains the goo at the bottom of Galveston Bay that killed the plaintiff. In the course of depositions one doctor referred to oysters as “germ bags,” and if your liver is compromised enough to fail to filter out any stray Vibrio Vulnificus, then you have a good chance of dying a very painful death. And yes, I will not touch raw germ bags, much less eat one.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
I love raw oysters but I am scared to death of them these days..............
OPINION....a view or judgment formed about something, not necessarily based on fact or knowledge.
Your repeated objections to eating raw oysters has now sent me off to investigate---and I now know far more than I knew before--but as it turns out I had already limited my exposure. The Vibrio bacteria becomes an issue in water temperatures above 80 F. I do not eat oysters raw without knowing where they come from--last week's were from Maine. I generally limit my southern extent to the Chesapeake Bay.
I have had Gulf oysters and no longer order them, not because I had a health concern but I simply do not enjoy either the taste or the texture of warm water oysters. Now I will have to add the health issue to my self imposed ban of Gulf oysters.
As an aside, Pacific coast oysters are very high on my list---overall they have a ricer flavor than Atlantic oysters.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
According to the CDC, cooking oysters makes them safe. Since I prefer mine fried or in gumbo, I'm good to go.
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke
I am open minded---while raw is preferred I am not adverse to eating them in any prepared way either. One of my favorites is oyster stew--which my Mother had a lock on but since she was an instinctive cook and I was too dumb to pay attention I am left with only memories
Below are my two recipes with my notes, the second of which is from my fish monger and the closest to what my Mother made.
In the interest of full disclosure my Grandfather was a Waterman and lived on an island in the Chesapeake Bay. From Oct. to April he dredged for oysters--all under sail. In the warmer months he fished for eels and crabs.Oyster Stew
Recipe courtesy Paula Deen
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
4 to 5 servings
Ingredients
• 2 green onions, chopped, plus additional sliced green onions for garnish
• 2 tablespoons butter
• 8 ounces fresh raw oysters, undrained (approx. 12-14 oysters)
• 1 quart whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• Crackers, for serving
• Sliced green onions, for garnish
Directions
Sauté onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.
Notes: 8 oz of select oysters are 12-14 oysters. Preferable to buying 8 oz of packed oysters in a ½ pint container is to buy oysters by the dozen at the fish mongers and get them in a pint of liquor. Use only select or larger—standards get lost.
From Helmrich’s
COOKING INSTRUCTIONS FOR OYSTER STEW: PLACE 1 PINT OF OYSTERS WITH JUICE IN A PAN AND BRING TO A SLOW BOIL. AFTER BOILING SLOWLY FOR 5 MINUTES ADD 1 PINT OF MILK PER PINT OF OYSTERS. REHEAT TO DESIRED TEMPERATURE BUT DO NOT BOIL. SERVE WITH OYSTER CRACKERS.
Below is a picture of a currently working skipjack--the oldest one built in 1896. Captain Wade Murphy knew my Grandfather when he was a kid growing up on the island. I have had the good fortune of sailing this boat with Capt Murphy.
Last edited by Dave Grubb; 03-03-2019 at 01:17 PM.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
I should have included oyster stew - I love that! Oyster dressing is good, too. Actually, I've never meet an oyster I didn't like.
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke
I am allergic to oysters, clams and muscles..... sucks because I like them.
Soft shell crab put me in the hospital for 2 days.