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Old 01-05-2015, 11:22 AM   #21
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So THAT's my problem. I don't have a rock.

I do have screw drivers, hammers, and vice grips tho. Hmmm.

Next time, I guess, but at $10 each for 2 bags of a dozen, i think I'll just hold out for the pre-shucked ones.

Even if I hadn't over cooked them, they were big shells with pretty darn little oysters.

I'll know better next time.
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Old 01-05-2015, 11:38 AM   #22
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Or you could rent an otter...
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Old 01-05-2015, 11:46 AM   #23
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The right tool for the job.
Oyster's are a delicate food,if you steam them and they open, they are cooked. They should be shucked and the liqueur added to the stew. I add them to recipes at the end and cook for a minute or two.

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Old 01-05-2015, 12:24 PM   #24
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Quote:
Originally Posted by Steve Kroll View Post
I've never heard of putting them under the broiler. This is the way I've always done it.
He makes it look so easy. But in real life, not every oyster is perfectly shaped and as easy to open as the one in the video.
I do agree it takes time to get the hang of it. Problem is, by the time I get the hang of it, I'm on my last one or two.

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Originally Posted by Steve Kroll View Post
Once you get the hang of it, it's really not that complicated at all.
This.
If i had access to fresh oysters year round or lived near the ocean I am certain I could become an expert shucker.
But only shucking once or twice a year (if that) leaves little room to get experience.
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Old 01-05-2015, 12:30 PM   #25
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Now, this is getting way too expensive. I already paid $20 for a bunch of tiny oysters. Now I'm supposed to buy more.

Plus a what do you call it kind of opener, not to mention renting an otter!

How much does it cost to rent an otter anyway, Dawg???

Could I borrow your Beagle? She's about the right size and has a nice long belly.
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Old 01-05-2015, 12:33 PM   #26
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In the shell oysters for stew

Beagle would be fine with that. She loves oysters! As long as you don't mind teeth marks on the shells.

Don't know the going price for otter rentals...
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Old 01-05-2015, 12:46 PM   #27
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I'll rub her belly a lot and we'd share the oysters. Tell her I'll go 50/50 on the oysters.
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Old 01-05-2015, 12:50 PM   #28
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Deal!
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Old 01-05-2015, 01:28 PM   #29
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I never would have thought of that Steve. Good point, or rather, lack of a point.
That is how we used to open the ones I would bring back to MN from New Brunswick. The towel is essential. I think I used an awl one year...
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Old 01-05-2015, 01:47 PM   #30
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Has anyone ever heard of putting them in the freezer for 10-15 minutes to make shucking easier?
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