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Old 12-06-2006, 02:21 AM   #11
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Here on the Puget Sound they seem to be still plentiful and quite tasty.

They don't grow much north of Seattle- maybe 200 miles, as the water temperature needs to get around 70 degrees F for them to breed and even in the surface waters that takes a while. [ Bye the way that is the reason for the old ditty about not eating an oyster in a month that doesn't have an R in it, they use all their stored fat to reproduce and they don't taste good, other than that no reason not to eat them.]

I'd love to add some advice about eating them cooked but the best months to eat them are the winter and I just go find a rock at low tide and sit down and "pig out". Oh yeah, try a squeeze of Myers Lemon on a fresh one. WOW

May you eat well,
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Old 12-06-2006, 02:59 AM   #12
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There's nothing (well, almost nothing) better than a freshly shucked Kumamoto Oyster. I once ate 58 of them at on oyster bar in downtown Portland.

"Boldness has genius, power, and magic in it."
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Old 12-06-2006, 02:08 PM   #13
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My Husband found this recipe and it is great!
1 can smoked oysters smashed
1 pk cream cheese
Roll out cream cheese between plastic wrap and make a rectangle as best as possible. Take off top layer and spread smashed oysters. Roll up like a jelly roll and serve with your favorite crackers mmmmmmm. Nothing easier :)
Susan ..... I just love to feed people.... One of lifes true joys!!!
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Old 12-06-2006, 02:15 PM   #14
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Oh yeah... I forgot! Add chopped green onions to the top of the roll for a garnish. And don't forget to take to plastic off as you roll it up, it will also stay fresh in the fridge for a couple of days.
Susan ..... I just love to feed people.... One of lifes true joys!!!
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Old 12-06-2006, 06:11 PM   #15
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Oysters Johnny Reb

2 quarts oysters
1/2 cup fine chop parsley
1/2 cup fine chop green onion
2 Tbls fresh lemon juice
1/2 cup butter, melted
2 cup fine cracker crumbs
1 Tbl. Wrochestershire
12 Tbls of Half & Half
Salt, Pepper, Tabasco to taste.

In a shallow 2 qt dish place a layer of oysters.
Sprinke 1/2 half of everything except crackers, paprika and half & half
Make another layer of the same. Add the half & half between the oysters on top layer...cover with caracker crumbs and paprika.
Bake at 325 until set...

Said to have originated at the Old Southern Tea Room..in Vicksburg Mississippi.
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Old 12-06-2006, 06:48 PM   #16
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this is prime oyster season. Anyone ever been to the oyster bar in NY's grand central station? They have an incredible selection! IC, I agree on the Kumamoto oysters, they are killer!
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Old 12-06-2006, 07:24 PM   #17
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My mom makes a delicious Chinese dish of oyster pancake using oysters, eggs, beansprouts, tapioca starch, chives. Served with a sweet, sour, spicy sauce. It's comfort food for me. It's served in many Chinese restaurants but quality varies depending on the cook.
'Never eat more than you can lift.' - Miss Piggy
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Old 12-07-2006, 12:54 AM   #18
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My only experiences with oysters is the Gulf Coast - New Orleans and Texas. Can't remember any experience where I didn't love them! Raw, fried, chowder/stew ... you name it and I love them!

Just don't screw them up by squirting lemon juice all over them!!!
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 12-07-2006, 12:59 AM   #19
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Oysters are infinitely better raw, and it is such a pity to cook them!

I like green Marennes oysters from the Charente Maritime, but Breton oysters are superb.

Like foie gras, this is a perfect example of simple yet supremely elegant food: all you need is fresh, top-grade oysters and dry white wine. A ticket to 7th heaven.

Where I live, oysters are often served with vinegar and chopped shallots accompanied by a small sausage or "crépinette", a square sausage (with or without truffle" incased in caul.

Best regards,
Alex R.
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Old 12-07-2006, 05:57 AM   #20
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Unfortunately the last time I had oysters at GCS I got a touch of intestinal flu!!
We adore them raw. Get a "roast" in the fall where they are steamed until just BARELY open, hence wet and juicy.
The Johnny Reb recipe is almost our traditional Thanksgiving and Christmas side dish of scalloped oysters--from the Charleston Receipts cookbook--and prepared by DH's grandmother for years before that cookbook was written.

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