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Old 12-07-2006, 07:32 AM   #21
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Gretchen....please share the scalloped oyster recipe...I have a niece and nephew that lived...went to school in Charleston...they always raved about the food!
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Old 12-07-2006, 12:27 PM   #22
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For me it's not the taste or fear of illness that makes me hate raw oysters - it's the texture. The same reason I also can't stand undercooked eggs.

I do LOVE raw clams - but raw clams are firmer, & their liquor is juicy, not slimey.

I just can't stand the texture of raw oysters. Do absolutely LOVE them cooked though.
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Old 12-07-2006, 03:40 PM   #23
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We have a saying here in Mississippi/Louisana "only real Mississippians chew their raw oysters.........
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Old 12-07-2006, 03:43 PM   #24
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Quote:
Originally Posted by ironchef
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.
Those are my favorites!! I like west coast oysters.

58 of those babies would be $$$$ out here.
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Old 12-07-2006, 05:11 PM   #25
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Quote:
Originally Posted by Galleywench
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 :)
Well isn't it a small world!
My wife does exactly that with smoked oysters. Delicious!

Sprinkle with soy sauce and some white (or black) sesame seeds.

I'm looking forward to the 26th December, when I might just indulge myself in 10 dozen tiny fresh oysters from the Margarita mangroves, sprinkled with a squeeze of lime juice and a spot of hot sauce!
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Old 12-07-2006, 05:51 PM   #26
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Scalloped oysters.
This will be for 2pts. of oysters.
I use either Ritz crackers (it is about a sleeve, crushed) or leftover croissant crumbed--about 1C-- (that was NOT a part of the Charleston receipt!!). The original recipe uses evaporated milk, which I have also used (even evaporated skim milk). You may have to adjust the crumbs. I eyeball it pretty much.
YOu need a shallow dish that will hold the oysters in only 2 layers. A 8X8 would be fine.
Butter a baking dish. Sprinkle lightly with crumbs of your choice.
Drain oysters. Save liquor.
Put a layer of oysters in the pan. Salt and pepper. Cover with 1/2 of remaining crumbs. Dot (liberally) with butter. Add another layer of oysters, salt and pepper, crumbs and butter.
Mix the saved liquor with 1/2-3/4C of cream, hallf and half or evaporated milk. pour over the oysters and probe with a spoon so the liquid gets to the bottom and surrounds the oysters.
Bake @ 350* for 30-45 minutes until brown and bubbly.
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Old 12-07-2006, 06:06 PM   #27
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Thanks Gretchen....that sounds "oh so good" and like you said very close to the "Johnny Reb" recipe. I've never tried the Ritz cracker just the saltines..Will try then next time I make the dish....

Again thanks for replying!!

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Old 12-07-2006, 06:07 PM   #28
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My husband went down to Mississippi the last of October, and brought back a bunch of shrimp and oysters. A friend of a friend contracts a boatload, then hauls them up north (northern Mi) in a refrigerated truck.
DH helped get them all processed, and when he brought them home, they were already frozen in containers.
They're great for fried oysters and such, but what I wouldn't give for a dozen fresh ones on the the half-shell!
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Old 12-07-2006, 06:50 PM   #29
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Quote:
Originally Posted by Uncle Bob
We have a saying here in Mississippi/Louisana "only real Mississippians chew their raw oysters.........
I always wondered where I was from = now I know!!!!!! Chewing is how I found all those itty bitty pearls anyway!
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Old 12-26-2006, 03:13 AM   #30
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Nothing beats raw oysters.

But they are nice done "kilpatrick". style. Cook some bacon until almost crisp, then chop it fairly finely. Spinkle each oyster, in its shell, with a little worcestershire sauce and pepper, the sprinkle over some chopped bacon and grill for 2-3 minutes, until the oysters are hot.

Very tasty
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