Pork/beef burger 150F temp?

[jennyema]

I cook pork tenderloin to 132 and then let it rest for 10 min. It gets up to 142 by then.

 

[jennyema]

When my mom was like 15 in the 70s, she took a job at Red Lobster, and the workers had a "hazing" process which involved eating like a dozen (obviously raw) oysters, just slurp and gulp. She ended up not doing it, but cause of that, everyone kinda kicked her. One of the guys who ate raw oysters daily got really sick once from it (food poisoning?) so she's glad she didn't have to pee pressure.

I ate 6 dozen raw oysters a few years back. I’d do it again.

You need to chew them!

 

[pictonguy]

Prepped for a afternoon beer drinking, tequila cocktail time out.

 

[dragnlaw]

What kind are they pictonguy? They almost looked farmed, they are so uniform!

 

[caseydog]

I ate 6 dozen raw oysters a few years back. I’d do it again.

You need to chew them!

Raw oysters are a very personal thing, like sushi. You may love it or hate it. No judgement from me, it just is what it is. If you love it, eat it. If not, there is nothing wrong with that, just don't eat it. UBU.

CD

 

[pictonguy]

What kind are they pictonguy? They almost looked farmed, they are so uniform!

Raspberry point oysters from PEI an Island province in the Atlantic ocean near the Gulf of St. Lawrence and they're farmed in off bottom cages, suspended and normally takes about 6 years to mature. Very nice balanced brine, clean tasting and mildly sweet and they're popular in Canada, or at least Ontario.

We use quite a few different varieties mostly from the east coast and I'm not really much of a fan of the west coast varieties. We have carried Kumamoto and Shigoku which taste a bit like cucumbers and rather milky and buttery, not as salty either, totally different mouth feel but lots of people do like them.

For me it's Lucky Limes, Raspberry Points, French Kiss, Lady Chatterley and Beau Soleil which are available at different times, so change is always something to count on, they're all pretty good. Some decent white wine and a few dozen oysters is always a good time,

We generally go through 500-700 oysters a week during the busy season. Canadians like oysters.

 

[dragnlaw]

I've had the Lucky Limes, Raspberry Point and Beau Soleil - can't really say which ones I liked best as I lost my notes... duh... I just remember one was almost rather tasteless! So now I have to start over. Actually, the more I taste test the more I'm inclined to rather like the Malbec, which previously I always thought too strong.

Back to the drawing board... sigh... Such a hardship! How will I survive.

 

[taxlady]

Now those oysters look really appetizing! I've never tried them cooked, we don't often find them in stores here , we live inland very far from the sea.

I thought you lived in Italy. I guess it's a matter of what Europeans consider far as compared with what North Americans consider far. I just checked a map of Italy. The furthest you can get from the coast is less than 230 km, near the Swiss border. Yes, you can get almost as far from the sea near the Austrian border. I do understand that you usually have to drive a fair bit farther than the "as the crow flies" distance. So, I understand not getting to the coast often. But, I still can't think of it as all that far. How far is it for you in time?

 

[Meryl]

No sushi for me thank you. I respect other people's personal tastes, it's just me, I get "queazy" about raw fish.
In our small town, we already have about three or four sushi restaurants, supermarkets full of it. It's the "in" thing at the moment. Especially with youngsters. I tasted Wasabe once, OMG, no comment! I think we've already talked about this, in another thread. I'm the one to blame for ending up in an oyster discussion, after starting from pork cooking temperatures.

 

[Meryl]

I thought you lived in Italy. I guess it's a matter of what Europeans consider far as compared with what North Americans consider far. I just checked a map of Italy. The furthest you can get from the coast is less than 230 km, near the Swiss border. Yes, you can get almost as far from the sea near the Austrian border. I do understand that you usually have to drive a fair bit farther than the "as the crow flies" distance. So, I understand not getting to the coast often. But, I still can't think of it as all that far. How far is it for you in time?

About an hour and a half's drive but the road connections are not very efficient, neither are the trains. Northerners have a much better road/rail network. It's not easy to get around, down here.

 

[dragnlaw]

LOL, Meryl, I'd certainly think twice about a 3 hour rournd trip to purchase something I have already tried one way and disliked. Don't think I'd go just to try another way that "might" not be tasty to me either.

 

[jennyema]

Prepped for an an I come? afternoon beer drinking, tequila cocktail time out.
View attachment 73886

Can I come?

 

[Kathleen]

I struggle with eating pork that is pink. Yes, I know the science, but it is a mindset that really cobbles my mind. Typically, I like dark meat poultry slightly overdone as well. I don't have an issue with sushi and raw shellfish.

 

[dragnlaw]

You guys are a baaad influence. So today had to enter the shopping centre that has oysters individually... and I bought some "Oyster Choice Malpec", "Island Pearl" and some "Black Magic".
Saw some French Kiss but they were boxed, not individuals. Have never seen Lady Chatterley.

so it's TTT (taste test tonight) with DIL!

Starting a new chart.

 

[dcSaute]

sigh. the issue is every little cove/inlet/whatever puts 'their name' on the oysters.
most operations are (likely) so small, they have no distribution beyond their town limits . . .

bigger operations can provide larger quantities that can be marketed with their quaint-geo-water location.
did an oyster education/tasting class . . . they had cold to warm to hot water oysters, fresh on-the-spot shucked... presented for (on the half shell....) tasting and discussion.

bottom line, our preference is for the coldest water in shell oysters we can get - around here that's usually (some) Maine but mostly PEI offerings.

have list if anyone needs some info on "names"

 

[dragnlaw]

Malpeque and Beau Soleil have been around for quite some time, I'm pretty sure from at least the 80's is when I probably first heard their names. (but don't quote me).
All the others are new names, at least to me. My understanding is that the Black Pearls I got today were quite new to my fishmonger.

dcSaute, got some of those other names handy?

 

[jennyema]

We are lucky to live in the epicenter of great shellfish.

Our favorite oysters are Wellfleets and Pleasant Bays. Duxbury’s are very good too.

Sadly, my wife who has lived on Cape Cod every summer for her whole life and permanently for 7 years has decided that she doesn’t like oysters or lobster much anymore. My favorites. So we eat fish and chicken mostly.

 

[dcSaute]

dcSaute, got some of those other names handy?

yup. keep in mind - these all come from .org type sites.....
file info:

======================"""""""""""""
Wellfleet Oysters
Wellfleet, Massachusetts.
salty-tasting - stays fresh for a long time

Glidden Point Oysters: Damariscotta, ME

Beausoleil Oysters
New Brunswick, Canada.
small type of Atlantic oyster (Crassostrea virginica) that grow to about 2.5”

Misty Point Oysters
type of Atlantic oyster
Barrier Islands Virginia and grow up to 3” (7.6 cm).
distinct briny taste of the sea with earthy flavors

Olympia Oysters (Ostrea lurida / conchaphila)
native to the northwest coast of North America.
California oysters. Native oysters or Rock oysters.
The small amount of oyster meat packs a punchy salty flavor that has coppery mineral overtones. In fact, the taste is so reminiscent of European oysters that they are sometimes called “baby Belons.”

Apalachicola oysters
Gulf Coast oyster - wild harvest

CHEF CREEK OYSTER
Vancouver Island

CORTES ISLAND OYSTER
Pacific oyster is cultivated in British Columbia

The Nibble: Different Oysters

Learn more about the different oysters with this 9-page article and glossary of oyster facts, terms, definitions and general information. Here, page 3: Oyster Types Beginning With A and B. THE NIBBLE, Great Food Finds, is a gourmet food webzine with thousands of product reviews including...

thenibble.com

extensive list of A-Z named oysters

European Flats (Ostrea edulis)
Belon oysters, mud oysters, or Colchester native oysters.
salty taste that has copper or metallic overtones.
transplanted to ME

======================"""""""""""""

 

[dragnlaw]

has decided that she doesn’t like oysters or lobster much anymore. My favorites.

I can come and help you... just a couple of days notice is all that's required.

and thanks for the list. I've saved it for future references.

back in the 40's and 50's my dad used to bring in barrels of oysters to celebrate their anniversary in October. They'd have a huge party.
Those barrels were big and last time I remember (I was 12(?) about then) I wanted to keep the barrel to play in. But by the time they reached Minneapolis and mom had dug out everything (the seaweed the oysters were pack in) ... I wasn't so keen after all.

 

[jennyema]

I can come and help you... just a couple of days notice is all that's required.

and thanks for the list. I've saved it for future references.

back in the 40's and 50's my dad used to bring in barrels of oysters to celebrate their anniversary in October. They'd have a huge party.
Those barrels were big and last time I remember (I was 12(?) about then) I wanted to keep the barrel to play in. But by the time they reached Minneapolis and mom had dug out everything (the seaweed the oysters were pack in) ... I wasn't so keen after all.

So fun! My parents’ anniversary was in October and we also lived in Minneapolis. And my father loved oysters. Never understood where that came from but I picked up the habit. I think he ate them at Diamond Jim’s.

We lived at Lyndale and Minnehaha Parkway.

I wouldn’t have gotten into that barrel!