Archived posting to the Leica Users Group, 2006/12/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 06:25 PM 12/11/2006, you wrote: >I'll eat oysters whatever way, but preferably raw; none of that red or other colour sauce, just a bit of lemon juice and preferably large (west >coast) beach oysters of a size that 3 are a full meal. About 150gm each shucked. You haven't seen big oysters until you've seen Apalachicola oysters. Those are the biggest, juiciest, best oysters I've ever had - as big as the palm of your hand. Believe it or not, I've eaten raw oysters at every one of the top ten oyster bars in the USA. http://www.apalachicolariverinn.com/top10.html My favorite is not on this list. Tom's Oyster Bar in Buras, LA, is probably not there anymore. I last ate there before Katrina. Oysters were shucked straight from the dock onto a school cafeteria tray. You didn't need sauce or anything else. And they were so cheap! The tiny little oysters at Wellfleet in MA are also wonderful. I ate 6 dozen at the annual oyster street festival there and got a free hat. The oysters on the West coast that I've had have been mainly very expensive, but maybe I haven't eaten at the right places. I couldn't afford to eat my usual 6-9 dozen at any of the restaurants there. Oysters had to be an appetizer instead of a main course! Tina Tina Manley, ASMP, NPPA http://www.tinamanley.com