preparing oysters
- Thread starter jhk07
- Start date
I knocked one down on a cracker and cocktail sauce 2 nights ago. I did not die..... yet.
Bacon wrapping them tonight, serving for lunch Saturday.
(i left them out on the counter the last two days aging them, to give them that extra seafoody flavor. They should be really ripe by now!)
Bacon wrapping them tonight, serving for lunch Saturday.
(i left them out on the counter the last two days aging them, to give them that extra seafoody flavor. They should be really ripe by now!)
I eat oysters all the time. In fact, I have 200 oysters in the fridge right now that we'll be shucking tonight and making casino, eating raw, and smoked. Raw oysters and beer, nothing better.
Speaking of, Timmy. We will be in New Orleans in January. I have dinner reservations at Brennan's one night, but what are some other local must-eats?
Drillbit said:
those oysters swam up here to get away from Kentucky.
They really should be fine in the fridge. If you bring them in the from the coast, I believe the label says 10 to 14 days if refrigerated. I didn't want to pay the shipping for such a small order so I went to the meat deli.
D Chapman said:
Drago's is a great place to get charbroiled Oysters
The Bulldog is a pub with an excellent Burger
Juans Flying Burrito is good if you want Mexican with a New Orleans Hipster Flare
Deanies if you want fried seafood (Go to the one in Bucktown though)
Those are some of the places's I can think off the top of my head but I will pm you my number. You can come tell partridgejoshua how much of a crappy disco he has.
Timmy!!!!!!! said:
Quite tasty...had a couple of dozen last March...even conned the chef into giving me the recipe....
Start with oysters on the half shell. (Dan, I imagine that fine-looking bushel of yours is long gone by now. Upper Chesapeake Bay or Maryland?) The oysters need to be in the cupped half of the shell to hold a mixture of equal parts melted butter and olive oil with a little minced garlic and a bit of 'Italian' herbs mixed in. Top each with a mix of parmesan and romano. (There might have been a few Italian-style bread crumbs in the cheese mix, but I forget. I had quite a few Abitas by that time.) Place over a very hot charcoal fire. They'll be done in two minutes.
The Acme Oyster House just off Bourbon St. is another fine establishment. Sit at the bar and watch the shells fly. I've been shuckin' oysters since age 12 and I'm pretty quick, but these guys are world-class.
WRT shucking oysters, do not under any circumstances try to "cut the muscle" out 'cause it's "too tough." If you do, you'll just be making chum and ruining a perfectly good oyster. A properly-opened oyster shell is clean of any and all of the oyster meat. Just watch the professionals at Acme if you doubt me.
While I ate a lot of oysters in Nawlins', these were pretty insipid compared to Chesapeake Bay oysters. Hey, the species isn't called Crasostrea virginica for nothin'. Eastern Shore seasides are even better and Lynnhavens are the best you can get. Robber-baron Diamond Jim Brady had to have 3 dozen, fresh Lynnhavens with every lunch, no matter where he was in the country, which was quite a feat for over a century ago.
Bon appetit
D Chapman said:
The old guard New Orleans restaurants, which all serve essentially the same traditional dishes, are Antoine's, Arnaud's, and Galatoire's.
Stella! is great but very expensive. August is also very popular (John Besh's main joint).
It depends on what you like. Commander's, Brigstein's, Herbsaint are all good choices. A newer favorite is Patois which is Uptown, and quite near Clancy's (which is in my opinion, overrated).
Cochon, Coquette, Cafe Giovanni. All these places are good.
It really depends on where you're going to be and what you want to eat. The beauty of New Orleans is that food is fantastic pretty much anywhere and choices of styles are endless.
If you're already doing Brennan's, you can probably skip the old guard places or Commander's. Try something newer, like Patois, Cochon, or Coquette.
No, haven't had the pleasure. I don't get Uptown that much anymore, unless it's a special occasion or something.
I've wanted to try that hot dog place on Freret for a while, but haven't made it by yet. I did try Truburger on Oak St. a few months ago, and it was fantastic.
I've wanted to try that hot dog place on Freret for a while, but haven't made it by yet. I did try Truburger on Oak St. a few months ago, and it was fantastic.
I will have to try truburger out.
Dat Dog has probably the best Hot Dog I have eaten and High Hat Cafe along with The Company Burger are a few other good places on the street.
Last time I was on magazine street I saw a white Defender 110 crew cab.
Dat Dog has probably the best Hot Dog I have eaten and High Hat Cafe along with The Company Burger are a few other good places on the street.
Last time I was on magazine street I saw a white Defender 110 crew cab.