Re: An Oyster New Year
- From: Julian Vrieslander <julianvREMOVE_THIS_PART@xxxxxxxxxxxxxx>
- Date: Tue, 01 Jan 2008 18:41:15 -0800
In article <1a37ynbgxrab3$.1nm0ys3t4gmf6.dlg@xxxxxxxxxx>,
jay <jay@xxxxxxxxx> wrote:
Oysters are somewhat of a tradition for us at this time of year. I usually
get stuck doing all the opening and of course this year was a "usual" year
again. It took about an hour and a half to do the shucking...
Oyster shucking is a lot easier if you have the right tool. I have one
similar to the plastic-handled knives shown in your first pic. I bought
it at a local restaurant supply store, where the salesguy told me it was
the favored knife of the pros. But I found it hard to use.
Now I'm using a French oyster knife that I got at Williams-Sonoma. It's
got a riveted wooden handle, so it might not meet the restaurant
sanitation standards. The tip is narrower than the white handled knife,
perfectly shaped, sharp but strong. Much easier to wedge into a tight
shell, but you have to be extra careful not to slip and jab your hand.
We enjoyed them on the half shell
raw along with Oysters Rockefeller and Oysters Casino ((w/Tabasco)). We
also had beer steamed shrimp, seared tuna, home smoked salmon and a big
garden salad with a crusty rustic loaf of bread.
Sounds like a terrific feed. Wish I was there.
--
Julian Vrieslander
.
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