Food & Wine

A few minutes in a hot oven to encourage them to loosen up, and it’s slurping time. silicone baking molds hold the oysters and retain nectar Chewy baguette was almost wiped out, soaking up the liquid. We had Blue Point (East coast) Phantom Creek from Bayn...  

We get good choices here, but I never done a formal tasting.

We did a tasting once in Bordeaux along the Gironde, and spent $50 thirty years ago, which hooked us on oysters for life. It’s nice that we live in SoCal along the coast, and my family is in Puget Sound, so we are provided plenty of opportunities to indul... 

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with th... 

It looks like the Nautilus was out of stock

How long do you put them in the oven? We usually consume the raw

With lemon juice and Tabasco !

it was another Rolex post .... bon appétit !!!!!

in the oven? Explain!

Since oysters are usually kept on crushed ice they are very cold. The hot oven warms the shells but doesn’t cook the oysters in that time. You just watch the shells carefully and when they start to leak water or open, you take them out — or you can put th... 

and letting the shells warm can get you more oyster faster with little loss, and I have found that it also improves the likelihood that first-timers will enjoy the experience rather than get grossed out.