cazalea[Seiko Moderator]
16935
It was fun and really illustrates the different terroir (water) and shape
Apr 29, 2021,00:44 AM
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 indulge.
Cazalea
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Oyster tasting tonight (trying to develop our palates)
By: cazalea : April 28th, 2021-23:51
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...
Would love to try that!
By: Deardorff8x10 : April 29th, 2021-00:37
We get good choices here, but I never done a formal tasting.
It was fun and really illustrates the different terroir (water) and shape
By: cazalea : April 29th, 2021-00:44
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...
Enjoy...
By: Ted O : April 29th, 2021-03:50
“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...
Again!
By: VinnieD : April 29th, 2021-06:33
It looks like the Nautilus was out of stock
LOL!
By: lm6 : April 29th, 2021-08:01
In a hot oven (425-450) for 5-10 minutes
By: cazalea : April 29th, 2021-13:49
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...