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FDP Forum / Moe's Tavern (_8^(I) / Are you a shucker?

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SS2

Alexandria, Virginia

Sep 28th, 2017 06:15 PM   Edit   Profile   Print Topic   Search Topic

Oyster season is around the corner... I do like them... Haven't done it in years, but younger days, Halloween night, we always had a party. I have a large cast iron cauldron (witches kettle) we'd build a fire under and scald oysters... a memory I reflected on as the season changes.

reverendrob
FDP Data Goon
Moderator

We all want

our time in hell
Sep 28th, 2017 06:18 PM   Edit   Profile   Print Topic   Search Topic

I am not.

Horrible memories of Elvis in "Clambake" are reawakened though.

Chris Greene
FDP Host

Idaho, USA

Insert clever tagline here
Sep 28th, 2017 06:35 PM   Edit   Profile   Print Topic   Search Topic

I was going to say I am a gulper, then I was going to say, no, I'm a swallower, then I decided maybe I shouldn't say anything other than I miss fresh oysters.

rok-a-bill-e
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Nashville,USA

Clawhammer Rules!
Sep 28th, 2017 06:41 PM   Edit   Profile   Print Topic   Search Topic

I've given up on raw as just too risky and now stick to broiled or grilled or baked, and for a Po-Boy, fried. I don't do the shuckin'.






Vibroluxer
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Pittsburgh

Sep 29th, 2017 01:32 AM   Edit   Profile   Print Topic   Search Topic

lol, Chris.

5Strats
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Edmond/OKC

GospelBilly!
Sep 29th, 2017 06:04 AM   Edit   Profile   Print Topic   Search Topic

I'm a jiver, sorry bra. (;oD

jhawkr
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Wichita, KS USA

It's all gravy from here on...
Sep 29th, 2017 06:12 AM   Edit   Profile   Print Topic   Search Topic

I shucked some corn the other day so I must be a shucker!

MJB
Contributing Member
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Who's we sucka?

Smith, Wesson and me.
Sep 29th, 2017 06:22 AM   Edit   Profile   Print Topic   Search Topic

I thought this was going to be a corn on the cob thread.

I like good oysters though. Like rok, I'm a bit nervous about the raw risk.

Juice Nichols
Contributing Member
********

Panama City, FL

I'm just a dude, playing a dude...
Sep 29th, 2017 06:58 AM   Edit   Profile   Print Topic   Search Topic

I'll shuck em if I'm at a party and you have to shuck your own. I usually prefer to pay someone else to do it.

It's one benefit of living in the Florida panhandle. Plenty of oysters to eat and cheaper than just about anywhere else in the country to get them. I can remember when you could get a dozen raw for about $3. They're up to about $10 now. I've had to cut down to 2 dozen from my normal 3! ;)

SS2

Alexandria, Virginia

Sep 29th, 2017 06:59 AM   Edit   Profile   Print Topic   Search Topic

"given up on raw as just too risky"

While I do think about that, I'm not very concerned about it. Maybe not as much as I should be.

On the Chesapeake Bay, the trend is turning towards oyster farming. They use triploid oysters (sterile). Grown in floating cages, they grow faster and are healthier than the wild ones, they don't spawn so they don't weaken during the summer either. Been told they're not as susceptible to disease... at minimum, it's been an excuse for me to continue.

Juice Nichols
Contributing Member
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Panama City, FL

I'm just a dude, playing a dude...
Sep 29th, 2017 07:14 AM   Edit   Profile   Print Topic   Search Topic

Most of the health issues related to raw oysters isn't that the oysters are bad, it's the person eating them having an adverse reaction to them.

I guess it's one of those things that you don't "know until you know" if you're one of those people or not. I've eaten enough of them personally to rest assured I'm not one who reacts to them. LOL

My son on the other hand can't touch them.

SS2

Alexandria, Virginia

Sep 29th, 2017 08:09 AM   Edit   Profile   Print Topic   Search Topic

I think the illness causing bacteria issue with oysters is more of a warm water oyster problem for Gulf oysters. Aside from shellfish allergy, I don't recall ever hearing of a problem from Bay or cold water oysters around here.

If an oyster is gonna get me, I've given them plenty of opportunity.

gmanNJ
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Joisey

Sep 29th, 2017 08:37 AM   Edit   Profile   Print Topic   Search Topic

You BETCHA!

The local shop-rite has great oysters for 99 cents each- Malpeque, Scorton Creek, Bluepoints, Wellfleets, Delaware Salts, Kumamoto, Raspberry Point(PEI),Duxbury....you get the picture. They are named and sorted by type which makes it easy to pick what you like and try new ones

My fav is Beau Soleil Oysters (New Brunswick, Canada)but those are hard to find. Have had some Alaskan (Windy Bay I think) -not too impressed

have to have em raw and I make a Japanese Mignonette or a champagne Mignonette for em.

Cocktail sauce destroys the subtleties of the oyster and makes it ketchup flavored snot in a shell!

NoSoapRadio
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Mass., Amerika

CO2 ... is there anything it can't do?
Sep 29th, 2017 10:43 AM   Edit   Profile   Print Topic   Search Topic

I be a shucker.

I'm a mile from Duxbury bay where there at least a dozen farms -- many have retail stores. I can get fresh oysters year round. I spring for a few dozen a couple times a year -- the first dozen get eaten raw and the rest get rolled in cornmeal and fried in butter.

My wife won't eat them but I usually invite my dad down to help me polish them off.

Not cheap, but I love 'em.

Peegoo
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Deus

ex Machina
Sep 29th, 2017 03:40 PM   Edit   Profile   Print Topic   Search Topic

love love love me some fresh ersters! Still kickin' right outta the shell, or on a cracker with horseradish and cocktail sauce, or in soup, or in turkey stuffing--you name it. BRING 'em!

The farmed triploids are much healthier and less risky because they do not develop on the bottom where all the bad pee/goo settles.

gmanNJ
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Joisey

Sep 29th, 2017 05:07 PM   Edit   Profile   Print Topic   Search Topic

even in the Barnegat Bay near Mantoloking in Swan Point in NJ there is an oyster farm. Suspended in trays off the muck. Had em and yup they were surprisingly good!

Forty North Oysters

1600
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USA

North of I10
Sep 29th, 2017 05:58 PM   Edit   Profile   Print Topic   Search Topic

I'm a shucker. I live near the Gulf of Mexico but I only buy cold water oysters for shucking and eating raw. The Gulf oysters are OK for fried but hit and miss for eating raw. Mostly miss. There are a few sources here for Northeast oysters. Bluepoints are fairly regular and then some from PEI. With cold water oysters, I don't use cocktail sauce or horse radish. Why would anyone want to cover up that wonderful brininess? Cut it loose and then just slurp the whole thing right out of the shell with all the juice.

Peegoo
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Deus

ex Machina
Sep 29th, 2017 06:41 PM   Edit   Profile   Print Topic   Search Topic

Oyster shooters, baby!

Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Sep 29th, 2017 07:38 PM   Edit   Profile   Print Topic   Search Topic

I used to do oyster shooters back in the day at Spenger's in Berkeley. My wife, God love her, looked on in sheer horror. She never once in her life has had an oyster, not even in a chowda'.

wborys
OldFartBassPlayerWalt

Robbinsville, NJ

what do you mean the bass is too loud?
Oct 1st, 2017 07:12 PM   Edit   Profile   Print Topic   Search Topic

OK, so I eat raw oysters (joyfully) in all months, not just the 'R' ones. Mid eastern coast, love them James River oysters.

Am I tempting fate, or are we just worried about warm-water guys?


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FDP Forum / Moe's Tavern (_8^(I) / Are you a shucker?




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