[Sca-cooks] Oysters in the shell vs. shucked oysters
Kathleen A Roberts
karobert at unm.edu
Tue Nov 21 15:07:57 PST 2006
On Mon, 20 Nov 2006 17:46:31 -0600
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> I do have a question about the oysters, though.
having grown up on the chesapeake bay (or at least in
baltimore) there are lots of things to look at regarding
oysters... how you are using them, what conveyance, how
long you need to keep them.
i do miss slurping them down raw off the shell with some
horseradish and lemon.
all i can say is we laugh when we see them sold in
albuquerque for 59 cents each in the shell.
has anyone opened a jar of oysters lately? there is
usually one the size of oyst-zilla and two or three little
ones. very disappointing. great for stuffing but not for
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