[Sca-cooks] Seafood

[Elaine Koogler]

And that's why, as Master A said, those of us who live on the coast take our
seafood VERY seriously!

Kiri

On Thu, Apr 29, 2010 at 1:52 PM, Jennifer Carlson <talana1 at hotmail.com>wrote:

>
> > I plan on trying lobster soon. I'm not so sure about oysters - I think
> I'll
> > stick to trying those in gumbo, not ala carte. I don't really know what
> else
> > to go for. Seafood has been something I've ignored all my life.
> >
> > Hrothny
> >
>
>
>
> I always loathed oysters - hey were either nasty, slimy things my dad
> swallowed raw, or wrinkled, rubbery things lurking in Moms gumbo (the gumbo
> was great, I just couldn't abide oysters).
>
>
>
> Then, a couple of years ago, I was visiting a friend in Viriginia and he
> dragged me to a restaurant in Tappahannock, on the Rappahannock River, for
> the express purpose of eating the local oyster stew.  I braced myself for
> it, figuring that since he was taking me on one of the best antiquing trips
> of my life, the least I could do was choke down a few.
>
>
>
> The stew turned out to be tiny river oysters in hot milk with a little
> melted butter floating on top.  And it was fantastic.  The key is that, at
> 2am that morning, the oysters had been sleeping in the river.  At noon, they
> were my lunch.  Since I live in Oklahoma, I can't get seafood that fresh
> without paying through the nose for it.
>
>
>
> Freshness, and a good cook.  That's the key.
>
>
>
>
>
> Talana
>
> land-locked seafood lover
>
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invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince