[Sca-cooks] Seljuk/Rumi/Sufi Cuisine
drakey at internode.on.net
drakey at internode.on.net
Thu Apr 29 21:01:49 PDT 2010
Well, who said phobias were logical, pray tell? For whatever reason,
I
cannot deal with the texture of raw oysters...the same way I cannot
deal
with eggs that are undercooked...they have to be cooked until the
white is
solid and that funky slimy part is solid. So far as oysters are
concerned,
they only have to be cooked just enough to solidify them...I have had
them
pulled directly from the Bay, put on a grill just long enough to let
them
cook a bit in their own juices...dipped in butter, they were to die
for.
But for whatever reason...I just can't get a raw one into my mouth
without
gagging!
My folks live in a major oyster growing and we have em all sorts of
ways (Sydney Rock Oysters - Saccostrea glomerata)...
I do like em raw stunned with a little lemon juice... Favourite way
is grilled with bacon and Worcester Sauce or raw with creme fraiche
and Salmon Roe.
Drakey - back again with working email...
ps... I've got accident stories... :P
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