[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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