[Sca-cooks] Seafood

[Jennifer Carlson]

> 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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