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Started By
Message
What makes a good raw oyster
Posted on 11/24/10 at 5:56 am
Posted on 11/24/10 at 5:56 am
quote:
raw oysters are among the best in town.
Glassmans comment in another thread got me thinking(new experience)....I think for me a good oyster bar would need to do the following.
Cold oysters
salty oysters
Med. size oysters
No nuked oysters
Opened sans little pieces of shell
What else you got?
Is there really a better tasting raw oyster?
6
Posted on 11/24/10 at 6:01 am to tavolatim
Probably a taken-for-granted moment for me here, but--FRESH.
I need those suckers swimming up to the bar.
I need those suckers swimming up to the bar.
Posted on 11/24/10 at 6:30 am to tavolatim
quote:
What else you got?
properly cleaned. and there are places where the shucker wont serve you a crappy oyster, others where if they can open it, they serve it.
Posted on 11/24/10 at 6:51 am to tavolatim
That is spot on Tim. 
Thanks for the shout out.
Thanks for the shout out.
Posted on 11/24/10 at 7:23 am to tavolatim
I've never really thought about it besides being fresh. I feel after reading that little bit I'm now a connoisseur.
Posted on 11/24/10 at 8:07 am to tavolatim
Good/fresh oysters have a more "full" look to them and tend to be less transluscent. Bad oysters really begin to resemble/taste like loogies IMO.
Posted on 11/24/10 at 9:38 am to tavolatim
quote:
What else you got?
Happy hour for 25 cents...
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