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re: It's Damn Near Prime Oyster Time, So Here We Go!
Posted on 9/27/11 at 8:50 pm to OTIS2
Posted on 9/27/11 at 8:50 pm to OTIS2
Had some good ones the other night at Ruffinos. In the wood fired pizza oven.
They were loading the sacks in Hopedale Saturday. I'll be in Houma Thursday and will get a gallon from Wilsons Oysters.
I have about a hundred scallop shells that I use for charbroiled. Then put them through the dishwasher. Saves me shucking which I still do on occasion but this is convienant
They were loading the sacks in Hopedale Saturday. I'll be in Houma Thursday and will get a gallon from Wilsons Oysters.
I have about a hundred scallop shells that I use for charbroiled. Then put them through the dishwasher. Saves me shucking which I still do on occasion but this is convienant
4
Posted on 9/27/11 at 9:00 pm to Martini
The scallop shells are a good idea.
Posted on 9/27/11 at 9:43 pm to Martini
Where did you get your scallop shells? I use oyster shells but scallop shells would probably be easier to use.
Posted on 9/28/11 at 7:07 am to Martini
quote:
wood fired pizza oven
quote:i like that idea, and so do my hands....
scallop shells that I use for charbroiled.
Posted on 9/28/11 at 11:02 am to Martini
I, like you, am lucky enough to eat oysters off the boat on occasion. And Wilsons has the best in a container that you can find. That said, there is something about shucking them out of cool water.
There are so many tings that contribute to the taste/salinity. Katrina destroyed one of the Petrovich establishments down the highway. Man had catchers' mitts for hands.
There are so many tings that contribute to the taste/salinity. Katrina destroyed one of the Petrovich establishments down the highway. Man had catchers' mitts for hands.
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