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Posted on 12/18/15 at 8:20 pm to Stadium Rat
Posted on 12/18/15 at 8:32 pm to jmcs68
You can if you feel like cleaning them. The scallop shells are flatter and work well in the dishwasher and I'm all about dishwasher or it goes in the can. I scrup any pot of pan I might need to but I'm not scrubbing an oyster shell.
And I don't remember what I paid for the shells on amazon but it wasn't $2.75 piece. I inherited a bunch from my now dead mother in law but bought a bunch too. Just have to search for good pricing.
I like the ceramic ones and they look nice but it's still just a vessel to hold an oyster.
And I don't remember what I paid for the shells on amazon but it wasn't $2.75 piece. I inherited a bunch from my now dead mother in law but bought a bunch too. Just have to search for good pricing.
I like the ceramic ones and they look nice but it's still just a vessel to hold an oyster.
Posted on 12/18/15 at 8:44 pm to Martini
quote:
I like the ceramic ones and they look nice but it's still just a vessel to hold an oyster.
I have two Limoges oyster plates that I use as kitchen decor.
I use anything from disposal tins to a cupcake pan. The cupcake pan didn't char them. Kinda just stewed them. It was good for dipping some french bread in but wasn't like using the shells or tins.
Posted on 12/18/15 at 8:45 pm to jmcs68
My wife had those. They are nice but hell no they have never held an oyster. And actually I believe hers are reproductions
Posted on 12/19/15 at 8:46 am to Martini
Some of those antique oyster plates go for thousands of dollars.
Posted on 12/21/15 at 7:33 am to jmorr34
THE OYSTER BED
This post was edited on 12/21/15 at 7:34 am
Posted on 2/16/16 at 11:24 am to LSUTIGERTAILG8ER
quote:
THE OYSTER BED
Has anyone tried one of these? I just ran across it online while looking for tips on grilling oysters.
GG I have some of those tins that you have and just tried them for the first time...I failed miserably
First time grilling oysters as well. Do you load up the oysters and butter mix/parm then put it on the grill? The recipe the wife printed said to put them on the grill until it started to bubble then put butter and cheese but they overcooked. We also used the grated parm (kinda like powder) and it didnt seem right. Im guessing I need some fresh shaved parm? It also had a ton of the water in the tin...I didnt think about putting a cpl oysters in one tin since they were not big ones. Guessing that would have helped displace some of that water? Thanks for any tips!
Posted on 2/16/16 at 1:41 pm to NOLAGT
I do charred often and cooking in the plain shells can be a pain to deal width. Many lean so bad they won't hold any liquid. Second reason, I am the only one in my group that can shuck, so to shuck then cook for 3-4 couples is a giant pain. We do both char and fried in the same meal, so that means shucking 8-10 dozen in a short period of time. It's much easier to shuck a few hours before hand and have them in a bowl ready to char then fire up the grease and fry.
I've used muffin tins, throw away alum crab shells, throw away muffin tins and the stainless steel ones.
My favorite is the stainless ones but only have one dozen, which if using two oysters per is enough for two people. The alum crab shells seem to work out just fine for me.
I've used muffin tins, throw away alum crab shells, throw away muffin tins and the stainless steel ones.
My favorite is the stainless ones but only have one dozen, which if using two oysters per is enough for two people. The alum crab shells seem to work out just fine for me.
This post was edited on 2/16/16 at 1:44 pm
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