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Posted on 3/27/15 at 8:43 pm to OTIS2
Whatever the ratio of his meal versus flour, I have no clue. But, I do know that my tall, slender, good lookin' body is full of oyster poboys,, yes, as in plural.
Posted on 3/27/15 at 9:54 pm to Stadium Rat
quote:This guy is a molecular gastronomic genius, and a real visionary.
I'd like to try smoking some corn flour and then using that mixed with corn meal.
Smoked Fried Oysters!
Posted on 3/28/15 at 10:45 am to FT
My wife made a nice spinach Ceasar salad last night and I fried a pint of pretty plump oysters in corn meal and topped our salads. Man that was good.
I use corn flour on shrimp and fish. I like the grit of the meal combined with the creaminess of the oyster.
I use corn flour on shrimp and fish. I like the grit of the meal combined with the creaminess of the oyster.
Posted on 3/30/15 at 10:48 am to OTIS2
Reading this thread on Friday gave me a big ole hankering for fried oysters.
I fried some up (in cornmeal), and put them over a salad. I made a warm bacon vinaigrette. Everything was fantastic, thanks for the idears folks.
I fried some up (in cornmeal), and put them over a salad. I made a warm bacon vinaigrette. Everything was fantastic, thanks for the idears folks.
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