Oysters! The Oyster Thread.

[Craig_G]

@Chris Blum

Shucking is easy. Here is a good video.

Chris, your videos don’t show up on my iPhone with WB mobile. If you switch the m.youtube.com to www.youtube.com I think they will show for everyone.

[Mike_Cohen]

@Craig G

@Chris Blum

Shucking is easy. Here is a good video.

Chris, your videos don’t show up on my iPhone with WB mobile. If you switch the m.youtube.com to http://www.youtube.com I think they will show for everyone.

They don’t show up on my iPad either.

[margie_russell]

@Gary Schulte

Thanks Margie for the video & diagram. I’ve been taught to use the hinge method but based on Capt Dave’s demo I’ll try the 3 o’clock method today. Turns out I just happen to have one of those rubberized kevlar gloves handy. Hope I don’t lose as much oyster juice as Capt Dave does. BTW those Edible community publications are priceless…Cheers, Gary

You are welcome Gary and here’s a video from “edible MANHATTAN” on beer glassware selection.
More-better for washing down the oysters. https://www.youtube.com/watch?v=NCSUmyurjRE#t=12

[Jeff_Vaughan]

I like Jay’s idea of taking notes. I can never remember the names. I tend to prefer the east coast oysters with higher salinity levels versus sweet, cucumber/melon flavored oysters. Blue Points, Chincoteague are a couple that come to mind that I like. I enjoy trying new ones though. Anyone drink anything other than Muscadet or Chablis with them?

[P_Willenberg]

upthread I suggested

Watari Bune Junmai Ginjo “55”
Köstritzer Schwarzbier

but Chablis is indeed a knockout pairing for most raw seafood.

[Peter_Kleban]

Bubbly Brut
Riesling trocken
Picpoul de Pinet

Have worked for me

[P_Willenberg]

ahh, thanks for reminding me. Extra Brut Sekt is Aces with Oysters.

[Kris_Patten]

Big Muscadet fan with oysters, still have a mag of 1973 Ch. de Cleray Muscadet for when Elliott’s in Seattle re-opens. Walrus and Carpenter in Seattle is excellent to.

As for types, I prefer briny, so Kusshi, Kumamoto, And Shigoku.

[Steve_Manzi]

@Mike Cohen

Jay,

That’s great stuff. I’m going to have to start keeping a record on my phone too. We have a local bistro that has a raw bar and they consistently have 4 east coast and 4 west coast oysters and they rotate them. Thankfully the Island Creek’s seem to be a staple. There’s a book called “Shucked, Life on a New England Oyster Farm” that is about a woman who quit her job and went to work for Island Creek for a year. Not Pulitzer Prize kind of stuff, but a fun read.

John,

I think the East Coast vs. West Coast preference is a function of location and what you’re exposed to. Kind of like enjoying the local Chinese food place because that’s what you’re used to. I find the WC oysters to be sweet and creamy. The creaminess can be texturally off putting to me. When we go to the bistro mentioned above we usually get EC only, but I’ll have to throw in a few WC next time.

Mike,

Is the local Raw Bar you are talking about "Hundred Steps? We are always looking for good oyster options.

[Mike_Cohen]

@Steve Manzi

@Mike Cohen

Jay,

That’s great stuff. I’m going to have to start keeping a record on my phone too. We have a local bistro that has a raw bar and they consistently have 4 east coast and 4 west coast oysters and they rotate them. Thankfully the Island Creek’s seem to be a staple. There’s a book called “Shucked, Life on a New England Oyster Farm” that is about a woman who quit her job and went to work for Island Creek for a year. Not Pulitzer Prize kind of stuff, but a fun read.

John,

I think the East Coast vs. West Coast preference is a function of location and what you’re exposed to. Kind of like enjoying the local Chinese food place because that’s what you’re used to. I find the WC oysters to be sweet and creamy. The creaminess can be texturally off putting to me. When we go to the bistro mentioned above we usually get EC only, but I’ll have to throw in a few WC next time.

Mike,

Is the local Raw Bar you are talking about "Hundred Steps? We are always looking for good oyster options.

Steve,

Yep. OHS. Big fan.

[Jon_A-K]

I like clean briny oysters, but I like intensely rich, creamy ones from algae rich water even more. My very favorites are Little Skookums. I also have a soft spot for oysters that manage to straddle the line between briny and rich.

I really want to try Olympias and the European species, but have not done so yet.

I usually go with Muscadet, but I want to try Gros Plant with oysters. I never see Gros Plant… maybe I never think to look for it when I’m in the kind of store that might have it.

[Steve_Manzi]

Thanks Mike. I couldn’t think of any other place.