[rollei_list] Re: Completely Off-Topic: Food
- From: Don Williams <dwilli10@xxxxxxx>
- To: rollei_list@xxxxxxxxxxxxx
- Date: Fri, 14 Dec 2012 13:47:57 -0600
At 12:45 PM 12/14/2012, you wrote:
I just finished off a half-dozen (well, eight, if the truth be told)
Chincateague oysters. These guys are Atlantic Ocean oysters and are
saltier and more pungent than are the Chesapeake Bay oysters. You
folks on the Far Left Coast just die from the horror of realizing
that you have nothing decent out there to eat other than artichokes,
which we can grow locally. Atlantic oysters are small and really
ugly and are hard to open -- I always end up cutting myself with my
oyster knife at least once -- but they are so tasty that the effort
is certainly worth the result. Gulf of Mexico oysters are turgid
and muddy, and Blue Points are rather pallid in taste.
Well, you don't have everything out there. When I was active in
diving, my best old diving buddy (now 93) and I used to take trips
down to the Coronado Islands, technically in Mexican territory. I
have a picture of him, about 25' down a steep wall on one of the
islands, taking scollops from the wall, cleaning them, and eating
them underwater. Talk about fresh seafood . . . .
These Chincateague oysters simply make a fine lunch for a hungry
fellow. Of course, my wife, the gormand Pamela, walks away in
disgust as I start cracking the shells open. I've only had European
oysters once and they were quite tasty but, in the end, give me a
bucket of Atlantic oysters and I will spend the afternoon making a
wreck of my hands and then feeling so happy that I will crawl into
the nearest closet with a Mag-Lite flashlight and will flip that
around to keep myself amused until I fall asleep.
Damn. I do love those Chincateague oysters. Grand eating, they are.
Marc
It is a good world for doing good deeds.
-- Nathaniel the Faun
---
Rollei List
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