[rollei_list] Re: Completetly Off-Topic: Food
- From: Jerry Lehrer <glehrer@xxxxxxxxxx>
- To: rollei_list@xxxxxxxxxxxxx
- Date: Fri, 14 Dec 2012 13:49:38 -0800
Marc et al,
Well, I dunno 'bout that. We have a few wholesale distributors of
Eastern oysters here in San Diego. My daughter who is one of the
fastest oyster shuckers around frequently fixes me an iced platter of
EIGHTEEN of them. 6 Lynhaven, 6 Blue Points and 6 Chincoteague for example.
Served with a Mignonette sauce and a cocktail sauce. Also English style
(with vinegar)
Next time I will send a photo taken by the same daughter and her digital
Leica.
All washed down with a pint of Guinness or a good English ale.
What we don't seem to have in Southern California are the great clam
bars that I remember from New York, Boston or New Haven.
Speaking of New Haven, the food perverts there serve their hamburgers
well done, on white bread.
On 12/14/2012 10:45 AM, Marc James Small 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. 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
I
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