Anyone got tips for eating good oysters? Like what should someone look out for? Months that end with R are their season? I’ve slurped a couple of oysters before but nothing major. I wouldn’t mind knowing some tips for eating and ordering oysters to impress the lady’s.
I fucking love oysters.
- Months that end with R maybe in some places, but in North eastern America it's not really an issue, oyster farms supply fresh delicious shit year long no problem. If you want to be SURE, go to a fish market and not to a grocery store. I usually don't buy Oysters if they have been fished more than two weeks ago. Not that it's unsafe, they're just better.
- Shuck from the rear it's easier. Go to youtube to see how it's done it's not that hard you just have to know how to do it. Some people are side shuckers, I don't fuck with these assholes they give you an oyster with thin pieces of shells and act like that's okay. It's not fuckin' okay. Side shuckers open up their games of S.K.A.T.E. with pressure flips. you know the type.
- Get a good stiff POINTY knife. The rounded tip knives are shit. It doesn't need to be sharp, just pointy. And stiff
- Get a brush with the knife. Sometimes you wanna brush the hinge or the side to remove dirt or dried up mud. If you don't have a brush you can scrape the hinge clean with the knife and rinse it, don't be a savage and push a bunch of dirt through, it will taste like ass. Sometimes I clean off the hinge, then snap off the little overhang (you'll know when you see it) then rinse the knife and the oyster and then I go for the shuck. I DGAF if it takes me a couple passes to shuck it up, when I hand it over to a homie it's CLEAN.
- Some cheaper oysters haven't been washed or cleaned up. That's okay it just adds work. Sometimes I buy cardboard boxes of Malpeques and they have all kinds of algae stuck to them, brush it off.
- Another familiar symptom of cheaper oyster is the size. In those grab bag boxes you'll often get a mix of small ones and fucking huge ones shaped like bananas. It's all good, they're just a bitch to open and it's gonna be hard to save the water in them (or liquor as the real men call it). I've snapped knives opening big ass oysters and would do it again.
- In the end if you want a pleasant consistent experience spend a few more bucks and get oyster that come in those little wooden boxes. They have been sorted out, are mostly all the same size and aren't as brutally salty as giant ass malpeques and are often considered smoother and more palatable.
- An oyster should be full of water, or at least plump and glistening and then water will build up on top a few seconds after it's been opened.
if you shuck a dry bitch or pasty looking one, or suspiciously easy to open, or any combination of those you throw it away and WASH YOUR FUCKING KNIFE.- Try with lemon/lime juice, then try with hot sauce tabasco or Frank's see what you like best both are valid.
Topic: yuto got food poisoning after winning gold at the x games yesterday (Read 3487 times)