|
Post by Deleted on Nov 12, 2009 9:37:12 GMT
Well, that's the so-called Norway lobster, which is sometimes called scampi when you look it up (and I disagree with the term scampi for that animal 150%).
|
|
|
Post by hwinpp on Nov 13, 2009 7:49:07 GMT
Oh yes, definitely disagree with scampi and even 'lobster' is a bit misleading...
|
|
|
Post by Deleted on Nov 14, 2009 21:11:30 GMT
The FDA rules for banning the sale of raw,untreated oysters from the Gulf of Mexico during warm months have been "shucked" for now. Intense political pressure from LA and Gulf Coast lawmakers has brought about the delay.More studies into refrigeration alternatives are now being explored before the radical approach of sterilization be implemented.
|
|
|
Post by Deleted on Nov 15, 2009 6:26:14 GMT
When the feds start poking their fingers into regional affairs, they usually get in trouble.
There are often temporary bans on oyster sales in France for various biological reasons, but the zone concerned is always extremely limited. Even so, some of the producers in the area covered will go ahead and continue selling their oysters locally, with justifications like "the contamination is on the other side of the bay, not my side!"
|
|
|
Post by Deleted on Nov 15, 2009 11:55:12 GMT
I would imagine that all the fine dining the feds have enjoyed over the years in NOLA would also come to a screeching halt with every forkful wondering,"is this safe to eat?".(and not because of natural bacterial contamination).
|
|
|
Post by imec on Jun 28, 2011 2:10:00 GMT
Friday night I tried my hand at grilled oysters - they were so good I did another batch on Saturday! This is Friday's batch - on the grill and on the plate...
|
|
|
Post by Deleted on Jun 28, 2011 5:36:25 GMT
Those look excellent. I have never had oysters that way.
|
|
|
Post by hwinpp on Jun 28, 2011 6:22:15 GMT
Neither have I. Is that butter I see swirling in the shells?
|
|
|
Post by Deleted on Jun 28, 2011 10:05:51 GMT
Those do look fabulous Imec. I'm surprised that with all your cooking, particularly on the grill,that you haven't prepared these before. They are real popular here and for good reason. I believe it is butter HW, at least, that's how they are prepared here. I'm not sure what else Imec incorporated into the butter mixture. A squeeze of lemon on them after grilling is bliss. I do know that the plump juicy ones are the best to use as, the smaller oysters cook too fast and can ruin the whole dish.
|
|
|
Post by tod2 on Jun 28, 2011 17:06:24 GMT
I could easily eat those grilled babies! Dash of lemon juice and tobasco - and down the hatch. Still to squeemish to try a raw one......
|
|
|
Post by Deleted on Jun 28, 2011 19:18:32 GMT
Actually, I can imagine a multi course meal -- first course raw oysters, second course grilled oysters, third course fried oysters.... or perhaps in reverse order.
|
|
|
Post by mich64 on Jun 28, 2011 20:22:54 GMT
Did you forget smoked oysters, or do you just not like them? Cheers, Mich P.S. I like them all!
|
|
|
Post by Deleted on Jun 28, 2011 20:32:06 GMT
Frankly, I don't care for them. The smoke overwhelms the oyster taste.
|
|
|
Post by imec on Jun 28, 2011 21:28:26 GMT
Neither have I. Is that butter I see swirling in the shells? Yes! With a little garlic, green onion and flat-leaf parsley. I also topped a few with some freshly grated regianno - after they were cooked. Those do look fabulous Imec. I'm surprised that with all your cooking, particularly on the grill,that you haven't prepared these before. Thanks! Yes this is new to me. Although I do wish I had tried it sooner. Actually, I can imagine a multi course meal -- first course raw oysters, second course grilled oysters, third course fried oysters.... or perhaps in reverse order. We did down a plate of raw ones prior to these!
|
|