Like the Colonel, I have tried raw oysters but just don’t see the point. Covering something in hot sauce and slurping it straight down so you don’t taste it - filling your stomach with salt water and whatever else was inside it - makes no sense to me.
1 Like
My pappy said they put lead in your pencil.
The boner is offset by the fish/vomit breath.
There’s your problem right there. Oysters are delicious by themselves. At most I’ll dab some mignonette sauce to bring out the brininess. The cocktail sauce/horseradish/lemon mixture is for spreading on crackers once you’ve run out of oysters.
I love oyster stew. Throw some tasso in there!
A fresh oyster with a good mignonette (or a dash of Tapatio) is pure joy.
1 Like
a bit of salt, a bit of squeezed lemon. Oysters taste like the ocean.
1 Like
Amen and absolution.
Oysters are fucking amazing and alla y’all that don’t eat them well that’s fine by me it keeps the prices down for us normal folks.
4 Likes
This is the way
The famous 산낙지. I’m not a seafood guy anymore but I’ve had it a few times. To me it just tasted like salted rubber covered in sesame oil. Foreigners always want to try it when they come here. Often times the places that have it also have a raw beef dish that I really love. Especially when it’s made with high quality Korean Hanwoo beef.
I didn’t start eating oysters until my 30s because I had a visceral thing going on. Once I got past that, I’m a raw oyster hound. Steamed and fried too.
1 Like
Oh, man. I chew every one.
2 Likes
Today, given the cruddy weather outside and it being a good college sports day between hoops and UT baseball, I am making queso and drinking beer.
2 Likes
I was wanting to smoke a brisket today, but it’s 40 degrees and raining, and that’s just no way to live. So Mrs Hawk is making risotto alla Milanese tonight. Tomorrow is supposed to be crappy too, so it’s a traditional roast chicken Sunday dinner (lots of garlic and lemon) with green beans and mashed potatoes/turnips (half of each). I’m pretty well stocked on wine too. Maybe I’ll spend some time today cleaning records and give them a spin after dinner tonight.
1 Like
I’ve done potatoes & cauliflower mash, but not turnips. Will try.
Going to cook up a big pot of “chili” tonight.
Turnips are awesome. They have a third the calories and carbs of potatoes, and add a nice, mild earthy/spicy flavor. They have other health benefits, as well. Highly underrated vegetable, IMO.
1 Like
plus turnip greens are really the best of the greens.
2 Likes
I’m still partial to young collards, but you’re not wrong.
A few years ago I threw a pack of turnip seeds out among my beets, since I had extra room. Don’t remember what all I did with the actual turnips (I did learn that cows will chew on them a bit and then spit them out), but I ate a lot of greens.
With plenty of beans and no meat, OUTSTANDING.
Thirty years ago I used to buy a box of vegetarian chili mix that contained what I believe were desiccated pieces of tofu meant to resemble ground beef in texture. Of course I added beans, lots of them, because let’s face it, if you have a chance to annoy Hudson you take it, even if it is a tree falling in the woods and even if you don’t know him yet. Karma adds up and all that. Anyway, I don’t mind telling you that the product of this labor was invariably thoroughly enjoyable.
And no, I didn’t eat it with cornbread because I don’t really care for cornbread. I like grits just fine, but I don’t go out of my way to make them. I probably should. But then again, I have a bag of bulgur in my pantry that’s likely to make it to voting age and I could probably expect the same from a box of grits.
4 Likes