On Thu, 20 Nov 2008 18:01:23 -0800, "SteveB" <toquerville@zionvistas>
wrote:

>My dad introduced us to Pacific oysters at an early age. Battered and deep
>fried.
>
>We had a deep fryer, and used to deep fry corn dogs, oysters, french fries
>(even had one of those things that you smashed the handle down, and out
>comes french fries), and we all could have shared a ward at heart surgery.
>But I digress.
>
>Then, I learned about Grand Isle salty oysters, in Louisiana. Available at
>a bar for a dime apiece on special days, and about $4 a sack at that time.
>I learned that raw oysters were a good thing.
>
>Now, I cannot eat Pacific oysters because they have large "parts".
>FERGEDDABOUT eating them raw. Small bay oysters are about the size of a
>silver dollar or so, and a Pacific oyster is about as big as a five spot.
>
>I love going to Texas and Louisiana.

Unfortunately living in Chicago oysters aren't something most of us
aren't experts on. The deep fried sounds interesting. I'd try it in
a heartbeat.

Lou