blake murphy wrote:

>
> but then, adding raw oysters would scare me too, so who knows?
>
> your pal,
> blake


Far better an oyster you know than the glop that is Japanese shiokara!
If you make your own sausages because you don't care for some of the
'parts' added by commercial sausage makers, you really do want to make
your own shiokara! Raw oysters seem as if prime rib in comparison.

It took quite some time to overcome my non-Asian pre-conceptions about
food. Some were easier than others. Raw fish wasn't a problem but large
snails were. (Small ones 'French' style were easy!) Nuc Mam wasn't even
allowed in my kitchen for a year just because of the smell. Filipino
'Balut' still doesn't sit well with me, but fried and raw insect larvae
are no problem. I think most of us enjoy large, spiny, under-water bugs,
boiled and dipped in melted butter! What strange creatures we humans are!