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Bi!! Bi!! is offline
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Default TN: Burgs, Rioja, Rhone, Bdx, Loire, and Valpo at La Panetierre

On Apr 16, 1:01�pm, Mike Tommasi > wrote:
> On 16/04/2010 18:49, Ronin wrote:
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> > On 2010-04-16 03:53:47 -0700, "Bi!!" > said:

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> >> On Apr 15, 8:32 pm, Ronin > wrote:
> >>> On 2010-04-13 20:38:41 -0700, DaleW > said:

>
> >>>> 2002 Vatan "Clos la Neore" Sancerre
> >>>> Riper/rounder than expected, sweet apple and peach, but plenty of
> >>>> mineral notes. B++

>
> >>>> (warm oysters with braised leeks and beurre blanc)

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> >>> Just an off the wall question - were those oysters warmed, but still
> >>> translucent, or were they cooked through but not hot?

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> >> I wondered the same thing because from a texture standpoint a warm,
> >> but raw oyster would remind me of......well.......snot.

>
> > Well put, I say...

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> No problem here in France, oysters are ONLY eaten raw, but not warm. No
> risk of confusing with snot.
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail- Hide quoted text -
>
> - Show quoted text -


I've had them cooked in France. Poached, grilled, smoked and
broiled...never fried though. My preference is cold and raw.