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