Julian wrote:

> The only time I ever got sick from oysters was when I tucked away a
> couple of dozen (mix of raw and baked) at a joint in New Orleans. From
> what I've read, gulf oysters are more susceptible to microbial nasties,
> maybe because of the warmer waters.


In 1988 I visited the Newport (Oregon) Seafood Festival. I consumed some raw
oysters there which gave me hepatitis "A". Didn't put me off raw oysters,
though; I figure I'm immune to that now!

I've posted about my favorite cooked oyster dish befo

Message-ID:

from _Big Flavors of the Hot Sun_:

"There we were, on our first night in Singapore, suffering from jet lag
but nevertheless busily checking out the street food scene. It was 2:00 A.M.
and we were in the heart of Newton Circus, one of the city's organized
collections of street food vendors that reflect the incredible cultural
diversity of Singapore. We were watching a guy toss a couple of raw eggs
into a wok smoking hot with oil, followed by some giant raw oysters, soy
sauce, ginger, herbs, and an extra-large handful of chopped chiles to
torture the tourists. Before I could say, "I've changed my mind," this
chile-laden egg-oyster thing was looking up at me from a plate. This dish
may not sound great, but that's nothing compared to the way it looked, and
my buddy was cracking up as I took my first bite. The ginger and herbs were
the first things I tasted, the consistency was a little like brains, with a
distinct, partially cooked oyster flavor, and then whammo! the chiles kicked
in. The oysters were meaty and delicious, and with the eggs to bind them
together a bit and the power of the chiles -- well, I lost my jet leg and
became quite a fan of this common street food. It goes to show, once again,
that being adventurous pays off, and you should never judge anything until
you have actually tasted it."

Beats the hell out of a Hangtown Fry, in my estimation.

Bob, about 60 miles from Hangtown (now known as Placerville, California)