We always like cooking oysters in the deep half of their shells, with
oil and garlic. But this time, we bought oysters in the box without
shells - any suggestions for a recipe ?

In article
>,
ivk > wrote:

> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

Oyster Stew - a tradition at Christmas in some families.
--
Barb

Melba's Jammin' wrote:
>
> In article
> >,
> ivk > wrote:
>
> > We always like cooking oysters in the deep half of their shells, with
> > oil and garlic. But this time, we bought oysters in the box without
> > shells - any suggestions for a recipe ?
>
> Oyster Stew - a tradition at Christmas in some families.
> --
> Barb

Fried oyster po-boys.

On 2/4/2011 4:28 PM, Melba's Jammin' wrote:
> In article
> >,
> > wrote:
>
>> We always like cooking oysters in the deep half of their shells, with
>> oil and garlic. But this time, we bought oysters in the box without
>> shells - any suggestions for a recipe ?
>
> Oyster Stew - a tradition at Christmas in some families.




I was going to suggest that along with battering and deep frying.
The latter is the only way I ever enjoyed oysters. I haven't eaten
them in years, too leery about contamination.

gloria p

On Feb 4, 2:37*pm, ivk > wrote:
> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

Oyster poppers!!

gloria.p wrote on Fri, 04 Feb 2011 17:24:01 -0700:

> On 2/4/2011 4:28 PM, Melba's Jammin' wrote:
>> In article
>>
>> .com>, > wrote:
>>
>>> We always like cooking oysters in the deep half of their
>>> shells, with oil and garlic. But this time, we bought
>>> oysters in the box without shells - any suggestions for a
>>> recipe ?
>>
>> Oyster Stew - a tradition at Christmas in some families.

> I was going to suggest that along with battering and deep
> frying. The latter is the only way I ever enjoyed oysters. I haven't
> eaten them in years, too leery about contamination.

My most spectacular and long lasting case of Montezuma's revenge came
from deep fried oysters. It was based on a misunderstanding and 50 years
ago but I have not eaten cooked oysters since.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Melba's Jammin' > wrote:

> ivk > wrote:

>> We always like cooking oysters in the deep half of their shells, with
>> oil and garlic. But this time, we bought oysters in the box without
>> shells - any suggestions for a recipe ?

>Oyster Stew - a tradition at Christmas in some families.

Between oyster stew and oyster chowder, I prefer chowder hands down.
(I've possibly posted my technique for making it here in the past.)


Steve

On 2/4/2011 5:45 PM, James Silverton wrote:
> gloria.p wrote on Fri, 04 Feb 2011 17:24:01 -0700:
>

>
>> I was going to suggest that along with battering and deep
>> frying. The latter is the only way I ever enjoyed oysters. I haven't
>> eaten them in years, too leery about contamination.
>
> My most spectacular and long lasting case of Montezuma's revenge came
> from deep fried oysters. It was based on a misunderstanding and 50 years
> ago but I have not eaten cooked oysters since.


Clarification: I haven't eaten oysters in any form since we moved from
the east coast, 27 yrs. ago.

My inlaws often brought Chesapeake Bay oysters back on ice when they
drove through MD. I was never crazy about them. When we go to seafood
restaurants in Denver I cringe when anyone orders raw clams or oysters.
Our tour group ate lots of seviche in Panama but I never ordered it.
A little exposure to microbiology is a caution-producing experience.

gloria p

On Fri, 4 Feb 2011 14:37:47 -0800 (PST), ivk >
wrote:

> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

You can do the same thing in a skillet. Personally, I like butter and
garlic.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/4/2011 1:28 PM, Melba's Jammin' wrote:
> In article
> >,
> > wrote:
>
>> We always like cooking oysters in the deep half of their shells, with
>> oil and garlic. But this time, we bought oysters in the box without
>> shells - any suggestions for a recipe ?
>
> Oyster Stew - a tradition at Christmas in some families.

I made oyster stew the other day. The milk curdled but I covered that up
by mixing in some flour to thicken it a bit. Does this usually happen?
Is there some way to prevent this? I used one of those jars of
refrigerated shucked oysters and maybe I should have rinsed the oysters
off first. Thanks. BTW, it was delicious!

"gloria.p" wrote:
>
> On 2/4/2011 5:45 PM, James Silverton wrote:
> > gloria.p wrote on Fri, 04 Feb 2011 17:24:01 -0700:
> >
>
> >
> >> I was going to suggest that along with battering and deep
> >> frying. The latter is the only way I ever enjoyed oysters. I haven't
> >> eaten them in years, too leery about contamination.
> >
> > My most spectacular and long lasting case of Montezuma's revenge came
> > from deep fried oysters. It was based on a misunderstanding and 50 years
> > ago but I have not eaten cooked oysters since.
>
> Clarification: I haven't eaten oysters in any form since we moved from
> the east coast, 27 yrs. ago.
>
> My inlaws often brought Chesapeake Bay oysters back on ice when they
> drove through MD. I was never crazy about them. When we go to seafood
> restaurants in Denver I cringe when anyone orders raw clams or oysters.
> Our tour group ate lots of seviche in Panama but I never ordered it.
> A little exposure to microbiology is a caution-producing experience.

I've eaten a lot of ceviche, raw oysters, clams, and of course plenty of
sushi and sashimi and never once had any issues with it. There is a
difference between caution i.e. ensuring the food is prepared properly
under sanitary conditions, and paranoia i.e. completely avoiding foods
that millions of people eat daily with no issue because of some remote
risk.

"sf" wrote in message ...

On Fri, 4 Feb 2011 14:37:47 -0800 (PST), ivk >
wrote:

> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

You can do the same thing in a skillet. Personally, I like butter and
garlic.



Do you think that Garlic goes with Oysters?...... Goes well with Prawns and
Snails, but Oysters????.....

BB

In article >,
dsi1 > wrote:

> On 2/4/2011 1:28 PM, Melba's Jammin' wrote:
> > Oyster Stew - a tradition at Christmas in some families.
>
> I made oyster stew the other day. The milk curdled but I covered that up
> by mixing in some flour to thicken it a bit. Does this usually happen?

I don't know; I've never made oyster stew. :-\

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

dsi1 > wrote:

>I made oyster stew the other day. The milk curdled but I covered that up
>by mixing in some flour to thicken it a bit. Does this usually happen?
>Is there some way to prevent this?

Make sure the stew is not acidic, and add the (separately warmed) milk
immediately before serving it.

Steve

Always add milk only, when what is being cooked is almost finished
cooking; just short of a scald, and never beyond a full boil.


On Fri, 04 Feb 2011 15:25:08 -1000, dsi1 > wrote:

>On 2/4/2011 1:28 PM, Melba's Jammin' wrote:
>> In article
>> >,
>> > wrote:
>>
>>> We always like cooking oysters in the deep half of their shells, with
>>> oil and garlic. But this time, we bought oysters in the box without
>>> shells - any suggestions for a recipe ?
>>
>> Oyster Stew - a tradition at Christmas in some families.
>
>I made oyster stew the other day. The milk curdled but I covered that up
>by mixing in some flour to thicken it a bit. Does this usually happen?
>Is there some way to prevent this? I used one of those jars of
>refrigerated shucked oysters and maybe I should have rinsed the oysters
>off first. Thanks. BTW, it was delicious!

On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

> Do you think that Garlic goes with Oysters?...... Goes well with Prawns and
> Snails, but Oysters????.....

Oh *yes*, don't knock it until you've tried it. Butter and lots of
minced garlic, don't be shy. Simmer them together for a minute or two
before introducing the oysters (to cook the garlic) and don't overcook
the oysters. Eat on bruschetta (grilled bread).

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" wrote in message ...

On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

> Do you think that Garlic goes with Oysters?...... Goes well with Prawns
> and
> Snails, but Oysters????.....

Oh *yes*, don't knock it until you've tried it. Butter and lots of
minced garlic, don't be shy. Simmer them together for a minute or two
before introducing the oysters (to cook the garlic) and don't overcook
the oysters. Eat on bruschetta (grilled bread).



The only trouble being is that they cost an arm and a leg to buy here,
SF...:-(

BB

Thnaks for all your suggestions, but now you made me scared. Can it be
really that bad ? How can one get such a bad poisonning from cooked
oysters ?


> My most spectacular and long lasting case of Montezuma's revenge came
> from deep fried oysters. It was based on a misunderstanding and 50 years
> ago but I have not eaten cooked oysters since.

ivk > wrote:

>Thnaks for all your suggestions, but now you made me scared. Can it be
>really that bad ? How can one get such a bad poisonning from cooked
>oysters ?

Toxins. You need to be a little careful about where your oysters
from from.

Steve

I thought that toxins (unlike bacteria) can cause only a very short
bout of Montezuma revenge, like several hours, until the toxins are
washed out. Am I correct ?

Of course I have no way of knowing where my oysters came from. I
bought them at Costco.



On Feb 4, 8:30*pm, (Steve Pope) wrote:
> ivk > wrote:
> >Thnaks for all your suggestions, but now you made me scared. Can it be
> >really that bad ? How can one get such a bad poisonning from cooked
> >oysters ?
>
> Toxins. *You need to be a little careful about where your oysters
> from from.
>
> Steve

ivk > wrote:

>I thought that toxins (unlike bacteria) can cause only a very short
>bout of Montezuma revenge, like several hours, until the toxins are
>washed out. Am I correct ?

Well, sure if they do not kill you. If they almost kill you you're
probably sick for days. But yeah, the light dose of toxins makes
you sick for a few yours. Still something to avoid.



S.

On Sat, 5 Feb 2011 15:17:27 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

> "sf" wrote in message ...
>
> On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" <invalid addy@
> this.is.invalid.net> wrote:
>
> > Do you think that Garlic goes with Oysters?...... Goes well with Prawns
> > and
> > Snails, but Oysters????.....
>
> Oh *yes*, don't knock it until you've tried it. Butter and lots of
> minced garlic, don't be shy. Simmer them together for a minute or two
> before introducing the oysters (to cook the garlic) and don't overcook
> the oysters. Eat on bruschetta (grilled bread).
>
>
>
> The only trouble being is that they cost an arm and a leg to buy here,
> SF...:-(
>

Oh, I'm sorry Barry! I'm on the west coast not too far from an oyster
farm, so they're fairly reasonable here.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 4, 2:37*pm, ivk > wrote:
> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

I've never seen oysters in a box. Of all who have commented,
it appears I'm the only one. I've seen and eaten shelled
oysters in a refrigerated jar, but never a box. Where would
I find them - Whole Foods, Walmart?

They are in a plastic box, soaked in liquid. Sold at Costco.
Manufactured by "Goose Point Oytsers", harvested from Willapa Bay, WA
(at least that's what the label says ).


> I've never seen oysters in a box. Of all who have commented,
> it appears I'm the only one. I've seen and eaten shelled
> oysters in a refrigerated jar, but never a box. Where would
> I find them - Whole Foods, Walmart?

"sf" wrote in message ...

On Sat, 5 Feb 2011 15:17:27 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

> "sf" wrote in message ...
>
> On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" <invalid addy@
> this.is.invalid.net> wrote:
>
> > Do you think that Garlic goes with Oysters?...... Goes well with Prawns
> > and
> > Snails, but Oysters????.....
>
> Oh *yes*, don't knock it until you've tried it. Butter and lots of
> minced garlic, don't be shy. Simmer them together for a minute or two
> before introducing the oysters (to cook the garlic) and don't overcook
> the oysters. Eat on bruschetta (grilled bread).
>
>
>
> The only trouble being is that they cost an arm and a leg to buy here,
> SF...:-(
>

Oh, I'm sorry Barry! I'm on the west coast not too far from an oyster
farm, so they're fairly reasonable here.



My late wife Helen, and myself used to scrape them alive off the rocks on
the rocky end of beaches...And eat them as we opened the shells...Mmmmm

BB

KevinS > wrote:

>I've never seen oysters in a box.

Sounds like a commercial form of packaging, a box about the size
of a case of beer.

S.

ivk > wrote:

>They are in a plastic box, soaked in liquid. Sold at Costco.
>Manufactured by "Goose Point Oytsers", harvested from Willapa Bay, WA
>(at least that's what the label says ).

That's just an alternative to jarred oysters. They should be fine,
but don't trust the expiration date... if they expire less than 2 or
3 weeks into the future, don't buy them. They actually assume they
should last a month.

Steve

On Sat, 5 Feb 2011 18:10:04 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

> My late wife Helen, and myself used to scrape them alive off the rocks on
> the rocky end of beaches...And eat them as we opened the shells...Mmmmm

Lucky you! Anything is expensive when compared to free.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 04/02/2011 11:41 PM, Steve Pope wrote:
> > wrote:
>
>> I thought that toxins (unlike bacteria) can cause only a very short
>> bout of Montezuma revenge, like several hours, until the toxins are
>> washed out. Am I correct ?
>
> Well, sure if they do not kill you. If they almost kill you you're
> probably sick for days. But yeah, the light dose of toxins makes
> you sick for a few yours. Still something to avoid.
>

That may be what happened to my wife after having mussels for lunch one
day. I came home from work and found her sick as a dog. Someone from
work had driven her home. She was so sick that I have not eaten mussels
since. Having seen how sick you can get from mussels certainly made them
lose their appeal for me.

Steve Pope wrote:
>
> ivk > wrote:
>
> >They are in a plastic box, soaked in liquid. Sold at Costco.
> >Manufactured by "Goose Point Oytsers", harvested from Willapa Bay, WA
> >(at least that's what the label says ).
>
> That's just an alternative to jarred oysters. They should be fine,
> but don't trust the expiration date... if they expire less than 2 or
> 3 weeks into the future, don't buy them. They actually assume they
> should last a month.
>
> Steve

I picked up a couple normal sized tubs of those at my local supermarket
when they were on clearance with their date a few days out. I battered
and fried them and made po-boys and they were very good. No issues at
all.

Dave Smith wrote:
>
> On 04/02/2011 11:41 PM, Steve Pope wrote:
> > > wrote:
> >
> >> I thought that toxins (unlike bacteria) can cause only a very short
> >> bout of Montezuma revenge, like several hours, until the toxins are
> >> washed out. Am I correct ?
> >
> > Well, sure if they do not kill you. If they almost kill you you're
> > probably sick for days. But yeah, the light dose of toxins makes
> > you sick for a few yours. Still something to avoid.
> >
>
> That may be what happened to my wife after having mussels for lunch one
> day. I came home from work and found her sick as a dog. Someone from
> work had driven her home. She was so sick that I have not eaten mussels
> since. Having seen how sick you can get from mussels certainly made them
> lose their appeal for me.

See my other post caution vs. paranoia. Millions of people eat
oysters, mussels, etc. regularly with no issues, avoiding them entirely
because occasionally some tiny fraction of a percent of those eating
them might get sick is paranoia.

On Feb 4, 7:45*pm, "James Silverton" >
wrote:
> *gloria.p *wrote *on Fri, 04 Feb 2011 17:24:01 -0700:
>
> > On 2/4/2011 4:28 PM, Melba's Jammin' wrote:
> >> In article
> >>
> >> .com>, > *wrote:
>
> >>> We always like cooking oysters in the deep half of their
> >>> shells, with oil and garlic. But this time, we bought
> >>> oysters in the box without shells - any suggestions for a
> >>> recipe ?
>
> >> Oyster Stew - a tradition at Christmas in some families.
> > I was going to suggest that along with battering and deep
> > frying. The latter is the only way I ever enjoyed oysters. *I haven't
> > eaten them in years, too leery about contamination.
>
> My most spectacular and long lasting case of Montezuma's revenge came
> from deep fried oysters. It was based on a misunderstanding and 50 years
> ago but I have not eaten cooked oysters since.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

James, I surely understand. I got sick on oysters when I was 5 yrs old
and didn't
eat them again for almost 50 years. Man, am I glad I tried them again.
Have loved
them. I figured I would as I love almost all seafood so I gave it a go
again. So
happy I did. What a waste of time those 50 years were.
Nanzi

On 05/02/2011 11:40 AM, Pete C. wrote:

>>
>> That may be what happened to my wife after having mussels for lunch one
>> day. I came home from work and found her sick as a dog. Someone from
>> work had driven her home. She was so sick that I have not eaten mussels
>> since. Having seen how sick you can get from mussels certainly made them
>> lose their appeal for me.
>
> See my other post caution vs. paranoia. Millions of people eat
> oysters, mussels, etc. regularly with no issues, avoiding them entirely
> because occasionally some tiny fraction of a percent of those eating
> them might get sick is paranoia.

I used to eat mussels. I had had food poisoning once from something
else. I came home ans saw my wife looking as sick as I had felt when I
had FP. the realization that you can get that sick from eating mussles
was enough to turn me off them. I have tasted a couple in the 25 or so
years since that incident, but i was never all that crazy about them to
begin with and AFAIAM, they just aren't good enough to justify the risk.
Other people are welcome to them. I lost my taste for them.

Dave Smith wrote:
>
> On 05/02/2011 11:40 AM, Pete C. wrote:
>
> >>
> >> That may be what happened to my wife after having mussels for lunch one
> >> day. I came home from work and found her sick as a dog. Someone from
> >> work had driven her home. She was so sick that I have not eaten mussels
> >> since. Having seen how sick you can get from mussels certainly made them
> >> lose their appeal for me.
> >
> > See my other post caution vs. paranoia. Millions of people eat
> > oysters, mussels, etc. regularly with no issues, avoiding them entirely
> > because occasionally some tiny fraction of a percent of those eating
> > them might get sick is paranoia.
>
> I used to eat mussels. I had had food poisoning once from something
> else. I came home ans saw my wife looking as sick as I had felt when I
> had FP. the realization that you can get that sick from eating mussles
> was enough to turn me off them. I have tasted a couple in the 25 or so
> years since that incident, but i was never all that crazy about them to
> begin with and AFAIAM, they just aren't good enough to justify the risk.
> Other people are welcome to them. I lost my taste for them.

I love mussels, on several occasions my dinner has been a couple pounds
of mussels steamed with white wine and some herbs, with some nice crusty
bread on the side.

Dave Smith > wrote:

>I used to eat mussels. I had had food poisoning once from something
>else. I came home ans saw my wife looking as sick as I had felt when I
>had FP. the realization that you can get that sick from eating mussles
>was enough to turn me off them. I have tasted a couple in the 25 or so
>years since that incident, but i was never all that crazy about them to
>begin with and AFAIAM, they just aren't good enough to justify the risk.

What was the source of the bad mussels?


Steve

On 2/4/2011 5:31 PM, Steve Pope wrote:
> > wrote:
>
>> I made oyster stew the other day. The milk curdled but I covered that up
>> by mixing in some flour to thicken it a bit. Does this usually happen?
>> Is there some way to prevent this?
>
> Make sure the stew is not acidic, and add the (separately warmed) milk
> immediately before serving it.
>
> Steve

I've made chowders before and this has never happened. I suspect they
put something in with the oysters that may have made the milk turn. I'll
make sure to rinse the oysters and add the milk last. Thanks.

On 2/4/2011 6:05 PM, Leon Manfredi wrote:
>
> Always add milk only, when what is being cooked is almost finished
> cooking; just short of a scald, and never beyond a full boil.

Looks like I made a rookie mistake! No matter, it was still good. I'm
gonna make it tonight and will be very careful about the heat. Thanks.

>
>
> On Fri, 04 Feb 2011 15:25:08 -1000, > wrote:
>
>> On 2/4/2011 1:28 PM, Melba's Jammin' wrote:
>>> In article
>>> >,
>>> > wrote:
>>>
>>>> We always like cooking oysters in the deep half of their shells, with
>>>> oil and garlic. But this time, we bought oysters in the box without
>>>> shells - any suggestions for a recipe ?
>>>
>>> Oyster Stew - a tradition at Christmas in some families.
>>
>> I made oyster stew the other day. The milk curdled but I covered that up
>> by mixing in some flour to thicken it a bit. Does this usually happen?
>> Is there some way to prevent this? I used one of those jars of
>> refrigerated shucked oysters and maybe I should have rinsed the oysters
>> off first. Thanks. BTW, it was delicious!

"ivk" wrote

> We always like cooking oysters in the deep half of their shells, with
> oil and garlic. But this time, we bought oysters in the box without
> shells - any suggestions for a recipe ?

Same way you like will work. I see the thread drifted off with a bunch of
folks who don't like or fear shellfish. Thats fine, means more for the rest
of us! It was a little amuzing to see the folks warn you that you can
potentially get sick if you get a bad one. If worried about that, frozen
ones are less likely to be a problem. They even come frozen in the shell
from New Zealand and other places.

Alternatives i did not already see suggested to you.

Seafood paella
Oyster omlets (add green bell pepper and mushrooms)

There's also a wonderful set of wraps that some do with sauteed veggies,
steamed or lightly sauteed oysters, and rice or flour wrappers depending on
how much you want there.

They make wonderful additions to spring rolls or won-tons.

On Sat, 05 Feb 2011 11:55:12 -0500 in rec.food.cooking, Dave Smith
> wrote,
>I used to eat mussels. I had had food poisoning once from something
>else. I came home ans saw my wife looking as sick as I had felt when I
>had FP. the realization that you can get that sick from eating mussles
>was enough to turn me off them.

Here on the Southern California beaches there are signs posted
warning people the local mussels are not good to eat.

cshenk wrote:

> Oyster omlets (add green bell pepper and mushrooms)

http://groups.google.com/group/rec.f...effbacc2e00d38

(Describes a Singapore-style oyster omelet.)

Bob