We have some oyster beds near our home in Washington. These oysters are
quite large. Is there a way to prepare them for family members who are a
bit squeamish about eating the large ones? Thanks.

"tenplay" > wrote in news:_nZ6c.48394$KO3.157037
@attbi_s02:

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>
>

Breaded and fried?

"tenplay" > wrote in news:_nZ6c.48394$KO3.157037
@attbi_s02:

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>
>

Breaded and fried?

"tenplay" wrote in message

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
Lucky you! Our local oyster population has been decimated by a couple of
diseases, so enjoy them. Here is my all-time favorite way to eat oysters.
This recipe is based on Maryland oysters and has been used many times.

OYSTERS CASINO

3 slices bacon, chopped
1 small onion, finely chopped
1 small stalk celery, finely chopped
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
6 drops Worcestershire sauce
4 drops hot sauce
1/4 teaspoon seafood seasoning (such as Old Bay)
1 pint shucked oysters, drained

Fry bacon until partially cooked. Add onion and celery and cook until
tender. Add lemon juice and seasonings.

Arrange oysters in a single layer in a foil-lined shallow baking pan.
Spread bacon mixture over oysters. Bake 400ºF. until edges of oysters begin
to curl, about 10 minutes.

Makes about 3 dozen appetizers (remember, our oysters are probably smaller
than yours). Once I start eating them, it's hard for me to stop!

PAN FRIED OYSTERS

1-1/2 pints oysters
2 eggs, beaten
2 tablespoons milk
1 teaspoon salt
Dash of pepper
1-1/2 cups dry breadcrumbs
1-1/2 cups flour
Butter or oil, for frying

Drain oysters. Mix egg, milk and seasonings in a bowl. In another bowl,
mix breadcrumbs and flour. Roll oysters in crumb mixture, dip in egg
mixture, and then roll again in crumb mixture.

Fry over medium heat, in just enough hot fat to keep from sticking, until
brown on one side, 3 to 5 minutes. Turn carefully and brown the other side,
3 to 5 minutes. Drain and serve immediately.
Makes 6 servings, about 8 oysters each.

Source for both recipes:
Maryland Seafood Marketing Authority

Enjoy!

Dora

"tenplay" wrote in message

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
Lucky you! Our local oyster population has been decimated by a couple of
diseases, so enjoy them. Here is my all-time favorite way to eat oysters.
This recipe is based on Maryland oysters and has been used many times.

OYSTERS CASINO

3 slices bacon, chopped
1 small onion, finely chopped
1 small stalk celery, finely chopped
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
6 drops Worcestershire sauce
4 drops hot sauce
1/4 teaspoon seafood seasoning (such as Old Bay)
1 pint shucked oysters, drained

Fry bacon until partially cooked. Add onion and celery and cook until
tender. Add lemon juice and seasonings.

Arrange oysters in a single layer in a foil-lined shallow baking pan.
Spread bacon mixture over oysters. Bake 400ºF. until edges of oysters begin
to curl, about 10 minutes.

Makes about 3 dozen appetizers (remember, our oysters are probably smaller
than yours). Once I start eating them, it's hard for me to stop!

PAN FRIED OYSTERS

1-1/2 pints oysters
2 eggs, beaten
2 tablespoons milk
1 teaspoon salt
Dash of pepper
1-1/2 cups dry breadcrumbs
1-1/2 cups flour
Butter or oil, for frying

Drain oysters. Mix egg, milk and seasonings in a bowl. In another bowl,
mix breadcrumbs and flour. Roll oysters in crumb mixture, dip in egg
mixture, and then roll again in crumb mixture.

Fry over medium heat, in just enough hot fat to keep from sticking, until
brown on one side, 3 to 5 minutes. Turn carefully and brown the other side,
3 to 5 minutes. Drain and serve immediately.
Makes 6 servings, about 8 oysters each.

Source for both recipes:
Maryland Seafood Marketing Authority

Enjoy!

Dora

"limey" > wrote in message
...
:
: "tenplay" wrote in message
:
: > We have some oyster beds near our home in Washington. These
oysters are
: > quite large. Is there a way to prepare them for family
members who are a
: > bit squeamish about eating the large ones? Thanks.
: >
: Lucky you! Our local oyster population has been decimated by a
couple of
: diseases, so enjoy them. Here is my all-time favorite way to
eat oysters.
: This recipe is based on Maryland oysters and has been used many
times.
:
: OYSTERS CASINO
:
: 3 slices bacon, chopped
: 1 small onion, finely chopped
: 1 small stalk celery, finely chopped
: 1 teaspoon lemon juice
: 1 teaspoon salt
: 1/8 teaspoon pepper
: 6 drops Worcestershire sauce
: 4 drops hot sauce
: 1/4 teaspoon seafood seasoning (such as Old Bay)
: 1 pint shucked oysters, drained
:
: Fry bacon until partially cooked. Add onion and celery and
cook until
: tender. Add lemon juice and seasonings.
:
: Arrange oysters in a single layer in a foil-lined shallow
baking pan.
: Spread bacon mixture over oysters. Bake 400ºF. until edges of
oysters begin
: to curl, about 10 minutes.
:
: Makes about 3 dozen appetizers (remember, our oysters are
probably smaller
: than yours). Once I start eating them, it's hard for me to
stop!
:
: PAN FRIED OYSTERS
:
: 1-1/2 pints oysters
: 2 eggs, beaten
: 2 tablespoons milk
: 1 teaspoon salt
: Dash of pepper
: 1-1/2 cups dry breadcrumbs
: 1-1/2 cups flour
: Butter or oil, for frying
:
: Drain oysters. Mix egg, milk and seasonings in a bowl. In
another bowl,
: mix breadcrumbs and flour. Roll oysters in crumb mixture, dip
in egg
: mixture, and then roll again in crumb mixture.
:
: Fry over medium heat, in just enough hot fat to keep from
sticking, until
: brown on one side, 3 to 5 minutes. Turn carefully and brown
the other side,
: 3 to 5 minutes. Drain and serve immediately.
: Makes 6 servings, about 8 oysters each.
:
: Source for both recipes:
: Maryland Seafood Marketing Authority
:
: Enjoy!
:
: Dora
:
: ==========

Typically, if I can't have raw oysters I'll have them prepared as
"Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble, mumble
*why* do people "cook" oysters....?>


--
Cyndi
<Remove a "b" to reply>

"limey" > wrote in message
...
:
: "tenplay" wrote in message
:
: > We have some oyster beds near our home in Washington. These
oysters are
: > quite large. Is there a way to prepare them for family
members who are a
: > bit squeamish about eating the large ones? Thanks.
: >
: Lucky you! Our local oyster population has been decimated by a
couple of
: diseases, so enjoy them. Here is my all-time favorite way to
eat oysters.
: This recipe is based on Maryland oysters and has been used many
times.
:
: OYSTERS CASINO
:
: 3 slices bacon, chopped
: 1 small onion, finely chopped
: 1 small stalk celery, finely chopped
: 1 teaspoon lemon juice
: 1 teaspoon salt
: 1/8 teaspoon pepper
: 6 drops Worcestershire sauce
: 4 drops hot sauce
: 1/4 teaspoon seafood seasoning (such as Old Bay)
: 1 pint shucked oysters, drained
:
: Fry bacon until partially cooked. Add onion and celery and
cook until
: tender. Add lemon juice and seasonings.
:
: Arrange oysters in a single layer in a foil-lined shallow
baking pan.
: Spread bacon mixture over oysters. Bake 400ºF. until edges of
oysters begin
: to curl, about 10 minutes.
:
: Makes about 3 dozen appetizers (remember, our oysters are
probably smaller
: than yours). Once I start eating them, it's hard for me to
stop!
:
: PAN FRIED OYSTERS
:
: 1-1/2 pints oysters
: 2 eggs, beaten
: 2 tablespoons milk
: 1 teaspoon salt
: Dash of pepper
: 1-1/2 cups dry breadcrumbs
: 1-1/2 cups flour
: Butter or oil, for frying
:
: Drain oysters. Mix egg, milk and seasonings in a bowl. In
another bowl,
: mix breadcrumbs and flour. Roll oysters in crumb mixture, dip
in egg
: mixture, and then roll again in crumb mixture.
:
: Fry over medium heat, in just enough hot fat to keep from
sticking, until
: brown on one side, 3 to 5 minutes. Turn carefully and brown
the other side,
: 3 to 5 minutes. Drain and serve immediately.
: Makes 6 servings, about 8 oysters each.
:
: Source for both recipes:
: Maryland Seafood Marketing Authority
:
: Enjoy!
:
: Dora
:
: ==========

Typically, if I can't have raw oysters I'll have them prepared as
"Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble, mumble
*why* do people "cook" oysters....?>


--
Cyndi
<Remove a "b" to reply>

In article <_nZ6c.48394$KO3.157037@attbi_s02>,
"tenplay" > wrote:

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>

Roll 'em in spiced cornmeal and deep fry them!!!
Mmm mmm MMMMM!!!!!!!!!!!!

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <_nZ6c.48394$KO3.157037@attbi_s02>,
"tenplay" > wrote:

> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>

Roll 'em in spiced cornmeal and deep fry them!!!
Mmm mmm MMMMM!!!!!!!!!!!!

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Rick & Cyndi" wrote in message >
>
> Typically, if I can't have raw oysters I'll have them prepared as
> "Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble, mumble
> *why* do people "cook" oysters....?>

> Cyndi

Funny you should say! Here's the Maryland version:

OYSTERS ROCKEFELLER

3 dozen Maryland oysters in the shell
1 10-oz. package frozen chopped spinach, cooked
1 tablespoon parsley flakes
1/4 teaspoon lemon and pepper seasoning
6 drops hot sauce
1 tablespoon instant minced onion
1/4 teaspoon celery salt
1/2 cup dry breadcrumbs
1/2 cup margarine or butter, melted
Parmesan/Romano cheese, grated for topping, if desired

Open oysters, letting oysters remain in deep half of shell; discard other
half. Finely chop spinach. Mix rest of ingredients, except cheese, with
the spinach. Spread mixture on top of oysters. Sprinkle cheese over top if
desired.

Arrange oysters in single layer in shallow baking pan. Bake in preheated
400ºF. oven for 10 minutes or until top is hot and bubbly.

Source: Maryland Seafood Authority

I don't have a recipe for Oysters Kiev. Could you post one, Cyndi?

Dora

"Rick & Cyndi" wrote in message >
>
> Typically, if I can't have raw oysters I'll have them prepared as
> "Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble, mumble
> *why* do people "cook" oysters....?>

> Cyndi

Funny you should say! Here's the Maryland version:

OYSTERS ROCKEFELLER

3 dozen Maryland oysters in the shell
1 10-oz. package frozen chopped spinach, cooked
1 tablespoon parsley flakes
1/4 teaspoon lemon and pepper seasoning
6 drops hot sauce
1 tablespoon instant minced onion
1/4 teaspoon celery salt
1/2 cup dry breadcrumbs
1/2 cup margarine or butter, melted
Parmesan/Romano cheese, grated for topping, if desired

Open oysters, letting oysters remain in deep half of shell; discard other
half. Finely chop spinach. Mix rest of ingredients, except cheese, with
the spinach. Spread mixture on top of oysters. Sprinkle cheese over top if
desired.

Arrange oysters in single layer in shallow baking pan. Bake in preheated
400ºF. oven for 10 minutes or until top is hot and bubbly.

Source: Maryland Seafood Authority

I don't have a recipe for Oysters Kiev. Could you post one, Cyndi?

Dora

tenplay wrote:
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.

On the half-shell...RAW
With horseradish and hot sauce.

BOB
if they're squeamish, don't waste the oysters on 'em

tenplay wrote:
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.

On the half-shell...RAW
With horseradish and hot sauce.

BOB
if they're squeamish, don't waste the oysters on 'em

Steve Wertz wrote:

> On Sat, 20 Mar 2004 15:25:46 GMT, "tenplay" >
> wrote:
>
>>We have some oyster beds near our home in Washington. These oysters are
>>quite large. Is there a way to prepare them for family members who are a
>>bit squeamish about eating the large ones? Thanks.
>
> Grill them over a wood fire.
>
> -sw

Making sure you place them with the round side of the shell down, to keep
the liquor from running out.

---jkb

--
There's lots of ways to blaze a trail. I always think back to
those unsung heroes of the past. Like that prehistoric gourmet who
looked at that lobster and said, "I'm gonna eat that."
-- Chris Stevens

Steve Wertz wrote:

> On Sat, 20 Mar 2004 15:25:46 GMT, "tenplay" >
> wrote:
>
>>We have some oyster beds near our home in Washington. These oysters are
>>quite large. Is there a way to prepare them for family members who are a
>>bit squeamish about eating the large ones? Thanks.
>
> Grill them over a wood fire.
>
> -sw

Making sure you place them with the round side of the shell down, to keep
the liquor from running out.

---jkb

--
There's lots of ways to blaze a trail. I always think back to
those unsung heroes of the past. Like that prehistoric gourmet who
looked at that lobster and said, "I'm gonna eat that."
-- Chris Stevens

Oyster chowder! You can cut them up if they are really that humongous.

"tenplay" > wrote in message
news:_nZ6c.48394$KO3.157037@attbi_s02...
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>

Oyster chowder! You can cut them up if they are really that humongous.

"tenplay" > wrote in message
news:_nZ6c.48394$KO3.157037@attbi_s02...
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.
>
>

In article >,
Steve Wertz > wrote:

> On Sat, 20 Mar 2004 17:24:45 -0800, Jeff Bienstadt
> > wrote:
>
> >Steve Wertz wrote:
>
> >> Grill them over a wood fire.
>
> >Making sure you place them with the round side of the shell down, to keep
> >the liquor from running out.
>
> Yeah - I was in a hurry. Scrub them well and do what he said. I
> arrange them on some crumpled foil to keep them upright. I cook
> them until they open, + 5 minutes.
>
> I much rather eat them raw. Mussels remind me more of female
> genitalia and are much more likely to give me a woody. The oyster
> legend has never quite done it for me.
>
> -sw

You wood go there... Naughty boy! ;-)

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Steve Wertz > wrote:

> On Sat, 20 Mar 2004 17:24:45 -0800, Jeff Bienstadt
> > wrote:
>
> >Steve Wertz wrote:
>
> >> Grill them over a wood fire.
>
> >Making sure you place them with the round side of the shell down, to keep
> >the liquor from running out.
>
> Yeah - I was in a hurry. Scrub them well and do what he said. I
> arrange them on some crumpled foil to keep them upright. I cook
> them until they open, + 5 minutes.
>
> I much rather eat them raw. Mussels remind me more of female
> genitalia and are much more likely to give me a woody. The oyster
> legend has never quite done it for me.
>
> -sw

You wood go there... Naughty boy! ;-)

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"limey" > wrote in message
...
:
: "Rick & Cyndi" wrote in message >
: >
: > Typically, if I can't have raw oysters I'll have them
prepared as
: > "Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble,
mumble
: > *why* do people "cook" oysters....?>
:
: > Cyndi
:
: Funny you should say! Here's the Maryland version:
:
: OYSTERS ROCKEFELLER
:
<snipping lovely, lovely stuff...even if it *is* cooked<g> >:
:
: I don't have a recipe for Oysters Kiev. Could you post one,
Cyndi?
:
: Dora
: =====

Nope. I was an idiot when I typed it. <snort> Really, I had
very little sleep last night and now that I'm thinking about it,
I won't swear to that name at all! Color me confused! If I
actually find a recipe for it I promise to post it.
--
Cyndi
<Remove a "b" to reply>

"limey" > wrote in message
...
:
: "Rick & Cyndi" wrote in message >
: >
: > Typically, if I can't have raw oysters I'll have them
prepared as
: > "Oysters Rockefeller" (sp?) or "Oysters Kiev". <mumble,
mumble
: > *why* do people "cook" oysters....?>
:
: > Cyndi
:
: Funny you should say! Here's the Maryland version:
:
: OYSTERS ROCKEFELLER
:
<snipping lovely, lovely stuff...even if it *is* cooked<g> >:
:
: I don't have a recipe for Oysters Kiev. Could you post one,
Cyndi?
:
: Dora
: =====

Nope. I was an idiot when I typed it. <snort> Really, I had
very little sleep last night and now that I'm thinking about it,
I won't swear to that name at all! Color me confused! If I
actually find a recipe for it I promise to post it.
--
Cyndi
<Remove a "b" to reply>

In article >,
Steve Wertz > wrote:

> On Sun, 21 Mar 2004 00:21:39 -0600, Katra
> > wrote:
>
> >In article >,
>
> >> I much rather eat them raw. Mussels remind me more of female
> >> genitalia and are much more likely to give me a woody. The oyster
> >> legend has never quite done it for me.
>
> >You wood go there... Naughty boy! ;-)
>
> Whoop-eeEESH!
>
> I kinda figured you'd respond ;-)
>
> -sw

<winks>
Count on it... ;-)

So, where's the gigalo you promised me??????

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
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In article >,
Steve Wertz > wrote:

> On Sun, 21 Mar 2004 00:21:39 -0600, Katra
> > wrote:
>
> >In article >,
>
> >> I much rather eat them raw. Mussels remind me more of female
> >> genitalia and are much more likely to give me a woody. The oyster
> >> legend has never quite done it for me.
>
> >You wood go there... Naughty boy! ;-)
>
> Whoop-eeEESH!
>
> I kinda figured you'd respond ;-)
>
> -sw

<winks>
Count on it... ;-)

So, where's the gigalo you promised me??????

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Steve Wertz > wrote:

> On Sun, 21 Mar 2004 01:02:50 -0600, Katra
> > wrote:
>
> >So, where's the gigalo you promised me??????
>
> The average male is only 5.25" erect. You wanted 7". It's gonna
> cost a little more. most of them are pretty booked right now - it
> being March 20th and all.
>
> -sw

<snicker>
Ok, I forgive you......

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
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In article >,
Steve Wertz > wrote:

> On Sun, 21 Mar 2004 01:02:50 -0600, Katra
> > wrote:
>
> >So, where's the gigalo you promised me??????
>
> The average male is only 5.25" erect. You wanted 7". It's gonna
> cost a little more. most of them are pretty booked right now - it
> being March 20th and all.
>
> -sw

<snicker>
Ok, I forgive you......

K.

--
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"tenplay" > wrote in message
news:_nZ6c.48394$KO3.157037@attbi_s02...
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.

Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
them in their beds unmolested.

Charlie

"tenplay" > wrote in message
news:_nZ6c.48394$KO3.157037@attbi_s02...
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.

Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
them in their beds unmolested.

Charlie

Charles Gifford wrote:
Oysters are highly poisonous!
--------------------------
Since when!!
--------------------------
>"tenplay" > wrote in message
>news:_nZ6c.48394$KO3.157037@attbi_s02...
>> We have some oyster beds near our home in Washington. These oysters are
>> quite large. Is there a way to prepare them for family members who are a
>> bit squeamish about eating the large ones? Thanks.
>
>Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
>them in their beds unmolested.
>
>Charlie
>
>
>
>
>
>
>
>

Charles Gifford wrote:
Oysters are highly poisonous!
--------------------------
Since when!!
--------------------------
>"tenplay" > wrote in message
>news:_nZ6c.48394$KO3.157037@attbi_s02...
>> We have some oyster beds near our home in Washington. These oysters are
>> quite large. Is there a way to prepare them for family members who are a
>> bit squeamish about eating the large ones? Thanks.
>
>Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
>them in their beds unmolested.
>
>Charlie
>
>
>
>
>
>
>
>

Nancree wrote:
> Charles Gifford wrote:
> Oysters are highly poisonous!
> --------------------------
> Since when!!
> --------------------------
Believe it! Leave those nasty tasting things to those of us who want to
(slowly) poison ourselves. (BG)
Ken.

Nancree wrote:
> Charles Gifford wrote:
> Oysters are highly poisonous!
> --------------------------
> Since when!!
> --------------------------
Believe it! Leave those nasty tasting things to those of us who want to
(slowly) poison ourselves. (BG)
Ken.

tenplay wrote:
>
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.


Shuck. Slurp.

Boli

tenplay wrote:
>
> We have some oyster beds near our home in Washington. These oysters are
> quite large. Is there a way to prepare them for family members who are a
> bit squeamish about eating the large ones? Thanks.


Shuck. Slurp.

Boli

Do they like fried oysters? If so, crush Zesta (original) crackers. You may
have to add a little extra salt. Mix milk and egg in a bowl. Dip the oysters
first in the crackers, then the milk, then back in the crackers. Let them
set for a few minutes (you may have to roll them in crackers again).

Melt lots of butter in a large skillet, and cook the oysters over medium
heat just until they begin to curl around the edges.

"Bolivar" > wrote in message
...
> tenplay wrote:
> >
> > We have some oyster beds near our home in Washington. These oysters are
> > quite large. Is there a way to prepare them for family members who are
a
> > bit squeamish about eating the large ones? Thanks.
>
>
> Shuck. Slurp.
>
> Boli

Do they like fried oysters? If so, crush Zesta (original) crackers. You may
have to add a little extra salt. Mix milk and egg in a bowl. Dip the oysters
first in the crackers, then the milk, then back in the crackers. Let them
set for a few minutes (you may have to roll them in crackers again).

Melt lots of butter in a large skillet, and cook the oysters over medium
heat just until they begin to curl around the edges.

"Bolivar" > wrote in message
...
> tenplay wrote:
> >
> > We have some oyster beds near our home in Washington. These oysters are
> > quite large. Is there a way to prepare them for family members who are
a
> > bit squeamish about eating the large ones? Thanks.
>
>
> Shuck. Slurp.
>
> Boli

On Sun, 21 Mar 2004 08:36:11 GMT, "Charles Gifford"
> arranged random neurons, so they looked like
this:

>Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
>them in their beds unmolested.
>
Charlie, I'm going to have to rethink my opinion of you <eyeballing
Charlie over the top of her readers> One of the DH's and my favorite
motorcycle rides is down PCH (Pacific Coast Highway for
non-Californians) to the pier at San Clemente, wherein we order
whopping big platters of king crab legs and oysters on the half shell.
Yum! Did that just two weeks ago, but I could do it every day if
someone gave me half a chance.

OTOH, a while back, on one of our visits to the pier, we asked (as
always) how the oysters were that day. The server made a face and said
we really ought to try back later, that they weren't very good just
now b/c they were *mating*. Color me perplexed. I'd never given
thought to a) an oyster's sex life (well, duh! they must have a sex
life, and b) if it put their taste "off" when they were having one :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Sun, 21 Mar 2004 08:36:11 GMT, "Charles Gifford"
> arranged random neurons, so they looked like
this:

>Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
>them in their beds unmolested.
>
Charlie, I'm going to have to rethink my opinion of you <eyeballing
Charlie over the top of her readers> One of the DH's and my favorite
motorcycle rides is down PCH (Pacific Coast Highway for
non-Californians) to the pier at San Clemente, wherein we order
whopping big platters of king crab legs and oysters on the half shell.
Yum! Did that just two weeks ago, but I could do it every day if
someone gave me half a chance.

OTOH, a while back, on one of our visits to the pier, we asked (as
always) how the oysters were that day. The server made a face and said
we really ought to try back later, that they weren't very good just
now b/c they were *mating*. Color me perplexed. I'd never given
thought to a) an oyster's sex life (well, duh! they must have a sex
life, and b) if it put their taste "off" when they were having one :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

Charles Gifford wrote:

> "tenplay" > wrote in message
> news:_nZ6c.48394$KO3.157037@attbi_s02...
>
>>We have some oyster beds near our home in Washington. These oysters are
>>quite large. Is there a way to prepare them for family members who are a
>>bit squeamish about eating the large ones? Thanks.
>
>
> Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
> them in their beds unmolested.
>
> Charlie
>
>
For someone who espouses the vile beet, you have a lot of nerve!!

Ignore him, and make this wonderful stew out of your oysters.

* Exported from MasterCook *

Lonny's Oyster Stew

Recipe By : Lonny Ritter(Lonny's Restaurant, Port Townsend)
Serving Size : 6 Preparation Time :0:25
Categories : Dinner Lunch
Seafood Shellfish
Soup Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb pancetta -- cut 1/4 inch thick
2 leeks(use white only)(3/4") -- chopped
2 heads fennel(3" wide) -- chopped
1 tsp fennel seed -- crushed
6 c half and half
3 10oz jars oysters and liquor(4 cups total)
3/4 cup italian parsley -- chopped
1 Tbsp pernod
salt and pepper to taste
Tbsp butter

Put diced pancetta in a 5 qt. pan, along with chopped leeks, fennel, and
fennel seed. Stir often over med-high heat until soft(about five minutes).

Add cream and oysters and their liquor. Keep heat at med-high. Stir
often until hot, but not boiling(about four minutes).

Stir in 1/2 cup parsley, Pernod, salt and pepper.

Ladle into bowls, and sprinkle with remaining parsley. Dot each bowl
with butter.

- - - - - - - - - - - - - - - - - -

Serving Ideas : serve with salad and crusty bread

NOTES : Although this dish calls for the use of oysters, there is no
reason why clams cannot be substituted. If you choose to do so, it is
suggested that decent sized steamer clams be used. I would recommend
approximately 4dozen clams. Steam them ONLY until opened. To facilitate
their steaming, place 1/2 cup of water in bottom pan, along with an
additional half teaspoon of crushed fennel seed. When opened, reserve
clams and all liquid for use in the basic recipe.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Charles Gifford wrote:

> "tenplay" > wrote in message
> news:_nZ6c.48394$KO3.157037@attbi_s02...
>
>>We have some oyster beds near our home in Washington. These oysters are
>>quite large. Is there a way to prepare them for family members who are a
>>bit squeamish about eating the large ones? Thanks.
>
>
> Oysters are highly poisonous! Besides, they taste nasty. I suggest leaving
> them in their beds unmolested.
>
> Charlie
>
>
For someone who espouses the vile beet, you have a lot of nerve!!

Ignore him, and make this wonderful stew out of your oysters.

* Exported from MasterCook *

Lonny's Oyster Stew

Recipe By : Lonny Ritter(Lonny's Restaurant, Port Townsend)
Serving Size : 6 Preparation Time :0:25
Categories : Dinner Lunch
Seafood Shellfish
Soup Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb pancetta -- cut 1/4 inch thick
2 leeks(use white only)(3/4") -- chopped
2 heads fennel(3" wide) -- chopped
1 tsp fennel seed -- crushed
6 c half and half
3 10oz jars oysters and liquor(4 cups total)
3/4 cup italian parsley -- chopped
1 Tbsp pernod
salt and pepper to taste
Tbsp butter

Put diced pancetta in a 5 qt. pan, along with chopped leeks, fennel, and
fennel seed. Stir often over med-high heat until soft(about five minutes).

Add cream and oysters and their liquor. Keep heat at med-high. Stir
often until hot, but not boiling(about four minutes).

Stir in 1/2 cup parsley, Pernod, salt and pepper.

Ladle into bowls, and sprinkle with remaining parsley. Dot each bowl
with butter.

- - - - - - - - - - - - - - - - - -

Serving Ideas : serve with salad and crusty bread

NOTES : Although this dish calls for the use of oysters, there is no
reason why clams cannot be substituted. If you choose to do so, it is
suggested that decent sized steamer clams be used. I would recommend
approximately 4dozen clams. Steam them ONLY until opened. To facilitate
their steaming, place 1/2 cup of water in bottom pan, along with an
additional half teaspoon of crushed fennel seed. When opened, reserve
clams and all liquid for use in the basic recipe.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"Terry Pulliam Burd" > wrote in message
...
> On Sun, 21 Mar 2004 08:36:11 GMT, "Charles Gifford"
> > arranged random neurons, so they looked like
> this:
>
> >Oysters are highly poisonous! Besides, they taste nasty. I suggest
leaving
> >them in their beds unmolested.
> >
> Charlie, I'm going to have to rethink my opinion of you <eyeballing
> Charlie over the top of her readers> One of the DH's and my favorite
> motorcycle rides is down PCH (Pacific Coast Highway for
> non-Californians) to the pier at San Clemente, wherein we order
> whopping big platters of king crab legs and oysters on the half shell.
> Yum! Did that just two weeks ago, but I could do it every day if
> someone gave me half a chance.
>
> OTOH, a while back, on one of our visits to the pier, we asked (as
> always) how the oysters were that day. The server made a face and said
> we really ought to try back later, that they weren't very good just
> now b/c they were *mating*. Color me perplexed. I'd never given
> thought to a) an oyster's sex life (well, duh! they must have a sex
> life, and b) if it put their taste "off" when they were having one :-)
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

They disgust me I'm afraid. The last time I tried them I was in Bodega Bay
and wanted to give them another chance. I watched the boats come in and
waited until they were unloaded and brought to the kitchen in the oyster
bar. These were very fresh and I tried them both raw and deep fried. After
my internal parts settled down to dry heaves, I shook the dust from my
sandals, left Bodega Bay behind and headed north. I have not had the courage
to face beautiful Bodega Bay since. I repeat that they should be left
unmolested in their beds so they can get-it-on with each other if such is
their desire. One further oyster note: if I was ever confronted by one of
those monster gag-inducing things they have in Washington, I would run
screaming like a sorority girl in a slasher movie.

Charlie