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Oysters - Is there a way to reduce the risk of getting sick?

I have lived among the country's best oyster beds my whole life. I've been eating oysters since I was a toddler and shucking them since I was seven. Eating raw oysters is a most glamorous, romantic waste of delicious shellfish.

The art and romance of "eating" oysters is a case of the emperor wearing no clothes. A huge majority of people who "eat" them, simply swallow them - no chewing, no tasting. The courageous act of slurping down the slimy, gray blob seems to be the major attraction. And repeat customers are often posing as pretentious sophisticates, slathering them in lemon juice and cocktail sauce to mask the flavor.

I suggest cooking them. Whether you steamed them open, stew them or pan-fry them, you'll find that the flavor of the oyster become more complex and interesting than any raw oyster anyone ever ate. Pan-frying is my favorite - and my family always saves a few to eat cold at breakfast.

(And @butterfingers is right. The month with R rule is about the temperature of the waters they're harvested from - not about refrigeration. But this is for the casual harvester. The oyster and restaurant industries do a great job of providing safe oysters year-long.)

From Talk

So, they slaughtered me a WHOLE GOAT. What to do?

Carnitas. We have a great local place that serves goat carnitas and it's become my favorite.

From Serious Eats

Taste Test: Milks Not From a Cow

I use goat milk quite a bit and find it a perfect substitute for cow milk. I'm surprised you found it "goaty." In a world of non-fat/low-fat I think what you are tasting is milk flavor.

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1968 Soave - Swill?

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From Talk

Oysters - Is there a way to reduce the risk of getting sick?

I have lived among the country's best oyster beds my whole life. I've been eating oysters since I was a toddler and shucking them since I was seven. Eating raw oysters is a most glamorous, romantic waste of delicious shellfish.

The art and romance of "eating" oysters is a case of the emperor wearing no clothes. A huge majority of people who "eat" them, simply swallow them - no chewing, no tasting. The courageous act of slurping down the slimy, gray blob seems to be the major attraction. And repeat customers are often posing as pretentious sophisticates, slathering them in lemon juice and cocktail sauce to mask the flavor.

I suggest cooking them. Whether you steamed them open, stew them or pan-fry them, you'll find that the flavor of the oyster become more complex and interesting than any raw oyster anyone ever ate. Pan-frying is my favorite - and my family always saves a few to eat cold at breakfast.

(And @butterfingers is right. The month with R rule is about the temperature of the waters they're harvested from - not about refrigeration. But this is for the casual harvester. The oyster and restaurant industries do a great job of providing safe oysters year-long.)

From Talk

So, they slaughtered me a WHOLE GOAT. What to do?

Carnitas. We have a great local place that serves goat carnitas and it's become my favorite.

From Serious Eats

Taste Test: Milks Not From a Cow

I use goat milk quite a bit and find it a perfect substitute for cow milk. I'm surprised you found it "goaty." In a world of non-fat/low-fat I think what you are tasting is milk flavor.

From Talk

Macarons should be the new cupcakes

Have meringues been the new "it" food? If they haven't, they should be.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Blueberry pie - I decide to use cardamom. I use too much. Blech.

From Talk

Food and sites between SF & Portland-

It's sort of touristy, but the food at Mo's Chowder in Newport, Oregon is pretty good and they always make you feel welcome.

From Talk

Can anyone recommend a good store-bought preserve/jam?

Next time you're in an Ikea, try their blueberry jam. It's my current favorite.

From Talk

Food "gifts." Is this tacky?

There are some wholesale options online - www.sks-bottle.com, is just one example. It would certainly be a cost-effective way to go, but the choices might be disappointing aesthetically.

From Talk

What's your favorite kitchen gadget?

Microplane, scissors and I think it's called a Chinese skimmer - the mesh basket with a handle you'd use when frying in a wok. I have a more western version that I use all the time to lift things - eggs, artichokes, pasta - in and out of water.

From A Hamburger Today

Hamburger America: Eastside Big Tom in Olympia, Washington

I always dash up to Big Tom's when the plumbing's running a little slow. We've nicknamed it the High-Colonic Burger.

From Talk

Help Finding a Traditional Moroccan Dish

My sister lived in Morocco and one dish she used to make is called besteeya (sp?). it's an egg pie with pigeon (she used chicken) and cinnamon in a fillo crust. It's savory and tastes amazing.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

A steaming pot of white beans and ham hocks. The ultimate cold-weather comfort food.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

The breakfast links my nonna would cook for me with a poached egg, toast and fruit she'd put up that summer (the cherries were my favorite).

From Serious Eats

Ultimate Celebrity Recipes

Radio host Frank DeCaro keeps a more kitschy collection at his website.

His featured recipe this month: Sal Mineo's Quick Pizza Snacks
http://www.frankdecaro.com/site/recipes.htm

And a 129-recipe archive featuring such tantilizing treats as Lesley Gore's Snick Snack Hamburgers; Liberace’s Sticky Buns and Neil Sedaka's VooDoo Chicken.
http://www.frankdecaro.com/site/recipes_archives.htm

From Talk

natural dried beef??

Since you are in the NW you can try a few place's that may be able to help you.

Stewart's Meats in McKenna - www.stewartsmeatmarket.com
The Meat Shop of Tacoma - www.meatshopoftacoma.com

The Meat Shop specialize's in organic meat and Stewarts processes their own jerkys.

Another place that does their own smoking and curing in Enumclaw is:

Olson's Meats & Smokehouse
20104 SE 436th St
Enumclaw, WA 98022
(360) 825-3340

Good luck!

From Serious Eats

Phyllis Richman's Waiter Rant

I like most wait people too, they have a hard job and most of them are terrific. My worst experience was in an unnamed Thomas Keller restaurant the food was terrific but the waiter spoke to us as if we were boobs who had never eaten anywhere but a Denny's. Quite annoying.

(I left a KFC wetnap with his tip.)

(And yes, we tipped sufficiently.)

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