Sunday, December 14, 2008

How do you take them?

Three pristine oysters from Kate's Fish. From CT and MA (Bluepoint and Wellfleet). Nothing against the West Coast, but they were sold out of any from there by the time I made it to the Market. Generally Kate's has a good selection of oysters beyond the two types I picked up.

Now, I'm not normally a call and response blogger, as the lack of responses could be heart breaking. But I'm curious, how do you like your oysters? With a squirt of lemon? A crack of black pepper? Classic mignonette? Hot sauce? Dirty (as I do)? Something else? Please. I'm curious.

And here are two observations for today. First, the oyster knife. No longer optional. I had been using heavy dinner knives forever, and pretty poorly at that. A quick trip to Dean's Supply for a proper oyster knife and life will never be the same. Combined with a dish towel, shucking is no longer a problem here. And second, The West Side Market. Where else can you get half a dozen fresh oysters and a smoked sausage sandwich on a hard roll with 'kraut and Stadium Mustard? No response requested for that one, unless you can think of a place. I'd love to know an answer to that one too.

6 comments:

Anonymous said...

A wisp of fresh grated horseradish, and a kiss of lemon.

The CFT said...

Ahh, a taker. Can't say I'd pass on that.

Anonymous said...

lemon juice and dortmunder to wash it down

The CFT said...

Very fair.

Anonymous said...

Amused that you mentioned you liked yours dirty. And, tying in with the intresting pairing of a local beer with oysters which obviously aren't local, I offer the following Link on liquid terrior.

Partly cause I know you love the source, and partly because I just dig the idea.

The CFT said...

Funny. Re source: I just wish I had a better haircut. Re dirt: as I think the kids would say, "meh."