On Food: The Oyster
perfection
I remember being delirious around her. Her radiance, enthusiasm and her inexplicable attraction to me. I would do anything she asked. She wanted to eat oysters and I said “OK!” I had never eaten oysters, much less any seafood that was both raw and alive. There was no saying “no” to her, I didn’t even want to seem hesitant. I did at least get up the nerve to say I didn’t know how. She showed me. I liked them.
I’ve eaten oysters all over the US. California, Oregon, Washington, Louisiana, Massachusetts, New Hampshire and Maine. From oysters Rockefeller to oyster chowder, oyster poppers [ugh] to oysters bernaise. I’ve eaten them at happy hour by the dozen and with caviar and pearl tapioca at The French Laundry. After so many preparations, it turns out I’m ecstatic about oysters on the half shell. I like them freshly opened, with their natural brine and that’s it. Please no lemon, cocktail sauce, shallots etc,…To me they are ideal just as they are.
Oysters are mostly farmed. I have been fortunate to eat some wild oysters and I made sure to eat them unadulterated. The wild oyster is divine. But farmed oysters are fine too. They represent possibly the least disruptive form of aquaculture, potentially even improving water quality where they are farmed. For now it makes their supply sustainable, affordable and delicious.
Today, for dinner I have opened a trio of Maine-raised oysters: Pemaquid, Sally Maine and Empress. And no, that’s not crushed ice, it’s from the snow storm we got on Monday here in Central Maine, happy spring!
I have not eaten them yet, they are on the counter behind me. I wanted to make a quick post exposing my love for them. And there is not much more to say now. I’m hungry and am excited for this perfect treat.
Good cooking, good eating, good loving - K. Paul
Know the story of your food and tell it in a captivating way.
Love me some oysters. Good nutritional benefits too!
OMG. They’re bliss!