rascal
Forum GOD!
Tripe never again, ever.
I realise the different chef is a factor, I'm pretty laid back to go back again.
Russ
I realise the different chef is a factor, I'm pretty laid back to go back again.
Russ
If you have a bad experience with a cuisine, do you ever try it again?
- Thread starter The Late Night Gourmet
- Start date
Sounds like you may have had an allergic reaction, which is not uncommon with oysters, and other shellfish.
I like oysters cooked, but not raw.
CD
One of my top favourite foods. And right now I'm missing them. Do you think your reaction was psychological? Some folk are actually allergic to them.
medtran49
Forum GOD!
Besides what you noted, could be how long they've sat in the freezer as well. The place where we get truffles and caviar carries other fine foods, including White Toque escargot, some of which come already stuffed with the butter. He bought 3 packages, 12 each, first time. The first 2 were great. The third after being in the deep freeze for a good while, not so great. He's bought single packs since and they've been good.
My wife tried escargot for the first time on a cruise ship in 2012. She even planned it ahead of time and looked forward to it:
"So...how are they?"
"OMG, they're delicious! Very garlicky and lots of butter."
<Stops eating after the second one, and has the waiter take them away>
"What? You're not eating the rest?"
"God no. They're snails. They're good, but they're snails!"
Don't know if it's an allergy - I have allergies (dust, pollen, etc.) that cause histamine reactions - this didn't do that. I think it was more the taste I wasn't used to, plus it's texture that caused it to resurface.
Yes. I think it's more psychological - the taste and texture. I kept telling myself 'maybe it's because you just haven't had a good one'..
The taste to my mind is sublime - they taste of the sea with umami too. I understand the texture thing, though.
Raw oysters taste too much like the sea, for my palate. Too briny. The texture doesn't help.
CD
Rocklobster
Legendary Member
I've always loved snails done with garlic butter ad a splash of white wine..many years ago while at a specialty food store, I found a large can of snails..It was a really big can, bigger than the smaller ones you normally get...so, I bought it and scurried home to get my fill..turns out there were way too many and I ate so many snails, I became queasy and had to stop. I turned myself off of them for many years...now, I know why they sell them in tiny cans..so people like me don't hurt themselves...
Rocklobster
Legendary Member
I love them...I get tired of the shucking and the mess...
I don't mind that - a good shucking knife is essential. I had a really expensive one that was rubbish. I began to think I was just bad at shucking. Then I bought a cheap one (made in France) from Whitstable fish market and it works a dream.
garlichead
Über Member
Generally we sell 500-1000 oysters a week. Not the case a few decades ago. As well as snails. I think it's a cultural thing. With the exception of the east coast it just wasn't on the minds of diners. I love both but I've had both served to me many times where if I wasn't accustomed to having them I probably would have not bothered going forward. Some chefs/cooks are just shoemakers and it's inevitable. And of course the quality and varietal makes a big difference. Some west coast oysters have a milky consistency that doesn't appeal to me.
OK - I might get fed up shucking that many!
Absolutely. Rock oysters are the main type easily available here but are generally saltier. But there are also native oysters here which look different (flatter shells) and much harder to shuck. They are only available in certain months of the year and are more expensive. They are much less saltier and very complex in taste.
The taste of oysters varies a lot depending on the variety and where they are grown.