PSF11
(2)
04/12/2007 | | As I've lived near the Chesapeake Bay my whole life, they are one of the greatest delicacies to me. Nothing like a fresh salty oyster-- especially from the back bays of Chincoteague, though I must admit, cooking greatly enhances the flavor. Steamed is best for most natural flavor, though fried on a sandwich is great if you don't mind adding the fat. Of course, nothing beats the oyster stuffing around the holidays-- ambrosia! | 2 |
irishgit
(120)
 
03/08/2004 | | I like them raw, on the halfshell, with a squeeze of lime and a dash of pernod. Cooked, they are revolting. | 3 |