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clams, mussels or oysters ?

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  • UnderdogDJLSW
    To Fear is Not Logical...
    • Feb 17, 2008
    • 4895

    #31
    I can't stand any of them raw. All I can think of is that it is like a giant phlegm ball.
    It's all good!

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    • 4NDR01D
      Alpha Centauri....OR DIE!
      • Jan 22, 2008
      • 3266

      #32
      OYSTERS!!!! w/ tabasco and lemon.

      Comment

      • Hector
        el Hombre de Acero
        • May 19, 2003
        • 31852

        #33
        Originally posted by stretchandro
        OYSTERS!!!! w/ tabasco and lemon.
        Thank you!

        Mike...0-3

        Last edited by Hector; Mar 24, '09, 11:13 PM.
        sigpic

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        • vulcan2074
          Live Long and Prosper
          • Mar 23, 2008
          • 7817

          #34
          Originally posted by Hector
          Raw oysters.

          I squeeze a little lime juice, a pinch of salt, a tad of minced cilantro......and Tabasco sauce...mmm...mmm...mmm...good!!!

          I could easily eat a hundred of them, lol.

          Thats the PERFECT way to eat Raw Oysters, Yummy
          Sammy

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          • cjefferys
            Duke of Gloat
            • Apr 23, 2006
            • 10180

            #35
            Yeah, I'll agree that Tabasco sauce is a good match with oysters.

            Comment

            • cjefferys
              Duke of Gloat
              • Apr 23, 2006
              • 10180

              #36
              Originally posted by Bill

              Blue crabs over anything, ever.
              I'll take Shanghai crabs in season when the females are full of eggs. One of the richest, most delicious kind of seafood I've ever tasted.

              Comment

              • Hector
                el Hombre de Acero
                • May 19, 2003
                • 31852

                #37
                Originally posted by vulcan2074
                Thats the PERFECT way to eat Raw Oysters, Yummy
                Sammy
                Good man!

                Mike is now 0-3
                Last edited by Hector; Mar 24, '09, 11:09 PM.
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                • Hector
                  el Hombre de Acero
                  • May 19, 2003
                  • 31852

                  #38
                  Originally posted by type1kirk
                  The only problem with fried clams is they have basically no taste except for the deep fry crust.
                  Deep fry...you just like oil and batter...

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                  • Hector
                    el Hombre de Acero
                    • May 19, 2003
                    • 31852

                    #39
                    Originally posted by clemso
                    Mussels with garlic, white wine and butter, Oysters raw with lemon juice and tabasco, then Clams done the same way as Mussels with a bit of chopped tomato.

                    Clem, Man am I hungry.
                    Mike 0-4

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                    • Hector
                      el Hombre de Acero
                      • May 19, 2003
                      • 31852

                      #40
                      Originally posted by cjefferys
                      Yeah, I'll agree that Tabasco sauce is a good match with oysters.
                      Mike...0-5

                      Last edited by Hector; Mar 24, '09, 11:12 PM.
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                      • Hector
                        el Hombre de Acero
                        • May 19, 2003
                        • 31852

                        #41
                        So much for hot sauce just being a Mexican thing, lol.

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                        • Donkey Hoatie
                          Supporter of Silliness
                          • Jun 20, 2007
                          • 783

                          #42
                          I used to love tabasco sauce and eat it on a ton of things. Then, one day, I started using Sriracha hot sauce and I've never looked back. Tabasco has a little more vinegar-y taste and is a little too watery in its consistency. I'm going to have to put some Sriracha on the oysters the next time I get them.

                          BTW, thanks for the mention of cilantro on your oysters, Hector. I'd never considered them like that before. I love cilantro and it seems like a really good match.

                          Comment

                          • Hector
                            el Hombre de Acero
                            • May 19, 2003
                            • 31852

                            #43
                            Originally posted by Donkey Hoatie
                            I used to love tabasco sauce and eat it on a ton of things. Then, one day, I started using Sriracha hot sauce and I've never looked back. Tabasco has a little more vinegar-y taste and is a little too watery in its consistency. I'm going to have to put some Sriracha on the oysters the next time I get them.

                            BTW, thanks for the mention of cilantro on your oysters, Hector. I'd never considered them like that before. I love cilantro and it seems like a really good match.
                            You'll love it...cilantro is a great compliment to oysters. Just make sure to really finely chop it...don't just place the leaves as is...mince it really well.

                            I actually agree with you on the Tabasco a little bit...it is a bit watery...I mean...I still love it...but I prefer Tamazula hot sauce...that one is my favorite.

                            Oh yeah...Mike 0-6

                            sigpic

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                            • Bill
                              Parminant Memble
                              • Oct 20, 2002
                              • 4139

                              #44
                              Originally posted by cjefferys
                              I'll take Shanghai crabs in season when the females are full of eggs. One of the richest, most delicious kind of seafood I've ever tasted.
                              I'll pass on the females. Maryland ruined it's crab industry back in the 80's. Females were selling cheaper than males, it didn't take very long...

                              Comment

                              • cjefferys
                                Duke of Gloat
                                • Apr 23, 2006
                                • 10180

                                #45
                                Yeah that's true, I understand the connotations. But it seems that the female Shanghai crabs are more of an expensive delicacy rather than something that's regularly eaten (in Japan at least) so hopefully it doesn't affect that particular species' population too much (especially with the crappy economy these days).

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