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best oysters? - Page 6

post #76 of 86
1/17/10 at 6:13pm
Geoduck is AWESOME eaten raw/sashimi style.

It's quite sweet and the meat has a chewy/tender quality to it.

Cooking the thing would be a CRIME!
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post #77 of 86
1/17/10 at 8:54pm
Quote:
Originally Posted by MBreinin View Post
If you want them cooked, the Charbroiled at Drago's are awesome
x1000000!
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post #78 of 86
1/19/10 at 12:46pm
Quote:
Originally Posted by Sebastian_Flyte View Post
+1 I had some amazing oysters there but also clams and scallops raw on the half shell! Neither has as much flavor raw as oysters, but very interesting textures. Not sure I'd trust many other places to serve them fresh. Aquagrill a few blocks away is also great for oysters. Anyone know where to find geoduck sashimi in NYC???
It's not sashimi... but.... it is raw and available tomorrow night at the Beard mansion http://www.jamesbeard.org/blog/?p=4716
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post #79 of 86
1/19/10 at 1:04pm
Best oyster? Seems like asking for the best wine? Or best cheese? 'Best' is subjective and relative and frankly, if you're probably asking for MOST EXPENSIVE - that ought to be easy, just be the guy sitting alone at the bar eating 8 dollar oysters with the BEST VODKA - GREY GOOSE!!!
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post #80 of 86
1/20/10 at 3:42am
I would have to say the best oysters i have eatin are from the carribean like around jamaica!!! they were awesome..
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post #81 of 86
1/20/10 at 8:52am
I get Gulf oysters pretty offten and normally eat them raw.

I was recently went to Charleston, SC and went to a bar and had them steamed with a Yeungling. Man they were good!!! I really like Yeungling beer wish I could get it here where I live but I guess you can only find it on the East coast.

I've never had littleneck clams but I've always wanted to try them.
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post #82 of 86
1/20/10 at 5:54pm
Quote:
Originally Posted by ChicagoRon View Post
It's not sashimi... but.... it is raw and available tomorrow night at the Beard mansion

http://www.jamesbeard.org/blog/?p=4716

Why would it not be sashimi?
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post #83 of 86
1/20/10 at 6:11pm
Because it's Italian, I suppose It actually has a sauce / preparation that is different from the Japanese presentation of raw fish w/ wasabi and soy... but maybe I'm over-analyzing.
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post #84 of 86
1/20/10 at 7:36pm
anyone into oysters should check out this book: I'm halfway through and have learned a TON.
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post #85 of 86
1/20/10 at 7:40pm
Quote:
Originally Posted by Sebastian_Flyte View Post
anyone into oysters should check out this book:



I'm halfway through and have learned a TON.

that's a really good book. robb is a really entertaining writer. but i'd also recommend a book called "A Geography of Oysters" by Rowan Jacobsen (almost wrote Atkinson). I've been an oyster lover for many, many years and i learned things i'd never known. he's also got a website with some of the basics on it.
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post #86 of 86
1/24/10 at 8:43am
Clyde River oysters and generally any oysters from the southern NSW coast are excellent.
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