Sunday, 18 October 2009


 Sometimes seen as the ultimate luxury food (along with caviar & truffles). It's practically the job of a sybarite to like them. Disappointingly I found I couldn't choke a single one down. Until I went to Vegas, where a dozen were order without a moments hesitation by a dear friend. With some trepidation I awaited their arrival.

 What was this, they were delicious, a splash of lemon juice, or a drop (5 in reality) of Tobasco and wow, so this is what the fuss is about, but why are these so different from the ones before ?

 Experiment & reading threw up something unsuspected, Oysters in the us are usually rinsed, where as here in the uk they are just shucked (opened) and swallowed. The problem was the highly saline liquor, which was really causing all the vileness. With simply pouring the liquor away I could scoff oysters to my hearts content.

 Having made that simple discovery, I've been eating oysters at the slightest excuse since.

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