Very Brief Update

[caitri]

1) My RBS instructor is like the intellectual equivilant of Chris Pine to my brain. I love him and this is the bestest class ever. I am taking so many notes and went to get a new notebook to be on the safe side.

2) So tonight at dinner Todd got me to try oysters.



Not the worst or weirdest thing I've ever consumed, but not the tastiest either.

On the plus side, we're gonna go see Thor Friday night. *is smug*

Anyhow, I need to finish some reading. Whee!

Comments

[emiliglia.livejournal.com]

I love oysters. They're definitely one of those things, though, that taste different depending on where they came from and some are much better than others. I think they taste like a meat form of the ocean. XD

[caitri.livejournal.com]

Okay that's what Todd said. I didn't think it tasted like much of anything really.

[emiliglia.livejournal.com]

I resisted oysters for the longest time since I thought they'd taste/feel like snot, and then I lived in a place that's actually famous for it's oysters and was pretty much peer pressured into them, but I was definitely converted.

I recommend not eating them while dehydrated, though, as they just make it worse. -_-

[rubynye.livejournal.com]

*cosigns this comment*
*envisions Jim Kirk eating oysters*

[emiliglia.livejournal.com]

Wellfleet oysters... Nom nom nom.

[amine-eyes.livejournal.com]

Glad the course is going well! And Thor FTW :DDD

[caitri.livejournal.com]

*G* *epic squish!*

[tocourtdisaster.livejournal.com]

Sorry I missed you last night, but my brain decided to suddenly go into sleep mode. I still say oysters are amazing.

[sail-aweigh.livejournal.com]

What emiliglia said about the oysters; where they come from is everything. I find oysters from cold water areas to be much tastier and have a nicer mouthfeel than oysters that come from warmer waters. So, stay away from oysters grown off the east coast (Virginia, Maryland, Florida); buy oysters from places like Nova Scotia, Maine, British Columbia and Washington. My favorites are Malpeques from Prince Edward Island, Pemaquids from Maine, Kumamotos from Puget Sound, and Malaspinas from Vancouver. They all tend towards small, very briny and firm (no snot anywhere!)

Many restaurants tend to default to Blue Points (from Virginia, the ones from New York may be okay, but the Virginia ones are nast), which are available for more of the year and cheaper, but I find them bland and like trying to swallow my own tongue. Gag.

Here's a good reference of most of the varieties found in the US. Oyster finder.

This is coming from someone who eschewed oysters until they were in their thirties because they looked like elephant snot. I couldn't have been more wrong. Fortunately, I was introduced to them at a seafood restaurant in Milwaukee that had the best damn oysters you could find in the midwest. I listened to our waiter about the cold water oysters and have never looked back.

[caitri.livejournal.com]

Duly noted. I forget where these were from. But thre were two kinds and I couldn't tell the difference.