My flag bears a pearl, but if oysters freak you out, I hope that you'll catch a glimpse here of their power to fascinate. They're a superfood, super sustainable, and they're about as diverse as cheese or wine, and just as fun to explore.
If you're already besotted by bivalves, and eagerly jump on Happy Hour on-the-half-shell bargains, then hopefully this guide will help amp the tasting experience on your next trip to Maison Premiere in Williamsburg, Greenpoint's Lobster Joint, or the John Dory, or GCOB if you're Manhattan-bound.
At any rate, you'll be fully prepared to start a debate at the bar.
Safe shucking!
Sink your teeth into today's top stories from around the globe.
- The bigger the bivalve, the better? - StarChefs
- Homemade bread is just an iPad away. - Michael Ruhlman
- Mark Bittman shares his ideas on improving the future of food in this country. -New York Times
- To fork or not to fork? The utensil spectrum answers the question. - Slate
- Is it kosher for chefs to poke fun at their customers? - Washington Post
- The mystery meat at Azabu Elementary School in Tokyo is a whale of a tale. - Wall Street Journal
No comments:
Post a Comment