Yes, Oysters, too

So, it was too hard not to also bring home a little jar of Kumomotos.....

And now I feel it is my duty to learn as much as possible about this food that I have never really had much of before, let alone prepare myself!

Happily the best prep so far is almost none....some pepper...lemon...maybe tabasco on one, grapefruit (yes!) on another...

I found some fun and educational reading in the NYTimes about our new friends the Taylors and their role in reviving the oyster...after reading it I will have to try the Olympic next time - but this NY times article says the Totten is the best, and here at Savueur they mention it winning awards as best tasting. I do like the Totten, lots of meat and nice flavor, but honestly I think it is not as lovely as the queen Kumamoto!

Maybe it is because I only have compared them raw  - the Taylor site mentions Totten is king of cooked so if we go that way we will take the Totten with us.

What got me on the oyster kick was reading about their nutritional value combined with how sustainable oyster farming is - this article at Saveur explains how "Oysters actually remove nitrogen from the water, so the more we grow, the cleaner the water will actually be."  No way!  Yes!

1. This takes advance planning, but unless we gobble them all up too fast, I should have time to make this crazy champagne granita - sounds light and lovely yet HOT with a hint of tabasco!
2. Perfect, heat and sweet in a traditional form - a nice dipping sauce with ketchup, worcestershire, garlic and lemon
3. I'm not ready to cook these, but another time I do want to try this traditional warm cream champagne sauce (or white wine instead)
4. Or just a saltine.
5. Or just nothing.