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Originally Posted by Bestworking:
Originally Posted by Contendah:

SOLUTION:  Buy a set of three steel utensils--knife, fork, and spoon--like those sold in the camping sections of sporting goods stores, usually in their own sturdy plastic pouch.  When you eat out, ignore the silverware on the table and eat with your own stuff.

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LOL! Carry your own utensils and STILL eat at a place you felt you needed to use them? Do you carry your own plates, glasses, food and the pots and pans for cooking it too?

 

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Presumptuous fairy! I never said that I carried those utensils. I was merely suggesting a solution for those who expressed concern about unclean silverware.

 

It is ironic that YOU would draw such a false conclusion since you, more than anyone on this forum, have a hair-trigger for correcting others who misinterpret your posts.

Pompous ja that's betern-nun, once more you didn't comprehend what I posted. I never said you said you did anything. I asked you questions. Wonder why you can't understand. Do you have measles madness or are you allergic to all that crow you've had to eat?

SOLUTION:  Buy a set of three steel utensils--knife, fork, and spoon--like those sold in the camping sections of sporting goods stores, usually in their own sturdy plastic pouch.  When you eat out, ignore the silverware on the table and eat with your own stuff.

LOL! Carry your own utensils and STILL eat at a place you felt you needed to use them? (This is the advice you're giving)? (if that's the advice you're giving) Do you carry your own plates, glasses, food and the pots and pans for cooking it too?

Originally Posted by direstraits:

Raw oysters and clams are alive when you eat them  There is a toxin that develops very quickly when certain shell fish die.  Therefore, if not cooked, they must be eaten live.  Lobsters and mussels are cooked alive to keep the toxin from forming.  Never force open a cooked or streamed mussel as it was already dead when cooked and the poison may be present -- making one very sick.  Mussels,as a last effort, open up to release the heat. 

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I did not know that, thanks for that information. Becoming vegan is starting to look more appealing. Now I don't know what is grosser, food bits from the last diner on my silverwear or toxic shellfish or eggs and their delivery portal.

Originally Posted by direstraits:

Raw oysters and clams are alive when you eat them  There is a toxin that develops very quickly when certain shell fish die.  Therefore, if not cooked, they must be eaten live.  Lobsters and mussels are cooked alive to keep the toxin from forming.  Never force open a cooked or streamed mussel as it was already dead when cooked and the poison may be present -- making one very sick.  Mussels,as a last effort, open up to release the heat. 

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Mussels need not  be cooked alive to be safely eaten.  They can be frozen and cooked later, but they should be frozen at a very low temperature to keep them from going bad. I buy frozen ones at Publix and have eaten a bunch of them and never had any problem.  

 

A lobster can be killed just before cooking and it will not be a health hazard. Be kind to your lobsters and don't drop the tasty critters in hot boiling water until you have carried out the death sentence as described here:

http://cooking-lobster.com/coo...lobster-killing.html

 

Originally Posted by Contendah:
Originally Posted by direstraits:

Raw oysters and clams are alive when you eat them  There is a toxin that develops very quickly when certain shell fish die.  Therefore, if not cooked, they must be eaten live.  Lobsters and mussels are cooked alive to keep the toxin from forming.  Never force open a cooked or streamed mussel as it was already dead when cooked and the poison may be present -- making one very sick.  Mussels,as a last effort, open up to release the heat. 

____

Mussels need not  be cooked alive to be safely eaten.  They can be frozen and cooked later, but they should be frozen at a very low temperature to keep them from going bad. I buy frozen ones at Publix and have eaten a bunch of them and never had any problem.  

 

A lobster can be killed just before cooking and it will not be a health hazard. Be kind to your lobsters and don't drop the tasty critters in hot boiling water until you have carried out the death sentence as described here:

http://cooking-lobster.com/coo...lobster-killing.html

 

The frozen mussels I've purchased at Publix were cooked then frozen.  When reheating, I've found some closed. Those, I did not eat.

Originally Posted by direstraits:
Originally Posted by Contendah:
Originally Posted by direstraits:

Raw oysters and clams are alive when you eat them  There is a toxin that develops very quickly when certain shell fish die.  Therefore, if not cooked, they must be eaten live.  Lobsters and mussels are cooked alive to keep the toxin from forming.  Never force open a cooked or streamed mussel as it was already dead when cooked and the poison may be present -- making one very sick.  Mussels,as a last effort, open up to release the heat. 

____

Mussels need not  be cooked alive to be safely eaten.  They can be frozen and cooked later, but they should be frozen at a very low temperature to keep them from going bad. I buy frozen ones at Publix and have eaten a bunch of them and never had any problem.  

 

A lobster can be killed just before cooking and it will not be a health hazard. Be kind to your lobsters and don't drop the tasty critters in hot boiling water until you have carried out the death sentence as described here:

http://cooking-lobster.com/coo...lobster-killing.html

 

The frozen mussels I've purchased at Publix were cooked then frozen.  When reheating, I've found some closed. Those, I did not eat.

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I agree--never eat the ones that are closed.  The instructions on the package include that warning.

Best raw oysters I ever encountered were in situ on the bay bottom of the mangrove zone in extreme southwest Florida.  They can be plucked from the water by hand and shucked and eaten on site with cocktail sauce and crisp soda crackers.. None could be fresher.

 

Alarmingly, in some places in Florida and Louisiana, the cholera bacterium can be found 

http://www.foodsafetynews.com/...holera/#.VPo7TPnF8kQ

 

A "bad oyster" is absolutely the worst-tasting thing you could ever get in your mouth.  I got one in Vero Beach in the 70s at a very well-respected restaurant.  It was a fried oyster and only about the third one one I had eaten (or attempted to)..  I declined to eat the rest and stayed away from all oysters for several years..

I was practically raised in our fat Gulf Apalachicola oysters and consider them the best, even though I tried many other types.  First time I ordered Atlantic coast oysters on the half shell, they came in the large shell halves but only half as large as the Gulf oysters,  I thought the poor things must be starved.  

First bad oyster I nearly ate was raw.  From front of mouth to back of tongue the alarm bell went off -- did not consume.

 

 

 

My favorite oysterin' grounds were in the Bulls Bays area within the Cape Romain NWR long before they were regulated.  My outboard motor was a mostly reliable 1948 Johnson 5hp and during low tide, a pocket full of shear pins was a necessary as leather gloves.  Sometimes we got them off their beds.  Sometimes we knocked them off dock pilings.  Nothing beats picking your own "selects."

 

For snacking, can't beat Contendah's recommendations, like picking blackberries.  Saltines & Tabasco.  Yessiree! 

 

For socializing, can't beat an oyster roast with friends and cold ones.

 

http://www.cookingchanneltv.co...ay-oyster-roast.html

 

and being rewarded with that little yellow/white crab surprise.

 

At restaurants, like Dire, I preferred mine fried.  Problem was, which one.

 

http://www.southernliving.com/...rolina-seafood-spots

 

Any recommendations for anything local?  I wasn't very impressed with Wintzell's when they were in Decatur.

Originally Posted by budsfarm:

My favorite oysterin' grounds were in the Bulls Bays area within the Cape Romain NWR long before they were regulated.  My outboard motor was a mostly reliable 1948 Johnson 5hp and during low tide, a pocket full of shear pins was a necessary as leather gloves.  Sometimes we got them off their beds.  Sometimes we knocked them off dock pilings.  Nothing beats picking your own "selects."

 

For snacking, can't beat Contendah's recommendations, like picking blackberries.  Saltines & Tabasco.  Yessiree! 

 

For socializing, can't beat an oyster roast with friends and cold ones.

 

http://www.cookingchanneltv.co...ay-oyster-roast.html

 

and being rewarded with that little yellow/white crab surprise.

 

At restaurants, like Dire, I preferred mine fried.  Problem was, which one.

 

http://www.southernliving.com/...rolina-seafood-spots

 

Any recommendations for anything local?  I wasn't very impressed with Wintzell's when they were in Decatur.

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Cajun's in Sheffield -- strictly roadhouse.  Oysters are great.

Originally Posted by direstraits:
Originally Posted by budsfarm:

My favorite oysterin' grounds were in the Bulls Bays area within the Cape Romain NWR long before they were regulated.  My outboard motor was a mostly reliable 1948 Johnson 5hp and during low tide, a pocket full of shear pins was a necessary as leather gloves.  Sometimes we got them off their beds.  Sometimes we knocked them off dock pilings.  Nothing beats picking your own "selects."

 

For snacking, can't beat Contendah's recommendations, like picking blackberries.  Saltines & Tabasco.  Yessiree! 

 

For socializing, can't beat an oyster roast with friends and cold ones.

 

http://www.cookingchanneltv.co...ay-oyster-roast.html

 

and being rewarded with that little yellow/white crab surprise.

 

At restaurants, like Dire, I preferred mine fried.  Problem was, which one.

 

http://www.southernliving.com/...rolina-seafood-spots

 

Any recommendations for anything local?  I wasn't very impressed with Wintzell's when they were in Decatur.

______________________________________

Cajun's in Sheffield -- strictly roadhouse.  Oysters are great.

 

 

Sorry, if you have ever eaten Half Shell...Cajuns aint it.

Tiny. Expensive.

Do the North Carolina oysters...

Originally Posted by Harald Weissberg:
Originally Posted by direstraits:
Originally Posted by budsfarm:

My favorite oysterin' grounds were in the Bulls Bays area within the Cape Romain NWR long before they were regulated.  My outboard motor was a mostly reliable 1948 Johnson 5hp and during low tide, a pocket full of shear pins was a necessary as leather gloves.  Sometimes we got them off their beds.  Sometimes we knocked them off dock pilings.  Nothing beats picking your own "selects."

 

For snacking, can't beat Contendah's recommendations, like picking blackberries.  Saltines & Tabasco.  Yessiree! 

 

For socializing, can't beat an oyster roast with friends and cold ones.

 

http://www.cookingchanneltv.co...ay-oyster-roast.html

 

and being rewarded with that little yellow/white crab surprise.

 

At restaurants, like Dire, I preferred mine fried.  Problem was, which one.

 

http://www.southernliving.com/...rolina-seafood-spots

 

Any recommendations for anything local?  I wasn't very impressed with Wintzell's when they were in Decatur.

______________________________________

Cajun's in Sheffield -- strictly roadhouse.  Oysters are great.

 

 

Sorry, if you have ever eaten Half Shell...Cajuns aint it.

Tiny. Expensive.

Do the North Carolina oysters...

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The North Carolina oysters are OK,  But, like most Atlantic coast oysters, they are small compared with the Gulf Apalachicola  oysters.

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