skint 166Following up to sarah found it next to Scrambles in Snowdonia, what a filing system. "Bojo" Lange Leidsedwarsstraat Indonesian open 4 pm-2am Sat Sun noon...
I like them every once in a while but it's true the sea water taste can be overpowering. The way I like them is to discreetly tilt the shell into the serving tray when helping myself, that way most of the water drains away and all you're left with is the actual 'liquor' from the oyster, which is much more subtle. After that it's common practice to add a drop of lemon juice or two (*not* vinegar and shallots, as pseudo-connaisseurs do). It tastes fantastic, and has the double effect of showing the oyster is fresh - if it retracts slightly go ahead and enjoy yourself. If it doesn't move more than a couch potato reject and leave the food contagioning to people who don't know better. :)
A great tradition in the Bbuttin d'Arcachon is to bring a few dozens of oysters along with sausages to the beach for a barbecue. You grill the sausages on pinewood embers, bite a bit off one then add an oyster in your mouth. The best things in life are simple. :)
Robert's charcuteriegraham Thanks for the complements Graham, as I said to you there are a lot of...
Otherwise, gently poached in white wine and served with the wine in question reduced with cream...
Greg --
Comme on l'fait pour danser l'tango
No spam: ficus = no(n)
