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October 2004

For Those New To Fresh Oysters

With thousands and thousands of oysters laying there for the picking, I finally decided to solve the problem of opening them without breaking my favorite kitchen knife or cutting my hands. I lay a dozen Desolation Sound oysters on a baking tray, then put it in the grill (broiler) and turned up the heat. Took almost five minutes for the first oyster to begin loosing its grip. Then I learned something surprising. Though both of us like the flavor of fresh, iced juicy oysters, we found we liked them as well or slightly better warmed and dipped in a horseradish and lemon juice sauce. Trick to avoid over cooking these large, plump oysters, was to wait just until the oyster starts spitting liquid at the edges of the shell, then it is easy to slip a knife in, slide it along the flat half of the shell to cut away the muscle and lift the oyster free.

Sauce I like to make is simple -
½ cup tomato ketchup
Tsp. Lemon juice
Tsp. Worcestershire sauce
Sprinkling of garlic
2 tsp. Prepared horseradish
Dash of sugar

More On Cookware

My comments on the new stacking pots I bought for Taleisin brought several responses to our webmaster. One came from a company called Quality Boating Products who sell Rapid Chef Pots like mine, along with other galley ware at www.practicalsailingsolutions.com. I looked at their site and their price for the basic set of pots at $79.95 plus shipping is definitely better than I paid. I did get an extra Teflon coated frying pan with domed glass cover and an egg poaching kit and spare handle for my extra $80.00 and I did buy a set I am still delighted with. But two people wrote to say they were pleased with this company so I am not reluctant to pass on their site info.

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