OK, this is a bit of a poll to find out how 'adventurous' you forum-ers are towards certain foods.

And even if you dont like them much, consider, 1 oyster has something like 90% of your daily zinc requirements

I could occassionally maybe sort of eat a fried oyster every now and then.....up until this...

the thought of eating a big ball of snot is just not appetising...

but then again i did eat a bowl full of snails once....

IMO if you're fain to be eating something with that feel to it...


Mick

gimme dozens of the raw buggers.....

mmmmmm

is that boogers?

.....runs away

"I eat them for their aphrodesiac properties " - nope! don`t need `em!
"Eeew, who would eat something that is 90% sex organ?" - 90% no..... 100% - I flatly refuse to comment any further!!!!!!

I heard about this kid once who found a jar of oysters and started gulping them down whole. He has just about finished them when this old lady walks by and asks "Have you seen my phlegm jar? I lost it just by here..."

EEEEEWWW!!!!! That's rather gross, Nooms



And you think the texture of oysters is bad?? I dont know if I could go a whole bowl of snails...



Hey Matt, have you tried them with lemon granita/sorbet? Unusual sounding combination, but very very nice.

Mmmmm love em, only problem at my house is battleing with the Wife & Kid over who gets how many.

Sea food in general Yum !

Warren

...I think I've actually had them fried in seafood pasta. That's marinara. But too eat em' raw and runny. No sanks.

didnt mind them mornay etc untill i got a off one. I have never gone back.

Freek

Are off ones runnier than normal ones? Or is it just random luck when you eat them?

Had oyster shooters on new years....one raw oyster in a shot glass of vodka.....thats one way to start or stop a party...

or start a whole new party in the toilet! *shudder*

the problem is you dont often fully chew a oyster so you only find out its off when it evacuate's your body from both end for 20-30 hours.

maybe to much description? well thats what it felt like.

And they said I was being gross....

Goju, I sympathise totally!

Poor Freek

Really dodgy people try to extend the life span of their product, by cooking food of dubious quality.... Did you eat the oyster in canberra?

Usually you can tell from the smell, as to how old the oyster is.

If it smells "of the sea", all fresh, and looks glossy/shiny/healthy it's nice and fresh.
If it smells still good, but doesn't evoke those scent's/feelings, and is still brightish they are perfectly OK to eat, but not the freshest ever.

If it smells strong or "fishy", looks dull and dry, nd just not very nice, chances are it's not. I wouldn't eat it.

Of course, if it is sitting in a shot glass of vodka, well then you might have a little more difficulty identifying colour/scent, especially after a few!

Matt: I've heard of doing oyster shots in bloody Mary's, but plain vodka could still be good!



Err... maybe if they's REALLY started breaking down, but I think you'd be able to tell by then....

What about Mussels and other strange seafoods? Would they cause the same abdominal breakdowns? I think that my digestive system is so used to my staple diet of curry, red wine and corn flakes, that anything new and interesting is automatically going to be rejected!
Rite, I`ve got three weeks to thrash myself into some sort of shape for my holiday - so any diet hints would be appreciated!
And Jules? I`ve already given up the chocolate
And as to thrashings while i`m over there - well, Mick`s going to take care of that for me!

Perhaps you should add some watermelon into your diet.

/wipes chin

*thud*
{ wombatonesix crawls back onto chair and tries hard not to think of watermelons...... }

Wombatonesix is scared of watermelons??

Mussels aren't weird!! And they're cooked anyway, so you *shouldn't* have digestive pyrotechnics as a result...

If you're really adventurous, I could tell you about a dish I invented fusing that flavours with traditional moules marinares..

not sure I want to know what they are...

Hey Goyle, I`ve been thinking ( strange, I know.. ) maybe you`re not so much a chef - but maybe some sort of mad scientist. I can just picture it...... "Dash o` this, drop o` that, knock it down - and If I`m still in full command of all my bodily functions, I`m on the right track!"

Naah... consider it a weakness

It`s the only chink in my armour up to now - well, along with red wine, bad food and poor taste in partners! I`m working on improving two out of three of `em though - so there is still hope yet!

I had cravings for watermelon when I was pregnant with #3... a difficult food to buy at 3am.
Just thought I'd throw that in.

Meh. I hate watermelon. Too many seeds. I... have a hatred for seeds in fruit.

seeds in fruits and smilies...anything else we should know about Brodius?

One of the main problems with oysters is that they are filter feeders. so its not that you eat a bad oyster it could be what the oyster has been eating !!!
By the way have they fixed those sewage ploblems on the east coast ???
The next biggest problem in Aus anyway, is the majority of our oysters are sold shucked(opened) therefore they are dead !! So if the local pubs turn over isn't too good that week ...... And at more than $ 7.00 a dozen, I'll leave the rest to your imagination.
If you want a true eye opening account on this subject, you should read "Kitchen Confidential" by Anthony Bourdain. Particularly the bit about why you don't eat fish in restaurants on Mondays. And if you can stomach that then read his next, "A Cooks Tour" .
"What is an oyster if not the perfect food ? It requires no preperation or cooking. Cooking would be an affront. It provides its own sauce. It's a living thing untill seconds before it slips down your throat, so you kwow-or should know - that it is fresh. it apears on your plate as god created it :raw unadorned. It is food at its most primeval and glorious, a living thing eaten for sustinance and pleasure"

I like your diet Wombat-1-6, do you mix your own spices and how hot???

Seedless watermelon doesn't....

I gotta know this.....why??


Ah - truly great words for a great food

You gonna be able to eat them again Tombat?

im never gonna eat them for the first time...

says she who eats snails!

the snails were cooked...

Sure ,I`ll eat `em again! I`ll try anything once, and some things I`ll try once three or four times
And Red Back? My curries are extremely hot. I usually buy the sauce already prepared - use half of it, and improve on it in the wok. Lots of coriander and peppers. I`m not a great cook - but I`m a great one for experiments!

Technically, a fruit HAS to have seeds in it, so does that mean you hate all fruit?



Pfft, we get really good ones for $10/doz wholesale. Can't see the local pub goer spending $25ish per doz... (but then, you pay for quality....)



Basically Anthony Bourdain is a chef from New York (?), who has been there, done lots and lots of cheffy things...
It's a bit of an eye openner to the hospitality industry, and explains stuff like they get their fish in on friday for the weekend, and whatever isn't sold is usually put on a special on mondays, and then turned in to a curry or something to get rid of it on tuesdays.

Things aren't as bad over here though, but there are some dodgy people around.

The second book involves his travels around the world, and all the weird stuff he eats, including a cobra's heart that is still beating.

[quote]"The second book involves his travels around the world, and all the weird stuff he eats, including a cobra's heart that is still beating."[/quote]
Both books also go into detail about oysters, and his discovery of his passion for food after first trying oysters. when his family moved to the coast of France when he was a teenager.
[quote]'Things aren't as bad over here though, but there are some dodgy people around."[quote]
I'll leave that one alone.
[quote]"Pfft, we get really good ones for $10/doz wholesale. Can't see the local pub goer spending $25ish per doz... (but then, you pay for quality....)"[/quote]
The price you pay for living on the East coast.
[quote] "My curries are extremely hot. I usually buy the sauce already prepared - use half of it, and improve on it in the wok. Lots of coriander and peppers. I`m not a great cook - but I`m a great one for experiments!"[/quote]
So mostly Thai or Malay??

I've had snails. I think they might have been in some sort of garlic butter... Was nice whatever it was.


Mick

Thai or malay? Hmmm...... Malaysian restaurants over here are as rare as hens teeth. My curries are of the classical Indian type usually. But there is a Thai place about ten miles away - which I like to visit every few weeks or so. very, very nice. Although I don`t know enough about the individual dishes to comment much - except not to eat the chilli`s on the side of the plate. Had one of them a while ago - `cos my mate dared me, and had to run my tongue under the cold tap in the bathroom for five minutes until the tears stopped!

Mmmm... Thai food.

I love the freshness of it. Kafir Lime, lemon grass, galangal... YUM!!

Indian can be nice too, but has nothing on thai

Wombat -1-6, when you said a wok I just assumed.......
It's just that a lot of Indian cooking requires relatively long slow cooking,and the wok isn't a tool they use.
p.s.I hope you karate is a bit tougher than your palate.
And i thought a curry in Engand usually happen somewhere between pint no. 1 and pint no. 10

Goyle, comparing indian to thai is like comparing AC/DC to the Pixies.

Oooh... think we might have to invite the Red Back to join us for dinner one night while we over there...

Nah, I just use a wok `cos it`s handy! ( And I`m lazy.. )
How should we compere thai to malay food? the pixies tooooo......Sonic Youth.
And I`d like to think my karate`s tougher than that you may even find out.....

Try snails with Pesto - absolutely stunning.

Oysters, only with Champagne and a chilli sauce.

Who are the pixies, and what do they have to do with alternating and direct current?

Like oysters, but only when they're cooked. And covered in so much bacon and cheese you forget there's an oyster there at all .

Had snails once, all I could taste was the garlic sauce they came in. It was just like chewing old bits of bike tyre with a side order of garlic.