devil’s teeth baking:
doughnut muffin (sugar packed on outside)





safeway:
cheddar bagel, toasted & buttered

any rice?

You just triggered a memory of our last MTL trip, where we finally made it to Joe Beef. But what I really miss is that oyster bar at Jean-Talon Market.

Definitely try Vin Papilion on your next trip. Locals will tell you that Joe Beef is for the tourists while Vin Papilion is for locals. (And LH attracts both.) During our wedding weekend our guests did something like 80 covers across all of Dave's restaurants.

Call me crazy but I'm not a raw oyster fan but I'll take them grilled or fried any day!

With all this discussion about oysters, I'm tempted to try to perfect the starch solution for oyster omlette (or luak) this coming weekend...I've made a few attempts in the past only to fail miserably.

Have you had raw oysters lately? I only knew them to be cooked as a child and served raw oysters in a tourist part of San Francisco when I was a teenager. I eventually tried them and now I’ll eat any raw oyster anywhere at a quality eatery. I love them solo with zero need or desire for lemon nor sauces. I just don’t shuck them nor will I buy them to take home. Eateries only.

Depending on where you are, it might not be the brightest idea to eat raw oysters. At least in the short term. If the supply chains are as backlogged as they say, you may not have "fresh" raw oysters to eat. In your case, being in SFO, very unlikely not to be fresh, but if you're pretty far inland, I'd be a tad concerned and would prefer to have them cooked.

I would expect a quality eatery that’s inland will have quality raw oysters. :-)
surely in ORD area, Rose akor (?) or Joes Seafood / Steaks or a similar quality steakhouse will have quality raw oysters. Even in Sfo area, i’m not going to get raw oysters at a food stand truck unless it’s branded like Hog Island type truck.

Absolutely! Need the rice to soak up the gravy.

Normally, I would agree. But early on in the pandemic and now, supply chains have gone to pot. As an example, I ordered a server frame from a supplier last Wednesday. I got the tracking number the same day. Still have not received it even though the depot is just on the other side of the city. I couldn't go pick it up as I was busy, but it's still sitting on a shelf somewhere in a shipping depot. And that's something that can't go bad. Oysters? If not eaten within a few hours, I'd be a tad concerned if I were going to eat them raw. I'd be more likely to cook them at that point.

You would have very much enjoyed the 5 days my wife and I spent in Hilton Head recently. Cooked oysters of every variety. My wife only eats them raw. I'm good with any preparation but also have fond memories of fried oyster po' boys in New Orleans.

I like a little lemon. Anything after that depends on my mood. I'm with you though on eating them only at reputable restaurants.

Any reputable seafood restaurant, including wayyyy inland here in Chicago, would take them off the menu if they can't get them fresh. I'm not ordering them anywhere else than a reputable restaurant, unless I'm eating a few miles from where they're farmed. The raw oysters we had in South Carolina were mainly local. Your point is well taken though, we have a place about 15 mins away that does a raw bar on weekends, but is not a seafood restaurant. I probably will think twice before ordering them there next time we go.

I have one every year or two, but I'm just not a fan.

Those are touristy spots so we don't go there, but I know where to get good oysters. Let me know if you need some recommendations next time you're in town

I'm with Jbord here -- quality spots in Chicago that sell oysters aren't going to keep them on the menu and ruin their reputation.

Mmmm...po'boys! I also come from a family that serves scalloped oysters (aka oyster casserole) for Thanksgiving and Christmas, and I love them that way. I keep trying to convince Mr. CE to make grilled or smoked oysters but no such luck.

Add me to the oyster lovers club! Grilled, fried or raw…doesn’t matter to me. Fortunately for me, I know a couple of harvesters in NJ. Invariably I will just hit the dock…and also wait for the scallop boats to come in. I then shuck at home.
I can absolutely taste the difference in a fresh oyster versus one that is older.

I've had restaurant and hawker (food court) stall food and you can tell who's been using not-so-fresh stuff. Once I notice it, I usually put it on my not to patronize for a long time list. We're just getting through the pandemic, last thing we need is to get food poisoning. I don't get fresh oysters often, but they have to be fresh. If it smells off or hidden by an unusual amount of sauce (or alcohol), I'd be sending it back just so I don't end up sitting on the porcelain throne for the next few days.

baseball tv tonight so mega casual:
raw organic veggies
raw avocado slices
Chicken apple sausages, stove top
assorted potato chips
leftover reheated French fries

my leftover Turkey & Swiss sub, reheated with added avocado


Good, I just hadn’t seen Mention of it. I’ve always loved rice and I was horrified to go to China and eat meals without rice. The stigma was so annoying.

I definitely eat raw oysters at very specific places. Like others said, it’s just EV- for places to serve bad seafood - online reviews will really hurt them enough to make an impact.

Southern grocery store hot line cuisine at its finest. Chicken fingers, fried okra and greens from Giant Johnson in Jacksonville Alabama. The roll tastes like Kings.