Wednesday, November 30, 2011

Salty oysters...

     There isn't anything tastier than big, fat, salty Appalachicola oysters on the half shell ~ raw or baked.  There is a flavor to them that just can't be found anywhere else.  Back in Florida, we could get them for $3.50 a dozen raw or $6.50 baked and loaded with cheese, butter, and jalapenos.  But we're here in the middle of Texas... as land locked as you can be... and Appalachicola is a long ways away.

     Tonight we had dinner at a restaurant called Razoo's.  It's a Cajun place with a N'Orleans theme so you'd think they had that real gumbo and seafood stuff down pat.


     We asked if their oysters tonight were salty and the waitress said... "Well, we add salt water to them, so I can ask them to not put salt on them if that will be okay."

     They add salt water to their oysters?  It was all we could do to keep from laughing out loud. 

     We asked if we could try one, and she came out a few minutes later with this itty bitty thing on a half shell.  I'd have said it was imitation oyster like that imitation crab meat, except their shucker didn't know what he was doing and didn't cut it.  David had to pry it with his fingers from the shell.

     Texans need to stick with their beef, barbeque, and cactus.  Leave the oysters and seafood to people who know what it really is and how it should really taste.  Especially if they are going to charge $9.99 for a dozen raw!

     Add salt to their oysters?  They should be shamed.  And to call themselves a Cajun restaurant?  I think Chef Emeril Lagasse needs to teach them a thing or three about oysters and real Cajun food.


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