Can't chime in . . .

I had a raw clam once. Once was enough. Oysters are close enough that I won't be trying that.

I doubt the water here is warm enough for that particular disease but I'm not taking any chances. On the other hand I do eat sushi so I am a being hypocritical on this.

On the other other hand, correctly battered and fried oysters are mind-boggling. And they keep in the fridge well for a couple of days and then air fry nicely. I will find if I can freeze them and if so do some serious batches when I do harvest.

Same plans with my sous vide machine. It should show up tonight and I will start experimenting, along with the vacuum sealer. I'd like to sous vide large batches of meat and then freeze it. So I'll see how well it defrosts, quickly pan fries and serves.

The goal is to build up a freezer full of quick and easy protein that will last a long winter. I like the isolation but the drive to the supermarket is very far so I will wait for a sale and buy bulk.

Anybody in Washington/Oregon area want to split a cow with me?

Post #439,999 by Andrew Grygus 9/26/21 6:11:09 PM 9/26/21 6:11:09 PM Reply	Can't chime in . . . . . I prefer my oysters raw.
Post #440,003 by pwhysall 9/27/21 2:28:15 AM 9/27/21 2:28:15 AM Reply	Ah, raw oysters The boogers of the sea.
Post #440,006 by malraux 9/27/21 10:19:38 AM 9/27/21 10:19:38 AM Reply	Yeah, nope. https://www.cdc.gov/foodsafety/communication/oysters-and-vibriosis.html Regards, -scott Welcome to Rivendell, Mr. Anderson.
Post #440,007 by CRConrad 9/27/21 10:45:06 AM 9/27/21 10:45:06 AM Reply	Whew, thanks! I've always thought, with the way... ...everyone is raving about them, that "I've gotta try that some day"... But nope, I definitely ain't gotta. (There, something for both the Scotts.) -- Christian R. Conrad The Man Who Apparently Still Knows Fucking Everything Mail: Same username as at the top left of this post, at iki.fi
Post #440,015 by malraux 9/27/21 7:23:15 PM 9/27/21 7:23:15 PM Reply	Plus, boogers, etc. Regards, -scott Welcome to Rivendell, Mr. Anderson.
Post #440,019 by CRConrad 9/28/21 2:56:23 AM 9/28/21 2:56:23 AM Reply	Yeah, that's why it was more of a "gotta" than a "get to".
Post #440,022 by crazy 9/28/21 6:02:00 AM 9/28/21 6:02:00 AM Reply	I'm not talking about the raw ones though for me I had a raw clam once. Once was enough. Oysters are close enough that I won't be trying that. I doubt the water here is warm enough for that particular disease but I'm not taking any chances. On the other hand I do eat sushi so I am a being hypocritical on this. On the other other hand, correctly battered and fried oysters are mind-boggling. And they keep in the fridge well for a couple of days and then air fry nicely. I will find if I can freeze them and if so do some serious batches when I do harvest. Same plans with my sous vide machine. It should show up tonight and I will start experimenting, along with the vacuum sealer. I'd like to sous vide large batches of meat and then freeze it. So I'll see how well it defrosts, quickly pan fries and serves. The goal is to build up a freezer full of quick and easy protein that will last a long winter. I like the isolation but the drive to the supermarket is very far so I will wait for a sale and buy bulk. Anybody in Washington/Oregon area want to split a cow with me?
Post #440,029 by malraux 9/28/21 4:32:23 PM 9/28/21 4:32:23 PM Reply	Sushi is different as I understand it. The fish must be frozen first to a point that all of the parasites are killed. Frozen oysters are not suitable for raw consumption and must be cooked afterwards. Regards, -scott Welcome to Rivendell, Mr. Anderson.
Post #440,031 by boxley 9/28/21 6:52:12 PM 9/28/21 6:52:12 PM Reply	freezing would change the texture to paste after thawing "Science is the belief in the ignorance of the experts" – Richard Feynman
Post #440,032 by crazy 9/28/21 10:33:53 PM 9/28/21 10:33:53 PM Reply	I seem to recall -40 is the magic number to kill the nematodes I had a freezer that did minus 30 and was annoyed I could not make my own sushi.

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