Apalachecola Oysters

[Vic Tankersley]

I hope I spelled that right. Anyway me and a couple of friends decided to make a pilgrimage to the Bay that produces some of the best oysters in the south this weekend. A 325 mile ride to the gulf for fresh shucked oysters...And Beer...you cannot eat raw oysters without Tabsco Sauce and draft beer, at least thats what I have always been told. The oysters was great and the beer cold and the prices a little like gas prices. Way to high. we talked to a guy there at Pappa Joes oyster house who says that the prices and shortage of oysters was due to the water salinity which should  be about even fresh and salt water mix, but due to the water problems from the Atlanta area, there is not enough release of fresh water to keep the oyster beds salinity at the peak mixture to produce good numbers. Sad but true, the greatest oyster beds in the south are being depleated by over shell suckers like myself. I feel bad for a while, but maybe the oily oysters from the BP spill will tast better with time, if not we can strike a match to them and use them for little dock lights. RITFLMAO...oh well Hi guys I have been busy lately but I will promise to check this forum..,.,.,.RRRRROOOOOLLLLLL   TTTTIIIIDDDDEEE!!!!!!! 

[Rex Robinson]

Roll Tide!!!!

[Leo Nguyen]

I'm official jealous!!! Haven't been eating those wonderful halved shells in decades.

[David, aka, "McScruff"]

Love some steamed oysters. Like them fried and in stew/chowder. too. About the only way I don't like 'em is raw.  They's better than starvin' I reckon, but that's as far as I'll go.

I do like beer, though. And I think it's spelled 'Appalachicola.' Did I mention that I like beer?

[Vic Tankersley]

David, I think beer and Jack Daniels is about common ground ain't it. at least here in the South..LOL

[Allen Morgan]

When I was in Culinary School, one of my instructors taught us how to shuck oysters.  We all knew it was going to happen that day.  On the way back to the walk-in refrigerator that served as our "lab", I grabbed a bottle of Tabasco off the spice rack in a store-room.

Once we all assembled, the instructor picked up an oyster, explained the physics of leverage on popping the shell, then demonstrated the technique.  The first oyster was ready-to-eat in about 3 seconds.  He held it out, and asked who wanted it.  I quickly volunteered.  I grabbed the oyster, then pulled the Tabasco from my pocket.  The other students started laughing, but the instructor commented that he liked my thoughtfulness.

I'll eat some on the half-shell, as long as they're fresh.  We can't seem to get really fresh ones around here.  At least, the company that sold them to the club I worked at were selling us barely-acceptable oysters.

Fried, gumbo, and Oysters Rockefeller are really good!