Mark Thorson wrote:
>
> I'm expecting hot weather today, so I'm not planning
> to cook anything until the evening. I took a look
> at the oyster tank at the nearby Asian market, and
> I found a really big one. At only $0.69, it seemed
> like a great deal. I could eat it raw, so that
> would not heat up the house.
>
> This time, to avoid self-inflicted injury, I opened
> it by attacking the hinge with a large screwdriver
> and mallet. I really had to beat on that thing
> before I could get it open, but I finally won.
>
> This might be the last oyster I ever eat. It was
> okay, but I'm not sure I really appreciate raw
> oyster. I'd much rather eat steamed clams.
>
> If I do eat oysters in the future, I think I'll
> cook them. I've smoked them on the BBQ before
> and those came out great. The abductor muscle
> becomes really tough, but the rest of the flesh
> takes on a very nice texture -- firmer than raw,
> but still very tender like a block of cream cheese.
> Chilled and then sliced, it's great.
>
> Anyone have any other suggestions for cooking
> oysters?

I'm certainly a big fan of steamers myself, but have no issues with raw
oysters either.

There are a ton of cooked preparations for oysters, from the hard to
beat fried oyster po-boy, to oysters Rockafeller, and every one I've
tried has been great.