Mark Thorson wrote:

> I'm not sure I really appreciate raw
> oyster. I'd much rather eat steamed clams.


I'd take steamed clams or raw littlenecks.
I used to eat raw oysters from Chesapeake
when we'd visit family outside of DC but now
raw oysters have a nasty texture to me.
I won't describe it more graphpically than
that because I don't want to put folks off
their food.


>
> 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?

About the only way I can eat them at all these days
is battered, rolled in cracker crumbs and fried.
They firm up and have a creaminess that's not bad.
I am cautious about any undercooked seafood these days
because you really don't know where it came from unless
you harvest it yourself, and there are so many pathogens
in our coastal waters.

gloria p