On 2006-10-31, Steve Wertz > wrote:

> them and you aren't, I know for a *fact* that they are not cooked
> to death, any more than a "quick broil" would cook the oysters the
> way you suggested.

"Cooked to death" is strictly my judgement call. An oyster fried in
hot oil long enough to brown/crisp the batter is overcooked, IMO. End
of story.

> So have you tried them?

I don't like them. I would certainly have to have tried them to make
such a claim. I prefer fresh oysters, as on the half shell. I don't
mind a little flavor enhancemet like hot sauce or Worcestershire or a
sprinkle of fresh grated parmesan which doesn't completely mask. Or,
a slight (very slight) heating under a broiler. But, I don't want any
breading or aoli or butter or deep fry oil that's going to totally
encase the natural flavor in a greasy film. When I referred to liking
oysters and cheese, I was thinking of the two eaten separately with a
nice glass of wine and a good sourdough, not all mashed up together in
a little ball and cremated in boiling grease.

Maybe it would be easier to understand if I told you I'm not a big
deep-fried food fan, especially seafood. Regular fish, a few. Catfish
and fish n' chips once in a while. Shellfish, no. I hate the Colonel
and never order tempura. All that other silliness like d/f zucchinis
and montecristo sandwiches and snickers bars make me gag just thinking
about it. Deep frying has some valid applications, I'll admit. Corn
dogs and donuts, yes. But, turkeys and oyster, no.

nb