"Steve Wertz" > wrote in message
...
> On Sun, 29 Oct 2006 23:51:59 -0800, Abe wrote:
>
>> Anyone have other favorite suggestions for breading oysters to be
>> fried?
>
> It may seem strange, but the last batch I did I used a tempura
> batter with a lot of finely shredded Parmesan and Romano cheese.

Eccckkkkk. Bleah! Cheese and oysters.

*hurrrrl*

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

> I guess that's why there's over 3 million hits on Google.

McDonald's claims billions sold. What's your point?

BTW, cheese and oysters is fine by me, as long as the oysters are not
ruined by deepfrying. Whatta waste.

nb

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

> The point was pretty obvious, I thought. The relation to what I
> wrote and how many hamburgers McDonald's sold is what isn't so
> obvious.

It means people are not adverse to eating crap.

> Deep frying them ina batter that is half hard cheese is not very
> different than broiling them with cheese on the half shell.

You are obviously operating on different plane than I. I would never
crap up a perfectly good oyster covered in a batter and cooked to
death in hot grease. I've eaten lightly broiled oysters, but not with
cheese. I think it might be ok if properly done with microscopic
amounts of cheese that will disappear after a couple chews. I don't
mind oysters being slightly enhanced, but don't want them being hidden
under a whole separate foodstuff.

nb

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

> complimentary flavor. They are not cooked to death.

You're opinion, not mine.

> I guess you just have to try them. And since you haven't...

Oh!... so now you are me and know what I have and have not
experienced. Well, excuse me! I'll just make myself scarce and let
you argue among yourselves.

nb

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

"jay" > wrote in message
.. .
> On Mon, 30 Oct 2006 13:57:37 -0500, cybercat ralphed:
>
>> "Steve Wertz" > wrote in message
>> ...
>>> On Sun, 29 Oct 2006 23:51:59 -0800, Abe wrote:
>>>
>>>> Anyone have other favorite suggestions for breading oysters to be
>>>> fried?
>>>
>>> It may seem strange, but the last batch I did I used a tempura
>>> batter with a lot of finely shredded Parmesan and Romano cheese.
>>
>> Eccckkkkk. Bleah! Cheese and oysters.
>>
>> *hurrrrl*
>
> Oysters Bienville and some Oysters Rockefeller recipes call for Parmesan
> cheese. Tasty too..

To each his own.



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