We ordered another five dozen oysters from Washington for last weekend. This time, we got a sampler, which ended up being two dozen Gold Creek, one dozen Kumamoto, one dozen Kushi, and one dozen Penn Cove Select. They were all delicious and distinct, but the winner was the Kushi's. They were so good! I looked them up on the web, and apparently, they are just a pacific oyster, but there is one particular farmer that raises them and it's the way they are raised that makes them unique. They are grown in trays in the open ocean and allowed to "tumble," so the flaky layers of outer shell get worn off and the remaining shell develops a deep, cup shape. The meat inside is firm and sweet, really tasty. Jeff was actually home for this round, and he was a good sport about it. We were good sports too, and nobody asked him if he wanted one ;-) We ate them in rounds - one of each per round, so we could compare & contrast. I'll say one thing - compared to the Snow Creek we had last time, these were all harder to shuck....
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