Quote:
Originally Posted by cabmando
The same person who invented the cracker, butter and hot sauce.
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Ooofff - that person needs to get better oysters!
IDK who figured they should crack open "rocks" and slurp away, but when I'm in meetings in DC we break out early to hit happy hour at the Old Ebbitt. Smaller and colder-water is more to my taste. I might be just a little too precious for the big southern bowls-of-snot. (glarph)
At least you can eat oysters as they are. What about olives? Like cashews (but thankfully not toxic) they're impossible to eat as they hang on the tree. You have to ferment/age them and do lots of other things to make, admittedly, some pretty tasty eats.