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Discussion in 'General Discussion' started by [email protected], Feb 6, 2018.
12/01 - 12/02 2019 First Snow:
We have a family tradition of serving Chincoteague oysters every Thanksgiving (after all, we live on the Chesapeake Bay). I'm not much of a cook, but every I'm put in charge of frying the oysters. Just some flour, egg wash and bread crumbs.
Dip 'em in some cocktail sauce and you have yourself a mighty fine treat!
Shawn, you're my hero. Only fried shellfish we have locally is the cardboard carton Gorton's Fisherman kind. THOSE look absolutely delicious. (A little tartar sauce, and I'm good.)
I sent the photo to a friend of mine who is a chef. He replied "What is that?" LOL Maybe I'm not as good as I thought I was.
Ahb-viously not a chef from Maryland, who would have known what you had fried....heck, even a Louisiana chef could have guessed and would have been 50% correct.
They're fried....um...yeah." LOL.
You REALLY need to order some of this to go with those (or with shrimp). If you favor hot stuff, there's enough horseradish in here to really clean out those sinuses. Plus, it'll make your eyeballs explode!
Any New Englander worth their salt would've guessed "fried clams". (Not all that different)
Except we served the on a toasted buttered hotdog roll, w/some tartar sauce. (That's pronounced Tah-tah)
I have no idea what you’re talking about.
Besides, exploding eyeballs are all the rage.
Those look fantastic, @[email protected] ! Will you have a booth at Exp 2020? Please say yes...
That looks delish!
We'd call that sandwich a Po' Boy and the sauce "Tarder"
When I read the web address, I was thinking it was a Greek condiment stelmos !
Of course it made sense when I opened up the page