sfoysternerd.blogspot.com
The SF Oyster Nerd: Marin County Oyster Crawl
http://sfoysternerd.blogspot.com/2013/06/marin-county-oyster-crawl.html
The SF Oyster Nerd. Marin County Oyster Crawl. Yet, while San Francisco Bay could no longer support any bivalve breath at the beginning of the 20th century, Tomales Bay's oyster production began to burgeon. Modern day oyster harvesting started in Tomales Bay in the 1860s, but didn't fully take off until Tomales Bay Oyster Company. In partnership with the California Department of Fish and Game, introduced the Pacific oyster ( Crassostrea Gigas. Each oyster was not only brimming with Tomales Bay's flavorfu...
sfoysternerd.blogspot.com
The SF Oyster Nerd: Oyster and Hard Cider Pairings
http://sfoysternerd.blogspot.com/2013/01/oyster-and-cider-pairings.html
The SF Oyster Nerd. Oyster and Hard Cider Pairings. I was recently watching the Botany of Desire. The Tree of Intemperance with Hard Cider at its Roots. So, to explore further, I found myself biking around SF on a chilly Monday looking for some nice ciders. Considering that I really didn't know much about the drink, I went to Healthy Spirits. Aspall English Demi-Sec Draft Cider. Pretty widely available cider produced in Suffolk, England since 1728. It did not specify any apple varietal, so I assumed ...
sfoysternerd.blogspot.com
The SF Oyster Nerd: August 2012
http://sfoysternerd.blogspot.com/2012_08_01_archive.html
The SF Oyster Nerd. I especially enjoy the 'juxtaposition' of the vintage canning sign with the high-performance muscle car. Feel free to mentally punch me for having said that. Turns out taking pictures of moving fish with an iPhone is quite the challenge. This was the best I got, a small school of anchovies. Sorry everyone. Photography is not my specialty. Is this chicken cage-free raised? 8221; Maybe the last one’s a bit Portlandia-esque and unfair. It's the panda effect. If it's cuddly or seems t...
sfoysternerd.blogspot.com
The SF Oyster Nerd: March 2013
http://sfoysternerd.blogspot.com/2013_03_01_archive.html
The SF Oyster Nerd. The Watershed Project's Living Shoreline. Oysters are more beautiful than any religion.there's nothing in Christianity or Buddhism that quite matches the sympathetic unselfishness of an oyster" - Saki. Native Oyster from Point Pinole Regional Park. Maybe a little obvious.). Oysters have been “unshellfishly” giving to mankind since our beginning. They have immensely impacted human culture, cuisine, and economy. T. A single oyster filters up to 50 gallons of water daily. This allows aqu...
sfoysternerd.blogspot.com
The SF Oyster Nerd: March 2012
http://sfoysternerd.blogspot.com/2012_03_01_archive.html
The SF Oyster Nerd. This is considered one of the closest to the original versions of the Hangtown Fry, served at Tadich Grill. I'd like to think so. If not, there's still a silver lining in the delectable dish that was born out of his doom. Perhaps the original California Cuisine. The only thing that's missing is the sauce. I couldn't decide on what to add. Hollandaise, red pepper coulis, mornay? The SF Oyster Nerd. The SF Oyster Nerd. Subscribe to: Posts (Atom). The SF Oyster Nerd. San Francisco, CA.
sfoysternerd.blogspot.com
The SF Oyster Nerd: How To Open an Oyster and TBOC's Golden Nugget
http://sfoysternerd.blogspot.com/2011/09/how-to-open-oyster-and-tbocs-golden.html
The SF Oyster Nerd. How To Open an Oyster and TBOC's Golden Nugget. The Oyster in the video is a Tod Friend made TBOC Golden Nugget. TBOC is known for their incredibly delicious and briny Preston Points which are difficult to find in the Bay Area outside of a few select restaurants and, of course, the company itself. The SF Oyster Nerd. Labels: Open an Oyster. Subscribe to: Post Comments (Atom). The SF Oyster Nerd. San Francisco, CA. Just an ostreaphile taking on the SF Oyster scene one shuck at a time.
sfoysternerd.blogspot.com
The SF Oyster Nerd: Deep Fried Oysters
http://sfoysternerd.blogspot.com/2015/04/deep-fried-oysters.html
The SF Oyster Nerd. Naturally, fried oysters eventually came to mind. Simple enough approach, no? Cornmeal dredge mixed with an Emeril's Essense of sorts and served alongside a remoulade or flavored aioli, right? Don't get me wrong, I'm a big fan of the classic fried oyster. The Walrus and The Carpenter's. Are hands down in my top five of cooked, or "quality added," oysters. So, with three dozen wrist-breaking Hog Island Sweetwater mediums shucked and ready to go, let the frying begin. 3) Dip product in ...
sfoysternerd.blogspot.com
The SF Oyster Nerd: April 2015
http://sfoysternerd.blogspot.com/2015_04_01_archive.html
The SF Oyster Nerd. Naturally, fried oysters eventually came to mind. Simple enough approach, no? Cornmeal dredge mixed with an Emeril's Essense of sorts and served alongside a remoulade or flavored aioli, right? Don't get me wrong, I'm a big fan of the classic fried oyster. The Walrus and The Carpenter's. Are hands down in my top five of cooked, or "quality added," oysters. So, with three dozen wrist-breaking Hog Island Sweetwater mediums shucked and ready to go, let the frying begin. 3) Dip product in ...
sfoysternerd.blogspot.com
The SF Oyster Nerd: June 2013
http://sfoysternerd.blogspot.com/2013_06_01_archive.html
The SF Oyster Nerd. Marin County Oyster Crawl. Yet, while San Francisco Bay could no longer support any bivalve breath at the beginning of the 20th century, Tomales Bay's oyster production began to burgeon. Modern day oyster harvesting started in Tomales Bay in the 1860s, but didn't fully take off until Tomales Bay Oyster Company. In partnership with the California Department of Fish and Game, introduced the Pacific oyster ( Crassostrea Gigas. Each oyster was not only brimming with Tomales Bay's flavorfu...
sfoysternerd.blogspot.com
The SF Oyster Nerd: Low Country Oyster Trip
http://sfoysternerd.blogspot.com/2014/04/low-country-oyster-trip.html
The SF Oyster Nerd. Low Country Oyster Trip. Green gilled Topsail Sound from North Carolina. The green color comes from the type of algae it feeds on. Oyster chandeliers at Amen Street Fish and Raw Bar. My first introduction to the Southeast style was with my very gracious host, Kim, of Harbor Island Oyster Company. Final culinary stop: The Ordinary. Lastly, I visited the UNCW Shellfish Research Hatchery. Broodstock being analyzed for selected spawning. Algae growing tanks at the hatchery. In A Half Shel...
