A guidebook and maps for eating oysters of North America. Covers oyster appellations, origin, flavor and appearance of a healthy, sustainable, farmed seafood.
http://www.oysterguide.com/
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Rowan Jacobsen
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Rowan Jacobsen
814 Numb●●●●●●●●ond Road
East●●●●lais , VT, 05650
US
View this contact
Rowan Jacobsen
814 Numb●●●●●●●●ond Road
East●●●●lais , VT, 05650
US
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The Oyster Guide - A Geography of Oysters by Rowan Jacobsen | oysterguide.com Reviews
https://oysterguide.com
A guidebook and maps for eating oysters of North America. Covers oyster appellations, origin, flavor and appearance of a healthy, sustainable, farmed seafood.
oysterguide.com
Site Map | The Oyster Guide
https://www.oysterguide.com/site-map
What Kind of Oyster Eater Are You? New York and Connecticut. Hood Canal and Southern Puget Sound. Willapa Bay and Oregon. Hot Off the Presses: American Terroir! Apalachicola Oyster Cook-Off 1/18. Join me at Savoy on Nov 9 for oysters and terroir. New York Oyster Week Sept 22-29. Oyster Party in Burlington Feb 28. Oyster Stout The Real Deal! The Ultimate Oyster Experience- Totten Inlet visit. 11-Second Preview of THE ESSENTIAL OYSTER. 1897 Good Housekeeping on Oyster Condiments. A Mystic-al New Year.
Wine and Oyster Pairings | The Oyster Guide
https://www.oysterguide.com/wine
THE OYSTER WINE HALL OF FAME. When oysters and wine are good together, they are very, very good, letting you slip into that glowing envelope of happiness created by great food and wine moments. I recommend only the best of the best. They are:. Produced by Eric Sussman of the cult favorite Radio-Coteau,. Matanzas Creek Bennett Valley Sauvignon Blanc. Marcia Monahan-Torres, the gifted and elegant winemaker at Matanzas Creek,. On the subject. Thanks. Chablis & Oysters in NYC 8/30. Subscribe to RSS Feed.
A Geography of Oysters: The Connosseur's Guide to Oyster Eating in America | The Oyster Guide
https://www.oysterguide.com/book
THE ESSENTIAL OYSTER. The latest and greatest. An in-depth guide that is also a highly enjoyable readHumorous, crafty, and deeply informative. –. A GEOGRAPHY OF OYSTERS. The book that launched a subculture. 8220;The ultimate macropedia for oysters, covering not just geography, but also philosophy, consumerism, epicurean splendor and the proper way to grow a pearl… a movable feast up and down the east and west coasts of North America.”. Publishers Weekly (starred review). A Geography of Oysters. Subscribe...
Quivet Necks from the Oyster Company | The Oyster Guide
https://www.oysterguide.com/restaurants/quivet-necks-from-the-oyster-company
Quivet Necks from the Oyster Company. Quivet Necks from the Oyster Company. Mar 24, 2008. The Oyster Company Raw Bar and Grill. 202 Depot Street, Dennisport, MA; 508-398-4600. Posted in New Discoveries. Laquo; PREVIOUS: Mystic. Raquo; NEXT: Dennis. Chablis & Oysters in NYC 8/30. 11-Second Preview of THE ESSENTIAL OYSTER. NC investing in becoming the Napa Valley of Oysters. Oysters, the Sex-Crazed Champion of the Sea. Hama Hama Oyster Rama May 7. A Clean, Well-Lighted Oyster Bar. Also by Rowan Jacobsen.
Forbidden Oysters | The Oyster Guide
https://www.oysterguide.com/new-discoveries/forbidden-oysters
Oct 18, 2012. They don’t look like Chesapeake oysters, either. Note the umber and sienna tones to the shells:. Posted in New Discoveries. Laquo; PREVIOUS: BBQ Oyster Grill. Raquo; NEXT: Last Chance to Save Drake’s Bay Oyster Farm. February 28, 2013 at 4:09 am. You may want to check out the Wild Sea Oyster Bar and Grille, at the Riverside Hotel, on Las Olas Blvd., in Ft Lauderdale, FL. Chablis & Oysters in NYC 8/30. 11-Second Preview of THE ESSENTIAL OYSTER. Oysters, the Sex-Crazed Champion of the Sea.
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Fat of the Land: The Admiral
http://fat-of-the-land.blogspot.com/2008/10/admiral.html
Monday, October 6, 2008. Aka "Admiral" ( Boletus mirabilis). Is one of my favorites, for its beauty, its lively flavor, and its fleeting collectabilty. Rarely do I find one before the bugs. Unlike the king bolete. Which can be used in all manner of culinary ways, the admiral is probably best by itself, sliced and sauteed, an amuse bouche. And though it can get quite large, with a cap approaching the size of a salad plate, edible specimens are usually smaller. Posted by Langdon Cook. October 7, 2014 at 8:...
Fat of the Land: Abalone Sushi
http://fat-of-the-land.blogspot.com/2015/01/abalone-sushi.html
Tuesday, January 13, 2015. Happy new year, everyone. As you can see, FOTL has taken a vacation since early November. But that doesn't mean we haven't been out there, reveling in the wild bounty. As in past years when the days turn dark and rainy, I made tracks for the promised land. This time, unlike previous trips in recent memory, the promise was fulfilled: what an extraordinary winter fungi harvest in California. Just add water! I suppose this is the new normal in our era of climate weirding. And ling...
Fat of the Land: Soondubu Jjigae with Spot Shrimp
http://fat-of-the-land.blogspot.com/2013/05/soondubu-jjigae-with-spot-shrimp.html
Sunday, May 19, 2013. Soondubu Jjigae with Spot Shrimp. Is Korean for hot pot or stew. Soondubu. Means silken tofu. This is Korean comfort food at its best, even more than the Bibimbap. Of an earlier post. The key is finding quality Korean pepper flakes. I also like to goose mine with an added jolt of pepper paste, gochujang. Look for both at a Korean market such as H Mart. 5-6 fresh spot shrimp (or other large shrimp in shell). 1 10-12 ounce package of extra-silken tofu (soondubu). 1 cup meat, vegetable...
Clamming « CrabbingInTheHood.com
http://crabbinginthehood.com/category/clamming
Razor Clamming on Copalis Beach WA. April 15, 2014 by rich @ 5:21 pm. Tags: copalis beach wa. A lot of people ask me, “Rich, where do you go Razor Clamming? And unequivocally, I reply “ Copalis Beach! And why, pray tell, Copalis Beach? 8220;Cuz I drive right up onto the beach (without getting stuck, mind you), and then walk just a short distance down to the water’s edge, and pillage my plunder of razor clams! 8220;Ah, the smell of Razor Clams in the Morning! Can you dig it? Or call (360) 440-4758. I̵...
Crabbing « CrabbingInTheHood.com
http://crabbinginthehood.com/category/crabbing
Crab Raking in the Winter. November 24, 2015 by rich @ 3:34 pm. For crabbing enthusiasts, such as myself, the end of crabbing season (typically September 1st) always comes much too soon! And even when they extend the season in certains Marine Areas, the thought of launching my boat (that’s if I owned a boat that actually works! The prospect of dragging my boat out onto Hood Canal in the cold Winter weather doesn’t exactly exite me! What is “Crab Raking” you ask? How is this possible? Here are the ideal c...
Fat of the Land: Clay Pot Bulgogi with Wild Greens
http://fat-of-the-land.blogspot.com/2015/04/clay-pot-bulgogi-with-wild-greens.html
Monday, April 13, 2015. Clay Pot Bulgogi with Wild Greens. Nevertheless, I came away with something nearly as good for my effort: wild watercress. Watercress is one of the first spring greens of the season, and depending where you live, it often has a second act in the fall. No doubt there are patches in Northern California that produce much of winter. As I plucked the tender leafy shoots, I already knew what I'd be making. I mostly use my Korean. Clay pot for Soondubu. 1 cup beef stock or dashi. 1 handf...
Fat of the Land: Thick and Creamy New England Clam Chowder
http://fat-of-the-land.blogspot.com/2012/06/thick-and-creamy-new-england-clam.html
Monday, June 18, 2012. Thick and Creamy New England Clam Chowder. I get asked about chowders a lot, especially by transplanted East Coasters, many of whom fondly remember a thick and creamy boardwalk-style clam chowder from their youths, when they went down to the shore. Here on the West Coast, razor clams. 8212;large, meaty, and loaded with bivalve flavor—are the chowder clams of choice (though geoduck. Makes a good chowder, as does the horse clam. Thai Red Curry Clams. Clams with Herbed Wine Sauce.
Fat of the Land: Smoked Salmon Candy
http://fat-of-the-land.blogspot.com/2015/01/smoked-salmon-candy.html
Thursday, January 29, 2015. Last week I was forced. The defrosting requires multiple pots of boiling water to steam out the ice and a little chiseling with a claw hammer. Meanwhile, all my wild food waits patiently in four coolers before it can be re-stacked in the freezer. 5 lbs salmon collars, bellies, or fillets cut into strips. 1 cup pickling salt (or regular, non-iodized). 4 cups dark brown sugar. 1/4 cup maple sugar. 2 tbsp dark brown sugar. 1/4 tsp kosher salt. 1/4 cup Grand Marnier. 1 Mix the dry...
Fat of the Land: The Bear's Head
http://fat-of-the-land.blogspot.com/2008/10/bears-head.html
Wednesday, October 1, 2008. Check out this crazy looking fungus. From a distance it looks like a frozen waterfall. Close up you can see that all those little icicle-like projections are attached to arms, like the tentacles of an undersea creature. This is Hericium abietis. Better known as the bear's head mushroom. Other mushrooms in the Hericium genus. Include the lion's mane. And the bear's head tooth fungus. How many didn't even stop to admire its ornate, even outlandish form? Posted by Langdon Cook.
Fat of the Land: Licorice Fern Beurre Blanc
http://fat-of-the-land.blogspot.com/2012/03/licorice-fern-beurre-blanc.html
Tuesday, March 27, 2012. Licorice Fern Beurre Blanc. The rhizomes of licorice ferns. Are at their tender peak right now in the Pacific Northwest. I nabbed a few while hiking the other day. Broiled Halibut with Licorice Fern Beurre Blanc, Truffle Butter and Root Medley. This dish is adapted from a lunch I had at Etta's Kitchen. The sauce here is a modified Beurre Blanc without the usual butter assault. As mentioned, I like this sauce slightly brothy, though no one would ever call it thin. 2 tsp lemon juice.
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Fresh Oysters from the Oregon Coast
Ultra Fresh Oysters from the Oregon Coast. Premium-Quality Single-Grown Oysters in the Shell. 4 to 24 hrs from Harvest to Delivery. Great for the Barbecue or on the Half Shell. Delivered Directly from our Oyster Beds to either Florence or Eugene (Oregon). Oysters are sold in bags of 25 for $25 each bag. Our standard sizes are Petite (about 3") and Medium (about 4"). We mostly harvest Petites, but, on some harvests, Mediums may also become available either as full bags or mixed with Petites. Note: We only...
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The Oyster Guide - A Geography of Oysters by Rowan Jacobsen
What Kind of Oyster Eater Are You? Different oysters suit different occasions and different people. If you haven't yet been wowed by oysters, you may well have been dallying with the wrong ones. Save yourself time, money, and heartbreak by picking an oyster eater profile. Then finding your matches. A Dozen Oysters You Should Know. PDF, 1.8 MB). Want to weigh in with your own comments and reviews, and find other oyster lovers’ favorites? Visit my sister site, Oysterater. Use the interactive maps.
Welcome to Oysters XO | An innovative culinary experience
Oysters XO is an innovative culinary experience that spices up any event and offers something unique and unexpected. Oyster Girls and Oyster Guys move among the party guests, while they shuck and serve tasty, high-quality oysters. An exquisite mobile raw bar catering NYC experience.
The Oyster Girls - Traveling Oyster Bar Service & Oyster Catering
take what you need
Take what you need. And take less than you give. Sunday, August 09, 2009. Goodbye blogspot, you're too much of a pain in the ass for our relationship to continue. Posted by [Hao] at 9:13 AM. Thursday, August 06, 2009. Blogger have been giving me alot of problem of late. =(. Which retards the frequency of my posts. (which isn't very regular to start with already! I'm tempted to switched to wordpress or something. I shall give you one more chance blogger. Buck up or it's over between us. Anyway, her workin...
Oyster Happy Hours In New York
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