Oyster Night

While visiting Boston, Massachusetts over the Christmas holiday, we had dined on oysters one night for dinner. This was my first time having oysters not ordered from a restaurant. And the experience was quite a delight. It's quite a process to reach the eating portion of the meal: the oysters must be purchased, in this case there was  seven varieties of oysters; then kept on ice in a ventilated environment; and last opened with a special knife while wearing cut-resistant gloves. The oysters were served three different ways, of which I can not decide my favorite--as shooters, oysters rockefeller, and, of course, on the half shell. To compliment the meal, M.R.B. made mushroom wellington; this was quite a treat.

There was also some research that took place prior to consumption. And maybe some research during the meal. My notes proceed this words.

1. Raspberry Pine - Prince Edward Island (Canada)
• Size: small
• Method of consumption: on the half shell
• Tasting description: briny, light
2. Pickle Point - Prince Edward Island (Canada)
• Size: medium
• Method of consumption: on the half shell
• Tasting description: easy to open, juicy, meaty; group favorite
3. Noank - Noank, Connecticut
• Size: large
• Method of consumption: oysters rockefeller
• Tasting description: easy to open, deep cup
4. Salt Aire - Prince Edward Island (Canada)
• Size: small
• Method of consumption: on the half shell; shooter
• Tasting description:
5. Cotuit - Cape Cod, Massachusetts
• Size: medium
• Method of consumption: on the half shell
• Tasting description: standard oyster--no real distinct flavor, chewy
6. Fancy Sweets - New Brunswick (Canada)
• Size: medium
• Method of consumption: shooter
• Tasting description: smooth texture, sweet, salty
7. Montauk - Montauk, New York
• Size: large
• Method of consumption: shooter
• Tasting description: hard to open, juicy; personal favorite
  

I guess the secret is out. This girl is officially back on the "meat eating" bandwagon. I can't say it's been half bad.