tag:blogger.com,1999:blog-3799854524070158890.post3221783860126504074..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Oysters Chez BrooklynguyBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3799854524070158890.post-54063489045616853712008-03-13T09:36:00.000-04:002008-03-13T09:36:00.000-04:00jon - i hope you dealt with your craving. not good...jon - i hope you dealt with your craving. not good to sit with that kind of thing...<BR/><BR/>marco-that is one to try. do you have a restaurant or something?<BR/><BR/>hey slaked- glad it's working for you, thanks for the kind words.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-42411498012468196032008-03-12T20:20:00.000-04:002008-03-12T20:20:00.000-04:00Hi Brooklynguy, first time visitor, first time com...Hi Brooklynguy, first time visitor, first time commentor...LOVE the blog guy, I am really digging your writing and your taste in wines. Keep it up - I'm bookmarking this site and coming back for more. SLAKED!SLAKED!https://www.blogger.com/profile/01026294919193408576noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-406745098945316052008-03-12T09:04:00.000-04:002008-03-12T09:04:00.000-04:00Yes, I could, as long as you watch them closely on...Yes, I could, as long as you watch them closely on the grill.Marcohttps://www.blogger.com/profile/15368817115763985331noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65686615659486985182008-03-11T13:13:00.000-04:002008-03-11T13:13:00.000-04:00I just LOVE the Guy Charlemagne Bl de Bl. Biscuity...I just LOVE the Guy Charlemagne Bl de Bl. Biscuity and yeasty indeed, Big and laser sharp all at once. I'm sure it was fabulous with the oysters, I'm getting hungry just thinking about it.KJhttps://www.blogger.com/profile/10224774383619390578noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-5004243796316792782008-03-11T11:15:00.000-04:002008-03-11T11:15:00.000-04:00hi andrew - not 5th ave, i meant the grand army pl...hi andrew - not 5th ave, i meant the grand army plaza market.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-17018116085021887482008-03-11T10:49:00.000-04:002008-03-11T10:49:00.000-04:00hi marco - sounds good, thanks. can you still tast...hi marco - sounds good, thanks. can you still taste the oyster under all of that? i've never had a cooked oyster before, except maybe once in a po'boy. sounds like something to try. <BR/><BR/>hey memoree - the whole thing was tastey, but yes, the liquor is essential if you're going to eat 'em raw. i've become some one who chews them a bit too. i've tasted many LI wines, yes. i want to like them much more than i actually like them. although i was quite surprised by the quality of the mature wines i tasted last summer at something called 12 at 12 years old. it's in my "new york wine" section if you want to see.<BR/><BR/>andrew- never tried that one. i've seen it though at one store and plan on tasting. <BR/><BR/>hiya jack - 3 dozen eh? that's pretty intense. do they affect your mood in that quantity? i prefer them small too. problem with most wine is that it does NOT aspire to that. aspire to be something else entirely. the wines you love and i love do aspire to that though, and i think that many of them succeed.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72589494374887521282008-03-11T00:48:00.000-04:002008-03-11T00:48:00.000-04:00The farmer's market you refer to, is it the one at...The farmer's market you refer to, is it the one at 5th Ave & 4th Street?RougeAndBlanchttps://www.blogger.com/profile/16929348100653484353noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-16435401252365937872008-03-10T13:14:00.000-04:002008-03-10T13:14:00.000-04:00In the past year or two, I've become an oyster fie...In the past year or two, I've become an oyster fiend. (3 dozen this weekend!) Yep, I went from being unable to shuck, to perhaps(?) no oyster will not open for me. I'm already done with kumamotos...they're just boring now (the Yellow Tail of oysters?).<BR/><BR/>Personally, I try to only buy small oysters to shuck/eat raw. Large ones (and most mediums), I avoid raw, and would rather have them baked or in oyster stew.<BR/><BR/>Also, when you talk about terroir, Oysters so rule over Wine. Oysters taste of where they came from....most wines can only aspire to that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-12378884508712739612008-03-10T11:55:00.000-04:002008-03-10T11:55:00.000-04:00I haven't had the Blanc de Blanc Charlemagne yet. ...I haven't had the Blanc de Blanc Charlemagne yet. But I did have the regular cuvee, and enjoyed it greatly.Anonymoushttps://www.blogger.com/profile/08158382994906262041noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-23413183551097529212008-03-10T10:48:00.000-04:002008-03-10T10:48:00.000-04:00Oh, and that liquor you managed to preserve was he...Oh, and that liquor you managed to preserve was heavenly, wasn't it? My favorite part.<BR/><BR/>Peconic bay oysters I will have to try. Ever had Peconic Bay wine?Drink, Memoryhttps://www.blogger.com/profile/11040697257028147075noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76921464079242056912008-03-10T10:20:00.000-04:002008-03-10T10:20:00.000-04:00Those Malpeques are huge. Drago's in NOLA has dyno...Those Malpeques are huge. Drago's in NOLA has dyno-way to flame broil them on a grill. <BR/><BR/>2 lb. butter, softened<BR/>1/2 cup finely chopped fresh garlic<BR/>1 Tbs. black pepper<BR/>1 tsp. dried oregano<BR/>6 dozen oysters on the half shell<BR/>1 cup grated Parmesan and Romano cheeses, mixed<BR/>3 Tbs. chopped parsley<BR/><BR/><BR/>1. Mix butter with the garlic, pepper, and oregano.<BR/><BR/>2. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit. <BR/><BR/>3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.Marcohttps://www.blogger.com/profile/15368817115763985331noreply@blogger.com