To whom it may concern
 

I like to eat crackers in my spaghetti....sometimes, not all the time. Just sometimes.

Ill be here all week for these types of helpful lil tidbits if anyone needs me. Thanks

Bored aint yeah.

I like crackers in my chili, but have not tried it in spaghetti. We have a restaurant here called Steak N Shake that serves chili in a bunch of different ways. I like the chili 3 way with spaghetti noodles topped with chili and shredded cheese, and I eat crackers with that. The little oyster crackers are the bomb.

Love oyster crackers too.

Speaking of oysters a buddy is dropping off a fresh quart this evening...caught this morning! Cant wait to sit down with a beer, saltines, tobasco and make myself sick on some raw ones!!

I hate raw oysters.....now bread em and fry em.....MMMM!!!!!! little bit of tartar sauce.....:hi:

I like em better raw than any other way....puts lead in your pecker. Love it! :clap:

I try to stay away from oyesters since I can't afford them. When I start eating em, I'll eat a bushel by myself in no time. Problem is my other half can't stand em and is afraid to come near me after eating em:nut:.

Yeah I get em from him for 10-15 a quart already shucked....they were in the water this morning..FRESH! He knows a guy who catches em and calls him that afternoon. :sun:

Ferm, after eating all them ersters you need to change the spelling of your handle to theFIRMenator.

SHOOTERS!!
Man yous gots ta do sum oyster shooters!!

had an oyster and bacon po-boy the other day, it was pretty tasty

that sounds good right there.

MAN them thangs was GOOOOOD yesterday evening....I had about 2 dozen with crackers, hot sauce and a couple Coronas...MMMmMMMMMM!!!!


Got plenty left to fry up for a po boy too! :sun:

I'll have to try crackers on spaghetti......I bet its good.

I LOVE oysters!!!!!! My favorite is lightly steamed.....enough to unslime them, but not enough to dry em out and make em chewy.

Of course, NC/SC oysters, to mee anyway, are much better than those Gulf coast specimins.

"
Of course, NC/SC oysters, to mee anyway, are much better than those Gulf coast specimins."

You ,sir , have never had an apalachicola bay oyster. next thing you will be saying is your bar-b-que is better.

Unforgettable!!
They don't grow them like this, except in the Gulf!!
http://i175.photobucket.com/albums/w...cture025-1.jpg

tsubaki, you're right near the best tasting oysters around, Blufton SC. The seafood whole salers charge extra for the Blufton. The gulf oysters are bigger and generally easier to open, but teh lowcountry oysters have them beat in taste, its just something about that pluff mud

Oysters
 

A friend and I started growing oysters last year. We each started with 1000 seed oysters, we are growing them in grow bags attached to PVC floats. By the middle of the summer they should be some good eating!

spare, you are correct on all accounts.
The Bluffton oysters the best ones I've ever had.
Only problem is they usually are in high demand and supply in usually tight.
And the fact we always have a rainbow of people at the cookouts eating (from 8 to 80, blind, crippled or crazy, females and girlie men too), the Gulf oysters make everybody happy.

who said you had to invte every one? we keep it quiet when we cook oysters. Pick up a bucket of chicken when you want to feed a crowd.

Aw Phat...you know he's had Appy Bay oysters(whether he knows it or not)...heck about 80% of all oysters served on the East Coast come from Appalach...:sun:...as long as it's not a Red Tide year...

Shhhhh, guys...
Keep this up and there won't be any left for the locals.

I guess I better not mention the little neck clams

Pikfish, you can only eat oysters in the winter months down here, water is too warm for raw in the summer(I know a lot of people do, but i don't)

reel, sounds like you had em fresh from the bay

spare, all i know about clams is "all you can eat at HoJo's on thursday nite"
showing my age now..........

I;vew got a good friend that runs a seafood wholesale business, he also has a clam farm out behind Folly Beach. The little neck clams he sells are out of this world, simmer them in white wine with garlic salt and butter till they open up, slosh the juice around till the clams are swimmin in it, put em in a shallow plate with french bread to soak up the juice, ummmmmmm!