‘Top Chef Canada’ is back and we’re watching it; it was also our dinner time, and I decided to try something new (to me): oysters.<\/p>\n
<\/p>\n
It’s possible that as a child I had oyster stew or chowder or similar, perhaps just oysters served at a function or gathering, and I found them disgusting. I have a vague memory of this but not a precise one. I know that I wanted<\/em> to like oysters. We would go to the coast on vacation and I loved clams. I loved clam strips, I loved clam chowder, and I loved buckets of freshly steamed clams … a little butter for dipping. Popping open shells.<\/p>\n And weren’t oysters just like clams?<\/p>\n No.<\/p>\n Obviously not. At least I also liked mussels. I was for a while fixated on oysters because a cookbook for kids that I had contained an oyster chowder recipe, and as we never had oysters I could never make it for my family. But I thought about it. Quite a bit. And now in 2013 I wonder whether that cookbook still resides boxed away in my father’s garage.<\/p>\n In any case, I’ve always had to settle for oyster crackers.<\/p>\n The other day while shopping I picked up several tins of sardines, but also another can of kipper snacks and, on a lark, a can of smoked oysters. Due to that vague childhood experience and memory I’ve avoided oysters for decades, not that the opportunity to eat them has come up on anything resembling a requent basis. I told myself, perhaps if I go to the (right) coast, I’ll get some fresh oysters.<\/p>\n Anyway.<\/p>\n It was time for ‘Top Chef Canada’. I had no crackers. But I had:<\/p>\n Take the can from the cardboard box. Pull back the lid. Spear with a fork and consume. Sprinkle with Tabasco, spear with a fork, and consume. Dip in mustard and consume. And soon the can is empty, though the cats would love to check it out.<\/p>\n At first the echoes of hot sauce discourage them. I remove the peeled back lid, place the tin on the kitchen floor, and when I come back later it has been licked clean.<\/p>\n","protected":false},"excerpt":{"rendered":" ‘Top Chef Canada’ is back and we’re watching it; it was also our dinner time, and I decided to try something new (to me): oysters.<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[115,550,551,549],"class_list":["post-785","post","type-post","status-publish","format-standard","hentry","category-food-2","tag-beer","tag-childhood","tag-mustard","tag-oysters"],"_links":{"self":[{"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/posts\/785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/comments?post=785"}],"version-history":[{"count":0,"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/posts\/785\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/media?parent=785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/categories?post=785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.universalem.org\/homo_aestheticus\/wp-json\/wp\/v2\/tags?post=785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}II.<\/h3>\n
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III.<\/h3>\n
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