[ SECRET POST #6691 ]

[case]

⌈ Secret Post #6691 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 01 pages, 06 secrets from Secret Submission Post #956..
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[(Anonymous)]

I'm realizing in hindsight that the meh oysters we had on Miyajima, harvested from the bay mere hours earlier, were cooked. Raw? Holy fuck why would anyone eat them raw?? If you have to shotgun them like a shot of whiskey, you aren't eating them, you're swallowing the bulk whole without touching your taste buds. That's not eating, that's not even taste-testing a flavor.

For the record, even grilled over a nice little charcoal fire in the shell, oysters really don't have much flavor. So I'm going to join the corner of people who have tried, tested, and are convinced yall are stupid and have tried to pull one over on the poors by claiming there's some sort of taste sensation here that you'll never experience. Nah. Miss me with that. Actual fresh oysters still don't have a flavor, just a texture, and never ever ever eat them raw if the Japanese haute couture grills them instead of eating raw.

[(Anonymous)]

I mean, okay. But I've had raw oysters in Louisiana and France and enjoyed them. I don't swallow them without chewing, either. To me (and many others) they taste briny, like the ocean. Gulf oysters are larger and more watery-tasting, IMO. The oysters I had in France were from the Normandy area and smaller and firmer. I prefer them with a squeeze of lemon, or maybe a sprinkle of shallot vinaigrette - nothing too heavy, because oysters have a delicate flavor.

To be clear, it's perfectly legit that you dislike them, but they do have a flavor. It's not a strong flavor, however, and many people are far too distracted and turned off by the texture, which is fair.

[(Anonymous)]

da and agreed, they absolutely do have a flavor and taste different depending on where they come from. The oysters I had in Japan didn't taste anything like the ones I had in Maryland, for example.

[(Anonymous)]

The ones I ate in France tasted brinier, and less muddy. Gulf oysters can have that tendency, unfortunately, which is why a bit of lemon juice comes in handy. I have never had raw oysters in Japan, but have had deep fried (and very large) ones that were okay, but I honestly prefer them raw.

[(Anonymous)]

I think what bothers me the most is that you eat them alive when you eat them raw. Pretty fucked up.

[(Anonymous)]

If you've ever eaten a raw carrot, the same applies. ;D

[(Anonymous)]

I must have missed the part where carrots are animals but okay.

[(Anonymous)]

You... didn't realize that plants are also alive?

[(Anonymous)]

They are, but in different ways from animals. Now if you were talking about mushrooms, that would be more of a grey area. But yes, thismoght shock you, gun, but eating a living animal is more disturbing to most people than eating a plant.

[(Anonymous)]

The point of the carrot example was to point out the difference in mindsets to the person I was responding to, so no, it doesn't shock me.

[(Anonymous)]

The fact that you don't like something doesn't mean that those who do are just pretending.