Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, February 24

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Ingredient Wed Feb 07 2007

Love on the Half-Shell

Nobody needs to read another blurb on oysters as an aphrodisiac, but with Valentine's Day creeping up on you it wouldn't hurt to pick up a dozen or so, just in case! Dirk's Fish Market features a nice variety of oysters from both the Pacific and Atlantic ocean; stop by and pick up a dozen live oysters and a shucking knife — working together with your significant other to open these tasty bivalves can be as much fun as eating them... Fresh oysters taste best naked (that is without cocktail sauce, lemon juice, or Tabasco), with delightful flavors that mimic the salty flavors of whatever bay or estuary they were harvested from. If you must serve them with an accompaniment, try a classic mignonette sauce:

2 tsp. finely minced shallots
1 tsp. chopped chives
1/2 cup champagne vinegar
a pinch cracked black pepper

Simply mix everything together and let it sit for 30 minutes or so to let the flavors blend. Just a drop or two can elevate a freshly shucked oyster to a sublime mouthful.

Try six oysters from the East Coast (Canada's Prince Edward Island is the home to dozens of delicious options) and six from the West Coast (Kumamotos are a sure winner) to compare and contrast how two slightly different species raised in varying conditions can have radically different flavors. If you want to slurp down some oysters on the half-shell, Shaw's is a great place to find a wonderful selection, or try Fulton's on the River, and McCormick and Schmick's, who also boast great oyster menus.

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gracy / January 22, 2009 1:14 AM

Don't over-react emotionally to the Lemonade Diet.

The Lemonade Diet Cleanse Recipe

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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