Live seafood Oysters at the end of summer
March 11th, 2010 | 
Author: - Oysters are one of the most ancient and yet modern food, adored by some and hated by othersAt the end of the summer season comes to a special seafood, which is assigned the period from mid-September until April. Seafood divides humanity into two hostile fronts of pilgrims and opponents, the issue is not whether animals should be eaten or not, but whether it is appropriate that they be eaten alive … Although culinary has created dozens of recipes for oysters, they eat real razbirachi not just raw, and alive. Right this way was consumed mekotelesta this ancient food of prehistoric man. Today is probably the only food that traditionally goes down alive, and this is due not only to the particular ritual eroticism of the suction of her frail flesh, and the action of its ingredients. Only raw and live oyster develops its properties if it ever ancient Roman glory aphrodisiac. When cooking gourmet loses rare amino acids, which are his secret doping of libido. Cooked oysters did recommended for beginners who are not yet accustomed to the special tasty flesh of the living. Ozhareno it is more solid, is easily absorbed and the taste is mild.
Oysters are a family of mussels, as widespread in the rivers and the seas and oceans. Species numbered cent giving a wide variety in size, shape and taste. The color ranges from brownish-purple to whitish pink or blue. Living in fresh or hot water are poor salinity, unlike oysters of the northern oceans, which are much higher natural ovkusenost. Shell shape of them sealed cavity in which lie, anchor and became more severe, massive and asymmetric to the other part. Black Sea, inhabited by two kinds of size seven or eight centimeters in length and five or six in width. Japan, France and the Netherlands are the biggest producers of oysters, although in recent years dangerously reduced population due to global warming. Worldwide oyster season begins in late summer, when completed their reproduction period and regained their prized taste.
Oysters are a popular part of Japanese and Mediterranean cuisine, but have found their way into menus all over the world with its impeccable image of the bohemian food. Every conscious epicure must try subtleties of art to eat oyster with rapture to talk about experience. This practice is known of the great lover Don Juan and Casanova, whose breakfast for allegedly numbering a dozen oysters, their impact occurred as the coming night, when they are devoted to their exploits. Interestingly, the discovery of modern science that the aphrodisiac effect on women even more than men. Perhaps hence the popular portrayal of Aphrodite in the oyster shell.
In addition to this intimate worship clam shaped by a modern epikureytsi Front antagonists and all who condemn erotic-gastronomic ritual. Ingestion of live food is something that humanity is denied through the centuries, seeing in this particular sadism victim to bear his eating live … A state and the symbol of fire, which purifies and burns impurities, has established itself in gastronomy with its mediating role prikosnovenieto in the victim and executioner in the kitchen.
Craftsmanship associated with eating a live oyster begins with better cooling, crushing ice and a considerable quantity of seaweed preparation. Top part of the ritual is covered with lemon drops below that of mussel flesh trembles, and the taste of it yields completeness. For lovers of the piquant taste and is recommended seasoning with pepper and chili, although most of the oyster lovers should be absorbed texture. Then the real test begins. Valve must be opened with a short knife and collected juice to be squeezed because the second juice, which will release the oyster is far healthier. Can be used trizaba small fork with which to lean meat separate from the shell and then to drink the whole oyster juice or be directly sucked by the ritual of the ancient Romans.
If we decide to cook oysters, we have a wide range of recipes and ways of ozharyavane. You can bake, boil or fry, to experiment with a quick nip.
Good to know that oysters go best with white wines with little flavor and taste as well as natural sparkling wines champagne.
Recipes:
Oysters with champagne
Products: 20 pcs. oysters 1 tbsp butter, 1 onion head old, 120 ml champagne 1 / 2 tbsp mint – minced, 1 tbsp estragon, salt, pepper to taste, 2-3 stalks of parsley and half lemon slices.
Preparation: Wash the oysters, opened with a knife, water, drain them and the meat is separated from the shell in court. Add to butter, champagne and other spices finely ground without parsley. The mixture is poured into a pan or yensko glass, stir well and stew for 5 minutes. So oysters are one type alangle – a compromise between raw and cooked oysters. Serve warm and decorated with parsley and lemon slice.