Here are your weekly Pocket Pebbles, smooth stones of inspiration for the weekend …
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Dining News: Don’t give up oysters for the summer
We’ve heard it all our lives. No eating oysters in the summer, and with Memorial Day almost upon us, let this be your friendly PSA that such advice might be outdated, with some caveats:
It’s true that oysters do spawn in the summer, but that really refers to wild oysters (think clusters for oyster roasts, etc.) . Summertime wild oysters aren’t as good eating because they become thin and milky, and eating them affects future harvests.
Most of the oysters we eat in restaurants these days are farmed, and much of those oysters are sterile. They are grown as selects and tumbled by currents and machinery to create signature size and shape.
If you like an oyster with high salinity, water temperature and season can affect this, so looking for oysters harvested further north can keep you on the salty side.
I love taking photos (and writing about) oysters. Here are four of the more than 90 shots of them I have on my phone. However, I always think comparing oysters from different producers and regions is fun, so consider asking your server to help you choose 3-4 varieties from their daily board for your dozen on the half shell.
And finally, choose where you slurp stealthily. Maybe those 25-cent oysters are the best deal ever at that summer beachside shack, but maybe not. And taking a shot of vodka along side them will not act as the antibacterial insurance you’re hoping it will.
Dive further into the summer oyster bed in this Southern Living article.
Kitchen Crush: Miso
Ever since Yasmin Fahr’s recipes taught me that miso is a wonderful fridge staple to up the ante on weeknight meals, I’ve never been without it. You’ll find it (if it’s there) in the refrigerated produce section of your big box grocery, or in Asian markets or specialty grocers. There are plenty of brands out there, but what you’re looking for is fresh miso in a tub, not dried soup packets. There are varying colors of miso, but here in SC, the most common one I find is white, which is mild. And yes, it makes a great baked oyster.
What’s in my glass: The Bayonet Martini
Bayonet’s signature cocktail combines the classic martini with a salty twist of the sea. Made with Gray Whale Gin, a drop of saline, and a freshly shucked oyster, it’s a stirred martini prepared and served tableside. I was completely charmed when I visited this seafood-focused restaurant in Birmingham, AL, last fall. I’m craving a return visit for another martini cart drive-by in this high ceilinged restaurant located in an historic building downtown.
Eye Candy: GlassEco Countertops
I first learned about this company more than 15 years ago when I wrote a profile of parent company Fisher Recycling for The Post & Courier. That day, I said, “I’m putting these countertops in my next house.” Although I’m still awaiting my transition of mortgage from lease, they nevertheless remain one of my favorite design elements, incorporating recycled glass into durable surfaces. My personal favorite also includes oyster shells, but you can customize however you wish. Now your mudlarking might have a purpose.
