You guys and gals! Thanks so much for tuning into Dining on a Dime: San Francisco. We'll be back again next week with a preview of an ALL NEW SEASON in a VERY EXCITING INTERNATIONAL LOCALE. I'd also like to announce that I will be running for president in 2020. Together we will Make Eating Great Again. Thanks again for watching and see you next week! 😘😘😘😘 #MEGA
Hear hear. Honestly? with the amount of details, class, and an amazing undercurrent of passion and appreciation he has for whatever it is he's presenting that day? Eater need to take note and take a chance with him; do something bigger.
I would think a change that fast and dramatic is more likely due to a shift in currents or topography than climate. Climate effects are slower to manifest. Not an oceanographer though.
Liz A good average is about $1.50 per raw oyster. Cooked with seasoning will be closer to $3 per oyster. I've eaten a lot of oysters. Prices fluctuate based on restaurant and location. But, those averages at least give you an idea.
Seriously? That seems pretty high, especially considering they farm them. I would have thought $1-2 an oyster. Almost $4 a piece is a rip-off. Edit: Forgot it was San Francsico. Makes sense. Still a rip-off.
These oysters are cooked. Raw oysters are a bit cheaper. He should have gone right to the source at Tomales Bay. But Tomales Bay doesn't cook your oysters for you. If you are in the area and want cheap Oysters, check out Rocker Oysterfellers in Valley Ford. Thursday nights, raw oysters are $1.
+Mike B I eat oysters when I'm near a good source and $3 a pop seems to be common. $1 for happy hours or mid day specials are fairly popular indeed and it's always fun to stumble upon these deals. A dozen in Portugal three years ago was €36 while $3-4 AUD per oyster was the typical price in Australia last winter...where oysters are plentiful. As for rip-off? At least this resto listed its pricing instead of the dreaded MRKT.
Oysters and mussels filter the water and remove everything including plastic. How does that plastic taste? Tomales Bay is at least NORTH of the sewage outfall from San Francisco.
I do not understand why people eat an oyster, cooked, with strong flavours slathered all over it..... to me, its simply a way to obliterate the real oyster flavour and just have the texture instead..... however it survives the cooking??? au natural.... fresh lemon juice, shell liquor, nothing else.
I've never understood masking the oyster flavour with heavy flavours. seems a waste. the only things I've ever appreciated as an accompaniment is lemon, or this boss balsamic basil granita I had... but just a touch.
I'm drooling. Loved that you ate cooked oysters although raw ones are tops in my books. My grandmother in England would get a dozen oysters, which my grandfather would shuck, and make a glorious steak and oyster pie. Beefy and oniony flavour with big fat juicy ersters thrown in. Don't get much better.
