Beautiful Aphrodite was born from sea foam, and was made to land on the shell oysters. And born to her son Eros. And since we are sick with the disease and never pereboleem - love and erotic beautiful and eternal. But, as we always say: "It's me - erotic, and the rest - sex." Well, so be it. It is better in this regard sash keep tightly closed. As oyster. For if its doors are open, she died.
Oysters with us for 15 million years (their shells are found at a depth of 50 meters!), Because so many of them and ponaplelo humanity. The ancient believed that oysters contribute to love energy. Roman emperors paid for oysters pure gold on her weight. How - aphrodisiac! Casanova vylakival on 50 oysters, they say. Do not believe me: if u love flashes of oysters, then only to themselves oysters. And to the exclusive club of special people who love eat alive - ustritseedov, ustritsefanov, ustritsefilov, I am you and invite. So, who understands the sense in oysters, welcome to the club. Let's talk about oysters sensibly and understanding.
Who said that oysters can be savored only in months whose names contain the letter R? Durak said. All 400 known species of oysters are gaining a better body, when the water is colder. Teeter oysters on the ocean, breathe zhabrochkami, like fish, and the membrane itself help, and the food produced from those same 200 liters of water every day they are filtered through his robe. All that ass - their prey.
Oyster drink sea. And we drink thickened juice of the sea - an oyster. This is where the refrigerator was not and freshness oysters have been a problem in the hot summer months, people are wary of oysters out of fear of stale drink, dead oyster. Now enjoy oysters all 12 months of the year. The main thing - its doors must be closed plump, without the slightest gap. A purchased in a shop or store in the refrigerator on ice under a wet towel.
Who said that oysters taste better, boys girls? Durak said. Determine the sex of oysters if some specials and maybe it will seek in vain. Oysters are and bisexuals, and transvestitnye: at least twice in his life oyster change its gender. And what a difference to us what it is sex - it tastes wonderful, and use the body more so to the end and not appreciated by mankind. What is useful not only in the oyster! Mine of health and energy. No wonder in her pearls originate. So if you ask me whether to process an oyster cookbook, I oppose. Do not become a gourmet eat nothing but live oysters. And for the faint of heart will give the most ancient and secret recipe for the final.
We bought oysters, right? (If next to them in the store no barrels with ice or if the oysters themselves in the shop did not lay on the ice, then, sorry - did not buy). They brought them in ice. Not everyone has the time and oyster oyster knife, but I have learned how to handle and simple knife. Wait to cut - an oyster rinse under running water with a brush. Its shell live so small Crabbick simbioznichki. We do not want even 'ol inclusive. Scoble, Alex, scraping ...
They took a sharp knife and switched on the tip under nosovidny excrescence on the narrow end of the mollusk. Now, do not hesitate to show the strength of hands - Locked muscle in oysters, too nehilaya. Why was such a profession, and - Osterman (remember Osterman-Chancellor Anna bloody Ivanovna?), Ie waiters, opening oysters at restaurants Fru-de-Mer.
For frail beautiful ladies there is a special priborchik for fixing the mollusk and knife, but do not worry, if you do not have - our woman and a horse that, this, and the house into the bargain ... And as an oyster to open! She her in a microwave for a few seconds, put, then quickly under cold water to any knife will. Because the clever and resourceful.
There is one moment in this fight with oysters - should try not to pour its juice when you open. Because as soon as the victory went to you, not oysters, quickly pour the juice into a cup, and the body oysters on the bottom sash can be under water flow to wash: after the storm in the kitchen sink can be sand.
I'm not saying that lemons should be slashed in advance that a special zakuson from a mixture of horseradish and shrimp sauce should already be on the table, that a dish for which you will pack oysters, should already be filled with ice and decorated with parsley (and then tell you how - here special science!). With champagne or other light, dry wine has to be uncorked (Riesling or Chardonnay particularly well with oysters, good Spanish dry sherry).
Are you still open, Alex, open ... Cut the leg on which the oyster is attached to the sink. She is still alive and must remain alive until you get to see you in the stomach - a rule that gourmet games. Sometimes doors emit a "Quake". Do not pay attention - shellfish alive.
Will publish oysters on ice. If we're lucky and we have several kinds of oysters, the right of the petrushechki clockwise to place softer taste oysters (Blue Point, for example), followed by a more northern catches, stronger, and spicy finish Atlantic or French. That's them and there should be - in a clockwise direction. Now carefully polem each oyster drained oyster juice.
Fill up our glasses. Now it was time to drink the sea. Take a leaf in his hand, squeezing in an oyster lemon in it. Fans can horseradish sauce to flavor it. Tray to his mouth with a high hand and draw in oyster sash with relish. Hold in your mouth cold flesh, feel the oxygen and salinity of sea flavor oysters. Zhevnov soft juicy flesh, rolling his eyes in delight, zastonite, as if I'm not telling you that no aphrodisiac oyster is not ... Swallows, bless. Well went ... Champagne or wine after. Lepota-it is!
A wish can teach a cocktail oyster? We quickly threw the oyster into the glass, poured some vodka, but better - pertsovochki, drop fell Tabasco sauce implicated teaspoon horseradish sauce. Come on, dear. As God prefer barefoot.
Very trendy cocktail. And I met him only recently in the famous New Orleans Fru-de-Mer restaurant Antone. He in 1880 fed the famous oysters Rockefeller, a la the world. Secret recipe Rockefeller descendants of Antone Alsiatore and his son Jules nobody will ever know in a restaurant with this strictly and talkative mute - very tasty place: 15 rooms in the restaurant, go - have to stand in a queue or reserve. As he stood 200 years ago on the Rue St. Louis, so until now and worth it. And the queue as they were and are. Meals are these oysters a la Rockefeller. But the reader something my own way I will reveal the secret. Patience ...
The French adventurer, arrived to conquer America. Settled in the French Quarter of New Orleans and opened a typical French restaurant, where he gave his traditional French grape snails, so loved by the French and me, a sinner by the author. But delivery of the snails of France have become cases, problems and old Alsiatore decided instead to use the traditional snail oysters local catch of the Gulf of Mexico.
When oysters are cooked according to recipe grape snails were on the table, one of the guests cried about their taste: "He is rich as Rockefeller". And the process has begun! They say that Jules was originally used instead of spinach, watercress, but why not just talking about oysters. Let's cook how to prepare Rockefeller. This is from my desk - your table alaverdyshechka for your patience.
36 oysters, 6 tablespoons butter 3 tablespoons finely chopped onion, diced 3 tablespoons of parsley, 30 drops Tabasco sauce, one or two teaspoons Pernod (anise can be normal or merely chafed anise seeds), teaspoon salt, 3 tablespoons spoon bread crumbs and a bundle of spinach leaves to 30.
Spinach finely posechenny we will cast into boiling oil, give suffocating. Enter all the rest. Switch off and season with Pernod. Gently We repair shellfish received seasoning polem oyster juice and send to 15 minutes in a hot oven. (Incidentally, for lazy people - a mixture can be prepared in advance and freeze). But stop - put oysters on the tray should be filled with coarse salt, pritopit reliably. Deviant sprinkle with grated cheese is a miracle of acute direction. (But Jules on the book of this excess was not).
Who said that oysters can be savored only in months whose names contain the letter R? Durak said. All 400 known species of oysters are gaining a better body, when the water is colder. Teeter oysters on the ocean, breathe zhabrochkami, like fish, and the membrane itself help, and the food produced from those same 200 liters of water every day they are filtered through his robe. All that ass - their prey.
Oyster drink sea. And we drink thickened juice of the sea - an oyster. This is where the refrigerator was not and freshness oysters have been a problem in the hot summer months, people are wary of oysters out of fear of stale drink, dead oyster. Now enjoy oysters all 12 months of the year. The main thing - its doors must be closed plump, without the slightest gap. A purchased in a shop or store in the refrigerator on ice under a wet towel.
Who said that oysters taste better, boys girls? Durak said. Determine the sex of oysters if some specials and maybe it will seek in vain. Oysters are and bisexuals, and transvestitnye: at least twice in his life oyster change its gender. And what a difference to us what it is sex - it tastes wonderful, and use the body more so to the end and not appreciated by mankind. What is useful not only in the oyster! Mine of health and energy. No wonder in her pearls originate. So if you ask me whether to process an oyster cookbook, I oppose. Do not become a gourmet eat nothing but live oysters. And for the faint of heart will give the most ancient and secret recipe for the final.
We bought oysters, right? (If next to them in the store no barrels with ice or if the oysters themselves in the shop did not lay on the ice, then, sorry - did not buy). They brought them in ice. Not everyone has the time and oyster oyster knife, but I have learned how to handle and simple knife. Wait to cut - an oyster rinse under running water with a brush. Its shell live so small Crabbick simbioznichki. We do not want even 'ol inclusive. Scoble, Alex, scraping ...
They took a sharp knife and switched on the tip under nosovidny excrescence on the narrow end of the mollusk. Now, do not hesitate to show the strength of hands - Locked muscle in oysters, too nehilaya. Why was such a profession, and - Osterman (remember Osterman-Chancellor Anna bloody Ivanovna?), Ie waiters, opening oysters at restaurants Fru-de-Mer.
For frail beautiful ladies there is a special priborchik for fixing the mollusk and knife, but do not worry, if you do not have - our woman and a horse that, this, and the house into the bargain ... And as an oyster to open! She her in a microwave for a few seconds, put, then quickly under cold water to any knife will. Because the clever and resourceful.
There is one moment in this fight with oysters - should try not to pour its juice when you open. Because as soon as the victory went to you, not oysters, quickly pour the juice into a cup, and the body oysters on the bottom sash can be under water flow to wash: after the storm in the kitchen sink can be sand.
I'm not saying that lemons should be slashed in advance that a special zakuson from a mixture of horseradish and shrimp sauce should already be on the table, that a dish for which you will pack oysters, should already be filled with ice and decorated with parsley (and then tell you how - here special science!). With champagne or other light, dry wine has to be uncorked (Riesling or Chardonnay particularly well with oysters, good Spanish dry sherry).
Are you still open, Alex, open ... Cut the leg on which the oyster is attached to the sink. She is still alive and must remain alive until you get to see you in the stomach - a rule that gourmet games. Sometimes doors emit a "Quake". Do not pay attention - shellfish alive.
Will publish oysters on ice. If we're lucky and we have several kinds of oysters, the right of the petrushechki clockwise to place softer taste oysters (Blue Point, for example), followed by a more northern catches, stronger, and spicy finish Atlantic or French. That's them and there should be - in a clockwise direction. Now carefully polem each oyster drained oyster juice.
Fill up our glasses. Now it was time to drink the sea. Take a leaf in his hand, squeezing in an oyster lemon in it. Fans can horseradish sauce to flavor it. Tray to his mouth with a high hand and draw in oyster sash with relish. Hold in your mouth cold flesh, feel the oxygen and salinity of sea flavor oysters. Zhevnov soft juicy flesh, rolling his eyes in delight, zastonite, as if I'm not telling you that no aphrodisiac oyster is not ... Swallows, bless. Well went ... Champagne or wine after. Lepota-it is!
A wish can teach a cocktail oyster? We quickly threw the oyster into the glass, poured some vodka, but better - pertsovochki, drop fell Tabasco sauce implicated teaspoon horseradish sauce. Come on, dear. As God prefer barefoot.
Very trendy cocktail. And I met him only recently in the famous New Orleans Fru-de-Mer restaurant Antone. He in 1880 fed the famous oysters Rockefeller, a la the world. Secret recipe Rockefeller descendants of Antone Alsiatore and his son Jules nobody will ever know in a restaurant with this strictly and talkative mute - very tasty place: 15 rooms in the restaurant, go - have to stand in a queue or reserve. As he stood 200 years ago on the Rue St. Louis, so until now and worth it. And the queue as they were and are. Meals are these oysters a la Rockefeller. But the reader something my own way I will reveal the secret. Patience ...
The French adventurer, arrived to conquer America. Settled in the French Quarter of New Orleans and opened a typical French restaurant, where he gave his traditional French grape snails, so loved by the French and me, a sinner by the author. But delivery of the snails of France have become cases, problems and old Alsiatore decided instead to use the traditional snail oysters local catch of the Gulf of Mexico.
When oysters are cooked according to recipe grape snails were on the table, one of the guests cried about their taste: "He is rich as Rockefeller". And the process has begun! They say that Jules was originally used instead of spinach, watercress, but why not just talking about oysters. Let's cook how to prepare Rockefeller. This is from my desk - your table alaverdyshechka for your patience.
36 oysters, 6 tablespoons butter 3 tablespoons finely chopped onion, diced 3 tablespoons of parsley, 30 drops Tabasco sauce, one or two teaspoons Pernod (anise can be normal or merely chafed anise seeds), teaspoon salt, 3 tablespoons spoon bread crumbs and a bundle of spinach leaves to 30.
Spinach finely posechenny we will cast into boiling oil, give suffocating. Enter all the rest. Switch off and season with Pernod. Gently We repair shellfish received seasoning polem oyster juice and send to 15 minutes in a hot oven. (Incidentally, for lazy people - a mixture can be prepared in advance and freeze). But stop - put oysters on the tray should be filled with coarse salt, pritopit reliably. Deviant sprinkle with grated cheese is a miracle of acute direction. (But Jules on the book of this excess was not).
