Posted on 09/29/2006 2:55:11 PM PDT by Dysart
MCKINNEY, Texas -- The Collin County Health Department on Friday reported that a Dallas resident died earlier this week after consuming raw oysters at a restaurant in Plano.
Oysters can be contaminated with the bacterium Vibrio vulnificus. This bacterium is naturally present in marine environments and does not alter the appearance, taste, or odor of oysters.
Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea and abdominal pain.
In immunocompromised persons, particularly those with chronic liver disease, V. vulnificus can infect the bloodstream, causing a severe and life-threatening illness characterized by fever and chills, decreased blood pressure (septic shock), and blistering skin lesions.
(Excerpt) Read more at nbc5i.com ...
LOL
well I'm not very convinced that he attempted suicide...
Did this person in Dallas die because he ate a spoiled oyster or because it was infected with vibrio v.? The link takes you to an article about vibrio v.
Neither am I, but the joke was RIGHT THERE.
Have Oysters Rockefeller and you can have a double whammy.
I thought that was "months that end in R"??
There was some discussion about that being the case somewhere in this thread. I'm not sure.
Yikes!!! I think I will pass. That dang Habanero Kicked My @s*. Never again.
Being infected with vibrio v. is about as "spoiled" as an oyster can possibly get, for crying out loud!
I am trying to figure out what your point is.
Habanero peppers are a must with every snack or meal. They will kill all bacteria that the cook missed or caused.
I was at Boss about a month ago....the oysters did not look/taste like August oysters....they were awesome. A little pricey though.
I like oysters just about any way they can be served, but raw is my least favorite way.
Those great huge hand-sized oysters I've had really don't have much flavor, in my opinion. I think medium-sized are best. I use the big ones to make oyster soup (not stew) because there is so much meat to them.
My favorite! Love baked or broiled oysters of every kind - Rockefeller, with lots of Pernod in the spinach - I even learned a new recipe this year for the "green" mixture - from Antoine's - mostly ground-up green onions - yum; Oysters Casino - 2nd favorite, sometimes first depending on the restaurant; Oysters Diablo - great sauce; Oysters Scampi; lots more I can't even name at the moment.
Ha! Just make a *great* typo! Wanted to find some other names of baked oyster dishes I like, so I typed in what I thought was "baked oysters" in google.
What I actually typed was "naked oysters."
Anyway, the most important thing when eating oysters raw or broiled, besides making sure they aren't from a tainted area and that they have been on ice their whole journey to your plate, is that they still have their little "feet" attached to the shell when you start eating them.
http://www.oysterbarny.com/oysterbar/html/index2.htm
I downed a bunch of blue points at the Oyster Bar last week. Very tasty with a glass of Chablis. This was in SeptermbeR and no, I am not speaking to you from the grave.
If your head hurts from that (and BTW, it's months with "r" in them that were historically OK for eating oysters, not the other way around) - you can imagine how mine did a few weeks ago when trying to explain it.
It was right at the end of August or first of September. On some food thread, a FReeper announced that she had just learned that you can eat oysters in months with "M" in them. She was so glad September was upon us.
I tried to explain the "R" rule to her, saying I had never heard of an "M" rule. It went on for a while and I finally gave up. There were many who had never heard of either one and were arguing "for" the "M" rule.
I pointed out that it has been "R" since I was a little kid and long before that, which is a very, very long time. No, they thought "M" was probably right because she had just heard it. (IOW, it was "new" news, so it must be correct, lol!)
Then I showed them that "M" months would include May and that's a summer month, when waters and outdoor temps are warmer - more likelihood of oyster spoilage. Well, of course, they were all from up north somewhere where winter is still going on in May - so I must be wrong, living on the Gulf Coast and all.
I'm just so glad to be on a thread where LOTS of people know about the "R" rule and many know the "real" rule from long ago. My gosh, restaurants used to celebrate the opening of "oyster season" in September here, on and on.
As I said, I gave up with the same head-hurting that you have now.
I can't eat raw tomatoes and never have, since once as a kid - but can eat them cooked every which way.
You're not alone in loving oysters but disliking oysters floating in milk and calling it stew.
However, Oyster Soup is a whole 'nuther thing - and a joy to behold. It's a specialty of the older Brennan's in NOLA and I've made it at home for decades since I first fell in love with it there.
I chop up a quart of osyters in the blender (yeah, I know that hurts true oyster-lovers, but we used to get them by the gallon or sometimes bushel and had plenty more).
Then I drain them and save the liquid. In a deep skillet, I saute a modified trinity in a lot of butter (no green pepper - just finely chopped green onions, celery and garlic). Then add the chopped oysters and cook quickly till they curl up.
Sprinkle on a little Wondra flour (the extra-fine gravy-making flour that comes in a shaker box) and stir. Of course, do all this with your wooden gumbo spoon.
The timing is a little tricky to try to stir a bit longer until the flour is browned but the rest is not overcooked. You'll have a modified roux.
Then, pour in all the saved oyster liquor, add a TBsp of Worcestershire sauce, a tiny smidge of celery salt (you already have celery in it, but this is a little different taste), a dash of Tabasco or your favorite pepper sauce - but not much, because it doesn't really go with this soup's flavor - a tiny pinch salt and a generous crank of the pepper mill.
If it gets too thick, add a little water or even bottled clam juice if you have some. It is not a thin soup, it's quite thick and is dark gray in color. Now it's done! Sprinkle with some chopped fresh parsley and you're good to go. It is the essence of oysters to the nth degree.
from Antoine's ....... That's where I hear the best is. When I go to NO next time, Antoine's is on my list.
I misspoke. The best oysters are the ones I buy by the bushel and shuck myself while drinking beer and watching football with friends.
"Spoiled" as in rotten, norm. The article states that oysters infected with vibrio v. do not appear spoiled or rotten or stinky. They look good,taste good, and smell good but they can be deadly. They come from too warm water, norm, just like the old saying about the 'r' months. You agreed with me on this point, the 'bloom', remember? I am beginning to think norm has an agenda.
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