The Best Oysters in San Francisco Live Just Outside the City Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 8
Lucas
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
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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
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Protocol
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.
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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.
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John
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.
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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.
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lameVoyeurism
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.
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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.
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Stephen
Lucus is a good host, but I don't see the hype about him against all the other hosts. This presentation was a tad slow and uneventful. And his description of food, while good, is superfluous and somewhat overstated.
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Lucus is a good host, but I don't see the hype about him against all the other hosts. This presentation was a tad slow and uneventful. And his description of food, while good, is superfluous and somewhat overstated.
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That
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.
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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.
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Baghuul
oysters along with clams, mussels, lobster, crab, shrimp are bottom feeders and have no nutritional value. They are fairly unhealthy to consume.
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oysters along with clams, mussels, lobster, crab, shrimp are bottom feeders and have no nutritional value. They are fairly unhealthy to consume.
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Fiat
It's like taking a mouthful of the Pacific or Atlantic. so in other words, it tastes like the ocean just blew a load down your throat.
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It's like taking a mouthful of the Pacific or Atlantic. so in other words, it tastes like the ocean just blew a load down your throat.
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