QUINTESSENTIAL CUISINE© & my abstract painting

Wednesday, December 26, 2007

Chesapeake Bay Oysters in Baltimore

photography by Wilbur M. Reeling

plush and luxurious in Baltimore's Federal Hill

RYLEIGH'S OYSTER 410-539-2093

http://www.ryleighs.com/

Brian M. McComas with Chef Patrick A. Morrow

Ryleigh's Oyster offers almost a dozen oyster varieties daily

... these are Baltimore's best by far!

CLICK PHOTOS FOR FULL VIEW

Ryleigh's Oyster is named after Brian's daughter.

Sal's (above) in the Fell's Point Market in Baltimore has

Mexican shuckers but rarely any customers

... at Nick's you load up with clams and steamed Baltimore Spiced shrimp and a cheap cold draft beer to go with your ice cold oysters ...

B4 & AFTER HOT SAUCE'D OYSTERS AND A DRAFT

Nick's Raw Bar is so popular it's SRO during happy hour at the Cross Street Market, Baltimore

Nick's at noon on a Wednesday is almost full
Lou Fleming's a "SHUCKER" and he will be shuckin' & jivin' for you

at Faidley's in Lexington Market

EAT OYSTERS, LIVE LONGER

says Lou & he'll shuck for your next event

443-851-6556

orders@lousoysterandclam.com

... over 60 years in the Baltimore area and for the first time I saw raw oyster eaters putting sliced hard boiled egg on a raw oyster!
~ 'LIVE & LEARN' ~

HOT SAUCE - HOT SAUCE - HOT SAUCE

AND MORE HOT SAUCE

HOT SAUCE & HORSERADISH COCKTAIL SAUCE ... AND ADD A SLICE OF EGG.

~TO EACH HIS OWN~

... I just like a little squeezed lemon.

Lou is a shucking happy guy ... and fast too.

I keep a BIG COLD box of iced Chincoteaques on my deck

... for when I need my Baltimore oyster fix.

SLURP 'EM!!!

Thursday, November 1, 2007

IF I WAS FROM TEXAS? but I'm not!

all photographs by Wilbur M. Reeling

WELL ... I’M FROM MARYLAND!

CLICK FOR FULL VIEW

and we aint eatin' no rattle snakes here Bubba ...

we're eatin' JUMBOS! A.K. Hon?

MY MARYLAND CRABBER CALLED
AND SAID HE HAD THE
LAST OF THE 8½ INCH MONSTER
"JUMBO-JIMMY’S" FOR THE
NEXT 8 MONTHS -- HON.

I said ..."but it's November 1st?"...

then he said,

"YOU WANT'em or NOT"?

… maybe I’d have a taste for the live beating heart of a RATTLE SNAKE, like Bourdain eats in Vietnam! Or, if I was a Cincinnati-kinda-banker-guy, I’d learn to love a bowl of 4-way SKYLINE CHILI. A cousin use to swear that Armadillo in Oklahoma was the best thing he’d ever eaten. In North Carolina it’s PULLED-PIG in hot pepper flake & vinegar and KC loves the RIBS … all burnt up, dry and over cooked. In Philly they line up in the snow for a Pat’s Philly Cheese Steak Wit. My fat, ugly niece was so stupid the called Florida alligators … snallygasters whilst she belched and pulled at the three inch growth of hair under her arm pits. My friends in Maine eat slimy, slithery ells instead of lobster and my buddy Chuck, in S.F California, http://chuckeats.com/blog3/2007/10/16/rias-de-galicia-barcelona-spain-reference-seafood/#more-182 has probably eaten more foaming truffles on raw fish than any other human on the planet ... and I have to eat these hot steamed MONSTER JUMBO things!

The crabber guy said he caught some foot long CRAYFISH two weeks ago -- so we’ll see how they might taste with some Old Bay Seasoning.

Maybe I'll eat one of them and send one to Chuck-Eats to see if they were any good.

--LOL--

CYA SOON ABOUT

ICE COLD OYSTERS