In Dining

For some, they're a delicious indulgence. For others, they're a food nightmare come true.

Food Fight: Raw oysters, yes or no?

Season's eatings! The weather may be getting colder, but Dining Month on OnMilwaukee is just cooking up, dishing out your winning picks in this year's Best of Dining poll. Dining Month is brought to you by Fein Brothers, your premier food service equipment and supply dealer in Wisconsin since 1929. Congratulations to all of the winners, and happy eating for all those who voted!

Earlier this month on the FoodCrush Podcast, Food & Dining Editor Lori Fredrich challenged Culture Editor Matt Mueller to give up his oyster virginity and try a raw oyster for the very first time.

When it comes to eating raw seafood for the first time, the intimidation factor is high. Oysters can be firm and chewy or slightly gooey and soft. And, depending on the variety, they can have any number of flavor notes including salty, sweet, melony, buttery, coppery, briny or mineral-rich.

For some, they're a delicious indulgence. For others, they're a food nightmare come true. Where do you stand when it comes to consuming raw oysters?

Weigh in now!

Oyster curious?

Never tried a raw oyster, but curious about the best way to do so? It always helps to get prepped by an expert.

Listen in as oyster experts, including Chef Joe Muench of Maxie's and Corporate Executive Chef Adam Siegel of The Bartolotta Restaurants, explain the best ways to eat these tasty little bivalve mollusks.

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