Well, it’s been another good long while since I updated, naughty Fia, but I thought it might be nice to share some food porn with you. Last week was Valentine’s Day, of course, and as has become our tradition (if two consecutive Valentine’s Days can be considered a tradition) I went out of my way to make something awesome that I knew Ian would love.
Last summer, we took a trip to Boston with my younger sister, for a boat cruise with Adam Ezra Group and Enter the Haggis, my two favorite bands. We headed down early so we could spend the day checking out my favorite places in the city — namely, Chinatown and the Haymarket. In the Haymarket, there was a vendor selling fresh oysters; they shucked them right in front of you, to order. None of the three of us had ever had oysters before, so we decided to be adventurous and try them. The vendors told us they were best with a little squeeze of lemon and a drop of hot sauce, and we were not disappointed.
We loved them, and I was determined that we’d have them again soon. Well, fast forward some eight months or so, I finally made it happen. At a buck a pop from the local fish market, McLaughlin’s, I bought ten — five for me, and five for Ian — as well as about a pound of fresh, sushi-grade tuna steak, which I seared with a little kosher salt and cracked black pepper, and served with shelled, steamed edamame. Ian raved about it, but he was good enough to take these great photos before digging in.
You don’t technically need an oyster knife to shuck oysters, but after experiencing how difficult it is to do for the first time, I’m glad I opted to stop by R.M. Flagg’s restaurant supply and picked one up. If a job’s worth doing, it’s worth doing right, and as much as my ingrained Yankee ingenuity and I sometimes hate to admit it, it’s worth buying the right tool for the job. I do balk at buying single-purpose tools most of the time, but hey, I have a clam knife, so why not an oyster knife? I’m a Mainah, gosh darn it, my kitchen SHOULD include things like lobstah crackahs and an oystah knife, ayuh!