#113 You need to be oyster-maxxing
Nature's aphrodisiac
Few foods in the world have captured the imagination (and appetite) of humanity like the oyster has. Revered by emperors. Sworn by Casanova. Treasured by a Roman Goddess herself. Humans have been consuming oysters for AT LEAST 125,000 years, making oysters one of the oldest foods in the world. Perhaps oysters are an ancient food for good reason.
“This is the oldest documentation in the world of the utilization of marine resources — clams, crabs and oysters — which are found in this reef along with the stone tools,” Buffler said. “The use of marine seafoods as a food source indicates a new behavior for early humans.”
Oysters are a true superfood
You hear the term ‘superfood’ given to just any food these days, but oysters are one of the few that truly deserve the title. I mean, just look at the amount of nutrients there is in just ONE medium-sized oyster! It’s incredible. Oysters are nature’s zinc supplement. And even that’s an understatement.
Nutrition facts per medium-sized oyster from the USDA FoodData Central, percentages are for daily recommended intake:
8.3 mg Zinc 75%
0.8 mg Copper 89%
38.5 µg Selenium 70%
2.6 mg Iron 13%
81 mg Phosphorus 6%
0.3 mg Manganese 15%
11 mg Magnesium 3%
84 mg Potassium 2%
40.5 µg Vit A 4.5%
8.2 µg Vit B12 342%
160** IU Vit D 40%
4 mg Vit C 5%
0.1 mg Vit B2 5%
1 mg Vit B3 3%
0.25 mg Vit B5 5%
6 µg Vit B7 20%
60.5mg Taurine
32.5 mg Choline
370 mg Omega-3s
**applies for cooked oysters, raw oysters have negligible Vit D
As promised, here’s a high quality version of the image you can download for your viewing pleasure
The many ways you can enjoy oysters
Oysters are one of those foods you can have many a different ways. The freshest oysters are, in my opinion, best devoured raw with a squeeze of lemon and a pinch of fine sea salt. You taste the vitality of the ocean in a single slurp.
However, if the thought of slurping raw oysters makes you feel queazy, don’t worry, you can always bake, grill, stew or even fry them. One easy way to elevate your oysters is to lightly bake and to serve them with some incredible homemade toppings.
This Japanese inspired variation from BBC Good Food might just be my favorite. The earthiness of the coriander. The heat from the chili. The texture of those crispy onions. All cut with some lime. Absolutely heavenly.
Or, if you have some pesto lying around, try adding some fresh basil pesto to your oysters! Just avoid store-bought pestos, they’re almost always made with the worst ingredients. If you need an easy recipe, here’s how you can make your own pesto at home:
If you’re finding it difficult to get fresh oysters, you can always opt for canned smoked oysters. While they’re not as *punchy*, they’re still incredibly nourishing.
Canned seafood (sardines, oysters, cod liver, etc) is an excellent source of nutrients that’s great to keep handy especially when you need a little extra calories at the end of your day. However, they’re not something I’d rely on every single day simply due to the fact that cans are lined with BPA.
How do you shuck an oyster?
First things first, always make sure you get your oysters fresh and from a reputable source. Inspect the shell, there shouldn’t be any holes and the oyster should be firmly shut. There shouldn’t be a strong pungent smell. Wrap the oyster in a towel and leave the ‘hinge’ of the oyster exposed. Insert the oyster knife into the hinge and gently twist to pry the shell open.
Every little thing is an opportunity for unlimited artistic expression
If you love to paint, save your oyster shells! They make for a really great canvas you can paint on that can be used as a tray for your keys. It’s also a great conversation starter and something cool to have in your home.
If you need step-by-step instructions my friend
wrote a really good guide you can read here:
“He was a bold man that first ate an oyster”
— JONATHAN SWIFT
Equestrian core
The man and the horse go way back
Every little thing is an opportunity for unlimited artistic expression
We are so unfathomably back.
What’s your favorite soup?
Oh yeah, there’s another war in the comments alright. What’s your favorite soup?
FDA bans red no.3
Artificial dyes are petroleum-based products that were designed to make dyeing more cost-effective. Learn more about the ban and what this means for you.
Though this oyster stew recipe is full of flavor, it comes together with surprisingly few ingredients. Here's what you'll need:
Vegetables: This easy oyster stew starts with sauteed celery and shallots.
Butter: The celery and shallots are sauteed in butter, ensuring a rich base.
Half-and-half: Half-and-half (or heavy cream, depending on what you prefer) creates a rich and creamy stew.
Oysters: It wouldn't be oyster stew without fresh shucked oysters! Make sure not to drain the liquid.
Seasonings: The easy oyster stew is simply seasoned with just cayenne pepper and black pepper.
❋ RYE, PASTRY CREAM AND PEAR GALETTES
It’s not the first time, nor the last time, that I’m going to bring you galette recipes. I love them in both sweet and salty formats. I think they are a very quick and easy option to prepare at home, besides always giving incredible results. Today’s version will be sweet and perfect to enjoy at any time of day. Rye, pastry cream and pear galettes.
To fill them I didn’t want to do it only with fruit and the idea of doing it with frangipane didn’t convince me. Maybe you think, why?, with how good it is! I know, and it’s certainly a delight, but if I did, I had the impression that I was going to create a version of the famous Tarte Bourdaloue (only available in Spanish), and that’s why I thought about using another element. Like pastry cream.
Fertility issue coming soon :)
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Long live the oyster!
Oyster maxxing 🫡🔥