Oysters look kinda gross. They chill there all slimy like, and they’re always a weird grey taupe-y mushroom color.
They might be considered an acquired taste, but I’d say they’re more of an acquired texture—if you have a thing with food textures, tread lightly. Taste-wise, there’s a wide range and the flavor (level of richness + brine) is a reflection of where they were sourced. I find most of them taste like straight salt water, which is perfect for me bc I lean more towards a savory-salty-saucy flavor profile instead of sugary-sweet. If salt isn’t so much your thing, most places have accompaniments to toss on your oyster bite/sip/slurp. Be adventurous and try some next time you see them on the menu! (Unless you have a shellfish allergy, in which case please don’t try them.)
You know they aren’t everyone’s cup of tea when the auto-fill list for “oysters taste ______” in the Google search box is this👇🏼
🌊Like the sea
Have you tried oysters? Which auto-fill response would be yours 💬 ?
Btw, if you’re in the DC area + looking to test the waters on an oyster adventure, I’d suggest either @OldEbbitt (featured here) or @HanksOysterBar. And honestly…even if you aren’t feasting on oysters, you should still eat at both of these restaurants. Two of our top choices in the DC area. (Ugh…Old Ebbit can just feed me know k thanks.)
Also… 🎉 100th post and 1k followers both on the same day! 🎉 Woohoo! 🎉 Thank you all for following along and being a part of our community. We appreciate each and every one of you 🤗🖤🙏🏼 Never hesitate to jump into the convo on the comments—we love hearing from you and knowing all your opinions + thoughts!
Maybe in celebration of these milestones, we should host a giveaway! Stay tuned 🤫 In the meantime, feel free to tag a friend or two who would also enjoy our posts 🖤
Bang Bang Shrimp Pasta⠀
8 ounces linguine⠀
1/4 cup mayonnaise⠀
1/4 cup chili paste⠀
2 cloves garlic, crushed⠀
1/2 pound shrimp, peeled⠀
1 teaspoon salt⠀
1/2 teaspoon cayenne pepper⠀
1 teaspoon garlic powder⠀
1 tablespoon vegetable oil⠀
1 lime, juiced⠀
1/4 cup green onion, chopped⠀
1/4 cup cilantro, minced⠀
Red chili flakes, for garnish⠀
Cook pasta al dente according to box instructions.⠀
In a small bowl, combine mayonnaise, chili paste and garlic. Whisk to combine. Set aside.⠀
In a mixing bowl, add shrimp, salt, cayenne and garlic powder. Stir to coat shrimp. Heat oil in a large skillet over medium heat. Add shrimp and cook for about 2 minutes then flip and cook for an additional 2 minutes. Add pasta and sauce to the pan. Turn off the heat and mix together until pasta is coated. Add lime, green onions and cilantro, and garnish with red chili flakes.⠀
Hoje tem o post mais esperado da cobertura da Fancy Food Show 2018: quais são os projetos e alimentos mais inovadores que encontrei por lá?
Veja este compilado da inovação de alimentos, com entrevistas com representantes da @alphafoodlabs , @aerofarms, @peekabooicecream, @risebrewingco, @hfactorwater e Freshé, além de 16 empresas que estavam trazendo seus conceitos para o mercado de alimentos americano.
Este artigo conta com o patrocínio da nossa parceira @tradal_brazil , uma empresa de ingredientes com DNA de inovação 🤩 Muito obrigada por possibilitar trazer conteúdo de qualidade para os visionários de alimentos!