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Quote by Charles H. Spurgeon

“Whatever you may know, you you cannot be truly efficient ministers if you are not "apt to teach." You know ministers who have mistaken their calling, and evidently have no gifts for it: make sure that none think the same of you. There are brethren in the ministry whose speech is intolerable; either they rouse you to wrath, or else they send you to sleep. No chloral can ever equal some discourses in sleep-giving properties; no human being, unless gifted with infinite patience, could long endure to listen to them, and nature does well to give the victim deliverance through sleep. I heard one say the other day that a certain preacher had no more gifts for the ministry than an oyster, and in my own judgment this was a slander on the oyster, for that worthy bivalve shows great discretion in his openings, and knows when to close. If some men were sentenced to hear their own sermons, it would be a righteous judgement upon them, and they would soon cry out with Cain, "My punishment is greater than I can bear." Let us not fall under the same condemnation.”

Quote by Charles H. Spurgeon

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Charles H. Spurgeon

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“There are three kinds of oyster-eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster, those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other. The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded.”

Oysters Gastronomy

Author:MFK Fisher

“Men's ideas, though, continue to run in the old channels about oysters as well as God and war and women. Even when they know better they insist that months with R in them are all right, but that oysters in June or July or May or August will kill you or make you wish they had. This is wrong, of course, except that all oysters, like all men, are somewhat weaker after they have done their best at reproducing.”

Oysters Gastronomy

Author:MFK Fisher

“She might have managed to swerve through the crowds to rescue Henry, but that tray of oysters came by and she was distracted. She took one and a lemon, squeezing it so hard the juice stung her eye. 'Fair price,' she thought as she tipped the oyster into her mouth. It slid down her throat, with an echo of the sea, the siren song of salt and rock and dark depths.”

Taste Oysters Patience Sparrow

Book:The Sparrow Sisters

Source: The Sparrow Sisters

“It was salty, it was sweet, it was fishy, it was liquor, it was like a deep breath of seaweedy air and a mouthful of sea spray all at once. He bit once, involuntarily, and felt the flavors in his mouth swell and burst like a wave. Before he knew what he had done he had swallowed, and then there was another sensation; another flavor, as the soft shapeless mass wriggled past the back of his throat, leaving a faint, cool aftertaste of brine. He felt a sudden sense that nothing would be the same again. Eve in her garden had bitten an apple. James had eaten an oyster, sitting outside a tiny restaurant overlooking the sea by Sorrento. His undernourished heart swelled in the Italian sunshine like a ripening fig and he laughed out loud. With a great flood of gratitude he realized that he was having the time of his life.”

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Book:The Wedding Officer

Source: The Wedding Officer

“Though [New Yorkers] live by the sea, they take vacations to go somewhere else to be by the sea. Of the many odd things about New Yorkers, there is this: How is it that people living in the world’s greatest port, a city with no neighborhood that is far from a waterfront, a city whose location was chosen because of the sea, where the great cargo ships and tankers, mighty little tugs, yachts, and harbor patrol boats glide by, has lost all connection with the sea, almost forgotten that the sea is there?”

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Book:The Big Oyster: History on the Half Shell

Source: The Big Oyster: History on the Half Shell

“The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.”

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Book:The Secret French Recipes of Sophie Valroux

Source: The Secret French Recipes of Sophie Valroux

“There is a species of taverns of a lower denomination, which, however, are sometimes resorted to by good company, when disposed to enjoy a frolic. These are the oyster-cellars, a sort of ale-houses, where the proper entertainment of the house is oysters, punch and porter. Most of the oyster-houses have a sort of long room, where a small party may enjoy the exercise of a country dance, to the music of a fiddle, harp, or bag-pipe. But the equivocal character of these houses of resort prevents them from being visited by any of the fair sex who seek the praise of delicacy, or pique themselves on propriety of conduct.”

Oysters Propriety Edinburgh

Book:The History of Edinburgh

Source: The History of Edinburgh

“East Coast oysters are brinier, more mineral. West Coasts are plumper, creamier, sweeter. They're even physically different. One has a flat cup, the other tends to be deeper.”

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Book:Sweetbitter

Source: Sweetbitter

“Oysters release their eggs from around August to September. So during this time, they are small and don't taste good. They gradually start to put on weight again after that. And when the snow on the mountains melt and the water flows into the sea from the river, the oysters taste even better. Snow melt is rich in nutrients, and the plankton grows on that. The oysters eat the plankton and grow larger.”

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Book:The Joy of Rice

Source: The Joy of Rice

“First I shell the oysters, then coat them with flour... ... and I deep-fry that. I make a sauce with soy sauce, ground sesame, sesame oil, chili pepper and some mirin. And I dip the oysters in the sauce. Here you are. Give it a try. Deep fried oysters and kimchi over rice!" "Ah, this smells great! " "Let's eat!" "Ooh! The oysters have been fried perfectly! They're soft and when you bite into them, the juice comes spurting out... ... and the flavor of the oyster combined with the sourness and spiciness of the kimchi creates a wonderfully complex taste!" "Yeah! The deep-fried oysters go great with the kimchi!" "It would have been a bit heavy with just the fried oysters... ... but the hot and sour flavor of the kimchi makes this very tasty!”

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Book:Izakaya: Pub Food

Source: Izakaya: Pub Food