Exactly. I will use a little bit of hot sauce, and I have tried oysters several times, but... you can have my share. And Ja can have the rest of the hot sauce.
There's very few things I'll refuse to TRY...3fgburnerAugust 16 2007, 20:42:41 UTC
Oysters fall under my "tried 'em, no way in hell will I ever eat another" list. My brother's in-laws fed me some oyster stew when I was over at their place one time, helping out with a project. Four tablespoons (or 5? 6?) of homemade hot sauce, actually more of a pepper puree, turned the stuff a dark reddish-pink, and almost killed the taste of the oysters. Almost. Bleh.
We shall agree to disagree on hot sauce, although that depends. I can't do buffalo wing sauce, because of the vinegar / acid content. Sri Racha, on the other hand, rules. Concerning hot stuff, I have a cat who'll eat hotter things than most of the humans I know.
Re: There's very few things I'll refuse to TRY...dolmenaAugust 18 2007, 20:00:20 UTC
I keep a little Louisiana hot sauce, and maybe some (Thai?) chili sauce, around the house, and currently I have some habanero sauce. But I don't want more than just a bit (or none of the habanero.)
I can eat raw garlic and sometimes go to "American-hot" in curry, but I seem to be very sensitive to both red pepper and black. I can taste it clearly even when my husband can't detect it at all. So I season things to my taste, approximately, and put extra sauce on the table for beloved family or guests.
The oyster dipped in hot sauce is generally done to counteract the oysters, er, particular texture. The flavor of the capacin overrides the slick texture on the outside, making it taste more like, well, meat.
I enjoy oysters, but to each 'is own, right? Hell, I'll eat MRE's, so don't go by /me/.
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See you just named two things I love, put them together and throw in a really good beer.
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We shall agree to disagree on hot sauce, although that depends. I can't do buffalo wing sauce, because of the vinegar / acid content. Sri Racha, on the other hand, rules. Concerning hot stuff, I have a cat who'll eat hotter things than most of the humans I know.
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I can eat raw garlic and sometimes go to "American-hot" in curry, but I seem to be very sensitive to both red pepper and black. I can taste it clearly even when my husband can't detect it at all. So I season things to my taste, approximately, and put extra sauce on the table for beloved family or guests.
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I enjoy oysters, but to each 'is own, right? Hell, I'll eat MRE's, so don't go by /me/.
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