Comments on: Oysters with Mignonette Granita

By: Marco

Marco — Thu, 19 Jan 2012 20:05:05 +0000

I think the policy of at least six oysters doesn’t make any sence, what about if I want to order seven then? But, yes, I’ve seen it in some places. The other part of this that doesn’t make sence is that they have the oysters priced by unit, therefore people should be able to get as many or few as they’d like.
To Carolyn, congrats on the wonderful work you’ve done here on he website, and thanks for the recipe, personally I like to leave my mignonette without straining, but that’s just a matter of personal taste ;-)

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By: BigGirlPhoebz

BigGirlPhoebz — Tue, 01 Sep 2009 13:46:44 +0000

I laughed out loud several times while reading this post. Love the idea of granita for oysters! And in fact, I think I am a huge fan of the 6/per order policy. That way bulking up my order seems necessary rather than frivolous. I’m going to have to hop on the path and try it! Do you have a favorite oyster spot in Manhattan?

Next: the earring trick.

Thanks!

By: Carolyn

Carolyn — Tue, 25 Aug 2009 12:36:52 +0000

Anne, we usually eat oysters at the shore, but The Lobster Place at Chelsea Market is a great place to get them (and other seafood) here.

By: anne

anne — Tue, 25 Aug 2009 00:35:08 +0000

so where do you buy oysters in hoboken or nearby so that I can make this wonderful concoction?

By: Carolyn

Carolyn — Sun, 23 Aug 2009 01:26:38 +0000

Thanks, Priya!

By: Priya

Priya — Sat, 22 Aug 2009 21:03:20 +0000

Congratulations

By: Carolyn

Carolyn — Wed, 19 Aug 2009 14:03:54 +0000

Huyen, I guess I don’t really know how restaurants buy oysters, but I’ve eaten them at many, many, manymanymany restaurants and never encountered a similar policy. Also, sometimes I just like to complain about luxuries.

By: justcooknyc

justcooknyc — Tue, 18 Aug 2009 23:09:54 +0000

cool idea