I found it! (good canned smoked oysters)
Mark Thorson
canned oysters they had were water-packed, in a cylindrical
can from China. Not smoked, not worth trying.
After resigning myself to only having memories of a food
no longer made, I found that Trader Joe's carries Crown
Prince smoked oysters from Korea. This is it! Small
smoked oysters with the right texture and plenty of smoke
flavor! I don't think the can was packed quite so tightly
as the ones I remember from my youth, but the flavor and
texture were there, and that's what really counts.
John Kuthe
Mmmmm! A good smoked oyster is definitely worth "two in the bush"
STS!!
John Kuthe...
sf
wrote:
Huh. I buy smoked oysters every so often and have never been
disappointed. In fact, I don't even look at labels. I had to go to
the kitchen to see what brand I picked up last time, it was Bumble
Bee. If I remember this thread when I eat them (sometime in the
future), I'll post my reaction to them. Glad you found something you
like.
--
Today's mighty oak is just yesterday's nut that held its ground.
Dave Smith
> Huh. I buy smoked oysters every so often and have never been
> disappointed. In fact, I don't even look at labels. I had to go to
> the kitchen to see what brand I picked up last time, it was Bumble
> Bee. If I remember this thread when I eat them (sometime in the
> future), I'll post my reaction to them. Glad you found something you
> like.
I never had problems with canned smoked oysters either. I liked them so
much I got sick of them and didn't eat them for years. Then last summer
I got back onto them. They were delicious.
sf
Maybe I'll "snack" on them today - for research purposes only, of
course.
Dave Smith
I found out there are especially good on crackers with a glob of cream
cheese.
Ema Nymton
So glad you found them. Amazon.com also sells Crown Prince smoked
oysters. I also like their sardines.
Becca
sf
They *are* good mixed in with cream cheese as a spread (8oz block of
cream cheese and one tin of drained smoked oysters - whizzed in a FP),
but I'm a purist. I eat them plain on a Saltine cracker (or on a Club
cracker when I'm in a festive mood).
Mark Thorson
>
> I love smoked oysters, Mark. Thank you for the recommendation. I
> usually just eat them right out of the tin. How do you enjoy them?
Same way. I can hardy imagine eating them
any other way.
George Shirley
> In article
> <79efeca3-0124-489a...@h19g2000prh.googlegroups.com>,
> aem<aem_...@yahoo.com> wrote:
>> I agree that smoked oysters are a great nosh by themselves, but they
>> also make a very worthwhile addition to oyster stuffing--seasoned
>> bread cubes, onion, celery, chicken broth, butter, oysters and a tin
>> of smoked oysters. Black olives optional. Very popular at
>> Thanksgiving time around here. -aem
>
> I would love to taste it at someone else's table; it wouldn't fly here.
> :-(
>
Or here, we firmly believe that the only stuffing worth eating at
holidays or otherwise is "Grannie Annie's cornbread stuffing with turkey
drippings mixed in."
That's a direct quote from the grands and great grands.
Mark's smoked oysters are found in the local Kroger here, I enjoy them
on a Ritz cracker occasionally. Do love the Prince Oscar canned Brisling
sardines in oil though. Had some for lunch today with horseradish
mustard and Ritz crackers.
Nunya Bidnits
They are also good in poultry dressing. I like them in a cornbread and
andouille sausage dressing which is based on Emeril's andouille dressing
recipe.
Mark Thorson
>
> On Jan 31, 8:06 am, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
> >
> > LOL! My man! I tried a spread once - oysters smashed with some cream
> > cheese and was underwhelmed. I think I've tried the TJ once -- I
> > appreciate your talking about them because I'll pick some up this week
> > for some noshing. I like a Club cracker under my fork to catch any
> > dripping oil. :-)
> >
> I agree that smoked oysters are a great nosh by themselves, but they
> also make a very worthwhile addition to oyster stuffing--seasoned
> bread cubes, onion, celery, chicken broth, butter, oysters and a tin
> of smoked oysters. Black olives optional. Very popular at
> Thanksgiving time around here. -aem
Ooh, that sounds good. I'm thinking I should
volunteer to make the next Thanksgiving dinner.
Since Dad died, Mom has always taken the family
to Hometown Buffet for Thanksgiving. The last
time, my niece called 911 and I ended up in the
emergency room.
On the other hand, I don't think you use stuffing
when deep frying a turkey. I've been thinking
about trying that. There's enough room here to
ensure that a worse-case scenario won't result
in setting fire to trees or houses.
Terry Pulliam Burd
Mark, you're responsible for my sudden urge to scarf down the can of
Geisha smoked oysters I had in the pantry. And the next time I'm at
TJ's, I'm tryin' the Crown Prince. Although the Geisha smoked oysters
scratched that particular itch, it's a bit heavy on the oil and light
on the smoke.
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines
To reply, remove "spambot" and replace it with "cox"
Mark Thorson
>
> In article <ah0fk613ld2ckvs91...@4ax.com>,
> Terry Pulliam Burd <ntpu...@spambot.net> wrote:
>
> > Mark, you're responsible for my sudden urge to scarf down the can of
> > Geisha smoked oysters I had in the pantry. And the next time I'm at
> > TJ's, I'm tryin' the Crown Prince. Although the Geisha smoked oysters
> > scratched that particular itch, it's a bit heavy on the oil and light
> > on the smoke.
>
The Crown Prince oysters are packed in olive oil,
but it doesn't really add anything to the flavor.
I believe the canned smoked oysters of my youth
were packed in cottonseed oil. An interesting fact
is that cottonseeds were an unused waste product of
the cotton industry for many years until David Wesson
invented the process for refining the oil into an
edible form using fuller's earth to remove the noxious
components.
The Crown Prince oysters are labelled as "Naturally
Smoked". I wonder how they do that? Does it mean
they don't use liquid smoke? I suspect it does,
because liquid smoke is clear and the oysters are
dark brown. I'm imagining trays of these tiny oysters
going into a smokehouse. With the rising standard of
living in Korea, I fear these oysters might not be
available in a few years. Where will they get the
labor to deal with smoking and packing these oysters?
sf
wrote:
> I believe the canned smoked oysters of my youth
> were packed in cottonseed oil.
FYI: The ingredient label on the Bumble Bee smoked oysters I have
says they are packed in cottonseed oil.
I was pleasantly surprised by the calories. 120 calories in 2oz which
is basically half the can... I'm sure it's yet another example of
downsizing - probably from 4 oz to 3.75.
Jean B.
I looked for smoked oysters when I was at a supermarket last night
and saw threee brands. They all were packed in cottonseed oil.
How does that fit in with your healthful eating plan?
--
Jean B.
Jean B.
Hmmm. The Crown Prince ones I saw last night were packed in
cottonseed oil, as were the other brands. You got yours at TJ's?
--
Jean B.
Mark Thorson
>
> Hmmm. The Crown Prince ones I saw last night were packed in
> cottonseed oil, as were the other brands. You got yours at TJ's?
Yes. And they were the first item I remember
buying specifically labelled as a product of
South Korea. Any other Korean items I've
seen just said Korea. I don't think the DPRK
exports food, but if the ROK stops exporting
canned smoked oysters, I'd give DPRK oysters
a try if they were available. Couldn't be
worse than the PRC oysters.
Mark Thorson
>
> I looked for smoked oysters when I was at a supermarket last night
> and saw threee brands. They all were packed in cottonseed oil.
> How does that fit in with your healthful eating plan?
Neither good nor bad. Saturated fat content of
cottonseed oil is not much different than other
vegetable oils. Peanut and coconut oils are the
only really bad vegetable oils. I'm a bit suspicious
of safflower oil because it is so far in the other
direction -- it's the most unsaturated fat you can buy.
I remember the dish I kept my bottle of safflower in
developing a rubber-like layer of spilled oil.
Other oils don't do that. After a while, my doubts
kept gnawing at me, and I switched to other oils.
For a long time I used canola oil, but these days
it's mostly olive oil. I recently bought grapeseed
oil for frying because at the same time I bought
an expensive bottle of olive oil for non-frying
purposes, but I'll probably revert to a cheaper
olive oil and use it for everything on the next cycle.
Jean B.
I'll have to take a look at TJs. I didn't want the ones in
cottonseed oil, and you have caused me to crave some.
--
Jean B.
Jean B.
Ir's not the fat content that bothers me. It is the fact that
most cottonseed oil has pesticides in it.
--
Jean B.
Mark Thorson
>
> Ir's not the fat content that bothers me. It is the fact that
> most cottonseed oil has pesticides in it.
They won't hurt you. Most of them are acetylcholinesterase
inhibitors, which are not harmful in small doses. It's not
like they cause cancer or something.
Mark Thorson
>
> In article <4D49C421...@sonic.net>,
> Mark Thorson <nos...@sonic.net> wrote:
>
> > I remember the dish I kept my bottle of safflower in
> > developing a rubber-like layer of spilled oil.
> > Other oils don't do that. After a while, my doubts
> > kept gnawing at me, and I switched to other oils.
> > For a long time I used canola oil, but these days
> > it's mostly olive oil. I recently bought grapeseed
> > oil for frying because at the same time I bought
> > an expensive bottle of olive oil for non-frying
> > purposes, but I'll probably revert to a cheaper
> > olive oil and use it for everything on the next cycle.
>
More likely painting my house. Any fat is fine
for seasoning cast iron, if you scorch it hard enough.
Jean B.
You are careful in your way, and I am careful in mine.
--
Jean B.