Hama Hama oysters, from Washington’s Hood Canal, just one of the good reasons to invite ice indoors.
(This is still one of the months with an R in it—even if that old rule no longer applies—and oysters are always welcome around here.)
The last full month of winter is about to end (and not a minute too soon if you ask us). With March, we hope to see signs of Spring’s approach—which is not always a sure thing, no matter what the calendar says. Meanwhile, boeuf bourguignon and such-like slow-cooked dishes provide a good excuse to avoid going out in the cold.
Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly—but there is much more at the blog that isn’t delivered automatically. February has been rather hectic around here, plus I’m starting work on another book, so no new stories have been posted... but Modern Salt will put up two—that haven’t been seen in a long time—in March. The first will appear on March second, and the other a few weeks later. You’ve been warned.
If you don’t love life you can’t enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes. Eleanor Clark
I asked the waiter for a dozen Portugaises and a half-carafe of the dry white wine they had there ... As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I ... began to be happy and to make plans. Ernest Hemingway
I am ready to defend the right of the tasty crab, the luscious oyster, the noble rockfish and the incomparable terrapin to continue their part in the penitential practice of Friday. Lawrence Cardinal Shehan, Archbishop of Baltimore
You are eating the sea, that’s it, only the sensation of a gulp of seawater has been wafted out of it by some sorcery, and are on the verge of remembering you don’t know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself. Eleanor Clark (on oysters)
It is proved by experience that, beyond five or six dozen, oysters certainly cease to be enjoyable. Grimod de la Reyniere
Oyster: A slimy, gobby shellfish which civilization gives men the hardihood to eat without removing its entrails. The shells are something given to the poor. Ambrose Bierce
PS: If you encounter broken links, changed URLs—or know of wonderful sites we
’ve missed—please drop us a line. It helps to keep this resource as useful as possible for all of us. To those of you who have introduced us to sites like the ones in this newsletter (such as Jim Chevallier), thanks, and keep them coming!
PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.
---- the new sites ----
(Jonell Galloway on the various ways the French preserve, and intensify, the flavors of foods)
(Michael Beschloss, in The New York Times, on the first president’s second career)
(Ruth Reichl waxes nostalgic while reading an unusual community cookbook)
(the old ways may not fare well against modern agriculture, but they often lead to much tastier food)
(Les Leftovers serves up part 1 of “the lost cheeses of Medieval France;” part 2, “What, no Camembert?” )
(Michael Ruhlman on why “American food shoppers are confused”)
(detailed overview, replete with recipes and bibliography)
(Hint: it has something to do with pandan)
(the article doesn’t actually answer the question, but provides links to recipes that produce that crunchy layer)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- more blogs ----
---- that’s all for now ----
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