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Unread 02-27-2013, 10:26 PM   #3
landarc
somebody shut me the fark up.

 
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A lot depends on the packer. Out here, we had a great oyster packing company that the oysters tasted great.

I would not do them in the aluminum foil, I find oysters cooked in metal contact are even more metallic. I prefer them cooked in ceramic if the shells are not available.

MS2SB is correct
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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