A few questions for oyster lovers, and the folks who pander to them:
Restaurant folks: If a restaurant has oysters priced at, say $10/half dozen and $17/dozen, and you order six of one variety, do you ring that as $10 + $10 = $20, or at $17?
Also, what is the deal with Ameripure oysters? The cinetrix and I tucked in to some last night at a dreadful new spot in the upstate. They tasted like pieces of those white Crocs that nurses wear. The Cod's got nothing but love for Gulf seafood, but these oysters give Gulf oysters a bad name. Zero flavor, zero salinity. It was like the Sani-Taco of oysters. It's a curious buiness proposition, as the marketing hook seems to be reducing levels of pathogens I've never heard of, and would be happier not knowing about. I can understand concerns about BP related chemical contamination, but bacterial contamination would seem to be a whole other kettle of fish. Given the general cluelessness of this outfit, they could have done something like rinsed the oysters prior to serving. (Ordering poboys outside the 504 is like kissing gila monsters, but hope springs eternal. Ford's take on the roast beef poboy is something between pulled pork and sloppy Joe in texture, on a hot dog bun. It made me pine for Domilise's, even if I had to watch a loopof Tyree's catch Clockwork Orange steez, while Eli pinned my arms back, and Peyton fed me.*)
*I am aware that that may well be what this lady would ask Make-a-Wish for, which makes one of us.