eggs and oysters

eggs and oysters breakfast

Part of the New American Breakfast series that seeks to eliminate the over reliance on fast-carbohydrate grains that readily turn to sugars and then get stored as body fat if not immediately burned and that characterize the traditional American breakfast.

Where breakfast is served at 1:00 PM.

Odd, I know. But hardly new. My understanding is oysters were actually rather a common item on breakfast menus in the golden days of yore when I'm imagining everybody was thin and active and most likely not consuming so much sugar and refined flour … along with corn, masa, white rice, pre-packaged quick breakfast oats with dehydrated little marshmallows, gigantic sticky buns sufficient to feed an entire Vietnamese village, Fruit Loops and Lucky Charms, packages of doughnuts that are devoured before the shopping bags are unpacked, hash browns, grits, and toast made of white bread. And then blamed their obesity on butter. Before all that.

But this is not a premier New American Breakfast due to the flour and masa used to coat the oysters. An extravagance!

I bought approximately 430 pounds of these haricots, or possibly it was 2 pounds exactly, but it seemed like an awful lot. I divide them in half and used a food saver air-sucking food storage device, marvelous little machine, that cuts a bag from a roll of special channelized plastic then seals the ends. Then stuck that half of the beans in the freezer. The other half was divided in half again and and one half of that was bagged the same way -- with the air sucked out in an effort to extend its storage life in the refrigerator, and the remaining half of that, the final fourth, divided in half ha ha ha ha ha, and cooked. So we're going to be seeing a lot of these beans.

Incidentally, all those so-called vacuum devices, Foodsaver, Seal-a-Meal, Black and Decker, all get deplorable reviews online. Complaints are consistent across the board. Apparently their service department is the worst. So far, mine has been brilliant, if a bit loud. Plus it's fun.

Compound butter with lime juice dressing.

Oysters were drenched in milk dredged in seasoned flour and masa, starting with dusting in the dry mixture, then wet, then back to dry to keep the coating on the oysters, then deep fried in vegetable oil at 350℉ / 175℃

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