Season's eatings! The weather may be getting colder, but Dining Month on OnMilwaukee is just cooking up, dishing out your winning picks in this year's Best of Dining poll. Dining Month is brought to you by Fein Brothers, your premier food service equipment and supply dealer in Wisconsin since 1929. Congratulations to all of the winners, and happy eating for all those who voted!
Earlier this month on the FoodCrush Podcast, Food & Dining Editor Lori Fredrich challenged Culture Editor Matt Mueller to give up his oyster virginity and try a raw oyster for the very first time.
When it comes to eating raw seafood for the first time, the intimidation factor is high. Oysters can be firm and chewy or slightly gooey and soft. And, depending on the variety, they can have any number of flavor notes including salty, sweet, melony, buttery, coppery, briny or mineral-rich.
For some, they're a delicious indulgence. For others, they're a food nightmare come true. Where do you stand when it comes to consuming raw oysters?
Weigh in now!
Never tried a raw oyster, but curious about the best way to do so? It always helps to get prepped by an expert.
Listen in as oyster experts, including Chef Joe Muench of Maxie's and Corporate Executive Chef Adam Siegel of The Bartolotta Restaurants, explain the best ways to eat these tasty little bivalve mollusks.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.