/ck/ - Food & Cooking

very wealthy people who aren’t explicitly new money are typically taught to prepare very basic dishes (frittatas, ceviche, oyster stew) so they can critique meals in polite conversation. To critique a meal, you need to have the a certain collective foundation of general culinary knowledge to speak about it qualitatively. When I attend fine art auctions you can usually whiff out the new money by how they talk about the entrees. You’re not graduating from Regis, St. Andrews’, or Besant Hill without a baseline grasp of it, even if you’ve had a personal chef all your life.

>>19385874
I don't mind them raw (as long as they're fresher than tween bussy) but they're fucking amazing in chowda. Oyster chowder (oyster stew for the purists) can shit on even ipswich clam chowda if done right.

Long love oysters I says