[2 - 2] hello oyster fans we're gonna start
[2 - 5] things off right at the top with a rare
[5 - 8] apology this comes from octopus eight
[8 - 9] octopus eight said in the comments my
[9 - 11] oyster video dear dan i have to
[11 - 13] apologize to you i previously been very
[13 - 15] critical of you in the comments of a
[16 - 18] but now i discovered the series a couple
[18 - 20] of days ago binge watched it you
[20 - 23] impressed me and i love the series man
[23 - 25] an apology online
[26 - 28] that's rare thank you octopus i'm glad
[28 - 30] you enjoyed the series it's everyone
[30 - 31] else who's been watching and leaving
[31 - 33] lots of comments and also gushing about
[33 - 36] oysters i love it it warms my heart i
[36 - 37] really appreciate it
[37 - 38] we have lots of questions so i'm just
[38 - 40] going to keep digging in
[40 - 43] this one comes from d.s crive the
[43 - 45] question is why does internal cooking
[45 - 47] temperature matter if the oyster is safe
[47 - 49] to eat raw serious question it seems
[49 - 52] incongruous it's a great and serious
[52 - 55] question now raw oysters are kept cold
[55 - 56] from the moment they come out of the
[56 - 58] water through the entire supply chain
[58 - 59] until you get them at home and then
[59 - 61] check them and eat them and that cold
[61 - 62] temperature means that if there is any
[62 - 65] bacteria in your oyster it remains a
[65 - 67] small amount because bacteria grows very
[67 - 68] slowly when the temperatures are cold
[68 - 70] now as the temperature warms up as we do
[70 - 73] in the first step of our roasting
[73 - 74] they're kind of enter what we call the
[74 - 76] danger zone and food safety it's a big
[76 - 79] problem it's where bacteria can rapidly
[79 - 82] multiply and turn into a serious issue
[82 - 84] so because we have that step in there
[84 - 85] and we bring the oysters out of that
[85 - 88] nice cold state to be totally safe we
[88 - 90] bring them up to 160 degrees in that
[90 - 91] next step and that ensures that any
[92 - 94] bacteria that did grow gets killed so
[94 - 95] great serious question and there's a
[96 - 97] really good reason behind it this next
[98 - 102] rpr channel sounds like a nice channel
[102 - 104] you didn't mention if one chews or
[104 - 106] swallows whole that's what people always
[106 - 109] ask choose versus swallows whole
[109 - 110] big debate now when i first started
[110 - 112] eating oysters and i was just getting
[112 - 114] used to them i would slurp it right back
[114 - 115] and swallow it whole it was a little too
[115 - 117] much for me to chew it didn't want to go
[117 - 119] there now i can't imagine just following
[120 - 122] there's so much flavor packed inside
[122 - 124] that oyster and when you chew any any
[124 - 127] food but obviously oysters you get so
[127 - 129] much more flavor in your mouth so i
[129 - 131] highly encourage chewing and just
[131 - 133] experiencing it fully sip the liquor to
[133 - 135] the oyster a little bit swallow it
[135 - 137] appreciate love it sip some wine that's
[138 - 139] my preferred way to do it this next one
[139 - 141] comes from kathleen marsh and she asks
[141 - 144] why do all canned oysters taste the same
[144 - 146] i don't personally have a ton of
[146 - 147] experience with canned oysters but i can
[147 - 149] speak about canning in general so when
[149 - 151] the oysters go in the can it is then
[151 - 152] sealed and heated to a very high
[152 - 154] temperature to make it completely food
[154 - 156] safe and shelf stable now in that
[156 - 158] heating process a lot of things change
[158 - 160] and we find this anytime we cook like
[160 - 163] say a steak going from raw in a tartare
[163 - 164] to cooked the flavor changes
[164 - 166] dramatically and the same thing is true
[166 - 168] with oysters all of these beautiful
[168 - 169] subtleties and minerality and all the
[169 - 171] stuff that we talk about tasting in raw
[171 - 173] oysters a lot of that is going to be
[173 - 175] erased or just kind of blown away by the
[175 - 177] time they get through that cooking
[177 - 179] process so that's probably why you find
[179 - 181] canned oysters all be the same canned
[181 - 183] food producers are also looking for
[183 - 185] consistency as a number one priority so
[185 - 187] they're probably buying oysters all from
[187 - 189] the same spot treating them exactly the
[189 - 191] same cooking them to deliver you a
[191 - 193] consistent product that doesn't have all
[193 - 195] the subtleties of eating them raw
[195 - 196] alright the next question is actually
[196 - 198] more of a bit of advice from tom
[198 - 200] haflinger and he says
[200 - 201] you know despite the reputation of
[201 - 203] materials like glass and ceramic being
[203 - 205] more insulating than say metal they
[205 - 208] still conduct heat pretty well and that
[208 - 210] can lead to ice on the side of your
[210 - 212] serving vessel melting more quickly than
[212 - 213] the stuff that's in the middle it's a
[213 - 215] really great point i mentioned in the
[215 - 217] video but in a very
[217 - 219] fast brief second and i basically say
[219 - 220] your chilled serving vessel but i didn't
[220 - 222] explain much more than that
[223 - 224] tom has a great point here that you
[224 - 225] definitely want to pre-chill that i love
[225 - 227] popping in the freezer as soon as i
[227 - 229] start shucking so it's getting nice and
[229 - 231] nice and cold when i put ice in it
[231 - 232] that's helping keep that ice really cold
[232 - 235] for a lot longer so wonderful wonderful
[235 - 237] tip thanks for bringing up tom so this
[237 - 239] final question before we get into the
[239 - 241] pairing section which i love amazing
[241 - 242] ideas in there i think you're gonna love
[242 - 245] it too this comes from uh jamalicious
[245 - 247] ben and he says you left out one of the
[247 - 249] key methods for cooking oysters and
[249 - 251] that's grilling them and he grills them
[251 - 253] in the pacific northwest while camping
[253 - 254] just picking up the oysters on the beach
[254 - 255] and cooking them
[256 - 258] sounds amazing and grilling is a
[258 - 259] fabulous way to cook oysters you get
[259 - 261] that same awesome shuck ability that you
[261 - 262] do with the roasting method because you
[262 - 264] pop that mussel makes it very easy to
[266 - 268] you get that nice smokiness and man i
[268 - 269] really wish i was on a beach in the
[269 - 271] pacific northwest right now
[272 - 273] anyway there's a job to be done we got
[273 - 275] to keep going okay finally here are some
[275 - 277] of my favorite oyster pairings toppings
[277 - 279] that you guys mentioned um and i just
[279 - 281] have to bring them up here margolia says
[281 - 283] my australian friend introduced me how
[283 - 285] to eat his family raw oysters and it's
[285 - 287] now my favorite topped with finger limes
[287 - 289] that's a brilliant idea finger limes are
[289 - 291] you know have tiny little caviar like
[292 - 293] clusters of juice
[293 - 295] inside them and that sounds fabulous
[296 - 297] i've never had it before but now i want
[297 - 299] to do that next one is from jordy
[299 - 301] my go-to oyster garnish tap it to you
[302 - 303] hot sauce salt squeeze of lemon and a
[303 - 305] bit of minionette sauce
[305 - 307] yes please that sounds great i would do
[309 - 312] that next one is from kinjun ranger lemon and
[312 - 314] next one is from kinjun ranger lemon and tabasco nice and simple is my preferred
[314 - 315] however i will eat them any way they are
[316 - 319] done i like my tabasco and i agree i'll do
[319 - 320] i like my tabasco and i agree i'll do them anyway they're done
[320 - 322] uh next one is from dean williams fresh
[322 - 325] lemon juice fresh lime juice vinegar
[325 - 327] pepper and garlic man dean is going for
[330 - 332] this next one is from don paulson and it
[332 - 334] blew my mind and i can't believe i've
[334 - 336] never done this before but it's gonna
[336 - 340] happen and that is um a couple drops of
[340 - 343] tequila is amazing on oysters
[343 - 346] i bet it is that perfect salty savory
[346 - 347] thing with tequila's amazing i'm gonna
[347 - 349] try with mezcal i'm getting oysters
[349 - 352] tonight specifically to try this one all
[352 - 353] right let's go into the lightning round
[353 - 355] we've got a few more that are awesome a
[355 - 356] dollop of sour cream on a nice wealthy
[356 - 359] oyster so good okay next one is i eat
[359 - 361] mine with yuzukushu uh which is this
[361 - 364] amazing ferment of chilies and yuzu and
[364 - 367] salt and amazing it's so good citrusy
[367 - 369] fermented and spicy all in one
[369 - 371] i had that before and it's so good yes i
[371 - 372] love that next one try adding some
[372 - 374] jalapeno to the soy and lime scallions
[374 - 376] okay i will i'll do that that sounds
[376 - 378] great grated fresh horseradish and lemon
[378 - 380] juice yes please a little ponzu and
[382 - 384] i love oysters
[384 - 386] me too thanks everyone we'll see you