The Totten Inlet Virginica on the left comes from Washington State. It is marketed exclusively by Taylor Shellfish under strict quality controls and sells at oyster bars for around three dollars each. The oyster in the middle is a Texas select and it sells for under a dollar in an oyster bar. The [...] 
Leibman’s on Memorial between Kirkwood and Dairy-Ashford has Houston’s best chocolate bunny selection–if you’re in the market. You can find bunnies from Godiva and other fancy chocolate-makers as well as hand-dipped bunny truffles. Check out the candy carrots too. [...]  Dr. John Supan Dr. John Supan, head of oyster research at LSU, is a visionary who is leading the Louisiana oyster industry out of the 19th century and into a brave new world of oyster farming. Supan built an oyster hatchery in Western Louisiana that would have revolutionized the leasing business, if it hadn’t been destroyed by hurricanes. Undaunted, he is building another hatchery on Grand Isle. He is also developing a Gulf triploid. A triploid is a sterile oyster that retains its sweet plumpness through the summer because it doesn’t convert glycogen to gonad. Dr. Supan, or “Soup” as he prefers to be known, invited me to speak at his annual oyster get-together in New Orleans last week. I asked Jim Gossen to come along and help me present a new idea in Gulf oyster marketing. I’ll write more about my talk and my modest proposal to the Louisiana oystermen over the course of the week. But first, check out what Supan is up to. read more The Wizard of Oysters » 
Nick’s Sports Bar on Wilcrest near Briar Forest is doing an all-u-can-eat crawfish special today. I ran into their crawfish supplier in the parking lot unloading sacks of mudbugs. He said he thought the all-u-can-eat price was $20. I wonder if there is a time limit.
read more How Many Crawfish Can You Eat? » 
When I got home from a week on the road, I found my organic garden had gone wild. The lettuce was higher than the tomatoes–I had to cut down a grove of greens to find the tomato seedlings. I harvested at least five pounds of salad stuff. The tomatoes didn’t look too good under there either. Some of the bottom leaves to the tomato plants had a brown rust. Fungus? I guess I need to buy some copper sulfate? Meanwhile the snap pea vines had overtaken the radishes.   Robb Walsh As of today, I am no longer employed at the Houston Press. June 1st would have been my ten year anniversary as a staff restaurant reviewer and food feature writer there. I look back fondly on the last decade. My work for the Press was nominated for more than half a [...] The first weekend in March is prime time for Gulf oysters. It’s also the date for the annual Oysterfest in Fulton. I spent the weekend in this tiny fishing port near Rockport along with a whole lot of tourists. Every year, tens of thousands of festival-goers eat several tons of raw oysters. The [...] |
 
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