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Best live oysters in Tampa

Hi all, we're going down to Tampa for the weekend and could use some recs on where to get the best live oysters - we don't make it down to seaside spots very often! From scouring the chowhound forums, we've come up with a few options (Island Grille and Raw bar for HH, Oystercatchers for brunch), but would love some updated advice on the following:

1. Dinner place?
Central Ave Oyster Bar in St. Petersburg - read one review about being served dead oysters...
PJ's in St. Pete's Beach
The Crab Shack in St. Petersburg
Rick's on the River
Any other suggestions for nice, juicy oysters?

2. Any good seafood places in Ybor City?

Thanks!

Jan 15, 2013
laethia in Florida

ALL OUT DESSERT ASSAULT. Need suggestions for palate cleansers.

shaveice with homemade syrup?

Aug 19, 2012
laethia in Home Cooking

ALL OUT DESSERT ASSAULT. Need suggestions for palate cleansers.

And this might be a little unorthodox, but gin infused celery a la modernist cuisine would be awesome. http://www.nytimes.com/2012/01/18/din...

Aug 19, 2012
laethia in Home Cooking

ALL OUT DESSERT ASSAULT. Need suggestions for palate cleansers.

Different sorbets would be good - lemon, lime, with some mint

Aug 19, 2012
laethia in Home Cooking

Hot chocolate mix containers suggestions?

Hi everyone, I can't wait for fall! Looking forward to making some salted caramel hot chocolate mix and shipping it to relatives for football season. Does anyone have any suggestions as to what containers to use? Ideally plastic or other lightweight material, more affordable than those nice airtight canisters, and prettier than gladware stuff? Thanks in advance,

Aug 19, 2012
laethia in Cookware

How do you make a super meaty ragu or bolognese sauce?

Thanks for the recipes all!! I think I'm going to try simmering a combo of beef short ribs and pork ribs, then shredding them and putting them back into the sauce.

It's becoming clear to me that maybe the gnocchi for 16 is going to be the harder part of the whole endeavor :-\ I'm thinking about making all the gnocchi the week before and freezing it, and then boil them in batches, and keeping everything warm in the oven in one of those big disposable tinfoil roasters with the sauce until serving time. Does that even sound feasible??

Jan 17, 2011
laethia in Home Cooking

Meatless Mondays

Just made Mark Bittman's faux zucchini souffle on Sunday, and it was soooooooooo good! Never made a souffle before, so doing prep and everything took me a little bit longer than it was supposed to, but the results were spectacular. Very filling, and very hearty despite the airiness. Leftovers were even better, 'cause it just tasted like a good quiche.
http://www.nytimes.com/2011/01/05/din...

Meatless Mondays are such a good idea, bravo! :)

Jan 11, 2011
laethia in Home Cooking

How do you make a super meaty ragu or bolognese sauce?

I'm cooking dinner for a crowd (16 people) in a few weeks, and am planning on making gnocchi with a hearty ragu sauce. I'm trying to go for a meat sauce with chunks of beef or pork instead of using ground meatloaf mix. I'm thinking about still putting in a little bit of ground veal, but also stewing some chuck steak or pork ribs in the sauce and fishing it out and shredding the meat afterwards, then adding back to the sauce. Has anybody had success with this? Am confused about what kind of meat to use, how long it takes to cook until the meat falls apart, and how to adapt a traditional ragu recipe to fit. Thanks!

Jan 11, 2011
laethia in Home Cooking