Before we get started on this section of my culinary journey, I’d like to explain to you (one of the reasons) why I am such a picky eater.
Webster’s Anna’s Dictionary defines a “texture eater” as someone who cannot stand the feel of some foods if they are slurpy, mushy, chewy, stringy, creamy, goopy, pulpy, spongey, gloppy, soggy, squishy, gooey, sloppy, grubby, gunky, mucky, grimey… You get the idea, right?
So, yeah. Oysters were a hard thing to swallow (pun intended). On top of that, I tried beef tartare for the first time. Woof.
Overall though, the taste of both of these items was fine. But the texture… I guess my reaction speaks for itself!
Shout out to the waitress at Merchant’s Oyster Bar who had to put up with us for 2 hrs. Youdabest.