I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!
I'm also married to a rather interesting man, who has started companies like Threadless.com.
Email me!
I love raw oysters, how can I tell when they’re a good batch or not. Is there a difference in color, smell, etc? I’ve never had bad oysters, but you bever know! Your sloppy joe recipe was amazing. I’ll never use manwich again.
Aww, I’m thrilled you liked my recipe! This is my general rule for oysters: if they look firm, plump, and smell salty like the sea, you’re good to go.
