{"id":6472,"date":"2015-12-24T19:18:16","date_gmt":"2015-12-24T19:18:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6472"},"modified":"2015-12-24T19:18:16","modified_gmt":"2015-12-24T19:18:16","slug":"tons-of-oysters-followed-by-the-simplest-pasta-of-all","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6472","title":{"rendered":"tons of oysters; followed by the simplest pasta of all"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/oysters_WC_12_23_15.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6477\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/oysters_WC_12_23_15.jpg\" alt=\"oysters_W&amp;C_12_23_15\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The meal was just about as simple as anything I&#8217;d ever served, although there was a certain amount of labor\u00a0involved\u00a0for both of us, in what I will call the process which brought it to the table.<\/p>\n<p>The most fun of those labors brought Barry and I out of the rain yesterday, once again, for\u00a0a journey to the Village\u00a0rooftop where we met our contact, and shared a few oysters, beer, and wine.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/moms_roof.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6478\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/moms_roof.jpg\" alt=\"moms_roof\" width=\"600\" height=\"457\" \/><\/a><\/p>\n<p>Less fun, but with the pleasure and reward of work done well, was the job of opening the\u00a04 dozen bivalves once we got home.<\/p>\n<p>Enjoying them at leisure brought us back to the real fun.<\/p>\n<ul>\n<li>a first course of 50\u00a0Rhode Island oysters from <a href=\"http:\/\/walrusandcarpenteroysters.com\/\">Walrus and Carpenters\u00a0Oysters<\/a>, served raw on the half shell over ice, accompanied only by two halves of one very small, exotic, not-very-acidic small citrus thingy from <a href=\"http:\/\/fantasticgardensofli.com\/\">Fantastic Gardens\u00a0of Long Island<\/a> (the grower, Dave Tifford, has\u00a0so far not\u00a0been unable to identify it by name), which I had added to the place settings, mostly as a palate cleanser, since we generally prefer our oysters very straight<\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/Spaghetti_Ai_Oio.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6479\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/Spaghetti_Ai_Oio.jpg\" alt=\"Spaghetti_Ai_Oio\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>a second course of 8\u00a0ounces of Afeltra linguina,\u00a0from Eataly,\u00a0boiled, but only until pretty firmly <em>al dente<\/em>, then tossed in a bowl\u00a0with a sauce made of 2\u00a0minced rocambole\u00a0garlic cloves from Keith\u2019s Farm, roughly chopped and half of one dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia cooked in three tablespoons\u00a0of olive oil over low-to-medium heat for about 2 minutes, or until the garlic had barely begun to color<\/li>\n<li>the wine was a wonderful French (Burgundy) white, Saint-V\u00e9ran Domaine des Vielles Pierres, &#8216;Vielles Vignes&#8217; 2013, from <a href=\"http:\/\/flatiron-wines.com\/domaine-litaud-saint-veran-v-v-2013.html\">Flatiron Wines &amp; Spirits<\/a><\/li>\n<li>the music was from\u00a0<a href=\"http:\/\/www.wqxr.org\/#!\/\">WQXR<\/a>&#8216;s annual 10-day, year-end <a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/story\/bach-festival-2015\">Bach Festival<\/a>, streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal was just about as simple as anything I&#8217;d ever served, although there was a certain amount of labor\u00a0involved\u00a0for both of us, in what I will call the process which brought it to the table. The most fun of those labors brought Barry and I out of the rain yesterday, once again, for\u00a0a journey &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6472","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6472"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6472\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}