Never been a fan. I'm shortbread all the way!

I don't mind it, especially on Christmas cake with marzipan. Trick is not to have it too thick and eat it evenly with the sponge

So gross

Zoidberg: "What is this? Goose liver? Fish Eggs? I ask for rich guy stuff and you give me this garbage?"

LOVE 'EM. But I completely understand why people don't.

Huge NOPE for me. First I'm allergic. Second I have a degree in food science and would never touch filter feeders even if I wasn't allergic to them. You have no idea how many human pathogens can end up in shellfish.

never had them, but i really really really do not want to try them

It is a thing in my head. Never tried one, but because of the look and how people consume them and how the smell..I don't think I want to try one ever.

Waiter: And for you sir, a dozen gigantic boogers in a hard shell? Very well I’ll bring those right out [bleccch]. Seriously though, to each his own but I really don’t get it

Adore small raw oysters, especially Sydney Rock Oysters or the Olympia ones, but can't take the huge Pacific ones.

🤢

It's a cultivated taste like Scotch whiskey. As a SE Louisiana boy I would eat the fried, in stew and gumbo, Rockefeller, Bienville but never raw like my friends did. So, I learned to love them and now, three dozen on the half-shell with some spicy seafood sauce and saltine crackers with three bloody mary drinks is a special meal for me.

Love oysters also. I prefer mine with Tabasco.

Love oyster stew, not raw.

I love clams and mussels. Will never do oysters

Slime juice and chewy stuff served with toxins. Great idea.

Blech!!!

I tried a raw clam once an gagged never again

Ew.

Slurp slurp!

Prefer raw clams, good and chewy

Depends on the oysters if u get them from a fancy sea food place they're pretty good but the cheap ones taste like s**t so

imo: the good ones taste like the ocean, the stale ones taste like wet sand on the beach

Raw oysters are delicious. Plain or with a spritz of lemon and chopped shallot yum.

I love oysters not raw though

I don't get the point of them. Its not like you savour them in your mouth. Just down the hatch, what is the point?

Pan fried please. Eight to ten fresh out of Willapa bay if you could. Thanks!

Pointless

If you ever get the chance to visit Normandy, France, please try the Gillardeau oysters. They are the absolute best.

Tempura oysters are devine

Unlike Oreos and monster drinks, this is an entirely natural 'product'. You like them or you don't, but no one is pushing ads at you to buy them.

The first time I tried one was on French exchange, age 14.. at a fish market on the Quay in Dinard in France. I asked our French teacher how they cooked them...he looked at me and said "they aren't cooked, they are raw, and still alive". Well that was in for me. Mine rejoined its family in the sea, along with several of the ones my friends had tried. I have never had one since!

"Ooooh, Mildred, look at this slimy thing in a shell! I think I'll eat it!"

Snot balls!

Good ones are good, if you have bad ones, you're ruined for life

A fresh oyster, as in came from the sea that day... beautiful thing. Flash frozen or stashed for days or weeks in a saltwater aquarium? No.

Oyster sauce is passable, but my aspie palate will never be okay with the texture of a raw oyster.

Poseidon's salty boogers.

I knew the moment I had an oyster for the first time that hanging out with the wannabe rich and fake famous was not for me

Admittedly, I love it.

For me, it just signifies the season. I don't eat or drink everything pumpkin spice but it is definitely a favorite and has been since I was little. Pumpkin bread was the first quick bread recipe I ever learned!

These were my childhood. Every birthday party, class event.....

I love it personally! Especially the ones with chia!

Love them. But they aren’t something you could just eat a bunch like other mushrooms, which I also love. Even if you don’t necessarily like it it’s hard to not agree that the taste is unique, and powerful. I worked for a high end catering company in NYC and we would get cases of them in and I would shave this slices for various dishes. If it’s an acquired taste I certainly acquired it then. Mushrooms varieties other than portobello/cremini/button are not commonly found in restaurants in the US. Chanterelle, morel, woodsear, enoki, lion mane, lobster, porcini, oh so many delicious and unique flavors. But, truffles outshine them all in its unique firm texture, aroma and flavor.

"Nibbles of Wet Meat" sounds like a helluva Metal band name