Should You Really Not Eat Oysters in Months Without an 'R'?

iStock
iStock

You've probably heard the food-world adage about how we shouldn’t consume oysters during months that don’t contain the letter 'R.' But does 'R' really stand for risk?

Technically, yes. Although, when it comes to eating commercially farmed oysters served in restaurants and sold in supermarkets, this old mnemonic can go out the window.

The idea of not eating oysters during months without an 'R' comes from the fact that the summer months are the prime breeding time for "red tides," or large blooms of algae that grow along the coast and have the tendency to spread toxins that can be absorbed by shellfish, including oysters. This is especially an issue for places with warm water temperatures, and eating locally raised seafood raises your risk of ingesting the toxins.

That said, commercially harvested seafood—which makes up a majority of the seafood sold in restaurants and supermarkets—is strictly regulated by U.S. law, which ensures it is safe to consume. Many restaurants often increase the size of their safety net by serving commercial oysters from cold-water climates during the months of May, June, July, and August.

So, while we wouldn’t recommend digging up your own oysters off the coast of Florida for a mid-summer backyard bake, there’s no reason to fear the product sold in stores or served in restaurants within U.S. borders any month of year, 'R' or no 'R.' But in case you prefer to play it safe, September is just around the corner.

A version of this article ran in 2013.

Mayochup Is Now an Official Condiment

Heinz
Heinz

Like it or not, Heinz Mayochup is on its way to a store near you. As Us Weekly reports, bottles of the blended sauce—made from mayonnaise and ketchup, naturally—will be available for purchase later this month.

Heinz's announcement of the condiment back in April was met with mixed reactions. Many were thrilled. Others repulsed. And people from Utah were pretty miffed that Heinz took credit for their beloved "fry sauce," a condiment that was reportedly invented by a local restaurant chain in 1948. (In addition to fries, the ketchup and mayo combo pairs well with burgers and can be used to make a variety of dips.)

Mayonnaise haters (we're looking at you, Millennials) may find Mayochup less than appealing, but at least it's better than Heinz's green ketchup, right? Mayochup also seems to be doing well in the United Arab Emirates—the only country where it's currently being sold. In April, Heinz took a poll on social media to see if there was any interest in bringing the condiment stateside, and 500,000 people voted in favor of the move. This week, the company launched another Twitter poll to see if there's similar interest in the UK.

If you happen to live in Culver City, California; Chicago, Illinois; or Brooklyn, New York, you may have the chance to sample it before anyone else in the country. These cities—preselected by Heinz for being the most "passionate" on social media about bringing Mayochup to the U.S.—are in the running to win a "food truck takeover." Free samples of fries and Mayochup will be dished out to passersby and diehard Heinz fans. People are now taking to Twitter to vote (using the template #MayochupYOURCITY), but act fast—voting ends September 18.

[h/t Us Weekly]

How to Make Classic Chicken Noodle Soup With One Pot

iStock
iStock

Chicken noodle soup is the perfect meal to take you out of grilling season and into the days of comforting, cold-weather food. If you've only had chicken soup from your parents' kitchen or out of a can, you might assume the recipe takes more time than it's worth. But a soul-warming dish doesn't have to be labor-intensive: Martha Stewart's take on the recipe can be achieved with just one pot and 20 minutes of active cooking time.

Stewart's recipe for one-pot classic chicken noodle soup, from her book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More, keeps things simple. Start with a whole chicken cut into eight pieces, or about four pounds of separate chicken parts, and add it to a stock pot with four cups of chicken broth, five cups of water, and one teaspoon of salt. Bring the water to a boil then reduce the heat to medium-low, skimming any foam off the surface as you go.

After giving the liquid a chance to simmer for five minutes, add your vegetables and aromatics: two sliced onions, four sliced carrots, 12 sprigs of parsley, two sliced celery stalks, and four crushed cloves of garlic. Partially cover the pot and let it simmer for 25 minutes.

Once the chicken is cooked through, remove it, along with the parsley, from the broth. Toss out the parsley and tear the chicken from the bones until you have about three cups of meat. Bring the broth back to a boil, then add two ounces of angel hair pasta and simmer for five minutes. Add the chicken meat back in and season the soup with salt and pepper to taste.

This recipe makes about eight servings, which works perfectly as a meal for a crowd or a make-ahead lunch for the week. If you're looking for more low-stress comfort food, check out this recipe for the world's best macaroni and cheese.

[h/t Martha Stewart]

SECTIONS

arrow
LIVE SMARTER