PSA- HUGE oysters at Pacific Star on 183

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Summerof79

2,500+ Posts
if you are an oyster lover Pacific star has the biggest darn oysters I have ever seen right now. They are tasty and big. The table next to us ordered 3 dozen and ended up giving one dozen away to the folks next to them. Figure it will be a short lived deal once this supply runs out, but they were big and tasty last night!

If you haven't been to Pacific Star it's sort of like a trip to the coast, a little dive type oyster bar. I also recommend the Crawfish Pirogue... if the calories are not an issue, the Schrim and oyster cocktal if they are...
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Thanks for the heads up. I live by that restaurant and have always wanted to go in and try it. This might be just enough inspiration.
 
If these are raw oysters, you run the risk of eating poisonous substances that can turn limbs black and make them fall off if eating in May or any other month without an R
 
Boss, the rule of R is not a true statement for Oysters from all around the country and world, my understanding is that is mainly gulf oysters. The only time I've had oysters that are the size of what he is describing they were from the Pacific off the coast of Northern California. Amazingly enough the smallest oysters I ever had were from the coast off of Oregon and I think I could have eaten 10 dozen myself and still been hungry.
 
Pacific Star has the coldest beer in Austin, I ain't kiddin'.

But last time I stopped by, they were having "issues" with TABC and could not serve.

Have those "issues" been resolved yet? If so, I'm there!
 
There is a NASTY bacteria that is common to the waters of the Gulf of Mexico. Oysters are known to cause severe reactions in people with certain conditions; for example, Vibrio Vulnificus, a bacteria commonly found in oysters, is very dangerous to individuals with liver disease. It attacks persons with impaired immune systems (cirrohsis of the liver, AIDS, chemotherapy...). When it does, it [causes extreme sores, similar to a blood blister, about the size of a large eraser. The bacteria, once in the blood stream, becomes what is called vibrio vulnificus septicemia. The ONLY way to get rid of it is to thoroughly cook the oyster.
While my oyster eating days have been over since learning about vibrio vulnificus, I would think part of this wonderful legislation would be a requirement that anyone selling oysters must prominently display that the state of Texas has declared oysters to be "inherently unsafe." Man it sure is a sweet time to be a member of one of the protected classes in this state.

HB 1663 (Eiland) & SB 791 (Williams) Oysters

This bill declares oysters an "inherently unsafe product." It passed both houses and was been signed by Governor Perry.

Now - You have to wonder why an "inherently dangerous" food product is allowed to be served in restaurants?

This bill was not proposed by detractors of oysters. To the contrary, it was proposed and lobbied by the gulf coast oyster industry. According to the report of the Senate State Affairs Committee, recent litigation and the threat of future litigation against private business over liability associated with the business of oyster production and subsequent sale for human consumption has produced the need for statutory protection.

Without legislation, there is no explicit protection for people in the oyster industry from lawsuits which are brought on behalf of plaintiffs who get sick or die as a result of eating oysters.

By defining oysters as an "inherently unsafe product," the processor and seller of oysters are not liable for any injury pursuant to section 82.004 of the Texas Civil Practices and Remedies Code. Thus, oysters have joined the statutory ranks of "sugar, castor oil, alcohol, tobacco and butter," as products that have earned or have been given a bad name but that enjoy protection nonetheless.
 
yes they had TABC issues, they bought (forced) out a partner not realizing the liquor license was in his name. He went down and cancelled the license... oops! It was GREAT for me as I prefer Jack N Coke, and you could get a great meal and BYOB for a couple months.

My understanding is a lot of oysters are nor irradiated, to eliminate the vast majority of the concerns, including Vibro. Still you see the warnings regarding shellfish on every seafood menu where they are served. I don't know where they get their oysters from but they were DAMN good last night, and frigging huge... of course you guys will go, the big ones will be gone and I will be cursed by all.

As far as sandwiches, technically that's what the Crawfish Pirogue is, more of a boat cut out of french bread. I think in one survey or contest it was listed among "best sandwiches" in Austin. Though I think you need a fork to eat all but the last couple of bites.

i will also say they have possibly the very best rice in town.
 
I ate there Sunday and yesh the oysters were huge and the beer cold.

It took two bites to eat one oyster.
 
Okay, I like raw oyster as much as the next guy. But have never considered size to be a determining factor in whether or not I liked them. In fact, I prefer them to be on the smaller side. Boston Bluepoints anyone? Please explain to me why a huge oyster is a good thing?
 
NoleHorn,

Having sat through a trial where expert testimony unequivocally stated that eating raw oysters in June led to limbs rotting and falling off and the only issue in controversy was how much the guy's life and pain and suffering were worth, I can absolutely say that the r month thing is not some urban legend.

THe bacteria that was referenced can absolutely kill you and put you through horrible misery.

I defer to others as to whether the R month has anything to do with non-gulf oysters, but I can state for a fact that the bacteria grows faster and is therefore more prevalent in the oysters in months do not have r's because of the hotter waters. The more bacteria results in more chance of poisoning.
 
Thanks to the miracle of The Google, I have learned that, the "r" rule is, in fact, a myth based in part on fact. It seems that oysters breed in the non-r months, which makes their flesh thin and watery and not particularly tasty. There was also, back in the old days, an issue with proper refrigeration during summer months, which may have contributed to the "bad oyster" tales.

However, starting in around 1975, Vilbrio Vulnificus began showing up in gulf oysters. The bacteria can cause a nasty blood poisoning, particularly in those with weakened immune systems. The peak time for the presence of this bacteria is from April to October (covering all the non-r and a few of the r months), and the FDA recommends cooking gulf oysters during those months.
 
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