I bet you’re right- Sadly, I don’t get them very often, but I’ll definitely try this one when they come back in season.
Wow, have you had that? I prefer oysters cooked, too. Never like that.
Have you ever tried roasting it? I think it was a Fine Cooking method I use with red onion roasted and then mixed with olive oil, orange juice and herbs. I like it raw but roasting mellows the flavor. Pairs well with orange but lemon would be nice too.
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Yep, I usually have roasted it or braised it, and occasionally recipes I’ve tried have called for raw fennel.
(I’m not a fan of orange or orange juice as an ingredient )
I really like fennel seed in porchetta.
I had never experienced oyster stew till I came to Oregon.
Wonderful stuff 
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Groovy, you officially get the I do not love it pass from the RCC committee for the expansion of love of fennel (membership of one). You get the, I tried it and still don’t like it medal of honor. 
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Not even in crêpes Suzette?
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Whenever I visited Seattle… usually at the bar with a pale ale. Yum!
I prefer apricot palacsinta.
I wouldn’t order or pay for Crêpes Suzette, but I will eat them if someone serves them. I don’t ever choose orange desserts.
I included fennel as a crudité at a Xmas party once, and it was funny to see people’s reactions to surprise fennel!
I’d bet you get the real deal there. All our fresh oysters in the midwest are fresh off the steer, though.
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If THIS isn’t on the list, the list is totally bogus.
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Fantastic! I’d hit that sammich in a shot. Seeing brains on the menu is pretty rare, at least the cities I visit. I think the last time was when I went to the Breslin for the whole animal feast and we got a sucking pig. Brain was overcooked, anyway 
What the problem with veal brain - it is sometimes on restaurant menus and quite tasty
You two, and all six of the other zombies in America are absolutely welcome to split whatever my lifetime share is.
You’re welcome.
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I find it milky mild. Nothing really gross about it, unless you sit there picturing it raw. I like monkfish, but I picture the fillet, not the nasty ass looking fish.
The relationship between bovine brains and BSE is enough to scare me off. I don’t even know if that’s still considered a pathway, but it’s stuck in MY brain!
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Me, too …
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same.
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That’s when it disappeared from every menu & every butcher in Germany, pretty much - early 90s (?).
I still love it & will order it wherever I find it 
