A New Home


Ladies and gentleman, I'm pleased to announce that I've gotten off my lazy butt and am happy to introduce Mattbites.

You know, it was always something I wanted to do but never got around to it. Six months into my blogging venture and a recent chain of events forced me to sit down with a glass of wine (ok, a few bottles) and make it a reality. If you think I'm pleased with myself you'd be correct. I'm not much for code and programming to tell you the truth.

Another reason for my reluctance to take it to the next level was that I honestly didn't think I'd last this long. I always though "oh geez, another food blog" every time I sat down to post, but 51 entries later I've found a voice for myself and some of the most amazing food folks I could ever hope to meet. The emails of encouragement from all over the world have meant more to me than you can imagine, and the opportunity to review, taste and sample has been extraordinary and so very worthwhile.

Even if it has branded me as that snail guy :)

Because of some blogger issues (I'm keeping a positive attitude here folks) I will keep my old mattbites archives here. I've only recreated a few new ones at mattbites.com but decided against lugging all my posts over there. It's a clean, fresh start and I hope you'll join me over at my new home.

So, in a nutshell, this site (http://mattbites.blogspot.com/), bye bye, no mas.
Mattbites is where it's at.

Happy eating,


P.S. I was spammed pretty heavily here and in the process of creating of creating word notification something went terribly awry. Comments won't work. If you've left any comments here in the past few days I haven't seen them. My most sincere apologies.

Oh, Oyster!


Don't ask me why but oysters always seem to get pushed into the back corners of my mind when it comes to ideas for appetizers or when I crave seafood. It's not as if I don't love them and that they don't rank high up on my eating scale. Perhaps it's because it can be a tiny bit difficult to find high quality fresh oysters (keyword: fresh), and let's face it, splitting open those shells with speed and finesse does take practice.

Sometimes I wonder how much of a strange kid I was, graciously accepting of anything my dad urged me to try. I remember eating pickled pig's feet with him at the dinner table, devouring hunks of blue cheese on salads and eating raw oysters with tabasco when I was 5 years old. My father knew where flavor was at, and damn it he was going to pass it on! Thanks, Dad!

Thirty years later I still love that briny, ocean-y flavor in whatever form. Fried, baked or smoked, oysters never fail to bring a smile to my face, and when consumed raw it's one of the few foods that just stops me dead in my tracks, temporarily silencing me for a few seconds (no easy feat!), eyes closed, head tilted back, savoring every last bit of complex flavor contained in that shell.

Sometimes salty, sometimes fruity, sometimes creamy, always delicious. It's as if you're tasting the ocean.

Here in the US most of the fresh oysters consumed can be broken down into three basic classifications: Atlantic, Pacific and Olympia. Atlantic oysters tend to be larger with much more defined salinity. Pacific oysters originated in Japan and are much more refined in flavor; some describe them as creamy with mineral notes. And Olympia oysters, from the Pacific coast, are smaller with a much more distinguishable flavor and aftertaste. Within these categories are numerous varieties (Kumamoto, Malaspina, Caraquet, Pugwash, etc.) and all are equally tasty. There a size for every taste, but generally the smaller and younger the oyster the more subtle and delicious.

Ok, now the safety issue. Well, make that safety issues. First, you may have heard that oysters should only be consumed in the months that end in an "R". October, September, you get the picture. No one seems to know exactly where this came from and there are theories, but consider it a tale. I'm eating oysters in June, pure and simple. Now, the second issue should be addressed with honest concern Like all things fun, pleasurable or tasty, eating raw oysters involves some risk. That risk is called Vibrio vulnificus and it's very real. According to the U.S. Food and Drug Administration, there were a recorded 282 cases of serious illness between 1989 and 2000 that involved the Vibrio vulnificus bacteria. About half of those cases involved death. This nasty bacteria is found in warm coastal waters and is not a result of pollution and does not affect the color, taste or smell of the oyster. If you're a relatively healthy individual you can bounce back from a case of Vibrio vulnificus, but if you're at risk it's best to skip raw oysters entirely. Or you can cook them completely; heat destroys the bacteria.

Ok, back to raw oysters... are you still with me?

One of my favorite sandwiches is an oyster po'boy, with all its fried goodness on a light bun with tangy dressing. However, when it comes to eating high quality oysters at home, well, I leave them naked. I want to taste as much of their subtle flavor as possible, enhancing them with only the smallest amount of tabasco or mignonette sauce. Of course, if you're going to smoke or fry oysters or devour Oysters Rockefeller you want to start with a good quality oyster, but to dress them up and have the little guys compete with other flavors is just cruel if you ask me.

The freshest way to enjoy oysters involves shucking them yourselves. Anything canned or in a glass jar just doesn't cut it when it comes to freshness. Choose oysters that are tightly closed, discarding any that have opened. Let your nose be your guide. Do they smell fresh? Get a bad oyster and you'll immediately know it's not right. Not an enjoyable experience.

To shuck an oyster you'll need a sharp knife with a good handle, preferably an oyster knife. You'll also want a small kitchen towel to hold the oyster. I'd love to tell you about the time "someone" I know didn't use a towel and ended up with dozen of small cuts on both his bloody hands, but that would just reveal my oyster naivaté. Can't do that! Wrap the oyster in a towel and insert the knife on the bottom of the oyster. You'll need quite a bit of power here, the oyster's muscular grasp on its home is quite impressive. Once the tip is inside the shell gently move it around the entire oyster, loosening the shell. Keep the shell steady and level as you do not want to spill the liquid inside–this is flavor, folks! Once completely opened gently remove the oyster from the shell by cutting through its attachment. It's a fine dance of balancing, cutting, prying and opening, but after a few oysters you'll get the hang of it. And if mess up, eat the oyster! No one has to know.

Enjoy the oysters immediately by serving on a bed of ice. Keeping them as cold as possible is important, too. And enjoy them however you like–with a bit of horseradish, a simple mignonette, a dash of tabasco, cocktail sauce or just a simple squeeze of lemon.

Matt's Super Basic Mignonette Sauce
This French sauce is so easy to create and is ready immediately. You can add a dash of salt but keep in mind that oysters can be very salty. I like to keep it simple.

2/3 cup vinegar (red, white, champagne, sherry, tarragon, use any kind you like)
3 tablespoons minced shallot
1 tablespoon freshly cracked black or white pepper
dash of salt to taste

Combine all ingredients and chill. Spoon over oysters on the half shell and enjoy.

Disclaimer: I am not a doctor, a scientist or nutritionist. Please proceed with caution and if you have any questions about shellfish, oysters, clams and seafood and their safety please consult your doctor.

Food Secrets Revealed!


If you know me you have probably told me a few hundred times to keep my loud laugh down or asked me if there was a way to contain and temper my excitement just a little bit. I'm gregarious, obnoxious and the poster boy for the word "demonstrative". Please forgive me.

I like others to celebrate life as well, but that doesn't mean working with me is a piece of cake, either. Work hard and play hard, that's what I say. When I'm art directing a shoot I like it to flow smoothly, and most importantly I want others to enjoy their work. Their efforts translate into a better shoot and that benefits everyone.

Yesterday I asked my stylist to create a big sandwich for a magazine feature on back to school lunches. I wanted it to be fun, not some humdrum boring lunchbox item that seems to appear everywhere around September.

"Make it tall, make it big, make it graphic!" I proclaimed.

What followed went above and beyond my expectations. I mean, I wanted her to have fun and work hard, but with this I was truly impressed. After being dumbfounded by her engineering prowess I asked her if I could reveal her towering structure on my blog, if only to show the work and thought and time that went into making a simple sandwich so, well, not simple.

She gladly obliged me, and I thank her.

I know I've said it before, but here's a big giant bow to the folks behind the scenes who make what you see look simple and delicious. It's not always the case.

My ever so patient assistant and full-time canine companion Chochi giving her approval on the shot. Nothing gets past her.

About me

  • I'm Matt Armendariz
  • From Los Angeles, California
  • A man with a passion for good food and a wonderful life with a dash of irreverence. Read at your own risk. Advertising director by day, wino by night. All photos on this site by Matt Armendariz.
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