To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we’d eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because.
In October, Brian Polcyn and I will be traveling to Ingrid’s territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid’s Island Culinary & Ecological Center. Can’t wait!
If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it.
If you liked this post, read:
- My past post on a proper crab boil.
- Learn about the oyster regions of North America.
- Saveur examines various types of North American crabs.
- Northeast Fisheries Science Center to better understand living marine resources of the Northeast.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.