Around the world, competitive oyster shucking has come of age. Winners at the local level progress to nationals, and those winners head to the World Oyster Opening Championships in Galway, Ireland. "Speed is only one element of a competition. Presentation is the other." I would lose very quickly on both. I can shuck but not very fast, and I always seem to be picking tiny bits of shell out before I serve them. But I don't mind because the pleasure of fresh oysters makes it all worth it.
Posted on December 4, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around December 4, 2006...
I was also writing about:
It turns out the Sticky Toffee Pudding ice cream was the result of a Food Network contest
Handmade holiday gift ideas
Get the dish on what it's like to be a female chef in a 3-star Parisian restaurant
The work for which we reserve top honors this year isn’t a cookbook
A basic understanding of the physics involved with heating food can help all of us become better cooks
Sticky toffee pudding ice cream is available
A special preview for Megnut readers
What if we got some of Toronto’s most exciting architects and designers to build gingerbread houses
Win a Shake Shack t-shirt autographed by Danny Meyer!
Becoming soy-a-holics and automatically downing anything made from soybeans is not the road to health
