Opening oysters by sound

There's a great piece of information almost buried in the article about Spanish chef Ángel León in the October Gourmet (which is awesome, btw). Chef León isn't just a chef, but also a scientist/inventor (what chef isn't in Spain these days?) and while watching a documentary on Pompeii, he came up with a great invention:

He remembers hearing…that when the volcano blew in A.D. 79, millions of shellfish in the coastal waters around Pompeii were forced open by shock waves from the explosion. This idea sent León back to the laboratory, where he came up with a device for opening oysters by means of low-frequency sound waves. The oysters are placed in a bain-marie six at a time, and at the touch of a button their shells loosen their iron grip. No more digging about with knives is required; no nasty bits of shell are left in your oyster.

I tried to poke around a bit on Google for some information about this but didn't find anything. I'm curious about the effect of the sound waves on the shellfish. Are they killed by the waves, and in death they're opening their shells? Or are they still alive but opening their shells? Even if you use this method for shellfish shucking, you still need to detach the oyster from the shell for easy slurping. But I find this whole thing fascinating. I wonder if we'll see this method spread at all. It might be too expensive and slow. After all, the world's fastest shucker can open 33 oysters in a minute.

A couple links I'm behind…

A couple links I'm behind on, so you may have already heard the great news that chemo has reduced the tumor in Grant Achatz's tongue by 75% and he is set to begin radiation soon. You're still in our thoughts chef.

And in other Alinea news, Grant and his crew will be releasing a cookbook in the fall of 2008. It will contain 600 recipes and a companion website. I can't wait for it. It's great to see a chef of Grant's caliber sharing his knowledge rather than hoarding it. (See my thoughts on keeping recipes free.)

There's a great new blog…

There's a great new blog I just found out about called Food Karma Alert. The author, Cory, is a PhD food scientist/chemist and provides great links surrounding each issue he's posting about. His goal: "I'm going to attempt to briefly summarize the specific [food] issue at hand and provide references in order that we may be proactive and respond in whatever way is afforded us." I look forward to following this site and really like how easy he makes it for his readers to take action. [via Rebecca]

Dear Advertisers in Gourmet Magazine,

Wow! As I flipped through the October 2007 Gourmet, I couldn't help but be struck by the great looks of your new products. As someone who's in the process of renovating her kitchen, I'm on the lookout for things to buy. And as you purchased advertising space in a magazine about food, I suspect you're interested in reaching me in the hopes I may buy your sinks and stoves and refrigerators. Alas, you have failed.

ELKAY, your new Avado Collection looks great. But why no mention of it whatsoever on your website? You know, the one you offer the link to in your ad? And Kenmore, you announce an entirely new line of appliances called Kenmore PRO, but the URL you give me redirects to your front page. Only with some poking around can I even locate the PRO line, and when I do, it's a Flash mess that's all style and no substance. Do you even offer a 36" stove? Who knows?

My little pile of ads that I so carefully tore out of Gourmet for research purposes is now headed to the recycling bin. I'm moving on to websites that actually provide information about the products I'm interested in.

Stainless steely yours,

Since I missed so much…

Since I missed so much stuff over the summer, you can expect some out-of-season links to appear over the next few weeks. Like this one: Maine may have lobsters, but if you’re looking for the quintessential fried clams, head straight to Massachusetts. I've been craving fried clams for ages and reading Peter Meehan's article about juicy Essex clams has sent me over the edge. Next time I visit Boston, I'm heading straight to Woodman's.

Fresh Direct helps you eat for two

While shopping last night at Fresh Direct (an online grocer), I discovered they offer an Eating for Two section on their website. (Note: to see the list, enter the ZIP "10003" when asked for a ZIP code, then you'll be redirected to the proper page. Annoying, I know.)

The section is great. It breaks down stuff to purchase by pregnancy dietary requirements, like folic acid and calcium, and then shows you sources of those requirements in various products. With a simple click, they're in your shopping cart. What a nice way to relieve some of the burden of pregnant eating. If only I'd noticed this when I was pregnant.

I am stitching together a…

I am stitching together a working micro farm, (total size yet to be determined) for one growing season, from parcels of donated land or growing spaces, located in assorted environments in each of the five boroughs around the city. Leah Gauthier looks to grow organic heirloom vegetables and herbs in New York City during the summer of 2009. Sounds like a neat project. [Thanks Jason.]

Dine somewhere else to-day and…

Dine somewhere else to-day and somewhere else to-morrow. I wish you to dine everywhere, said the editor to the writer at the New York Times in 1859. And thus began the tradition at that paper that continues with Frank Bruni today. A fascinating look not only at the way people used to dine, but also how they used to write. I'm glad the New York Times finally opened up their archives.