A few miles makes a big difference in a sampling of Bay State bivalves. I am partial to East Coast oysters and the bigger and brinier, the better. I love Wellfleets. I have no interest in those oysters servers are always describing as "small and sweet with no taste of the sea." No sea? No thanks! [via Leather District Gourmet]
Seven Delicious Ways to Eat Apples. I've been dealing with a half a peck of CSA apples each week for the past month, and was beginning to run out of ideas.
Short but thoughtful interview with Anthony Bourdain at the 92nd Street Y blog.
Fruitree is a fruit display and storage system that gets fruit out of the fridge (where you'll forget it and it'll rot) and, hopefully, into your tummy. A "breathing mesh" provides air circulation for prolonged fruit storage.
Do you love pig? Do you live in New York City, or are you willing to travel here? If yes, then you must head to Daisy May's for the Big Pig Gig. You simply need to get a group of pig-eating friends together, make an advanced reservation, and arrive at 8 PM at Daisy May's. There you will be greeted with a succulent suckling pig that's spent the last eight hours in the restaurant's pit undergoing a magical transformation.
Sure, you get mounds of tasty sides, like creamed spinach, sweet potatoes, and baked beans. And you can get a rack of lamb (we didn't) and a pork butt (we did) to accompany your pig. But the pig is so flavorful, so juicy and rich, that you may just find yourself shoving handfuls of it into your mouth, with utter disregard for your burning fingers or bursting belly. I have never tasted anything like the pig I had at Daisy May's. I'll admit to limited barbecue experience (heck, I've never even been to the South!) but I'm pretty damn sure this pig is something special. If I'm ever on death row, this would likely be my final meal. I am already planning a return trip.
The true glory of barbecue: No matter what barbecue you’ve eaten, someone will always tell you there’s better. Tony Bourdain (over at an ad-encrusted MSN page) explains barbecue.
How Does an Induction Cooktop Work? "Each hob contains one or more coils made of ferromagnetic material. When an alternating current is passed through these coils, a magnetic field of the same frequency is produced."
Mmmm, shrunken fat particles. Engineering Food at Level of Molecules over at the New York Times.