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Glide the knife under the oyster to cut the muscle from the bottom shell. Try to keep the liquor inside the shell. Set the oyster on the half shell on a platter with ice or rock salt, and serve.
The oyster-like effect of yew wood cut across the grain. Oystering or oyster veneer is a decorative form of veneering, a type of parquetry. [1] This technique is using thin slices of wood branches or roots cut in cross-section, usually from small branches of walnut, olive, kingwood and less commonly laburnum, yew and cocus. [1]
Molluscs are a large phylum of invertebrate animals, many of which have shells. Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons).
A closed capiz-shell window. In Philippine architecture, the capiz shell window is a type of window with small panes that use the translucent and durable capiz shell (windowpane oyster shell) instead of glass. The Chinese were presumably the first to utilize the shell, the dissemination of which use has been credited to the Portuguese ...
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[citation needed] Open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. [citation needed] Oysters which are open and unresponsive are dead and must be discarded. Some dead oysters, or oyster shells which are full of sand, may be closed. These make a distinctive noise when tapped, and are known as "clackers".
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It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
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