Think about your knife, Pippa.
Photo: Gareth Cattermole/Getty Images
For her column in the Telegraph, the food writer visits Wheelers Oyster Bar to ostensibly find out if oysters are “really an aphrodisiac,” which means there’s a standard amount of oyster claptrap you already heard four zillion times in tow. But some of the pro tips are good: Chef Mark Stubbs comes out against protective metal-mesh gloves (“they’re for woosies”), for example, and elsewhere, Pippa’s step-by-step tutorial has some decent advice, at least, except for the part about flipping the oyster meat over to check for bits of shell — that’s just shucking heresy. [Telegraph, Earlier]
