On Dec 16, 2:56*am, Gary > wrote:
> dsi1 wrote:
>
> > I prefer the ones in the jar because I shuck at sucking. Err... suck
> > at shucking. It's a kind of a dangerous activity for me.
>
> Yeah....it's a dangerous activity for anyone. *You wear a heavy glove in the
> hand that's holding the oyster but it's still easy to have that knife slip
> off the shell and stab you in the palm of your hand. *For this reason, many
> people just steam or roast them open.
>
> Gary

You have to be prepared for the job. I used to have one of those
thingies shaped like a letter opener for shucking couldn't find it
when I needed it. Why I had it is beyond me. I had to use pliers and
screwdrivers and what a mess it was. The oysters turned out to be
pretty small once out of the shell. What a disappointment.

What's shocking to me is that some Koreans will chop up raw oysters,
add it to kimchee and ferment it. My mother-in-law would do this. This
sounds to me like a great recipe for food poisoning but evidently it's
not.