The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified.
Some kinds of oyster are commonly consumed, cooked or raw, by humans. These are considered an aphrodisiac. Other kinds, such as pearl oysters, are not eaten by humans, though they are edible.
First attested in English 14th century, the word oyster comes from Old French oistre, in turn from Latin ostrea, the feminine form of ostreum, which is the latinisation of the Greek ὄστρεον (ostreon), "oyster". Compare ὀστέον (osteon), "bone".
True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera Ostrea, Crassostrea, Ostreola and Saccostrea. Examples include the Belon oyster, Eastern oyster, Olympia oyster, Pacific oyster, Sydney rock oyster, and the Wellfleet oyster.
Almost all shell-bearing mollusks can secrete pearls, yet most are not very valuable.
Pearl oysters are not closely related to true oysters, being members of a distinct family, the feathered oysters (Pteriidae). Both cultured pearls and natural pearls can be obtained from pearl oysters, though other molluscs, such as the freshwater mussels, also yield pearls of commercial value.
Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled.
Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. It is the country's oldest family-run restaurant. The dish was created in 1899 by Jules Alciatore, son of the restaurant's founder.
The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked.[citation needed] Jules Alciatore developed Oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899. It is estimated that Antoine's has served over three million, five hundred thousand orders.
Gordon James Ramsay, OBE (born 8 November 1966) is a British chef, television personality and restaurateur. He has been awarded 13 Michelin stars in total and currently holds 12.
Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, Ramsay's Best Restaurant, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, and MasterChef.
Gordon Ramsay was born in Johnstone, Renfrewshire, Scotland, and raised in Stratford-upon-Avon, Warwickshire, England from the age of 5. Ramsay is the second of four children; he has an older sister, Diane, a younger brother, Ronnie, and a younger sister, Yvonne. Ramsay's father Gordon (died 1997) was, at various times, a swimming pool manager, a welder, and a shopkeeper; his mother, Helen Cosgrove, and Yvonne have been nurses. Ramsay has described his early life as "hopelessly itinerant", as his family moved constantly due to the aspirations and failures of his father, who was violent. In 1976, they finally settled in Stratford-upon-Avon where he grew up in the Bishopton area of the town. In past public interviews, Ramsay has declined to describe his father as an alcoholic; however, his autobiography, Humble Pie, describes his early life as being marked by abuse and neglect from this "hard-drinking womaniser". At the age of 16, Ramsay moved out of the family house into a flat in Banbury.
The world is an oyster locked in a shell.
You like the taste of it but can't take the smell.
I can't sleep to save my life.
The day is done but I don't think I got it right.
I don't want to kiss right now.
You're probably just what I need but I can't stand your mouth.
I dot my t's and cross my i's.
Pretend that I can write.
I haven't got a nice thing to say about anyone except the one
Who caught me staring so I just walked away.
No one likes to give themselves over to an empty bed.
If you're gonna sleep like that,
Then you might as well be dead.
But you still want all the covers
And no hair tickling your face.
You're so proud of your physique
But you still want your cake.
The key to your box, it is out of my reach
I've been searching for it so long
If I could live in the open sea
I would surely have found the one
And I'd open the lid, look in, see stones
Ooh, here by the shore, it's so quiet
And no pebbles for miles around
It's getting dark and I wonder
If I ever will find my love
So please open the lid and bring the stones
'Cause the answer must come from you alone
See, I need some very few of your blue pebbles
I don't want to [Incomprehensible]
Should I stay or go?
Tell me why do you hide inside the deep
With your jewelery box, the stones, the key
In the wave-clutter, I can see your hair
Why won't you come near? Why don't you dare?
See, I need some very few of your blue pebbles
No real love, no aquamarines, [Incomprehensible] points
Should I stay or go?
I need a true hearted lover