My wife and I are celebrating our 35th anniversary with a Thanksgiving week getaway on the panhandle of Florida. Later today we will enjoy a southern version of the traditional banquet, this one will featuring all sorts of grits – the chef’s specialty. I expect some oysters too – mainly harvested just down-beach at Apalachicola. Also, at the local Piggly-Wiggly I noticed lots of sweet potato pies laid out, along with pecan pies, of course. If I lay off the grits, maybe I will keep some room for a piece of the pecan pie, preferably with some whipped cream on top.
Earlier this week we stopped by an interesting museum in Apalach’ (as the locals refer to it). It celebrates the achievements of a local physician, John C. Gorrie, who invented the ice-making machine. He is also considered to be the father of refrigeration and air conditioning. Obviously the folks here in Florida hold Dr. Gorrie in high esteem for his dedication to cooling things off. What interests me, being that I am a chemical engineer, is how steam powered Gorrie’s ice machine. That seems very counter-intuitive, but the thermodynamics are explained nicely here by the inventor:
“If the air were highly compressed, it would heat up by the energy of compression. If this compressed air were run through metal pipes cooled with water, and if this air cooled to the water temperature was expanded down to atmospheric pressure again, very low temperatures could be obtained, even low enough to freeze water in pans in a refrigerator box.”
For a picture of what he patented in 1851 and historical background, see this Wired magazine article by Randy Alfred.
Getting back to the Thanksgiving feast this afternoon and thinking about the oysters, I suppose we will be given a choice of raw ones laid out on ice (thanks to the local inventor) or one cooked with steam. Coming from the middle of our continent, it may be too much of a stretch to eat uncooked shellfish. In fact, it makes me a bit queasy just thinking of it. Although I fancy myself an experimentalist, sometimes I must draw a line in the sand.
PS. One thing I find curious is that the oystermen (sorry ladies) still do their harvesting the old-fashioned way with tongs – see this video, for example .