I greatly enjoyed preparing this new recipe. Grinding the mayonnaise in a pestle was possible after submersing them both in liquid nitrogen. Getting the parsley into four-inch squares took a little more work. However, at the end of all the arduous preparation, I found the final dish tasted a little heavily like . . . nutmeg. Are you sure you added 8 pounds as you were perfecting this recipe in your test kitchen?

I must also remind you that I remain with seventeen unutilized raw oysters. Please advise.