This is Mill Street Radio from PRX and I'm your host, Christopher Kimball.

There's a myth that you can cook a piece of shrimp by firing it from an air cannon through several rings of fire.

When Adam Savage heard this, he rolled up his sleeves.

I lined up four sword forges that were at over, I think,

1,500 degrees Fahrenheit, and we fired the shrimp through all four of them, exposing it for as long

as we possibly could to an extremely high temperature. So the question is, does it actually work?

We'll find out later on the show when we sit down with professional

myth buster Adam Savage. But first we're heading over to Paris. Every year something curious

happens in a supermarket there, something that caught the eye of Rebecca Rossman, an American

journalist who's lived in France for nearly a decade. She brings us her report.

I'm going to let you in on a secret about one of the greatest food stores in France.

It's a grocery chain called Picard.

Picard is a lifesaver.

When I first moved here, I married into a very old French family,

and it was like, Picard, Picard, Picard! You won't believe how good Picard is. This is David Porata. He's a Canadian American who has been living in France for 16 years.

The francs are fair. The selection is really good. I come at least once a week.

Maybe you're thinking that Picard is famous for having the best bread, the finest cheeses.

But walk into any of the 900 locations in France, and all you'll see are giant freezers.

That's what Picard does. It only sells frozen food.

I try to come to Picard every two weeks or so to pick up some frozen food. It helps me

when I don't have time to shop or when I get home late from work. Yes, it turns out even the

French are into convenience. Whether it's flavor enhancers like frozen seafood stock for Boudier base or ready-made meals like Beau Bourgnon on a bed of mashed potatoes.

...