There are a lot of ways to get oxygen into the wort. Shaking the fermenter for 30-60 seconds will actually give you as much oxygen as an aquarium pump does for 10 minutes or more. There is a maximum amount of disolved O2 your wort can have depending on the temp and atmospheric pressure of O2... So you can get more using pure oxygen, but shaking works well for most people.
You get better consistancy if you prime the whole batch. The carbonation drops are just pre-measured priming sugar, though some people report they leave white floaties. I always prime the whole batch in the bottling bucket when I bottle. I put the priming solution in first and then when siphoning from the carboy I make sure it swirls to mix the sugar in.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash