Sunday, January 27, 2008

Eating Tips (Part 2)

  • Crabs. Eat crabs as you would lobster. See the following tips.
  • Lobsters. To eat a lobster requires a host of techniques. Start by cracking the shell with a nutcracker and then extract the meat with a seafood fork (that’s the tiny little thing with the three tines). If you pull out a large piece, cut it with a fork. Pull off the small claws and suck out the meat (there’s not much meat in them, but what’s there is sweet!) as if you were drawing liquid through a straw. Use your knife and fork to eat stuffed lobster.
  • Olives. Use the same technique with olives as you did with bacon, pickles, and celery. If the olive is pitted, eat it whole. If the olive is large and unpitted, hold it in your fingers and eat it in small bites, instead of popping the whole thing in your mouth and munching. As for the pit, kiss it into the palm of your hand then deposit it on the edge of your plate.
  • Pasta. Pasta comes in many different sizes and shapes, but you can basically divide them into the long and stringy type and the short and squat type. To eat long and stringy pasta, like spaghetti or linguini, it’s a good idea to avoid that business of twirling spaghetti with your fork into the bowl of a spoon. Instead, eat a few strands at a time, twirling them on your fork without the support of a spoon. Do not cut the strands with your knife. Small ziti, penne, and the like require only a fork.
  • Potatoes. The technique to use on a potato depends on how it is prepared. Eat the inside of a baked potato with a fork. If you want to eat the skin, cut it into manageable pieces with a knife and fork. Don’t try to convert your baked potatoes into mashed food. Cut fries in half and eat them with your fork.
  • Shrimp. If the tails are still attached, use your fingers. Eat shrimp cocktail with a seafood fork, dipping a shrimp into the sauce and popping it into your mouth in two bites if large. Better still, put them on a serving plate, spoon a little sauce on them, and then cut the shrimp with a knife and fork.
  • Tortillas. If you eat tortillas with your hands, start eating them at one open end, holding the other end closed. If they’re especially full and unwieldy, use a fork and knife and cut them crosswise, starting at an open end.

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