that knife and fork stuff
Jun 3rd 2005, 8:31 pm
#31
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Re: that knife and fork stuff
The Reids <[email protected]> wrote:
>Following up to Carole Allen
>>>Did you know Debrett says eat first course with just a fork? Does
>>>anybody do that?
>>>--
>>What if the first course happens to be soup?
>pick up the bowl?
With your fork, of course.
--
PB
The return address has been MUNGED
>Following up to Carole Allen
>>>Did you know Debrett says eat first course with just a fork? Does
>>>anybody do that?
>>>--
>>What if the first course happens to be soup?
>pick up the bowl?
With your fork, of course.
--
PB
The return address has been MUNGED
Jun 3rd 2005, 8:36 pm
#32
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Posts: n/a
Re: that knife and fork stuff
On Fri, 03 Jun 2005 18:25:57 +0100, The Reids
<[email protected]> wrote:
>pick it up by the inedible end and suck off the soft part (so to
>speak) personally I snap off the inedible and eat it with knife
>and fork. Just remember to pass the port to the left.
"Red to red
Green to green
Shut your eyes and pass straight between"
Old Harry, one time mariner and gourmand.
--
Martin
<[email protected]> wrote:
>pick it up by the inedible end and suck off the soft part (so to
>speak) personally I snap off the inedible and eat it with knife
>and fork. Just remember to pass the port to the left.
"Red to red
Green to green
Shut your eyes and pass straight between"
Old Harry, one time mariner and gourmand.
--
Martin
Jun 3rd 2005, 8:45 pm
#33
Guest
Posts: n/a
Re: that knife and fork stuff
Nope, they cut it into wedges and then fold the wedges. The folding is
only partial and helps keep the wedges straight. Thumb and middle
finger underneath, index finger squashing the top down and, hey presto!
the slice stays straight enough to eat. Wouldn't work with thick base
and heavy toppings. But then Debrett's does frown on heavy toppings....
only partial and helps keep the wedges straight. Thumb and middle
finger underneath, index finger squashing the top down and, hey presto!
the slice stays straight enough to eat. Wouldn't work with thick base
and heavy toppings. But then Debrett's does frown on heavy toppings....
Jun 3rd 2005, 9:08 pm
#34
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Posts: n/a
Re: that knife and fork stuff
On 4/06/05 9:58, in article [email protected], "The
Reids" <[email protected]> wrote:
>> What if the first course happens to be soup?
>
> pick up the bowl?
Watch out, do not drink from the finger bowl
Earl
Reids" <[email protected]> wrote:
>> What if the first course happens to be soup?
>
> pick up the bowl?
Watch out, do not drink from the finger bowl
Earl
Jun 3rd 2005, 9:24 pm
#35
Guest
Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 01:01:53 GMT, Charles Hawtrey
<[email protected]> wrote:
>In article <[email protected]>, dontuse@fell-
>walker.co.uk says...
>> On our tour of Shetland and Orkney we came across a hotel with
>> some Americans staying. Not unusual you say. Quite so, you get
>> pockets of US visitors in the Scottish Islands, I suppose some
>> hotels make a point of advertising in US. Anyway, using my
>> knowledge gained here of eating styles I decided to see this cut
>> up with knife then eat with fork only stuff that caused a fuss
>> here and in rec.cooking a while ago. So I watched discreetly, it
>> just didnt happen!
>Some of us know the UK (European) style and use it while traveling, then
>revert to our more comfortable and barbaric style when we come home.
>It must take a lifetime of practice before one can balance peas on the
>back of an inverted fork!
One has to be born with a silver spoon in ones mouth.
--
Martin
<[email protected]> wrote:
>In article <[email protected]>, dontuse@fell-
>walker.co.uk says...
>> On our tour of Shetland and Orkney we came across a hotel with
>> some Americans staying. Not unusual you say. Quite so, you get
>> pockets of US visitors in the Scottish Islands, I suppose some
>> hotels make a point of advertising in US. Anyway, using my
>> knowledge gained here of eating styles I decided to see this cut
>> up with knife then eat with fork only stuff that caused a fuss
>> here and in rec.cooking a while ago. So I watched discreetly, it
>> just didnt happen!
>Some of us know the UK (European) style and use it while traveling, then
>revert to our more comfortable and barbaric style when we come home.
>It must take a lifetime of practice before one can balance peas on the
>back of an inverted fork!
One has to be born with a silver spoon in ones mouth.
--
Martin
Jun 3rd 2005, 9:27 pm
#36
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Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 06:53:16 GMT, [email protected] (Carole Allen)
wrote:
>On Fri, 03 Jun 2005 17:50:38 +0100, The Reids
><[email protected]> wrote:
>>Did you know Debrett says eat first course with just a fork? Does
>>anybody do that?
>>--
>What if the first course happens to be soup?
It's a bit of a strain :-)
--
Martin
wrote:
>On Fri, 03 Jun 2005 17:50:38 +0100, The Reids
><[email protected]> wrote:
>>Did you know Debrett says eat first course with just a fork? Does
>>anybody do that?
>>--
>What if the first course happens to be soup?
It's a bit of a strain :-)
--
Martin
Jun 3rd 2005, 10:34 pm
#37
Guest
Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
wrote:
>>>Any tips about eating ring doughnuts?
>>Yep. Don't.
>>Cheers, Alan, Australia
>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>James?
>--
Nope. Alan who used to eat lots of them while driving cabs
in Melbourne, and now reads and posts on
alt.support.diabetes.
Care to join me? No race, creed, or any other
discrimination, only one membership qualification :-)
Cheers, Alan, Australia
wrote:
>>>Any tips about eating ring doughnuts?
>>Yep. Don't.
>>Cheers, Alan, Australia
>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>James?
>--
Nope. Alan who used to eat lots of them while driving cabs
in Melbourne, and now reads and posts on
alt.support.diabetes.
Care to join me? No race, creed, or any other
discrimination, only one membership qualification :-)
Cheers, Alan, Australia
Jun 3rd 2005, 10:50 pm
#38
Guest
Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 20:34:20 +1000, Alan S <[email protected]> wrote:
>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>wrote:
>>>>Any tips about eating ring doughnuts?
>>>Yep. Don't.
>>>Cheers, Alan, Australia
>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>James?
>>--
>Nope. Alan who used to eat lots of them while driving cabs
>in Melbourne, and now reads and posts on
>alt.support.diabetes.
>Care to join me? No race, creed, or any other
>discrimination, only one membership qualification :-)
There's no way you are going to get me to drink H*en*k*n
--
Martin
>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>wrote:
>>>>Any tips about eating ring doughnuts?
>>>Yep. Don't.
>>>Cheers, Alan, Australia
>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>James?
>>--
>Nope. Alan who used to eat lots of them while driving cabs
>in Melbourne, and now reads and posts on
>alt.support.diabetes.
>Care to join me? No race, creed, or any other
>discrimination, only one membership qualification :-)
There's no way you are going to get me to drink H*en*k*n
--
Martin
Jun 3rd 2005, 11:08 pm
#39
Guest
Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 12:50:40 +0200, nitram <[email protected]>
wrote:
>On Sat, 04 Jun 2005 20:34:20 +1000, Alan S <[email protected]> wrote:
>>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>>wrote:
>>>>>Any tips about eating ring doughnuts?
>>>>Yep. Don't.
>>>>Cheers, Alan, Australia
>>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>>James?
>>>--
>>Nope. Alan who used to eat lots of them while driving cabs
>>in Melbourne, and now reads and posts on
>>alt.support.diabetes.
>>Care to join me? No race, creed, or any other
>>discrimination, only one membership qualification :-)
>There's no way you are going to get me to drink H*en*k*n
Me either:-)
Wrong entry qual.
Cheers, Alan, Australia
wrote:
>On Sat, 04 Jun 2005 20:34:20 +1000, Alan S <[email protected]> wrote:
>>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>>wrote:
>>>>>Any tips about eating ring doughnuts?
>>>>Yep. Don't.
>>>>Cheers, Alan, Australia
>>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>>James?
>>>--
>>Nope. Alan who used to eat lots of them while driving cabs
>>in Melbourne, and now reads and posts on
>>alt.support.diabetes.
>>Care to join me? No race, creed, or any other
>>discrimination, only one membership qualification :-)
>There's no way you are going to get me to drink H*en*k*n
Me either:-)
Wrong entry qual.
Cheers, Alan, Australia
Jun 3rd 2005, 11:27 pm
#40
Guest
Posts: n/a
Re: that knife and fork stuff
On Sat, 04 Jun 2005 21:08:29 +1000, Alan S <[email protected]> wrote:
>On Sat, 04 Jun 2005 12:50:40 +0200, nitram <[email protected]>
>wrote:
>>On Sat, 04 Jun 2005 20:34:20 +1000, Alan S <[email protected]> wrote:
>>>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>>>wrote:
>>>>>>Any tips about eating ring doughnuts?
>>>>>Yep. Don't.
>>>>>Cheers, Alan, Australia
>>>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>>>James?
>>>>--
>>>Nope. Alan who used to eat lots of them while driving cabs
>>>in Melbourne, and now reads and posts on
>>>alt.support.diabetes.
>>>Care to join me? No race, creed, or any other
>>>discrimination, only one membership qualification :-)
>>There's no way you are going to get me to drink H*en*k*n
>Me either:-)
>Wrong entry qual.
:-)
I haven't got diabetes *yet*
--
Martin
>On Sat, 04 Jun 2005 12:50:40 +0200, nitram <[email protected]>
>wrote:
>>On Sat, 04 Jun 2005 20:34:20 +1000, Alan S <[email protected]> wrote:
>>>On Sat, 04 Jun 2005 10:17:01 +0200, nitram <[email protected]>
>>>wrote:
>>>>>>Any tips about eating ring doughnuts?
>>>>>Yep. Don't.
>>>>>Cheers, Alan, Australia
>>>>Alan "Debrett" Bon Viveur, cultural attache to the Court of Saint
>>>>James?
>>>>--
>>>Nope. Alan who used to eat lots of them while driving cabs
>>>in Melbourne, and now reads and posts on
>>>alt.support.diabetes.
>>>Care to join me? No race, creed, or any other
>>>discrimination, only one membership qualification :-)
>>There's no way you are going to get me to drink H*en*k*n
>Me either:-)
>Wrong entry qual.
:-)
I haven't got diabetes *yet*
--
Martin
Jun 3rd 2005, 11:33 pm
#41
Guest
Posts: n/a
Re: that knife and fork stuff
george wrote:
> No matter what you do at the dinner table, your table manners are
> unlikely to be completely accepted in a foreign culture
Last night I dined in a Korean restaurant with a Chinese woman from
Taiwan. I used a spoon to put the side dishes upon my rice. She used
her chop sticks. I presume she was correct but didn't question her.
__________________________________________________ _________________
A San Franciscan who says: "You serve it, I'll eat it!"
< http://geocities.com/dancefest/ >-< http://geocities.com/iconoc/ >
ICQ: < http://wwp.mirabilis.com/19098103 > ---> IClast at SFbay Net
> No matter what you do at the dinner table, your table manners are
> unlikely to be completely accepted in a foreign culture
Last night I dined in a Korean restaurant with a Chinese woman from
Taiwan. I used a spoon to put the side dishes upon my rice. She used
her chop sticks. I presume she was correct but didn't question her.
__________________________________________________ _________________
A San Franciscan who says: "You serve it, I'll eat it!"
< http://geocities.com/dancefest/ >-< http://geocities.com/iconoc/ >
ICQ: < http://wwp.mirabilis.com/19098103 > ---> IClast at SFbay Net
Jun 3rd 2005, 11:45 pm
#42
Guest
Posts: n/a
Re: that knife and fork stuff
The Reids wrote:
On Yell, the motel, cafe and "pub" were all (permently?) closed
down.
The only thing I can remember about Yell is stopping to take some
pictures of Shetland ponies running free at a wide spot in the road on
the east road. We waited there for a car to pass that was coming from
the other direction. Meanwhile, the ponies had swarmed around our car,
probably expecting food. When the other driver arrived, we immediately
drove off. We could hear violent swearing for hundreds of meters as
the other driver was blocked from driving off by the ponies.
George
On Yell, the motel, cafe and "pub" were all (permently?) closed
down.
The only thing I can remember about Yell is stopping to take some
pictures of Shetland ponies running free at a wide spot in the road on
the east road. We waited there for a car to pass that was coming from
the other direction. Meanwhile, the ponies had swarmed around our car,
probably expecting food. When the other driver arrived, we immediately
drove off. We could hear violent swearing for hundreds of meters as
the other driver was blocked from driving off by the ponies.
George
Jun 3rd 2005, 11:51 pm
#43
Guest
Posts: n/a
Re: that knife and fork stuff
Fold it?? Amazing.
Yes, here in the NY metropolitan area, you fold it. Pizza comes to you
in a pie-shaped slice. You pick it up and fold it in half. Start
eating it from the narrow end.
Yes, here in the NY metropolitan area, you fold it. Pizza comes to you
in a pie-shaped slice. You pick it up and fold it in half. Start
eating it from the narrow end.
Jun 4th 2005, 1:27 am
#44
Guest
Posts: n/a
Re: that knife and fork stuff
irwell wrote:
> On Fri, 03 Jun 2005 18:45:22 +0100, Padraig Breathnach <[email protected]>
> wrote:
> >The Reids <[email protected]> wrote:
> >
> >>Following up to Padraig Breathnach
> >>
> >>>I like buttered asparagus as a first course. Can you check Debrett for
> >>>me (my copy seems to have got mislaid, probably before I was born) as
> >>>I understand that asparagus should be eaten with the fingers.
> >>>
> >>>I bought asparagus today, and I'll be in difficulty as I look at the
> >>>plate: fork or fingers? I'll bloody starve!
> >>
> >>pick it up by the inedible end and suck off the soft part (so to
> >>speak) personally I snap off the inedible and eat it with knife
> >>and fork. Just remember to pass the port to the left.
> >
> >I snap off the inedible end before I cook it. That means that the
> >fingers method isn't a great idea; besides, I don't want butter on my
> >fingers. To hell with Debrett: I want to enjoy my food!
> Does the Queen still smoke a fag between courses,
> or has she quit smoking since Princess Margaret passed on?
no, she gets someone else to smoke it for her.
> On Fri, 03 Jun 2005 18:45:22 +0100, Padraig Breathnach <[email protected]>
> wrote:
> >The Reids <[email protected]> wrote:
> >
> >>Following up to Padraig Breathnach
> >>
> >>>I like buttered asparagus as a first course. Can you check Debrett for
> >>>me (my copy seems to have got mislaid, probably before I was born) as
> >>>I understand that asparagus should be eaten with the fingers.
> >>>
> >>>I bought asparagus today, and I'll be in difficulty as I look at the
> >>>plate: fork or fingers? I'll bloody starve!
> >>
> >>pick it up by the inedible end and suck off the soft part (so to
> >>speak) personally I snap off the inedible and eat it with knife
> >>and fork. Just remember to pass the port to the left.
> >
> >I snap off the inedible end before I cook it. That means that the
> >fingers method isn't a great idea; besides, I don't want butter on my
> >fingers. To hell with Debrett: I want to enjoy my food!
> Does the Queen still smoke a fag between courses,
> or has she quit smoking since Princess Margaret passed on?
no, she gets someone else to smoke it for her.
Jun 4th 2005, 6:11 am
#45
Guest
Posts: n/a
Re: that knife and fork stuff
> Pizza story: In Zagreb we found Mamma Mia's - we could have a large
> pizza and 2 beers for about $5US. The menu listed a variety of
> toppings which we assumed could be added as extras (as in the USA), so
> we ordered the pizza with green peppers and asked for olives as well.
> Well, we got the pizza with green peppers, plus a lovely dish of green
> (unpitted) olives served on the side. I guess the "sides" really
> were. Apparently the menu being in Croatian meant we lost some of the
> context, even if we understood the ingredients. Still darn good pizza
> though.
Oh, the pizza in Croatia is soooo good (and cheap). :-)
> pizza and 2 beers for about $5US. The menu listed a variety of
> toppings which we assumed could be added as extras (as in the USA), so
> we ordered the pizza with green peppers and asked for olives as well.
> Well, we got the pizza with green peppers, plus a lovely dish of green
> (unpitted) olives served on the side. I guess the "sides" really
> were. Apparently the menu being in Croatian meant we lost some of the
> context, even if we understood the ingredients. Still darn good pizza
> though.
Oh, the pizza in Croatia is soooo good (and cheap). :-)
