Found this great photo on Reddit.com where there is a interesting food community.
Everyone has those days where they feel blocked at every turn. This poor piece of flatware seems to have had a manufacturing issue that has left this poor fork forked.
I guess it could function as a silly slotted spoon?
Would make a great “404 – Page not found” page. Hmmmm…..
This past weekend my wife made Palak Paneer and I was in charge of making the basmati rice. Well I didn’t make enough for the next day’s leftovers (which are better than first day) and had to make rice again. Which meant I ended up using my two completely different rice paddles and that means it’s time for a Rice Paddle Show Down! (imagine game show announcer voice when reading that).
Our first contender is the classic, the plastic, the inexpensive and always there…Plastic Rice Paddle. These are something you could pick up at the dollar store or the slightly more fancy Rice Paddle (Two Pieces) from Amazon that have dimpling to keep it non-stick.
These have one major thing going for them and that is they are really cheap. And that is what ultimately is their demise. They tend to melt and bend or break in a very hot pot and the rice always sticks no matter what fancy design or coating (which will peel off over time) is applied. Sorry, you go to the bottom of the cutlery drawer.
And in this corner is the traditional, time tested and always a classic…Bamboo Rice Paddle. Joyce Chen makes a very nice one, the 9-inch Burnished Bamboo Rice Paddle.
There is a reason this is a classic. It only costs a couple bucks more. The handle is longer and sturdier. They aren’t perfectly non-stick but close enough. A little oil on the spoon bowl will make it totally non-stick when required. They hold up in the dishwasher wonderfully. And finally they are not a uni-tasker utensil, they are great for stirring the stew pot or anything else. Hands down our winner. Buy two and thank me later.
The folks over at the TheAtlantic.com have a great interview with Bee Wilson about her new book “Consider the Fork: A History of How We Cook and Eat“.
They ask if somehow the introduction of eating utensils like proper flatware introduced problems rather than solutions to our teeth. A part of her response:
Until around 250 years ago in the West, archaeological evidence suggests that most human beings had an edge-to-edge bite, similar to apes. In other words, our teeth were aligned liked a guillotine, with the top layer clashing against the bottom layer. Then, quite suddenly, this alignment of the jaw changed: We developed an overbite, which is still normal today. The top layer of teeth fits over the bottom layer like a lid on a box.
What changed 250 years ago was the adoption of the knife and fork, which meant that we were cutting chewy food into small morsels before eating it. Previously, when eating something chewy such as meat, crusty bread or hard cheese, it would have been clamped between the jaws, then sliced with a knife or ripped with a hand — a style of eating Professor Brace has called “stuff-and-cut.
Read the full interview at the TheAtlantic.com or check out her book from Amazon.
This is beautiful work, I’ll let the artist speak:
“A set of cutlery that embodies my personal conclusions of shape and form.
Achieved by the graphical two-dimensional shape of the top surface that allows the fluid three-dimensional form to hang from. While contrasting each other they ultimately find a complimenting balance as they influence one another.
Finished in sterling silver and Zirconia (technical ceramic) they relate to traditional tableware such as fine china and silverware.”
It is price on request because of limited production. He is looking for a producer/manufacture to be able to bring this product to the public.
More information at Lukas Peet Design website