I'd call it more of an "entertaining" or "amusing" article.

I must admit, I've never seen a spoon like that before.

~Ann

I have several of those spoons but have not felt compelled to use them. I think they are a bit silly, which is reason enough for them to exist, but it's been a while since I've had a silly dinner party. I've done them in the past and have probably outgrown them by now. They remind me of tea parties I had as a child.

Lars

Sorry.....sauce spoons are an item of Gallic origin and rather reflect the French disregard for the sensibilities of the rest of the world. It's used by people who like to drink their gravy.
Trust me it won't catch on in the US any more than holding your fork in the left hand and piling your peas on the back of it has.

I found it interesting, entertaining, and amusing :) Thanks for posting.

Maybe the reason those additional pieces were deemed necessary was as part of a past job stimulus package for the metal and porcelain industries.

Maybe the reason those additional pieces were deemed necessary was as part of a past job stimulus package for the metal and porcelain industries.

Sorry, I don't know how that could have happened.

Ruthanna - Are you posting from a portable device? I've had repeated posts when posting from my phone, and I've seen other people blame their iPads, etc.

I'm interested in specialty pieces that have a specific purpose and benefit, but those spoons don't seem to meet those requirements. Glad to know what they are though, in case I ever stumble across one.

The biggest thing I took from the article was how to pronounce quinoa properly, although upon further research it seems that the way I've always said it seems to be an accepted secondary pronunciation. One of the supermarkets I go to has girls walking the aisles offering people assistance. They seem suprisingly knowledgable. Next time I go there I'll ask for KEEN wah and see if they know what I'm talking about.

Foas, if I had a store where they had people wondering the aisles asking me if I need assistance, I wouldn't care if they knew how to pronounce it. I'd just be tickled pink that they were there to help me find it! Actually, Central Market does have people there to assist you, but it's about the only store here that does.

I liked the article, and no, I've never seen a spoon like that. I saw the picture, and thought the bully part was that the spoon didn't have a bowl in which to hold the sauce. ;-)

Sally

Food bullying is 100 times worst in the wine world.

dcarch

I'm not sure I like the term "bullying" in this context. To me there's difference between whether someone is truly sharing their passion or if they're just trying to show off, but I wouldn't call either bullying.

I think I'm secure enough that if presented with that spoon I'd ask what it's for, with genuine interest and no shame. Whether I then declare it "stupid" out loud would depend on the company. ;-)

I know that fresh homemade bread tastes worlds better than that from the commercial bakery aisle, but I also how many threads have come up here on the CF on how to keep homemade bread tasting fresh for more than one day. So I've got no issue admitting that the majority of the time I'd prefer to buy sub-par bread that'll still taste pretty close to new in a week and a half, with no more effort required than putting the twist-tie back on the bag and throwing it on the counter. I don't feel bullied by Annie, Grainlady, and a host of others who would scoff at the bread I buy. I just personally hold "good bread" at a lower priority in my life.

dcarch mentioned wine. I find there are two distinct classes of wine snobs. Those who will order a $150 name brand bottle off a menu that doesn't specify the vintage, and those who know what year and variety is best suited for the meal. I feel bullied by neither as long as I'm not expected to pay for it, and in either case I'd take some mental tasting notes in case it came up in conversation.

dcarch - Several times now it's stood out to me when you've talked about what the Chinese serve in order to impress their guests, such as the huge amounts of meat served at banquets and most recently, "for status, they will buy and sip expensive brandy/cognac. $500 to $1,000 or more a bottle." You're obviously fond of the culture so I ask, how would you compare or contrast these with food bullying?

I've never seen one of those spoons either, and it doesn't really bother me much that I haven't, it gives me fewer utensils to wash. At least we don't lick the plates. (grin)

I agree, just showing off isn't bullying. "I drink $100 a shot scotch from crystal glasses handed down from my great-great-great grandmother who was the inspiration for the Mona Lisa" is showing off. "I ONLY use silver for dining and it MUST be sterling" is showing off. To me bullying includes calling names, picking arguments just because of how you are, and threatening consequences for people who do not agree with you. I've gotten some really vehement, demanding and threatening emails after mentioning that I raise and slaughter beef cattle. The vegetarians wouldn't harm an animal but they'd be happy to burn down my house, go figure. That's bullying. Simply being offended by another person's condescending or self-absorbed and self-important attitude doesn't "create sufficient fear and apprehension" for me to consider it has fallen to the level of bullying.

In addition, I think the situation has something to do with the distinction. For instance, this is a cooking forum. I expect that people will discuss, disagree, dissect. They'll swap recipes and techniques and tell what works and doesn't work for them, where their favorite farm markets are, what's in season there. That's what the forum is for, to discuss cooking.

Wine? I don't know enough to even know if I'm being bullied, LOL. I know I've tasted only a couple that I could finish one glass of, and I know that makes Elery happy because it means (a) he doesn't have to share, and (b) that our dinner tab will be much smaller when we eat out!

Annie

About wine- I worked at a 4 star restaurant where the staff intentionally gave bogus descriptions of wines just to mess with the snobs. They got a kick out of hearing things like, "You were right! I totally taste a hint of lychee!" Kind of messed up, but I guess it helped make the work day a little more enjoyable. Annie, I'm sorry that vegetarians came down on you for that. I think it's admirable that you raise and slaughter your own cattle and I'm sure your animals live better and healthier lives than any that can be found in grocery stores. So I won't be burning your house down any time soon:)

ynnej, thank you. I do have my house insurance paid up anyway, LOL.

I must confess that none of those emails came from anyone who posts here regularly, only from apparent "lurkers" who managed to find me through whatever method. It's odd to me that someone would proclaim that they couldn't possibly hurt another living thing, but have no problems with threatening other humans. Ah, but I've never claimed to have been able to figure out human nature or understand it.

Elery says I have more "passion" for my animals than anyone he's ever met. I care for them, protect them, do whatever I need to do to keep them comfortable and safe. Because I am not prepared to give up eating meat, I have to raise my own. I have to know where they came from, what they ate, that they are treated kindly, that's the least I can do for them.

Yeah, I know, it doesn't make sense to most other people...

Annie

Annie, your attitude toward your animals is perfectly understandable. They are food animals, but while they're alive, you want each cow to be all the cow it can be. Let its life be as enjoyable as possible. Kind of "thank you" in advance for letting you consume its meat.

I think a lot of us share your "passion." Only we don't have the means to raise our own livestock. So we try to buy eggs or chickens from local farms that feature cage-free birds. Same with pork or beef. Or we purchase seafood from a reputable source. Some of us aren't near any local resources, so we try to shop wisely at our local grocery stores.

My pet peeve regarding food snobbery has to do with the infamous discussions of gas vs. electric vs. induction. I understand personal preferences, but I get pretty riled up if someone says something like, "Serious cooks use gas!" Again, some of us don't have any options and must use electric. Does that mean we're not "serious" about producing tasty food? And some of us, like me, have used all three and actually prefer induction to gas. But I think I'm pretty "serious" about the food I cook.

But I agree, food snobbery is offensive and annoying. But it can hardly be called bullying.

FOAS; "---dcarch - Several times now it's stood out to me when you've talked about what the Chinese serve in order to impress their guests, such as the huge amounts of meat served at banquets and most recently, "for status, they will buy and sip expensive brandy/cognac. $500 to $1,000 or more a bottle." You're obviously fond of the culture so I ask, how would you compare or contrast these with food bullying?"

I have many foreign business contacts, it is important for me to get some ideas of their culture when socialize with them so that I don't offend or misunderstand their intentions.

For instance, seating positions around a table is important in a meeting with the Japanese, color symbolism is important to the Chinese, food preferences is important to the Jewish --- etc.

Leaving some food unfinished on the plate is customary for the Chinese, whereas the Japanese will clean the plate.

Here is a link to an interesting article on Social and Cultural Aspects of Drinking for various cultures.

dcarch

Here is a link that might be useful: Cultural Drinking

All I can add is, when meeting your future Jewish mother-in-law, don't eat for two days so that you can be sure and "ess, ess" all that is presented!! :)

European business etiquette
Here are some more etiquette rules from Europe. Normally, I think the rules that apply should be the ones in the host country, as in "When in Rome...". Note that "Having your hands below the table while dining in France, Germany, and Austria is rude" as it is in Mexico. In Mexico one must keep one's hands above the table to show that one is not holding a gun, or so I was told in Mexico City, but I suspect that there is a different reason in Europe.

I took another look at my spoons that have the notch in them, and they definitely are something different because they also have a line of piercings along one edge, as if from straining. My ex-roommate Bernard had collected these spoons at garage sales and thrift stores because he thought they were pretty, but we never used them, and so he left them when he moved.

Lars