favorite fork

[Bunwahaha [still dunno why, but well, so be it]]

That bloody fork in Monoprix was fine, but heck, 3,50 € one, no way.

[Bunwahaha [still dunno why, but well, so be it]]

For 90%+ of meals we use one large, heavy spoon and one large fork.. the spoon is held in the right hand and the fork in the left.

I'd love to use one of those large spoons, as a left-handed I'd imagine this configuration would fit me, does it fit right-handed people?

[Bunwahaha [still dunno why, but well, so be it]]

Why use more than one? Posh people are weird.

Well, as a French person I can say that la fourchette à huîtres (oysters fork), and la fourchette à escargots (snails fork, oh dear you should really borrow French word if only for gastronomy vocabulary), are not some that you could find only by posh persons here.

For snails it would make sense, go try to eat snails with a normal fork. But for oysters, as well as for most of other ones if not all, yeah, I don't really see the point outside of looking fancy. That being said, I never really ate a lot of oysters, they are only eaten crude, alive, here, cooking them is an heresy, and well, the last time I ate some, it kinda...disturbed me, dunno whether it was oysters or that trou normand (an icecream ball in a glass of a strong alcohol taken in the middle of a big meal) but I never wanted to try again since then. And I had never taken much pleasure before it, was merely to look adult.

[Bunwahaha [still dunno why, but well, so be it]]

For snails it would make sense, go try to eat snails with a normal fork.

Uh, no thanks.  We're not French.

Poor you.

That being said I heard there was a kind of huge snails invasion in Florida, some 20 cm long ones, which would make some actual steaks, normal fork would be better for those. But, since their saliva apparently gives a kind of soft meningitis, that might not be a good idea for dinner, try the cute escragots de Bourgogne instead or the petits gris de Charente, also fancily called cagouilles in Charentais instead. Snails have no taste, it's a fancy occasion to eat a good sauce on something. ^^

Here's what the Anglo-Germanic world misses:

Escargots de Bourgogne, before:



After:



Petits gris de Charente, before:



After:

[Bunwahaha [still dunno why, but well, so be it]]

That's right, you don't only need une fourchette à escargots to eat escargots, you also need this:



Ah well, maybe with some Bourgogne you can manage it with a normal fork, and you can eventually eat them with your fingers if you don't mind burning your fingers with the shell, or if you eat them middly warm.

And you can even eventually manage it with your big fork with some Charente ones, but really, the special fork is welcome, and not 'weird' for escargots.

And I never said escargots were 'bad'. Just I challenge you to find much flavor from them.

And oysters? Well, as I said it's never been my big friends, but yeah, eating it in the shell isn't necessarily the thing that you will do everywhere with anybody, to avoid the big 'sluuuuurp' when you eat it from the shell, then in a restaurant or when you're in a lil bit formal context, the tool can be necessary, if you don't have oysters fork, oh sorry, I mean, if you don't have some fourchettes à huîtres, normal ones will do.