Comments on: Which Utensil Should Be Used?

By: wooden trays

wooden trays — Fri, 30 Nov 2007 08:08:05 +0000

Thanks for your articles; your voice cheers my day and excites my desire to explore the world of foods, techniques and cooking.

By: diane

diane — Tue, 13 Nov 2007 18:09:10 +0000

only if they use the proper utensil, John! which brings us back to the same old question, should they use a fork or spoon?

By: JB

JB — Tue, 13 Nov 2007 06:51:50 +0000

Hmmm. Will the pets be able to sample the whipped potato bar?

By: diane

diane — Tue, 13 Nov 2007 02:13:49 +0000

This mashed potato bar seems like a fantastic idea with endless possibilities for each and every guest! Great twist on “comfort food”. I think since the martini glass is closest to a bowl in form I would go with small spoons. Good luck!

By: MK

MK — Tue, 13 Nov 2007 01:15:45 +0000

S, check out these links for some photo’s and info:

http://www.exhibitoronline.com/exhibitormagazine/article.asp?ID=322

http://www.chateauatforestpark.com/food-Mashed-Potato-Martini-Bar.html

If you google “mashed potato bar” you will find several sites with pics. Rob R, if you are finished playing with your little sword, perhaps you would like to take a gander….the possibilities are endless!

By: jwsharrard

jwsharrard — Sat, 10 Nov 2007 01:17:54 +0000

But for cones to work with potatoes, you;d need to make your own, savory cones (I can’t imagine how mashers would taste in a sugar cone!) That’s way too much work, even if you do have a pizzelle iron and you’re comfortable using it—two very big ifs.

If you were going to go to all that trouble, though, you could complete the effect by mixing some egg yolks in with the spuds, piping them out so they look like soft serve cones, and then baking them to set the eggs and brown the potatoes on top.

But as long as we’re entering the realm of absurdity, why not then invert the cone and make it into a conehead sundae with the addition of peas for the facial features and other topings around it for hair. Dip the bottom of the cone in gravy to mimic chocolate! Turn it into a fried plantain split! With a roasted, melon-balled beet on top! And fried garlic sprinkles!

You know what, I’m starting to like the possibilities. Maybe I should give this a shot….

By: Angel

Angel — Sat, 10 Nov 2007 00:41:47 +0000

Skip the utensils all together. Serve them in cones instead! You still get the “Oh how unique” effect without the utensil quandry.

By: jwsharrard

jwsharrard — Sat, 10 Nov 2007 00:11:10 +0000

Which is probably where I got the rule in the first place without realizing it (for those of you not aware, Jim is my dad).

By: Jim

Jim — Fri, 09 Nov 2007 23:07:03 +0000

Back in the day, when I was in college, etiquette actually mattered. As soon as we freshmen were settled in out house (dorm), we were instructed on how to behave at lunch and dinner (sit down, with waiter 5 1/2 days a week).

Most of it has long been forgotten. I do remember two things: jacket and tie for dinner, and the Widholm Criterion. Somebody Widholm was our resident graduate assistant, we freshmen named this rule after him: if it’s served on a plate you must use a fork, and if it’s served in a bowl you must use a spoon.

By: Rob R.

Rob R. — Fri, 09 Nov 2007 13:38:09 +0000

I think you should use the little sword that very recently held an olive. I know you have the sword, because you must have drank a martini from the glass before you repurposed it as a potato serving dish. Right?