Tag Page eating

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RusticRiffle

You, Devon or Cornish?

Every time scones show up at the table, the room gets divided. Some people go wild for the Devon way—cream first, then jam—while others swear by the Cornish method, jam first, cream on top. Personally, I’ve always been on the fence. The first time I tried clotted cream, I was floored by how rich and dense it was, almost like a cross between butter and whipped cream. It’s honestly the only way to do it if you want that real British experience. But then, there’s the jam. Strawberry is the classic, but I’ve been converted to blackcurrant lately. The tartness just cuts through all that creaminess and makes every bite pop. One thing I never mess up: breaking the scone with my hands. Using a knife just feels wrong, and you lose that crumbly texture. I always scoop the cream and jam onto my plate first—no double-dipping. The real trick is getting the ratio right. Too much cream and it’s just a mess, too little and it’s dry. And don’t even get me started on the tea. Loose leaf or nothing. Bagged tea just doesn’t do the scone justice. #Scone #AfternoonTea #FoodTraditions #CreamTea #BritishBakes #Eating experience #FoodDebate #Food

You, Devon or Cornish?
Gabrielle Wright

Why You Should Never Use Chopsticks with Japanese Sushi

The first time I tried it, I instinctively reached for chopsticks, but the chef gave me a look that said, "Nope, not today." Turns out, eating nigiri with your hands is the way to go. After wiping my hands with the hot towel they handed me, I picked up the nigiri with my thumb and middle finger. Pouring a tiny bit of soy sauce into the dish, I flipped the sushi so only the fish touched the sauce—never the rice. That’s a mistake you only make once; the rice soaks up too much and falls apart. A dab of wasabi on top, and the whole piece goes in at once. No biting, no splitting. The flavor is clean, sharp, and somehow more respectful to the fish. #NigiriSushi #SushiEtiquette #Eating experience #JapaneseCuisine #Food

Why You Should Never Use Chopsticks with Japanese Sushi
VelocityVoyager

Tell me, who can have wedge salad elegantly?????????

There’s nothing quite like sitting down at a white-tablecloth restaurant and being faced with a salad that looks more like a jungle than a starter. Those giant leaves, unruly sprouts, and random chunks of veggies can be a real challenge. It’s always a bit of a puzzle—do you go in with just a fork and risk chasing lettuce around the plate, or do you grab the knife and start hacking away? The first time I had a wedge salad, I just stared at it, wondering if I was supposed to pick it up or what. Eventually, I learned to cut one bite at a time, and not to cut up the whole thing at once. That’s apparently a big etiquette thing. And don’t even get me started on the dressing situation. Sometimes it’s all pooled at the bottom, and you have to do this awkward mix without flinging anything off the plate. At least when someone comes around with fresh pepper or cheese, it feels like a little reward for surviving the salad course. It’s funny, though—after all the fuss, salads really are worth it. There’s always a new combo to try, whether it’s a taco salad you can scoop with chips or a Caprese you get to layer up with cheese and tomatoes. #Salad #DiningEtiquette #VeggieChallenge #Eating experience #Food

Tell me, who can have wedge salad elegantly?????????