I saw a YouTube video yesterday where they had some people who have never peeled an avocado trying to do it.
Had the wrong John in my post. I meant John Mace. It’s a comment about his comment about “guacamole.”
That’s what recipes are for, right?
I wish I hadn’t googled this. Just Asking Questions, are you suggesting you’d eat this bird if you knew how? Because apparently you put the entire bird in your mouth and eat it bones and all. Icky AND savage.
There are different approached to pomegranates. There is no right way, but I prefer mine: I cut out the pithy core (where it bloomed) with the point of a sharp paring knife, slit the skin longitudinally in four to six places, and pry the entire fruit carefully into segments. If you are good at this you don’t break any seeds. Then I comb handfuls of seeds off with my fingers, and crush them with my tongue against the roof of my mouth. Then I swallow them. Seeds and pulp and all.
However, when I was a child, we had a large tree; we ate them about a dozen seeds at a time and rolled them around in our mouths until all the fruit was gone leaving the whitish seeds, and then spat those out. Our mother did not allow us to eat pomegranates indoors.
You peel them? I cut them into chunks in the half skin and scoop them out with a spoon. Peeling is really messy with some varieties, like Bacons.
Restaurants don’t give instructions so that the rest of us can laugh at you for eating the food wrong.
I always cook shrimp with the tails on. Eat the meat and suck the last of it out of the remaining shell. Best part.
Soft shell crabs are one of God’s gifts, and you don’t need to fry them. Ask the fishmonger to clean them for you, take them home, brush with garlic butter (or garlic olive oil) and toss on a hot grill for a few minutes on a side.
I hear that a lot of people have hurt themselves badly with sharp knives and avocados, including Meryl Streep. Use a butter knife to halve, then slice the meat down the middle and scoop and scrape out. The butter knife also works for popping out the pit.
The first time we ordered and were served soft shell crabs in Maryland we asked the waitress if they were dissing us because we were obviously from the midwest. They turned out to be delicious.
Huh. I mean, maybe not all the soup, but usually that’s how you finish a hot pot, isn’t it? I mean, why would you leave all that delicious broth that’s been building up behind?
The little blue not-an-elephant creatures from Return of the Jedi? 
Yes, typically, you would order some noodles to cook in the final broth with the last scraps of whatever is left, maybe add a soft boiled egg or two as well. That’s for the mild broth. The spicy broth typically has too much oil to be able to access the soup.
I actually prefer the claws of a lobster, for their tenderness & flavor. Out of curiosity I did a search and it seems there are many partisans on both sides of the claws vs. tail question.
Of course tastes are going to vary, but generally the tail is more valued than the claws. For lobster surf and turf, you’re almost certainly getting a tail, not pair of claws. Or you’re getting the whole lobster.
They are valued more, but that doesn’t mean they taste better, note the former trend of white meat chicken was more expensive and higher valued then dark meat which tasted much better. (buffalo wings through this off, but the trend is still there.
The tail is easier meat in general and I can see how it would be valued, but the claw is also very good, with it’s own unique flavor.
No, no, no! No bashing of the pomegranate!
I was using peel in the sense of separating the peel from the inner fruit. I couldn’t think of a better word for it. It seemed silly to write about opening an avocado.
The technique I usually use is to slice the peel with a spoon and then work my way around the fruit lengthwise. When I’m done I separate the avocado into two halves and scoop out the pit with the spoon. And then, having a spoon right in my hand, I eat the avocado.
Another factor is that some species of lobsters (like rock lobsters or spiny lobsters) have insignificant claws. So you eat the tail because there is no claw meat.
Edamame. First time a friend ordered a plate for the table, I bit right into the pod, which was terrible and tough. Once I figured out that you just pop (well, sort of slide) the seeds (beans?) into your mouth, I was hooked.
In my only experience eating at a Taiwanese hot pot restaurant, the broth was definitely intended to be consumed. The pot was brought to the table with all the ingredients already in it and set on top of a gas burner. There wasn’t any kind of ladle or strainer offered - just a Chinese spoon and chopsticks.