How Do You Eat That?

• Silver Dragées
  
  Issue: Are they edible?
  Solution: The FDA requires dragées to be sold with a notice that they're "for decoration only," due to the presence of real silver in their coating. Silver never leaves the body and could build up to toxic levels -- if one were to spend several days eating nothing but dragées. Downing a few in the course of eating Christmas cookies very likely won't harm you, but they are notoriously hard enough to chip a tooth. Pick them off to stay on the safe side.
  
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• Taco
  
  Issue: How do I prevent a mess?
  Solution: Over-stuffing is your enemy. Add toppings, and then bring two opposite sides of the tortilla toward the middle and roll them slightly to pack in the filling. Grasp the taco by the pressed-together edges, and angle the far end down toward your plate to catch any drips. Start eating from the higher end. Once you've munched halfway through, change your grip to squeeze the back end shut. Anything that falls out can be eaten with a tortilla or chip. For a hard shelled taco, skip the rolling step, but avoid the over-stuff, which will cause the shell to break, and follow the tilting method.
  
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• Spaghetti
  
  Issue: Should I use a spoon or cut it up?
  Solution: At home, go with what makes you comfortable. In public, minimize mess by placing the tines of your fork into the pasta pile, lifting it up a few inches to separate the strands, and using the side of your bowl or the edge of your plate as a barrier while you rotate the fork to wind the spaghetti into a bundle. If strands come loose, just lower the whole thing and try again.
  
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• Cheese
  
  Issue: Should I eat the rind?
  Solution: If it's a soft cheese like brie or Camembert, go right ahead. However, if you're not a rind fan and you're sharing a communal cheese at a party, take a full slice -- including the rind -- and discard the unwanted bits on your own plate. No one likes a scooped-out wheel. For harder varieties, slice off any wax or paper, and save the rind to add fabulous flavor to hearty soups.
  
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• Pomegranate
  
  Issue: How do I get the seeds out?
  Solution: Cut off the top blossom end, and slice the skin into several even segments, leaving them connected at the bottom end like petals on a flower. Place this in a bowl filled with water for ten minutes, and then begin to break up the fruit. The rind should rise to the top while the seeds sink, and you can agitate the water to aid the separation. Skim the rind from the water and discard it. Rinse and drain the seeds, and eat 'em plain, in salads, smoothies, desserts, preserves, drinks or main dishes.
  
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• Kumquat
  
  Issue: Do I need to peel these?
  Solution: Kumquats are usually eaten whole and raw. The skin is sweet and the inside quite sour, so the combination provides a wonderful contrast. Some people skip the insides entirely and just enjoy the rind.
  
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• Oysters on the Half Shell
  
  Issue: Do I use a fork? Do I swallow it in one gulp?
  Solution: If you'd like, add a squeeze of lemon, a pinch of horseradish or a splash of cocktail sauce or mignonette atop the oyster. Use a seafood fork to make sure the oyster itself is completely detached from its shell. Grasp the shell horizontally, locate the widest, shallowest segment of the shell, and slide the oyster over it into your mouth. Some people swallow it quickly, but many like to savor the moment, letting it rest on their tongue, or lightly chewing the oyster to release more flavor. Discard the shell on your side plate, or back on the original platter, and reach for your next round.
  
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• Shrimp
  
  Issue: Should I eat the tail?
  Solution: It's a matter of personal preference. Many folks like to pick up peel-and-eat shrimp by the tail, pull out the flesh with a tug of the teeth or a fork, and toss the shell aside. Others enjoy the crunch and flavor of the boiled or fried tail. In either case, if you're hosting at home, provide a dish for discards, and use them to make a seafood stock.
  
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• Bay Leaf
  
  Issue: Is it edible?
  Solution: It's not poisonous, but it won't wilt during cooking, leaving edges sharp enough to tear internal organs. By all means, include the flavorful leaves in soups and stews, but fish 'em out before dishing it up, or use the powdered variety.
  
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• Asparagus
  
  Issue: Is it okay to use my fingers?
  Solution: Legendary etiquette expert Emily Post said it is indeed, but noted that this approach may bring about the risk of an ungraceful appearance. When in doubt, use a fork to cut the tips and stalks as far down as seems edible.
  
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