A properly set table requires a daunting amount of silverware. Each tool in its proper place has a specific function to an orderly meal. Yet, these banquets always begin with hors d’oeuvres, which are meant to be eaten with your fingers; so why all the pomp over the plethora of forks and knives? These intricate, surgical tools of dining are meant only to disguise the fact that all you really need is a food shovel. That and maybe a good blade. But if you need to cut something, what use is this blunt wedge of stainless steel they call a knife? Butter? That knife wouldn’t cut the mustard. Join Veronique and Mat as we sharpen our wit on the grinding stone of truth.
*Grumbles are specifically off-the-cuff, no research went into this grumble.
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