Damsel wrote on 27 Jun 2005 in rec.food.cooking

> I've tried that, but I still wind up with stray strands of pasta
> getting involved with the ones I started out with.
>
> Carol
>

You select the 1 or 2 strands you want/like. Pick them up between the
tines of the fork. The actual lifting of the strands is sort of a
art...use caution that you lifted no more than 2 strands and that you
have lifted them somewhat NOT too close to a end of the either of
the indivdual strands, but not so far from a end that you get the
dreaded dangler.

Points to Ponder...The Dreaded Dangler...sounds like a radio drama
character from the 30's.

Visualization part of demo: make a fist, put fist on a table
(horizontally)...extend index finger now lay several strands of string
over your index finger...note the clearance from the table top. Now
extend the middle finger and make a twisting motion. Note how well this
would work if your wrist could spin around and around.

While the fork is slightly above the pile (kinda hanging in in the
breeze), there is a definite but slight air space between the selected
strands and the other foods and the plate. You can use just about any
airspace distance you like...but Miss Manners frowns on any distance
higher than 1.75 inches.

Commence twisting! Huston we have a forkful! Works great.

Be sure the twisting motion is fairly brisk but not so brisk that
dinning companions get spattered in sauce, another Miss Manners no no.
This ensures that no battery operated electric drills are operated on
high during your spaghetti dinning experience.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?