Nancy Young wrote:
[snip]
> Anyone have one of those tasting spoons? You dip one bowl
> into the soup, tilt it and it flows through a channel into another
> bowl you can taste. Hardly seems worth it, and I know I'd be
> wearing it.

A reasonable way is to use two spoons, large and small. The large
stirring spoon scoops up the whatever from the pot, then the teaspoon
dips out a taste from it. Stirring spoon goes back to work, teaspoon
gets an immediate rinse at the sink. I don't double dip chips in dip,
either. -aem