The Art of Dining--Michel Style

Now what I am about to share with you is real sensible if you sit back and think like me. I will attempt to describe my food engulfing process.

Let's start first with an all American meal, steak or slice of meat you desire, potato or rice, and a vegetable. A round plate is a must as maneuverability it much easier when moving from one commodity to the next. You always start with the vegetable as they always taste best when steaming hot. 2nd step is to move to the starch area by means of rotating your plate slowly to position it right in front of you. I have learned not to eat this item to fast as you will fill up fast therefore not leaving room for the main entree. Onto step 3, the main entree. This one is always left last for a couple different reasons one of them being that most meats can be eaten lukewarm and having the other two out of the way makes room for the cutting entertainment of eating a meal with me. Your liquid can be sipped throughout the meal, no seniority applies to this. NEVER cross the food lines, NEVER let the commodities co mingle.

Now onto the way to cut the meat. This has to be done very carefully and hence one of the reasons it is eaten last. You must cut the "edges" off, that means any fat, gristle or just plain old edges. My wife prepares most of my meat without the fat but I still have to cut the edges off. This I cannot explain therefore leaving that a question for someone out there answer. Once you get all the edges off and put to the side you can gently slice the rest up and enjoy.

Other meals that edges should be removed. Pizza crust, gone. Ends of chicken strips, gone. Crust, bottom only, of bread, gone. Pretty much anything your little grubby hands touch should be put down, those are called food handles and are not meant to be eaten.

Now off to eat some popcorn, nothing special but just a bit burnt.