Every dietician on the planet will tell you to give up your membership in the Clean Plate Club, but I still derive some pleasure from consuming every last morsel of my meal. A dish scraped clean means I've conquered my food; anything else means the food has conquered me. And what's even more satisfying than evacuating my plate of even the smallest of crumbs? Having my cake and eating the plate too. And sometimes I can do so, thanks to these Top Five Edible Food Implements.
5. Chocolate-Dipped Spoons Okay, so you can't actually eat the utensil itself (unless you're one of those rare humans that can digest plastic), but it's still fun to use them to stir your coffee or cocoa or to dig into some sugary cereal. Many specialty stores carry assorted varieties or you can make your own at home.
4. Waffle Cones Sugar or cake cones also fit the bill, but the waffle cone has the double advantage of a superior flavor and an increased capacity for ice cream. And, unlike the waffle bowl, the cone only requires one hand. You do, however, run a greater risk of encountering constructional defects, like a tiny hole at the cone's tip that inevitably causes streams of ice cream to run down your arm.
3. Chinese Noodle Nests Also called "Bird's Nests," these bowls made of dried egg noodles are usually vessels for meat and vegetable stir-fries. Although the inconsistent noodle layering often means some leakage, the bowl itself stays surprisingly crisp in the face of heavy sauces
2. Pirouline 'Straws' Hollow wafers coated on the inside with dark chocolate or hazelnut demand a better status than mere 'cookie.' When used as straws, Piroulines are great for exponentially increasing a dessert's decadence factor: try, for example, using them to slurp a Belgian chocolate frappe.
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SHOW ME HOW
1. Bread Bowls Everyone has their own method of soup-in-a-bread bowl consumption, but in the cold season, I love to scrape the edges such that each spoonful is a mixture of starch and stew. I also adore how the bread bowl comes with its own top, which can be buttered and eaten separately or torn apart for extra dunking material.