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Comment by mootothemax | Hacker News Reader

Strong disagree. With a bit of practise one can learn to balance a decent amount of rice on the back of one's fork. Green peas, alas, escape even the most practised forking, regardless of which method - balancing on the back or stab-them-to-death - one chooses.

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That's the thing though. Why even practice balancing when you don't need to balance it using the contour of the fork to your benefit? It's like having a car only to put it in neutral and push it the rest of the way. Sure, you can do it on level ground and it's plain easy to ride it downhill. But if you're pushing it uphill you shouldn't think "hey, I'll just keep pushing this until I become strong enough to do this without effort", you should think "let's just use an essential function of the damn car".

it could be worse, you could be using chopsticks to fit in...

Sticky rice is sticky for a reason.

>Green peas, alas, escape even the most practised forking, regardless of which method - balancing on the back or stab-them-to-death - one chooses.

Personally I choose not to eat peas at all unless furnished with a spoon :P.

(And what other colours of peas do you get where you come from?)

Don't forget black-eyed peas et al.

Well, you live and learn - looking those up I think I've always called them 'those beans, you know, the black and white ones we used to have to rehydrate and which would sit in the cupboard for years before anyone bothered to eat them'.

There are also yellow split peas which I really should have thought of.

This is why green peas should always be accompanied by a good thick gravy, to act as a binding agent.

I'm reminded of the poem:

I eat my peas with honey, I've done it all my life. It makes my peas taste funny, but it keeps them on my knife.

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