The Spork: A Practical Dining Tool

This entry is part 2 of 3 in the series Haydn Toils

…and Useful Anti-Personnel Device says: Reinhardt Haydn


I was standing in the bathroom when the door came in. I’d just spent the last three hours nailing together the salient points of the spork review when Raoul kicked his way into my room an insisted that we had to get out of the travel lodge immediately. The peyote fever was upon him and the only thing was to go with it.


As we made our way through the unnaturally quiet streets of pre-dawn Sandwell, I tried to take stock of the manner in which a simple assignment to review a hitherto innocent eating implement could have resulted in a trashed hotel room, the withdrawal of my Countdown card and a night manager on his way to a secure unit after being caught ‘in the parlour’ with the hotel’s rented water cooler.


I’d arrived at the travel lodge the previous morning, with an expense account of £500, a rented Hyundai and a brief to road test the spork for those pigs at Catering Gestalt. The first thing you’ve got to know about the spork is that it’s no use for a bugle spoon. You’re likely to rip your nostrils to bits, bucko. On the other hand, it is ideal for over officious bellboys who get snotty about hefting a goat carcass up to your room. I had a feeling the goat would come in handy later, and overcame the bellboys reticence by offering to sort out his adenoidal dialect issues with sporky.


Raoul arrived a couple of hours later – he’d had some hassle with his old lady who was hassling him for maintenance. She wasn’t taken in by the photos of him dressed as The Mighty Thor outside the CPA headquarters, and was giving him hell. She insisted he take little Raoul with him for the day and he’d had to stop off at his sisters to dump the kid. Road testing cutlery in the West Midlands was no place for a kid.


After an uneventful half-hour in the hotel bar, we drove to a Harvester on some god-forsaken ring road. After some heaviness about the goat, we left it in the boot and found a table. Hoping to gloss over that ugly scene, I asked the waitress if it was OK if I used my spork rather than the cutlery provided. She looked at me like I’d asked her for sex, which I might have done, but so far as I can remember, it stuck pretty steadfastly to the spork issue.


Ignoring that bitch, I got straight into running the spork around the salad bowl. It picked up diced carrot and bits of spring onion fine, but tended to get caught up in the sauerkraut. It’s also hard to get a whole beetroot on it. Where it really came into it’s own was with the potato salad – it’s dual, spoon/fork characteristics making it ideal for both stabbing and scooping. Far superior to the flatter, less spoon-like, foon.


I got myself some soup – cream of mushroom, although it looked more like chicken and mushroom. The spork worked out OK at low speed, but as I warmed up it tended to spray the hot liquid around the place. This brought the waitress back – she started yelling something about getting the manager, so I agreed. I had some questions for him. Anyway, she comes back about ten minutes later with this little Armenian guy, who she said was the manager. He wasn’t interested in my questions about the consistency of his soup in relation to spork usage, preferring to yell something that sounded like ‘why-o-way, why-o-way, why-o-way’ at Raoul, who was working his way along the cold cuts.


This was all getting too much, so I gave him a couple of digs with the spork, grabbed Raoul and headed for the Hyundai. We passed the feds on the way out. I saluted and they didn’t suspect a thing.


Our next stop was an Oriental restaurant called the Wing-Ya, or similar. After some initial confusion about the establishments take-away only status, we settled down to our egg fried rice, oriental duck, crispy noodles, been shoots and water chestnuts. The spork is ideal for eating Chinese – although you’re best taking on the prawn crackers by hand.


After we went back to the hotel, Raoul decided to head out for a massage, as the heavy scene with his wife and the business in the Harvester had brought on one of his tension headaches.


Reinhardt Haydn

The love child of an American diplomat and a waitress from Denton, Texas, Reinhardt was educated in Switzerland and Austria before returning to the US with his valet and acolyte, Raoul. A noted journalist, critic and countercultural powerhouse, Haydn has contributed to scores of magazines and written several books including The Inevitable Plastic Explosion (Winner of the Weintraub Literary Shield, 2004) and the popular Wyclef Jean Mysteries series. He has homes in Colorado and Geneva.

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Originally posted 2011-03-08 23:15:33. Republished by Blog Post Promoter

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