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November 3, 2014 at 1:30 PM

Author tells us the best way to scoop dips, gnaw chicken wings & “Eat More Better”

Dan Pashman photo by Lilia Cretcher for The Sporkful

Dan Pashman photo by Lilia Cretcher for The Sporkful

An education about food rarely gets as entertaining as Dan Pashman’s “Eat More Better” book.

The author, who hosts the WNYC podcast “The Sporkful,” will speak (and demo eating tactics) at The Elliott Bay Book Co. at 7 p.m. Nov. 4 with local writer and podcaster Molly Wizenberg.

Pashman has written a tongue-in-cheek “textbook” on original ways to maximize our eating pleasure, including an imagined Socratic dialogue on snack mix and an algebraic formula for Cobb salad. Here are a few highlights:

Tortilla chip revelations: When scoop-shaped tortilla chips first came on the market, Pashman wrote, he observed that they tended to break in thicker dips like guacamole. His eureka moment came when talking with an engineer about the strength of domes. “What is a scoop but an upside-down dome?” We’ve been calling it by the wrong name — and holding it the wrong way — all along. When you treat a scoop like a dome…thicker and heavier options like guacamole and even cream cheese can be piled high.”

How to solve the problem of ice cubes watering down your iced coffee? Simple: “Make coffee and let come to room temperature. Put some in fridge and some in ice trays in the freezer. When cubes are solid, combine with cold coffee from fridge. That way the only thing that changes as the ice melts is the beverage’s temperature, not its concentration.”

Remember when we told you about the 5 best Seattle happy hour wing deals? Pashman suggests the best way to eat those wings with minimal mess and maximum meat consumption, relying in part from tips from competitive eater Tim “Eater X” Janus. Pashman gives a few options, but prefers the “Bone Splitter” method: (1) Hold the wing so the side with the thick layer of skin is facing away from you. Dig the tip of your thumb into the groove in the middle of the joint at the thicker end of the flat until the joint splits. (2) While using one hand to surround the meat and hold it in place, use your other hand to pull out the thinner of the two bones (the one toward the thinner side of the flat.) You now have tender, succulent, tooth sinkable meat with just one bone running through the middle of it.” (Here’s a video re-enactment.)

The Elliott Bay event with Pashman and Wizenberg will include an Oreo cookie tasting and an interactive chip and dip “strategy session.” For an advance look at Pashman’s style, check out his podcast here.

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