Friday, September 21, 2007

The Chopstick Virgin

Duration: 02:20 minutes
Upload Time: 06-11-11 10:11:28
User: DrLemur
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Description:

I document my first public experience using chopsticks. My thanks go out to Kazzart for her expert online training. Without her I may never have lost my chopginity. With a little more practice, a brave new world of great asian foods soon awaits me.

Comments

ishidabow ::: Favorites
oh thats kool
07-08-20 12:07:44
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DrLemur ::: Favorites
Ha ha it''s cool I know. :) My sense of humor doesn't translate well to text most of the time I'm afraid. Kazzart actually made me a video of how to use chopsticks and I'm actually pretty good at it now.
07-08-20 12:06:08
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ishidabow ::: Favorites
no sry wasnt suppose to be a racist comment i didnt even know you were austrailian so im not trying to be racist i ment you people as in a lot of people sry about that
07-08-20 12:01:26
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DrLemur ::: Favorites
"You people" .. ? Australians? No need for racist remarks now..
07-08-20 11:58:11
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ishidabow ::: Favorites
why do you people not know how to use chopsticks even some asians use chopsticks wrong and im a asian and i do it right gosh you people
07-08-20 10:54:03
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DrLemur ::: Favorites
Maybe it's down to the kind of rice. If the rice were more sticky I could see it being easier..
07-08-17 00:29:30
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cuchuoichammuoi ::: Favorites
it's also hard for us (asian) to eat a dish of rice with chopstick, should eat with soon ^__^
07-08-16 16:30:16
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speedcrayzy ::: Favorites
like a sturgeon, chop chop for the very first time
07-05-25 20:34:24
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DrLemur ::: Favorites
Yeah the "stab the chicken with the fork technique" is good when dealing not only with chicken but also good to fall back on with many other solid meats. To this day I don't know what that lubrication agent was or what it's intended use is.. Maybe a more cultured person can tell me someday. :)
07-05-20 06:12:59
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zDSpider ::: Favorites
You "lubed" your chopsticks? Wth? Did you just say "stab the chicken with the chopstick technique" ?! Man, I'm hungry. :(
07-05-20 04:42:30
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