dsi1 wrote:
>
> I've gotten into the habit of breaking my spaghetti in half but I was a
> non-breaking spaghetti purist for most of my life. As with hair, shorter
> pasta is easier to manage when dishing out and in the plate and I like
> to wind up a smaller amount on my fork. I also cook my pasta a tad more
> than I used to - it occurred to me that I like it better that way so
> screw all that al dente stuff.

That's right. Al dente pasta should only be
served to people with teeth. That's what
"al dente" means. :-)

You should probably cook pasta to the
al roker stage.