Goomba wrote:
> PeterLucas wrote:
> It's not a waste, Goom's.
>>
>> It has a threefold effect.... it smells nice when it's boiling, it
>> stops the water from bubbling over the rim, and it coats the pasta
>> when you drain it off.
>>
> I dunno if I need to smell oil when I probably have a fragrant pot of
> sauce simmering away at the ready! A larger (or properly large enough)
> pot of boiling water will solve boil over issues. Not using enough
> water to allow the pasta to dance around in is a common problem. And
> I don't want my pasta slicked down when I have my own sauce to dress
> it with. It just is a totally unnecessary step. Honest.

[cross-posting snipped]

I totally agree. I never put oil in the pasta water. What's the point? If
properly cooked it doesn't stick together in the first place. And I'd
rather not smell olive oil (or any other oil) cooking when I'm boiling
pasta. Especially not when I've got a fragrant sauce to put on the pasta.
Again, what's the point? Corey just ran out of Burger King and fast food
troll ideas so he's decided to blame Gordon Ramsay for his cooking foibles.

Jill