Jerry Avins > wrote:

>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>makes a convenient support while twirling. If it's in a bowl, as I
>prefer it, the curve of the side of the bowl is all the support
>needed. Some people cut long pasta into short pieces before taking it
>up on a fork. A few cooks break it into short pieces before cooking
>it. What do you do?

I twirl it with a fork. No spoon. No breaking before cooking.

I try to keep an open mind about it, but either breaking it before
cooking, or seeing someone want to twirl it against a spoon, makes
me squick.

Steve