On Monday, December 7, 2020 at 3:23:53 PM UTC-6, Cindy Hamilton wrote:
> On Monday, December 7, 2020 at 3:50:11 PM UTC-5, wrote:
> > On 12/7/2020 3:45 PM, Cindy Hamilton wrote:
> > > On Monday, December 7, 2020 at 3:14:04 PM UTC-5, wrote:
> > >> On 12/7/2020 2:48 PM, Cindy Hamilton wrote:
> > >>> On Monday, December 7, 2020 at 2:10:25 PM UTC-5, Sheldon wrote:
> > >>>> On Mon, 7 Dec 2020 06:20:59 -0800 (PST), "
> > >>>> > wrote:
> > >>>>
> > >>>>> I do like linguini and fettuccine, and even spaghettini. But my favorite is still Spaghetti.
> > >>>>> I like it very al dente and simple. With homemade marinara sauce, tomato sauce with
> > >>>>> parmesan cheese, or even more simple. The spaghetti tossed with butter and a bit of
> > >>>>> salt and black pepper. A touch of nutmeg in there is also nice.
> > >>>> My favorite pasta is medium shells because it can hold sauce well and
> > >>>> I can eat it with a spoon. I never enjoyed long pasta twirled on a
> > >>>> fork, messy and always leaves all the sauce in the dish. I do like
> > >>>> ravioli but somehow I never considered it pasta, it's more about the
> > >>>> filling. I also much prefer orzo to rice... I think of rice as
> > >>>> communist asian belly filler, rice contains zero nutrition.
> > >>>
> > >>> Both white pasta and white rice contain so little nutrition (apart from calories),
> > >>> it's not worth making the distinction.
> > >>>
> > >>> Cindy Hamilton
> > >>>
> > >> I don't eat a lot of pasta. Or rice. Occasional exception is mac &
> > >> cheese. Spaghetti, linguini... one is round, the other is flat. Both
> > >> are long.
> > >>
> > >> Ravioli made from scratch is too labor intensive for me. I have a
> > >> friend whose 95 year old Italian mother made Lobster Ravioli that was to
> > >> die for. Sheldon wouldn't eat that either, because lobsters can live to
> > >> great ages unless we mortals with traps consume them. I think he just
> > >> doesn't like crustaceans (other than clams, Manhattan chowder).
> > >>
> > >> A few folks mentioned vermicelli. I have to say I'm put off by the
> > >> memory of visiting a vermicelli factory in Bangkok in 1969. It was a
> > >> school field trip. OMG, the place stunk to high heaven. There were a
> > >> lot of women hanging vermicelli out to dry on clotheslines. Can't get
> > >> past the smell memory.
> > >>
> > >> Jill
> > >
> > > The vermicelli to which I referred is just a shape of the same pasta
> > > that is spaghetti, linguini, elbow macaroni, etc. If you were presented
> > > a plate of vermicelli with your favorite sauce on it, you'd never
> > > know the difference.
> > >
> > I'm pretty sure I would.
> Ridiculous. If nobody told you what it is, you'd think it was skinny spaghetti.
> Which is what it is. It's the exact same dough extruded through a die with
> smaller holes.
>
So capellini really isn't hair cut off of little angels? Damn. All this time...
>
> Cindy Hamilton

--Bryan