On Monday, December 7, 2020 at 6:25:10 PM UTC-6, wrote:
> On 12/7/2020 4:23 PM, 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.
> >
> >>> Nothing to do with what happened in Bangkok in 1969. That wasn't,
> >>> strictly speaking, even vermicelli, despite what it may have been called.
> >>>
> >>> Cindy Hamilton
> >>>
> >> Whatever. All I know is it was long threads of noodles and they stunk.
> >> Maybe vermicelli made in Italy in 1960 didn't also stink. <shrug>
> >
> > "Vermicelli" is an Italian word. The fact that white people have applied
> > it to skinny rice noodles doesn't mean squat, except that white people
> > have trouble pronouncing Asian languages. The noodles that you
> > think of as "vermicelli" are called S̄ênh̄mī̀ in Thai and "mai fun" in
> > Chinese.
> >
> > Cindy Hamilton
> >
> The Thai people running the joint called it a "vermicelli factory" and
> for all I know they packaged it up and shipped it off for sale in Italy.

Jill, vermicelli is a size/shape of pasta. It is just lesser in diameter.
The vermicelli they sell at Publix is thicker than the capellini, but
thinner than spaghetti.
>
> Jill

--Bryan