aem wrote:
> Goomba38 wrote:
> >
> > What a perfectly horrible thing to do to innocent pasta! gads.
> > Goomba
>
> I sent an email to three Italian restaurants in the L.A. area. One now
> has about six locations because their first was so popular, but they
> are still several steps above an Olive Garden. The second is very well
> known but will never expand from its one place. It is regularly on
> lists of the best restaurants in L.A. The third (our favorite for
> Italian) is now on its third generation of family ownership and would
> be on anyone's list of the three best Italian places in SoCal.
>
> The first replied that they precook pasta because of the volume of
> business. The second said they partially precook dried pasta but cook
> to order their fresh pastas (the most popular being ravioli, tortellini
> and pappardelle). The third has yet to respond, which doesn't surprise
> me. It's the kind of place you go when you have the time to relax and
> enjoy, not to be in a hurry. I suspect that if they do precook any
> pasta they'd not want to admit it. -aem

Only in CA do the fagela schmucks brag about eating USED pasta, what
the heck, they eat used dick! Ca has no Little Italy, no real dagos
live there.... yoose better stick to yer refried beans, french dip and
Roy Rogers mystery roast beef.... those pinheads actually call Der
Wienerschnitzel a frankfurter, no wonder they jones for USED pasta.

California hasn't got a real Italian restaurant, not a one... gotta
drive all the way at least as far as Chicago, none any closer.

BTW, did joose know there are no real Italian restaurats in all of
Canada, yup, none...
fact! Anyone ever see that dago joke in Toronto with all those obscene
statures... ahahahahahahahaha... what slop they pawn off... they
actually serve canned ravioli, really.

Sheldon