"Tracy" > ha scritto nel messaggio
oups.com...
> On Sep 30, 12:56 pm, Andy <q> wrote:
>> said...
>>
>> > I'm turning into a stabber. I just don't like to twirl anymore unless
>> > it's linguine and clams. So, intead of spaghetti - I prefer rigatoni
>> > with my meat sauce.
>>
>> I've been tempted to leave my homemade spaghetti in untrimmed three-foot
>> lengths. Maybe have a "candid camera" moment watching guests twirl up
>> tennis
>> ball sized wads of spaghetti!!?
>>
>> Andy's Evil Twin
>
> I noticed recently that Trader Joe's sells a really long spaghetti -
> in the neighborhood of two to three feet I'd guess from memory.
> Everytime I see it, I want to buy it, but I can't figure out how I
> would cook it without breaking it in half -and that - to me - would be
> spoiling the fun! Kinda like eating pizza with knife and fork - which
> is just plain wrong! ;-)
>
> I suppose I could use the biggest pot I have and slowly feed it into
> the boiling water as it softens....
>
> Tracy
> (spaghetti twirler)
>
Italians eat pizza with a knife and fork and think N Americans very crude
for picking it up. They also feed the long pasta into a big pot as it
softens. Doesn't take long.--
http://www.judithgreenwood.com