Tracy said...

> 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)


Tracy,

I've seen the fresh pasta at the market that comes packaged folded over a
couple times for you to snip in half or more. Is that the same for the dry
stuff? Maybe you soak it and trim before cooking?

Andy

"cybercat" wrote:
> <sf> wrote in
> >Goomba38 wrote:
> >>jmcquown wrote:
> >> In fact,
> >>> sometimes after I get the water to a rapid boil I add the spaghetti
> >>> (broken
> >>> into 3rds for manageability)
>
> >><clutching chest in pain>
> >>Oh no no no, Jill. Don't do this! This is horrible. Just twirl a few
> >>strands on your fork to make a compact package you then can lift to your
> >>mouth. It isn't hard, and is a more grown up way of eating.
> >>Short broken pieces of spaghetti don't twirl worth a shit.
>
> > 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 LOVE penis!

We needed to know?

"jmcquown" > wrote in message
...
> Dee Dee wrote:
>> <sf> wrote in message
>> ...
>>> On Sun, 30 Sep 2007 12:39:44 -0400, Goomba38 >
>>> wrote:
>>>
>>>> jmcquown wrote:
>>>> In fact,
>>>>> sometimes after I get the water to a rapid boil I add the spaghetti
>>>>> (broken
>>>>> into 3rds for manageability)
>>>>
>>>> <clutching chest in pain>
>>>> Short broken pieces of spaghetti don't twirl worth a shit.
>>>
>>> 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 don't like twirling, don't like stabbing -- I just scoop and eat
>> about 3 strands at a time that haven't fallen off the fork. Pretty
>> boring way to eat.
>> Dee Dee
>
> If it works for you what difference does it make?
>
> Jill
>
Makes none, if you've had enough wine ;-)

Dee Dee

"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

"ChattyCathy" > wrote in message
.. .
> James Silverton wrote:
>>
>>
>> I don't have a pressure cooker but I seem to remember in the dim and
>> distant past being told not to use one for spaghetti because of foam
>> perhaps clogging the safety valve. Was this just a superstition or urban
>> legend?
>
> Not sure James, but I was thinking the same thing... as far as I know Dad
> never makes spaghetti in his, I'll have to ask him...


Cathy:

Hopefully you'll find this in an already crowded thread.

Although I agree 99% with pasta cooks that oil is a no-no, this might be the
exception to the rule if you plan on cooking pasta with a pressure cooker at
your altitude. From what I understand, a couple of drops of oil will break
the surface tension of the water enough to help decrease foaming, which
might interfere with your cooker's pressure regulator.

Either way, it's something to think about. For 50 cents worth of pasta it
might be worth an experiment or two to be better safe than sorry. Best of
luck.

Hasta,
Curt Nelson

"Curt Nelson" <X> ha scritto nel messaggio
. ..
> Although I agree 99% with pasta cooks that oil is a no-no, this might be
> the exception to the rule if you plan on cooking pasta with a pressure
> cooker at your altitude. From what I understand, a couple of drops of oil
> will break the surface tension of the water enough to help decrease
> foaming, which might interfere with your cooker's pressure regulator.
>
> Either way, it's something to think about. For 50 cents worth of pasta it
> might be worth an experiment or two to be better safe than sorry. Best of
> luck.
>
> Hasta,
> Curt Nelson
I just can't agree with the pressure cooker idea. The same pasta can take
different times on different days or particularly for different sauces.
Slightly overcooked pasta can be horrible and slimy in cream sauces, for
example. You have to bite it to test it. You can't do that using a
pressure cooker. The pasta continues to cook while it cools!

So, it takes 25 minutes at her altitude. At least she ends up with edible
pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use
it for beans or perhaps stews or long cooking stuff, but never for pasta.--
http://www.judithgreenwood.com

Dee Dee wrote:
> "jmcquown" > wrote in message
> ...
>> Dee Dee wrote:
>>> <sf> wrote in message
>>> ...
>>>> On Sun, 30 Sep 2007 12:39:44 -0400, Goomba38 >
>>>> wrote:
>>>>
>>>>> jmcquown wrote:
>>>>> In fact,
>>>>>> sometimes after I get the water to a rapid boil I add the
>>>>>> spaghetti (broken
>>>>>> into 3rds for manageability)
>>>>>
>>>>> <clutching chest in pain>
>>>>> Short broken pieces of spaghetti don't twirl worth a shit.
>>>>
>>>> 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 don't like twirling, don't like stabbing -- I just scoop and eat
>>> about 3 strands at a time that haven't fallen off the fork. Pretty
>>> boring way to eat.
>>> Dee Dee
>>
>> If it works for you what difference does it make?
>>
>> Jill
>>
> Makes none, if you've had enough wine ;-)
>
> Dee Dee

Maybe that's my problem. I haven't had any wine since my trip last month!
Come to think of it, I haven't had any pasta since then, either!

Jill

"jmcquown" > wrote in message
...
>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>> about 3 strands at a time that haven't fallen off the fork. Pretty
>>>> boring way to eat.
>>>> Dee Dee
>>>
>>> If it works for you what difference does it make?
>>>
>>> Jill
>>>
>> Makes none, if you've had enough wine ;-)
>>
>> Dee Dee
>
> Maybe that's my problem. I haven't had any wine since my trip last month!
> Come to think of it, I haven't had any pasta since then, either!
>
> Jill
>
DH came back from his trip to NY and brought two 12 bottle boxes of wine.
The old addage for me, "A day without wine is a day without sunshine."

I don't drink much at a time, a glass; maybe two with pasta or pizza, but it
sure enhances my meal.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

On Oct 2, 2:00 am, "Giusi" > wrote:

>
> 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.>


Didn't know that about the Italians....but I also just came back from
Spain and they ate pizza with a knife and fork too. Good thing I
didn't order pizza - wouldn't want to look crude! ;-)

The next time I go to TJs I am getting that really long spaghetti! I
will be fun to try and eat it. I am reminded of a 3 Stooges sketch
suddenly - which revolved around a meatball and a pile of
spaghetti....or maybe one long strand of spaghetti? Anyone? I
suppose I could try and search for it on youtube....

-Tracy(not really a 3 Stooges fan)

Tracy wrote:
> The next time I go to TJs I am getting that really long spaghetti! I
> will be fun to try and eat it. I am reminded of a 3 Stooges sketch
> suddenly - which revolved around a meatball and a pile of
> spaghetti....or maybe one long strand of spaghetti? Anyone? I
> suppose I could try and search for it on youtube....

Well I don't know about the meat ball, but Guisi has been served one long
spaghetto)

"Ophelia" > ha scritto nel messaggio
...
> Tracy wrote:
>> The next time I go to TJs I am getting that really long spaghetti! I
>> will be fun to try and eat it. I am reminded of a 3 Stooges sketch
>> suddenly - which revolved around a meatball and a pile of
>> spaghetti....or maybe one long strand of spaghetti? Anyone? I
>> suppose I could try and search for it on youtube....
>
> Well I don't know about the meat ball, but Guisi has been served one long
> spaghetto)
LOL yes, pici in fact, and it must have been 5 meters long. No meatballs
with pasta around here, tho.


--
http://www.judithgreenwood.com

Giusi wrote:
>
> "Curt Nelson" <X> ha scritto nel messaggio
> . ..
> > Although I agree 99% with pasta cooks that oil is a no-no, this might be
> > the exception to the rule if you plan on cooking pasta with a pressure
> > cooker at your altitude. From what I understand, a couple of drops of oil
> > will break the surface tension of the water enough to help decrease
> > foaming, which might interfere with your cooker's pressure regulator.
> >
> > Either way, it's something to think about. For 50 cents worth of pasta it
> > might be worth an experiment or two to be better safe than sorry. Best of
> > luck.
> >
> > Hasta,
> > Curt Nelson
> I just can't agree with the pressure cooker idea. The same pasta can take
> different times on different days or particularly for different sauces.
> Slightly overcooked pasta can be horrible and slimy in cream sauces, for
> example. You have to bite it to test it. You can't do that using a
> pressure cooker. The pasta continues to cook while it cools!
>
> So, it takes 25 minutes at her altitude. At least she ends up with edible
> pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use
> it for beans or perhaps stews or long cooking stuff, but never for pasta.--
> http://www.judithgreenwood.com

Guess she'll just have to build the kitchen as a pressurized cabin like
an airplane so the entire environment is pressurized to sea level and
things cook in the expected time frames.

"Peter A" > schrieb
> says...
>> Italians eat pizza with a knife and fork and think N Americans very crude
>> for picking it up.
>>
>
> Oh hog spittle, where do you get such tripe?

Hmm ? She is right, you know.
They eat pizza with knife and fork.

> Say, you're not the same
> person who claimed that the Japanese always use spoons with their soup,
> are you?
>
They hold the spoon with their sticks ?

Cheers,

Michael Kuettner

Dee Dee wrote:
> "jmcquown" > wrote in message
> ...
>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>> about 3 strands at a time that haven't fallen off the fork.
>>>>> Pretty boring way to eat.
>>>>> Dee Dee
>>>>
>>>> If it works for you what difference does it make?
>>>>
>>>> Jill
>>>>
>>> Makes none, if you've had enough wine ;-)
>>>
>>> Dee Dee
>>
>> Maybe that's my problem. I haven't had any wine since my trip last
>> month! Come to think of it, I haven't had any pasta since then,
>> either!
>>
>> Jill
>>
> DH came back from his trip to NY and brought two 12 bottle boxes of
> wine. The old addage for me, "A day without wine is a day without
> sunshine."
>
> I don't drink much at a time, a glass; maybe two with pasta or pizza,
> but it sure enhances my meal.

Careful! Some newbies here will accuse you of being a "drunk"! LOL

Jill

Peter A wrote:
> In article >,
> says...
>> Italians eat pizza with a knife and fork and think N Americans very crude
>> for picking it up.
>>
>
> Oh hog spittle, where do you get such tripe? Say, you're not the same
> person who claimed that the Japanese always use spoons with their soup,
> are you?
>
LOL! So what do the Japanese use for eating their soup - chopsticks??

Sorry Peter, but I just found your post amusing - thanks

FWIW, I eat pizza with 'my hands' - DH uses a knife and fork - and he's
not even Italian...

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

In article >,
"Giusi" > wrote:

> "Curt Nelson" <X> ha scritto nel messaggio
> . ..
> > Although I agree 99% with pasta cooks that oil is a no-no, this might be
> > the exception to the rule if you plan on cooking pasta with a pressure
> > cooker at your altitude. From what I understand, a couple of drops of oil
> > will break the surface tension of the water enough to help decrease
> > foaming, which might interfere with your cooker's pressure regulator.
> >
> > Either way, it's something to think about. For 50 cents worth of pasta it
> > might be worth an experiment or two to be better safe than sorry. Best of
> > luck.
> >
> > Hasta,
> > Curt Nelson
> I just can't agree with the pressure cooker idea. The same pasta can take
> different times on different days or particularly for different sauces.
> Slightly overcooked pasta can be horrible and slimy in cream sauces, for
> example. You have to bite it to test it. You can't do that using a
> pressure cooker. The pasta continues to cook while it cools!
>
> So, it takes 25 minutes at her altitude. At least she ends up with edible
> pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use
> it for beans or perhaps stews or long cooking stuff, but never for pasta.--
> http://www.judithgreenwood.com

Yeah.

As much as I love my pressure cooker, pasta is one thing I doubt I'd
even consider using it for.

Best to just cook it longer.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Peter A" > ha scritto nel messaggio
...
> In article >,
> says...
>> Italians eat pizza with a knife and fork and think N Americans very crude
>> for picking it up.
>>
>
> Oh hog spittle, where do you get such tripe? Say, you're not the same
> person who claimed that the Japanese always use spoons with their soup,
> are you?
>
> --
> Peter Aitken

No, I am the idiot who lives in Italy.

--
http://www.judithgreenwood.com

"Giusi" > ha scritto nel messaggio
...
>
>
> "Curt Nelson" <X> ha scritto nel messaggio
> . ..
>> Although I agree 99% with pasta cooks that oil is a no-no, this might be
>> the exception to the rule if you plan on cooking pasta with a pressure
>> cooker at your altitude. From what I understand, a couple of drops of oil
>> will break the surface tension of the water enough to help decrease
>> foaming, which might interfere with your cooker's pressure regulator.
>>
>> Either way, it's something to think about. For 50 cents worth of pasta it
>> might be worth an experiment or two to be better safe than sorry. Best of
>> luck.
>>
>> Hasta,
>> Curt Nelson
> I just can't agree with the pressure cooker idea. The same pasta can take
> different times on different days or particularly for different sauces.
> Slightly overcooked pasta can be horrible and slimy in cream sauces, for
> example. You have to bite it to test it. You can't do that using a
> pressure cooker. The pasta continues to cook while it cools!
>
> So, it takes 25 minutes at her altitude. At least she ends up with edible
> pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd
> use it for beans or perhaps stews or long cooking stuff, but never for
> pasta.--
> http://www.judithgreenwood.com

Why they use a pressure cooking for pasta? thaey can cook a good pasta over
2000 mt
So I agree with yopu, Giusi

--
Kisses
Pandora

"Dee Dee" > ha scritto nel messaggio
...
>
> "jmcquown" > wrote in message
> ...
>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>> about 3 strands at a time that haven't fallen off the fork. Pretty
>>>>> boring way to eat.
>>>>> Dee Dee
>>>>
>>>> If it works for you what difference does it make?
>>>>
>>>> Jill
>>>>
>>> Makes none, if you've had enough wine ;-)
>>>
>>> Dee Dee
>>
>> Maybe that's my problem. I haven't had any wine since my trip last
>> month!
>> Come to think of it, I haven't had any pasta since then, either!
>>
>> Jill
>>
> DH came back from his trip to NY and brought two 12 bottle boxes of wine.
> The old addage for me, "A day without wine is a day without sunshine."
>
> I don't drink much at a time, a glass; maybe two with pasta or pizza, but
> it sure enhances my meal.

Dee Dee you speak like a very italian

--
Kisses
Pandora

"Tracy" > ha scritto nel messaggio
ups.com...
> On Oct 2, 2:00 am, "Giusi" > wrote:
>
>>
>> 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.>
>
>
> Didn't know that about the Italians....but I also just came back from
> Spain and they ate pizza with a knife and fork too. Good thing I
> didn't order pizza - wouldn't want to look crude! ;-)
>
> The next time I go to TJs I am getting that really long spaghetti! I
> will be fun to try and eat it. I am reminded of a 3 Stooges sketch
> suddenly - which revolved around a meatball and a pile of
> spaghetti....or maybe one long strand of spaghetti? Anyone? I
> suppose I could try and search for it on youtube....
>
> -Tracy(not really a 3 Stooges fan)
>
When I Am with friends I eat my pizza with fingers

--
Kisses
Pandora

"jmcquown" > ha scritto nel messaggio
...
> Dee Dee wrote:
>> "jmcquown" > wrote in message
>> ...
>>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>>> about 3 strands at a time that haven't fallen off the fork.
>>>>>> Pretty boring way to eat.
>>>>>> Dee Dee
>>>>>
>>>>> If it works for you what difference does it make?
>>>>>
>>>>> Jill
>>>>>
>>>> Makes none, if you've had enough wine ;-)
>>>>
>>>> Dee Dee
>>>
>>> Maybe that's my problem. I haven't had any wine since my trip last
>>> month! Come to think of it, I haven't had any pasta since then,
>>> either!
>>>
>>> Jill
>>>
>> DH came back from his trip to NY and brought two 12 bottle boxes of
>> wine. The old addage for me, "A day without wine is a day without
>> sunshine."
>>
>> I don't drink much at a time, a glass; maybe two with pasta or pizza,
>> but it sure enhances my meal.
>
> Careful! Some newbies here will accuse you of being a "drunk"! LOL
>
> Jill
I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ?????? LOLOLOL

--
Kisses
Pandora

In article >, says...
>
> "jmcquown" > ha scritto nel messaggio
> ...
> > Dee Dee wrote:
> >> "jmcquown" > wrote in message
> >> ...
> >>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
> >>>>>> about 3 strands at a time that haven't fallen off the fork.
> >>>>>> Pretty boring way to eat.
> >>>>>> Dee Dee
> >>>>>
> >>>>> If it works for you what difference does it make?
> >>>>>
> >>>>> Jill
> >>>>>
> >>>> Makes none, if you've had enough wine ;-)
> >>>>
> >>>> Dee Dee
> >>>
> >>> Maybe that's my problem. I haven't had any wine since my trip last
> >>> month! Come to think of it, I haven't had any pasta since then,
> >>> either!
> >>>
> >>> Jill
> >>>
> >> DH came back from his trip to NY and brought two 12 bottle boxes of
> >> wine. The old addage for me, "A day without wine is a day without
> >> sunshine."
> >>
> >> I don't drink much at a time, a glass; maybe two with pasta or pizza,
> >> but it sure enhances my meal.
> >
> > Careful! Some newbies here will accuse you of being a "drunk"! LOL
> >
> > Jill
> I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ?????? LOLOLOL
>
>

I too love wine. Never open the wine bottle while I'm cooking, always
after everything is done. Else you'll have me just mildly inebriated.

"jmcquown" > wrote in message
...
> Dee Dee wrote:
>> "jmcquown" > wrote in message
>> ...
>>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>>> about 3 strands at a time that haven't fallen off the fork.
>>>>>> Pretty boring way to eat.
>>>>>> Dee Dee
>>>>>
>>>>> If it works for you what difference does it make?
>>>>>
>>>>> Jill
>>>>>
>>>> Makes none, if you've had enough wine ;-)
>>>>
>>>> Dee Dee
>>>
>>> Maybe that's my problem. I haven't had any wine since my trip last
>>> month! Come to think of it, I haven't had any pasta since then,
>>> either!
>>>
>>> Jill
>>>
>> DH came back from his trip to NY and brought two 12 bottle boxes of
>> wine. The old addage for me, "A day without wine is a day without
>> sunshine."
>>
>> I don't drink much at a time, a glass; maybe two with pasta or pizza,
>> but it sure enhances my meal.
>
> Careful! Some newbies here will accuse you of being a "drunk"! LOL
>
> Jill
>

Yes, I was well aware of possible repercussions (sp?) of that when I wrote
it. ;-)

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"Pandora" > wrote in message
...
>
> "jmcquown" > ha scritto nel messaggio
> ...
>> Dee Dee wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>>>> about 3 strands at a time that haven't fallen off the fork.
>>>>>>> Pretty boring way to eat.
>>>>>>> Dee Dee
>>>>>>
>>>>>> If it works for you what difference does it make?
>>>>>>
>>>>>> Jill
>>>>>>
>>>>> Makes none, if you've had enough wine ;-)
>>>>>
>>>>> Dee Dee
>>>>
>>>> Maybe that's my problem. I haven't had any wine since my trip last
>>>> month! Come to think of it, I haven't had any pasta since then,
>>>> either!
>>>>
>>>> Jill
>>>>
>>> DH came back from his trip to NY and brought two 12 bottle boxes of
>>> wine. The old addage for me, "A day without wine is a day without
>>> sunshine."
>>>
>>> I don't drink much at a time, a glass; maybe two with pasta or pizza,
>>> but it sure enhances my meal.
>>
>> Careful! Some newbies here will accuse you of being a "drunk"! LOL
>>
>> Jill
> I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ??????
> LOLOLOL
>
> --
> Kisses
> Pandora



"Drunk" may be OK, but not "dead."

Pandora, today a woman said something to me, just one sentence, and when she
said this, I thought that she looks just like Pandora in her picture. I
asked if she was Italian. She said yes, that she was from the northern part
of Italy. I swear she looked just like you, but she was much, much older.
She said that her father was a newpaper editor and her husband was a
newspaper reporter when they met, married and she came to the U.S. since
1960. She speaks English perfectly but with an accent, but her children
have no accent. She said she cannot lose it, it's too late. She was smiling
all through our conversation.

It's been a long time since I met an Italian-born Italian. I felt like I
was talking to you. It was great fun. We talked about food for about 5
minutes before our husbands called us away.
Dee Dee

In article >,
says...
>
> "Pandora" > wrote in message
> ...
> >
> > "jmcquown" > ha scritto nel messaggio
> > ...
> >> Dee Dee wrote:
> >>> "jmcquown" > wrote in message
> >>> ...
> >>>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
> >>>>>>> about 3 strands at a time that haven't fallen off the fork.
> >>>>>>> Pretty boring way to eat.
> >>>>>>> Dee Dee
> >>>>>>
> >>>>>> If it works for you what difference does it make?
> >>>>>>
> >>>>>> Jill
> >>>>>>
> >>>>> Makes none, if you've had enough wine ;-)
> >>>>>
> >>>>> Dee Dee
> >>>>
> >>>> Maybe that's my problem. I haven't had any wine since my trip last
> >>>> month! Come to think of it, I haven't had any pasta since then,
> >>>> either!
> >>>>
> >>>> Jill
> >>>>
> >>> DH came back from his trip to NY and brought two 12 bottle boxes of
> >>> wine. The old addage for me, "A day without wine is a day without
> >>> sunshine."
> >>>
> >>> I don't drink much at a time, a glass; maybe two with pasta or pizza,
> >>> but it sure enhances my meal.
> >>
> >> Careful! Some newbies here will accuse you of being a "drunk"! LOL
> >>
> >> Jill
> > I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ??????
> > LOLOLOL
> >
> > --
> > Kisses
> > Pandora
>
>
>
> "Drunk" may be OK, but not "dead."
>
> Pandora, today a woman said something to me, just one sentence, and when she
> said this, I thought that she looks just like Pandora in her picture. I
> asked if she was Italian. She said yes, that she was from the northern part
> of Italy. I swear she looked just like you, but she was much, much older.
> She said that her father was a newpaper editor and her husband was a
> newspaper reporter when they met, married and she came to the U.S. since
> 1960. She speaks English perfectly but with an accent, but her children
> have no accent. She said she cannot lose it, it's too late. She was smiling
> all through our conversation.
>
> It's been a long time since I met an Italian-born Italian. I felt like I
> was talking to you. It was great fun. We talked about food for about 5
> minutes before our husbands called us away.
> Dee Dee
>
>
>
>

If I want to talk to an Italian that was born in Italy I have to go
about 800 feet directly northeast of here. There you'll find Tony's
Colonial, a nice little store with fresh foods, cheeses, pastas, etc.

"Dee Dee" > wrote
> It's been a long time since I met an Italian-born Italian. I felt like I
> was talking to you. It was great fun. We talked about food for about 5
> minutes before our husbands called us away.

Where do you live?

In article >, says...
>
> "Dee Dee" > wrote
> > It's been a long time since I met an Italian-born Italian. I felt like I
> > was talking to you. It was great fun. We talked about food for about 5
> > minutes before our husbands called us away.
>
> Where do you live?
>
>
>

Providence, RI. The Federal Hill section of the city.

"cybercat" > wrote in message
...
>
> "Dee Dee" > wrote
>> It's been a long time since I met an Italian-born Italian. I felt like I
>> was talking to you. It was great fun. We talked about food for about 5
>> minutes before our husbands called us away.
>
> Where do you live?
Shenandoah Valley, Virginia, U.S.A

No doubt they had jetted in from D.C. They looked pretty top notch.
Dee Dee

"T" > ha scritto nel messaggio
. ..
> In article >, says...
>>
>> "jmcquown" > ha scritto nel messaggio
>> ...
>> > Dee Dee wrote:
>> >> "jmcquown" > wrote in message
>> >> ...
>> >>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>> >>>>>> about 3 strands at a time that haven't fallen off the fork.
>> >>>>>> Pretty boring way to eat.
>> >>>>>> Dee Dee
>> >>>>>
>> >>>>> If it works for you what difference does it make?
>> >>>>>
>> >>>>> Jill
>> >>>>>
>> >>>> Makes none, if you've had enough wine ;-)
>> >>>>
>> >>>> Dee Dee
>> >>>
>> >>> Maybe that's my problem. I haven't had any wine since my trip last
>> >>> month! Come to think of it, I haven't had any pasta since then,
>> >>> either!
>> >>>
>> >>> Jill
>> >>>
>> >> DH came back from his trip to NY and brought two 12 bottle boxes of
>> >> wine. The old addage for me, "A day without wine is a day without
>> >> sunshine."
>> >>
>> >> I don't drink much at a time, a glass; maybe two with pasta or pizza,
>> >> but it sure enhances my meal.
>> >
>> > Careful! Some newbies here will accuse you of being a "drunk"! LOL
>> >
>> > Jill
>> I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ??????
>> LOLOLOL
>>
>>
>
> I too love wine. Never open the wine bottle while I'm cooking, always
> after everything is done. Else you'll have me just mildly inebriated.

ROTFL But sometimes I open bottle while I Am cooking because our Italian
cousine is rich of wine (red and white)

--
Kisses
Pandora

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "jmcquown" > ha scritto nel messaggio
>> ...
>>> Dee Dee wrote:
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>>>>> I don't like twirling, don't like stabbing -- I just scoop and eat
>>>>>>>> about 3 strands at a time that haven't fallen off the fork.
>>>>>>>> Pretty boring way to eat.
>>>>>>>> Dee Dee
>>>>>>>
>>>>>>> If it works for you what difference does it make?
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>> Makes none, if you've had enough wine ;-)
>>>>>>
>>>>>> Dee Dee
>>>>>
>>>>> Maybe that's my problem. I haven't had any wine since my trip last
>>>>> month! Come to think of it, I haven't had any pasta since then,
>>>>> either!
>>>>>
>>>>> Jill
>>>>>
>>>> DH came back from his trip to NY and brought two 12 bottle boxes of
>>>> wine. The old addage for me, "A day without wine is a day without
>>>> sunshine."
>>>>
>>>> I don't drink much at a time, a glass; maybe two with pasta or pizza,
>>>> but it sure enhances my meal.
>>>
>>> Careful! Some newbies here will accuse you of being a "drunk"! LOL
>>>
>>> Jill
>> I have drunk at dinner 4 glasses of Nebbiolo. Am I dead drunk ??????
>> LOLOLOL
>>
>> --
>> Kisses
>> Pandora
>
>
>
> "Drunk" may be OK, but not "dead."
>
> Pandora, today a woman said something to me, just one sentence, and when
> she said this, I thought that she looks just like Pandora in her picture.
> I asked if she was Italian. She said yes, that she was from the northern
> part of Italy. I swear she looked just like you, but she was much, much
> older. She said that her father was a newpaper editor and her husband was
> a newspaper reporter when they met, married and she came to the U.S. since
> 1960.


Ohhh!I Am a journalist too ! And I was born in 1960!
It's a pity I can't see her

She speaks English perfectly but with an accent, but her children
> have no accent. She said she cannot lose it, it's too late. She was
> smiling all through our conversation.

What a nice person !!!!! I would like to meet her

>
> It's been a long time since I met an Italian-born Italian. I felt like I
> was talking to you. It was great fun. We talked about food for about 5
> minutes before our husbands called us away.
> Dee Dee

Sent a picture! I Am curious!
And thank you for this beautiful story

--
Kisses
Pandora

On Sep 30, 4:53 pm, ChattyCathy > wrote:
> Heh. I am talking store-bought (dried?) spaghetti here.... so sue me!
>
> The cooking "destructions" say that it should be cooked in boiling
> (salted) water (with a tablespoon of oil added to the water) for 10-12
> minutes...
>
> Yeah right!
>
> Mine always takes *at least* 25 minutes before it's "al dente" i.e. it's
> not "soggy".
> And yes, before anyone asks, the water is *boiling* the whole time...
>
> Is it just me or...???
>
> Comments welcome
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible

my question would be is, are you cooking with electric or gas?? C

In article <irRLi.969$6Y5.308@trnddc07>,
"James Silverton" > wrote:

> We used to go the oil-on-top route since it was supposed to
> prevent the spaghetti from sticking together but many years ago,

> James Silverton


I've never known it to prevent sticking -- I think you dump oil in the
water to reduce foaming and possible boil-over.
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

"margaret suran" > wrote in message
...
> Melba's Jammin' wrote:
>> In article <irRLi.969$6Y5.308@trnddc07>,
>> "James Silverton" > wrote:
>>
>>> We used to go the oil-on-top route since it was supposed to prevent the
>>> spaghetti from sticking together but many years ago,
>>
>>> James Silverton
>>
>>
>> I've never known it to prevent sticking -- I think you dump oil in the
>> water to reduce foaming and possible boil-over.
>
>
> Oil in the cooking water is supposed to keep the strands of pasta from
> sticking to each other. It definitely does NOT, but it may keep you from
> blaming yourself when you look at the mess in the pot.

How about using a big spoon to keep the pasta moving and off the bottom
until the water returns to a boil? High tech, but definitely possible. :-)

margaret suran wrote:
>
>
> > I've never known it to prevent sticking -- I think you dump oil in the
> > water to reduce foaming and possible boil-over.
>
> Oil in the cooking water is supposed to keep the strands of pasta from
> sticking to each other. It definitely does NOT, but it may keep you
> from blaming yourself when you look at the mess in the pot.


I always thought that the reason was to break the surface tension on top of
the water so that it doesn't boil over and make a mess.

"JoeSpareBedroom" > wrote in message
...
> "margaret suran" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>> In article <irRLi.969$6Y5.308@trnddc07>,
>>> "James Silverton" > wrote:
>>>
>>>> We used to go the oil-on-top route since it was supposed to prevent the
>>>> spaghetti from sticking together but many years ago,
>>>
>>>> James Silverton
>>>
>>>
>>> I've never known it to prevent sticking -- I think you dump oil in the
>>> water to reduce foaming and possible boil-over.
>>
>>
>> Oil in the cooking water is supposed to keep the strands of pasta from
>> sticking to each other. It definitely does NOT, but it may keep you from
>> blaming yourself when you look at the mess in the pot.
>
> How about using a big spoon to keep the pasta moving and off the bottom
> until the water returns to a boil? High tech, but definitely possible. :-)

And if you really want to go high tech, try a big fork.

Felice

"Felice Friese" > wrote in message
. ..
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "margaret suran" > wrote in message
>> ...
>>> Melba's Jammin' wrote:
>>>> In article <irRLi.969$6Y5.308@trnddc07>,
>>>> "James Silverton" > wrote:
>>>>
>>>>> We used to go the oil-on-top route since it was supposed to prevent
>>>>> the spaghetti from sticking together but many years ago,
>>>>
>>>>> James Silverton
>>>>
>>>>
>>>> I've never known it to prevent sticking -- I think you dump oil in the
>>>> water to reduce foaming and possible boil-over.
>>>
>>>
>>> Oil in the cooking water is supposed to keep the strands of pasta from
>>> sticking to each other. It definitely does NOT, but it may keep you
>>> from blaming yourself when you look at the mess in the pot.
>>
>> How about using a big spoon to keep the pasta moving and off the bottom
>> until the water returns to a boil? High tech, but definitely possible.
>> :-)
>
> And if you really want to go high tech, try a big fork.
>
> Felice

Maybe even a stick!

margaret suran wrote:

> Oil in the cooking water is supposed to keep the strands of pasta from
> sticking to each other. It definitely does NOT, but it may keep you
> from blaming yourself when you look at the mess in the pot.

Larger pots with more boiling water works much better.

"Goomba38" > wrote in message
. ..
> margaret suran wrote:
>
>> Oil in the cooking water is supposed to keep the strands of pasta from
>> sticking to each other. It definitely does NOT, but it may keep you from
>> blaming yourself when you look at the mess in the pot.
>
> Larger pots with more boiling water works much better.

I got the Rachel Ray oval pasta pot. Never had a problem with my pasta
sticking together with it.