cshenk wrote:

> Here's one tip: If a USA person (or Canadian) says 'macaroni' they almost
> always mean the smaller elbow shaped curved small ones. If they say
> 'noodles' they will almost always mean egg noodles of a smallish size.

Not in my household nor my parents before me. Macaroni was a class, but
it never EVER meant "elbow" shaped. My father in fact abhored that
particular shape!
We have always called each macaroni by name "ziti, rigatoni, farfalle"
and so on. Longer shapes are also always referred to by name "We're
having linguini" or "fettucini" or "spaghettini" and so on.
We never say "noodles" (too American, I guess?) nor did we grow up
saying "pasta" either <shrug>.

cshenk wrote:

> "Sheldon" wrote

> > cooks wants to cook half or a quarter pound it's pretty simple to
> > eyeball half or a quarter box... and who gives a rat's b-hind if
> > it's
>
> Yup. Thats what I do.

I don't like to eyeball it, because I often end up with a remnant
that's not enough for the purpose. I use a kitchen scale to weigh out
the pasta. It's easy and sure.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Dan Abel" wrote

> Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
> of cooked pasta is a carb portion. Three carb portions are a meal,
> depending on some other factors. A cup of cooked pasta means no other
> carbs for that meal (no dessert).

Wouldn't it be simpler to just measure this in terms of
calories of carbohydrates, rather than relying on inexact
terminologies like "cups of cooked pasta" and "portions"?

Steve

Default User > wrote:

>I don't like to eyeball it, because I often end up with a remnant
>that's not enough for the purpose. I use a kitchen scale to weigh out
>the pasta. It's easy and sure.

Yes, same here. When we're cooking for ourselves, we user 2
oz by weight of dried pasta per person in any of our standard
pasta dishes. Note that we include a lot of vegetables also
(squash, peppers etc.) so that makes a quite large bowl of
pasta per person.

Steve

Sheldon wrote:
> hahabogus wrote:
>>
>> A pound is close enough to 500grams. A kilogram is 2.2 lbs therefore
>> 500 grams is 1.1 pounds...it's not rocket science.
>
> Absolutely.
>
> Most every home cook in the US buys pasta in a one pound box. Hardly
> anyone cooks less than the full box... but if someone who actually
> cooks wants to cook half or a quarter pound it's pretty simple to
> eyeball half or a quarter box... and who gives a rat's b-hind if it's
> off by an ounce... I mean pasta is like potatoes... if a potato salad
> recipe calls for 3 pounds does it really matter if afer they're pared
> they weigh 3 1/4 pounds, do you toss that extra 1/4 pouind in the
> trash... duh
>
> Got an awful lotta posters here who never cook... and that ain't
> rocket science either.
>
What a lot of people don't seem to realize is cooked pasta freezes well.
Even with limited freezer space (like me) you can cook a pound of pasta,
portion out what's not needed immediately and freeze it. Just takes a
minute to thaw & quickly reheat some at a later date.

Jill

Steve Pope wrote:

> "Dan Abel" wrote
>
> > Both my nutritionist and my diabetes nurse are telling me that 1/3
> > cup of cooked pasta is a carb portion. Three carb portions are a
> > meal, depending on some other factors. A cup of cooked pasta means
> > no other carbs for that meal (no dessert).
>
> Wouldn't it be simpler to just measure this in terms of
> calories of carbohydrates, rather than relying on inexact
> terminologies like "cups of cooked pasta" and "portions"?

It makes no sense to me to measure cooked pasta. What if you too much?
Throw some away? Too little? Cook more?

Volume measurement of pasta is tricky, because shapes vary. An ounce of
mostaccoli will take up more room than one of elbow mac.

The surest measure is dry pasta by weight. That also helps with the
above, because you know that it's going to 20whatever grams of carbs
per ounce of dry.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Goomba38 wrote:

> cshenk wrote:Not in my household nor my parents before me. Macaroni was a
> class, but
> it never EVER meant "elbow" shaped. My father in fact abhored that
> particular shape!
> We have always called each macaroni by name "ziti, rigatoni, farfalle"
> and so on. Longer shapes are also always referred to by name "We're
> having linguini" or "fettucini" or "spaghettini" and so on.
> We never say "noodles" (too American, I guess?) nor did we grow up
> saying "pasta" either <shrug>.

My brother's neighbour is italian and he calls all pasta macaroni. My neighbours
are Italian and usually refer to it generally as pasta or to specific types of
pasta ... lasagne, spaghetti, fettucine etc.

jmcquown > wrote:

>What a lot of people don't seem to realize is cooked pasta
>freezes well.

Freezing cooked pasta strikes me as bizarre. Dried pasta
is already shelf-stable, stores indefinitely, and can be
cooked in any quantity; it's alread a convenience food.
Freezing it costs electrical energy without adding any
convenience.

Just my opinion...

Steve

Steve Pope wrote:

> jmcquown > wrote:
>
> > What a lot of people don't seem to realize is cooked pasta
> > freezes well.
>
> Freezing cooked pasta strikes me as bizarre. Dried pasta
> is already shelf-stable, stores indefinitely, and can be
> cooked in any quantity; it's alread a convenience food.
> Freezing it costs electrical energy without adding any
> convenience.

I agree. I might consider freezing finished dishes with pasta in them,
but not plain cooked pasta.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Steve Pope wrote:
> jmcquown > wrote:
>
>> What a lot of people don't seem to realize is cooked pasta
>> freezes well.
>
> Freezing cooked pasta strikes me as bizarre. Dried pasta
> is already shelf-stable, stores indefinitely, and can be
> cooked in any quantity; it's alread a convenience food.
> Freezing it costs electrical energy without adding any
> convenience.
>
> Just my opinion...
>
> Steve
>
It harks back to packing lunch vs. eating out. For example, I might not
want to eat leftover spaghetti with meatballs for lunch 3 times in a week,
but I can freeze the pasta and (whatever) sauce to take for lunch later.

Jill

In article >,
(Steve Pope) wrote:

> "Dan Abel" wrote
>
> > Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
> > of cooked pasta is a carb portion. Three carb portions are a meal,
> > depending on some other factors. A cup of cooked pasta means no other
> > carbs for that meal (no dessert).
>
> Wouldn't it be simpler to just measure this in terms of
> calories of carbohydrates, rather than relying on inexact
> terminologies like "cups of cooked pasta" and "portions"?

I think that would be too complicated. People can visualize a cup of
cooked pasta. Some of these diabetics don't cook, and the people who do
the cooking may not be diabetic.

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote:

> (Steve Pope) wrote:

>> Wouldn't it be simpler to just measure this in terms of
>> calories of carbohydrates, rather than relying on inexact
>> terminologies like "cups of cooked pasta" and "portions"?

>I think that would be too complicated. People can visualize a cup of
>cooked pasta.

I can't; I never measure cooked pasta by volume. I know what
2 oz of cooked penne looks like, but I'm not sure it's a cup.
Also there's a lot of variation in how densely one could pack
cooked pasta into a measuring cup.

Steve

Steve Pope wrote:
> Default User > wrote:
>
>> I don't like to eyeball it, because I often end up with a remnant
>> that's not enough for the purpose. I use a kitchen scale to weigh out
>> the pasta. It's easy and sure.
>
> Yes, same here. When we're cooking for ourselves, we user 2
> oz by weight of dried pasta per person in any of our standard
> pasta dishes. Note that we include a lot of vegetables also
> (squash, peppers etc.) so that makes a quite large bowl of
> pasta per person.

Yep, that's how we do it. Two ounces per person, weighed on a not
terribly accurate but close enough kitchen scale.

Serene

jmcquown > wrote:

>Steve Pope wrote:

>> Freezing cooked pasta strikes me as bizarre. Dried pasta
>> is already shelf-stable, stores indefinitely, and can be
>> cooked in any quantity; it's alread a convenience food.

> It harks back to packing lunch vs. eating out. For example,
> I might not want to eat leftover spaghetti with meatballs
> for lunch 3 times in a week, but I can freeze the pasta and
> (whatever) sauce to take for lunch later.

That makes sense -- freezing something that is an entire dish
(pasta with sauce) for later convenience. It's just the
idea of freezing bare, cooked pasta that seems strange, relative
to cooking less of it to begin with, or if there is a small
amount left over just refrigerating it for near-term consumption.

Steve

On Wed, 23 Apr 2008 15:14:18 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Tue, 22 Apr 2008 22:59:41 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article 4>,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Tue 22 Apr 2008 05:42:26p, BQ told us...
>> >
>> >> >
>> >> > Now the only other issue I will have is converting a pound over to
>> >> metric,
>> >
>> >> 28.5 grams. Hope you enjoy it. It's really tasty!
>> >
>> >That's an ounce.
>>
>> you a former dope dealer, barb? you're a woman of many facets.
>>
>> your pal,
>> blake
>
>
>Honey, you want me on your team when we play Trivial Pursuit, Jeopardy,
>or Wheel of Fortune.

those ****s wouldn't know what hit 'em.

your pal,
blake

On Wed, 23 Apr 2008 17:12:35 -0400, "cshenk" > wrote:

>"blake murphy" wrote
>
>>>Yeah, don't get upset when you meet some of the knuckleheads <g>.
>
>> but who doesn't love knuckleheads? plus, they're so readily
>> available.
>
>And entertaining at times too! One of the better ones: 'You'd be surprised
>at how many females don't keep more than a day's worth of TP and tampons at
>home because they rely on public rest room dispensers'
>
>Had to admit, that one rant brightened my day. It did indeed!
>

that one had me laughing, too. dear god.

your pal,
blake

Dan Abel wrote:
> In article >,
> (Steve Pope) wrote:
>
>> "Dan Abel" wrote
>>
>>> Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
>>> of cooked pasta is a carb portion. Three carb portions are a meal,
>>> depending on some other factors. A cup of cooked pasta means no other
>>> carbs for that meal (no dessert).
>> Wouldn't it be simpler to just measure this in terms of
>> calories of carbohydrates, rather than relying on inexact
>> terminologies like "cups of cooked pasta" and "portions"?
>
> I think that would be too complicated. People can visualize a cup of
> cooked pasta. Some of these diabetics don't cook, and the people who do
> the cooking may not be diabetic.
>
On my soap box:

My DH is diabetic. I weigh dry pasta on my kitchen scale. If the package
says it is so many grams of carbohydrates per 2 ounce serving, I'll be
able to tell exactly what damage the pasta will do and adjust the
serving size accordingly.

Cooking for diabetes is a serious science. I read all the package labels
and even have downloaded the USDA nutrition file so I can check
carbohydrate counts for myself when planning a meal with ingredients I'm
not familiar with, especially vegetables.

Of course most diabetics and their care-givers don't have a clue as to
how to count their carbohydrates because 1) the medical profession is
horrible at educating patients and 2) the American Diabetes Association
hasn't a clue that their dietary advice mostly works for type-1
diabetics who can cover all those nasty carbs with insulin. Your 45
grams of carbohydrates for a meal might be too many for some people.

Most type-2 diabetics get a diagnosis and a pamphlet along with a
prescription. Maybe a few get a meter, but most don't get educated in
how to properly use the meter testing their post-prandial blood glucose
readings to see how different foods effect their blood glucose. No
piece of paper with a "meal plan" is a substitute for one's own
metering. Trust me, I've been feeding and caring for this man for 22
years (and he's doing quite well)

A recipe for diabetics should not just substitute artificial sweetener
for sugar. A slice of white bread and a tablespoon of refined sugar have
exactly the same carbohydrate count. Carbohydrates are found in
starches, starchy veggies like potatoes, corn, peas, winter squash,
fruit and dairy products.

The best way to feed a diabetic is to minimize the carbohydrates in the
meal.

Rant over.

Texas Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Serene wrote:
> Steve Pope wrote:
>> Default User > wrote:
>>
>>> I don't like to eyeball it, because I often end up with a remnant
>>> that's not enough for the purpose. I use a kitchen scale to weigh out
>>> the pasta. It's easy and sure.
>>
>> Yes, same here. When we're cooking for ourselves, we user 2
>> oz by weight of dried pasta per person in any of our standard
>> pasta dishes. Note that we include a lot of vegetables also
>> (squash, peppers etc.) so that makes a quite large bowl of
>> pasta per person.
>
> Yep, that's how we do it. Two ounces per person, weighed on a not
> terribly accurate but close enough kitchen scale.
>
> Serene

I weigh the dry pasta on my scale, too. We use 1 ounce per person. It's
plenty. It keeps the carb count manageable for DH's diabetes and the
calorie count down for me.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:

> The best way to feed a diabetic is to minimize the carbohydrates in the
> meal.

Nope. That is, that may be the best way to feed your particular
diabetic, but mine does best on a diet with plenty of whole grains,
veggies, fruits, pasta, rice, etc. He eats between 50 and 100 grams
of carbs per meal (no sugar, very low fat, 10-20 grams of protein
per meal), and between that and regular exercise, he's taken his
numbers down to normal, non-diabetic levels without medication.

Serene

Serene wrote:
> Janet Wilder wrote:
>
>> The best way to feed a diabetic is to minimize the carbohydrates in the
>> meal.
>
> Nope. That is, that may be the best way to feed your particular
> diabetic, but mine does best on a diet with plenty of whole grains,
> veggies, fruits, pasta, rice, etc. He eats between 50 and 100 grams
> of carbs per meal (no sugar, very low fat, 10-20 grams of protein
> per meal), and between that and regular exercise, he's taken his
> numbers down to normal, non-diabetic levels without medication.


(That is, he used to be on medication -- several medications, in
fact -- but he brought his numbers into control and was able to go
off his meds.)

Serene

In article >,
Janet Wilder > wrote:

> Dan Abel wrote:
> > In article >,
> > (Steve Pope) wrote:
> >
> >> "Dan Abel" wrote
> >>
> >>> Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
> >>> of cooked pasta is a carb portion. Three carb portions are a meal,
> >>> depending on some other factors. A cup of cooked pasta means no other
> >>> carbs for that meal (no dessert).
> >> Wouldn't it be simpler to just measure this in terms of
> >> calories of carbohydrates, rather than relying on inexact
> >> terminologies like "cups of cooked pasta" and "portions"?
> >
> > I think that would be too complicated. People can visualize a cup of
> > cooked pasta. Some of these diabetics don't cook, and the people who do
> > the cooking may not be diabetic.
> >
> On my soap box:
>
> My DH is diabetic. I weigh dry pasta on my kitchen scale. If the package
> says it is so many grams of carbohydrates per 2 ounce serving, I'll be
> able to tell exactly what damage the pasta will do and adjust the
> serving size accordingly.
>
> Cooking for diabetes is a serious science. I read all the package labels
> and even have downloaded the USDA nutrition file so I can check
> carbohydrate counts for myself when planning a meal with ingredients I'm
> not familiar with, especially vegetables.
>
> Of course most diabetics and their care-givers don't have a clue as to
> how to count their carbohydrates because 1) the medical profession is
> horrible at educating patients and 2) the American Diabetes Association
> hasn't a clue that their dietary advice mostly works for type-1
> diabetics who can cover all those nasty carbs with insulin.

Note that many type II diabetics are on insulin also (like me). It's
not a quick fix for carb intake.

> Most type-2 diabetics get a diagnosis and a pamphlet along with a
> prescription. Maybe a few get a meter, but most don't get educated in
> how to properly use the meter testing their post-prandial blood glucose
> readings to see how different foods effect their blood glucose. No
> piece of paper with a "meal plan" is a substitute for one's own
> metering. Trust me, I've been feeding and caring for this man for 22
> years (and he's doing quite well)

That's kind of what I learned in my class last week. Listen to the
advice, read the handouts and then the meter tells you how well it's
working.

> A recipe for diabetics should not just substitute artificial sweetener
> for sugar. A slice of white bread and a tablespoon of refined sugar have
> exactly the same carbohydrate count. Carbohydrates are found in
> starches, starchy veggies like potatoes, corn, peas, winter squash,
> fruit and dairy products.
>
> The best way to feed a diabetic is to minimize the carbohydrates in the
> meal.

That's currently the first recommended angle of attack, as I understand
it.

--
Dan Abel
Petaluma, California USA

In article >,
Serene > wrote:

> Janet Wilder wrote:
>
> > The best way to feed a diabetic is to minimize the carbohydrates in the
> > meal.
>
> Nope. That is, that may be the best way to feed your particular
> diabetic, but mine does best on a diet with plenty of whole grains,
> veggies, fruits, pasta, rice, etc. He eats between 50 and 100 grams
> of carbs per meal (no sugar, very low fat, 10-20 grams of protein
> per meal), and between that and regular exercise, he's taken his
> numbers down to normal, non-diabetic levels without medication.


What really counts is finding something that works. Sounds like you've
done that.

And 50-100g of carbs per meal isn't outrageous. With lots of fiber and
some regular exercise, that could be reasonable, depending on other
factors.

--
Dan Abel
Petaluma, California USA

Serene wrote:
> Janet Wilder wrote:
>
>> The best way to feed a diabetic is to minimize the carbohydrates in
>> the meal.
>
> Nope. That is, that may be the best way to feed your particular
> diabetic, but mine does best on a diet with plenty of whole grains,
> veggies, fruits, pasta, rice, etc. He eats between 50 and 100 grams of
> carbs per meal (no sugar, very low fat, 10-20 grams of protein per
> meal), and between that and regular exercise, he's taken his numbers
> down to normal, non-diabetic levels without medication.
>
> Serene

He must do a ton of exercise!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dan Abel wrote:
> In article >,
> Janet Wilder > wrote:

>>>
>> On my soap box:
>>
>> My DH is diabetic. I weigh dry pasta on my kitchen scale. If the package
>> says it is so many grams of carbohydrates per 2 ounce serving, I'll be
>> able to tell exactly what damage the pasta will do and adjust the
>> serving size accordingly.
>>
>> Cooking for diabetes is a serious science. I read all the package labels
>> and even have downloaded the USDA nutrition file so I can check
>> carbohydrate counts for myself when planning a meal with ingredients I'm
>> not familiar with, especially vegetables.
>>
>> Of course most diabetics and their care-givers don't have a clue as to
>> how to count their carbohydrates because 1) the medical profession is
>> horrible at educating patients and 2) the American Diabetes Association
>> hasn't a clue that their dietary advice mostly works for type-1
>> diabetics who can cover all those nasty carbs with insulin.
>
> Note that many type II diabetics are on insulin also (like me). It's
> not a quick fix for carb intake.

My DH has a pump, but most T-2 diabetics are on oral meds or under
orders to watch their diet and exercise more. Some take that direction
seriously, most, especially senior citizen-types, don't.

We were in a buffet restaurant the other day and I saw a much
over-weight man with a plate full of cookies tell his wife that they
were sugar-free cookies so he could eat them with his diabetes. She
agreed. He must have had 200 grams of carbs in those cookies., but in
his uneducated mind they were okay because they were sugar-free.

Frankly I wouldn't care what people do to themselves, but when they are
obviously on Medicare, I'm paying part of their medical bills.
>> Most type-2 diabetics get a diagnosis and a pamphlet along with a
>> prescription. Maybe a few get a meter, but most don't get educated in
>> how to properly use the meter testing their post-prandial blood glucose
>> readings to see how different foods effect their blood glucose. No
>> piece of paper with a "meal plan" is a substitute for one's own
>> metering. Trust me, I've been feeding and caring for this man for 22
>> years (and he's doing quite well)
>
> That's kind of what I learned in my class last week. Listen to the
> advice, read the handouts and then the meter tells you how well it's
> working.
>
>> A recipe for diabetics should not just substitute artificial sweetener
>> for sugar. A slice of white bread and a tablespoon of refined sugar have
>> exactly the same carbohydrate count. Carbohydrates are found in
>> starches, starchy veggies like potatoes, corn, peas, winter squash,
>> fruit and dairy products.
>>
>> The best way to feed a diabetic is to minimize the carbohydrates in the
>> meal.
>
> That's currently the first recommended angle of attack, as I understand
> it.
>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote

> We were in a buffet restaurant the other day and I saw a much over-weight
> man with a plate full of cookies tell his wife that they were sugar-free
> cookies so he could eat them with his diabetes. She agreed. He must have
> had 200 grams of carbs in those cookies., but in his uneducated mind they
> were okay because they were sugar-free.

Since he knows he has diabetes, I assume he's got a doctor. One would
think his doctor would have educated his mind about the sugar-free vs carb
thing.

Did you want to say something to him? I'm so nosy I probably would have
wanted to. But I wouldn't have.

nancy

Janet Wilder wrote:
> Serene wrote:
>> Janet Wilder wrote:
>>
>>> The best way to feed a diabetic is to minimize the carbohydrates in
>>> the meal.
>> Nope. That is, that may be the best way to feed your particular
>> diabetic, but mine does best on a diet with plenty of whole grains,
>> veggies, fruits, pasta, rice, etc. He eats between 50 and 100 grams of
>> carbs per meal (no sugar, very low fat, 10-20 grams of protein per
>> meal), and between that and regular exercise, he's taken his numbers
>> down to normal, non-diabetic levels without medication.
>>
>> Serene
>
> He must do a ton of exercise!
>

We walk, on average, two miles a day, every day, but we don't go
ultra-fast or anything. He did his research, and it turns out that
moderate exercise is better for you than knocking yourself out.

Plus, we eat very little fat and almost no refined sugar.

Serene

Dave Smith wrote:

> My brother's neighbour is italian and he calls all pasta macaroni. My
> neighbours are Italian and usually refer to it generally as pasta or
> to specific types of pasta ... lasagne, spaghetti, fettucine etc.

One of my Italian friends calls all pasta macaroni, no matter what she
is cooking. The sauce is also called "gravy". Maybe that is what her
family called it.

Becca

In article >,
Serene > wrote:
>Steve Pope wrote:
>> Default User > wrote:
>>
>>> I don't like to eyeball it, because I often end up with a remnant
>>> that's not enough for the purpose. I use a kitchen scale to weigh out
>>> the pasta. It's easy and sure.
>>
>> Yes, same here. When we're cooking for ourselves, we user 2
>> oz by weight of dried pasta per person in any of our standard
>> pasta dishes. Note that we include a lot of vegetables also
>> (squash, peppers etc.) so that makes a quite large bowl of
>> pasta per person.
>
>Yep, that's how we do it. Two ounces per person, weighed on a not
>terribly accurate but close enough kitchen scale.

See, I like pasta. 2 oz is a small serving for this hungry girl .

(I fridge the remainder and usually remember to eat it.)

When I am calculating for bulk cooking I actually buy 4 oz per person (if
it's not, say, mixed in as something casseroley, in which case 2 oz is
probably fine). This does allow for seconds.

(Anyway it takes FREAKING FOREVER for a huge pot of water to come to boil,
even on our commercial stove, so I'd rather cook a little more than I
think I'll need ... but people shouldn't have that same problem at home,
LOL.)

Charlotte

--

Charlotte L. Blackmer wrote:
> In article >,
> Serene > wrote:
>> Steve Pope wrote:
>>> Default User > wrote:
>>>
>>>> I don't like to eyeball it, because I often end up with a remnant
>>>> that's not enough for the purpose. I use a kitchen scale to weigh out
>>>> the pasta. It's easy and sure.
>>> Yes, same here. When we're cooking for ourselves, we user 2
>>> oz by weight of dried pasta per person in any of our standard
>>> pasta dishes. Note that we include a lot of vegetables also
>>> (squash, peppers etc.) so that makes a quite large bowl of
>>> pasta per person.
>> Yep, that's how we do it. Two ounces per person, weighed on a not
>> terribly accurate but close enough kitchen scale.
>
> See, I like pasta. 2 oz is a small serving for this hungry girl .

We don't eat *just* the pasta. The way I do it (which isn't the
right way or anything, just the way I do it), the diabetic in the
house appreciates knowing how many carbs he's eating, and then I
load the rest of the plate up with veggies and lean proteins. :-)

> (I fridge the remainder and usually remember to eat it.)

James has taught me how much better life is without leftovers. :-)
(That's a bit of an exaggeration, as I sometimes do have leftovers,
but in the main, I avoid them, and so I waste a LOT less food than I
used to, and we eat a lot more fresh food.)

>
> When I am calculating for bulk cooking I actually buy 4 oz per person (if
> it's not, say, mixed in as something casseroley, in which case 2 oz is
> probably fine). This does allow for seconds.
>
> (Anyway it takes FREAKING FOREVER for a huge pot of water to come to boil,
> even on our commercial stove, so I'd rather cook a little more than I
> think I'll need ... but people shouldn't have that same problem at home,
> LOL.)

:-)

Serene

Serene > wrote:

>Charlotte L. Blackmer wrote:

>> Serene > wrote:

>>> Steve Pope wrote:

>>>> When we're cooking for ourselves, we user 2
>>>> oz by weight of dried pasta per person in any of our standard
>>>> pasta dishes. Note that we include a lot of vegetables also
>>>> (squash, peppers etc.) so that makes a quite large bowl of
>>>> pasta per person.

>>> Yep, that's how we do it. Two ounces per person, weighed on a not
>>> terribly accurate but close enough kitchen scale.

>> See, I like pasta. 2 oz is a small serving for this hungry girl .

>We don't eat *just* the pasta. The way I do it (which isn't the
>right way or anything, just the way I do it), the diabetic in the
>house appreciates knowing how many carbs he's eating, and then I
>load the rest of the plate up with veggies and lean proteins. :-)

Similarly here. 2 oz dried pasta is 200 calories. To that I
would typically add up to 200 calories worth of meatless balls
or tofu or Italian sausage, about 100 calories of legumes (frozen
peas, or kidney beans), perhaps 50 calories of tomato product and
50 calories of olive oil, and a cup or so of vegetables. This brings
the pasta course to something over 600 calories/person which
is about the target for when we're eating by ourselves.
That actually amounts to a large, one-dish-meal sort of bowl
of pasta -- just a little low on carbs.

If cooking for others I want the range to be more like 800
(as served) to 1200 (if they take seconds) calories. But then
there will probably be side dishes/appetizers included in that.

>James has taught me how much better life is without leftovers. :-)

I'm in that camp too.

Steve