I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
it down from two feet lengths.

You?

Andy

Andy wrote:

> I break up dry, not fresh homemade.

Sacrilege!

<g>

--
Cheers
Chatty Cathy

On Fri, 27 Feb 2009 09:48:44 -0600, Andy > wrote:

>I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
>it down from two feet lengths.
>
>You?
>
I don't buy the long stuff and don't break the short ones.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 2009-02-27, ChattyCathy > wrote:

> Sacrilege!

Why?

I got tired of that whole twist around a fork with a spoon, bottom of plate,
free-hand, etc, nonsense. The spaghetti noodle tastes exactly the same
whether it's a long or short. [shrug]

nb

On Feb 27, 9:48*am, Andy > wrote:
> I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
> it down from two feet lengths.
>
> You?
>
> Andy

Why do you pay a premium for two foot long pasta and then shorten it?
I break it only if I can't get it down in the boiling water fast
enough.
Lynn in Fargo

notbob wrote:

> On 2009-02-27, ChattyCathy > wrote:
>
>> Sacrilege!
>
> Why?

Did you miss the <g>?

>
> I got tired of that whole twist around a fork with a spoon, bottom of
> plate,
> free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
> same
> whether it's a long or short. [shrug]

I happen to prefer my spaghetti 'unbroken'. If you wanna break it up, no
skin off my nose. Why does this somehow remind me of the 'big-end vs
small-end of a boiled egg' arguments?

;-)

--
Cheers
Chatty Cathy

Andy wrote:
> I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
> it down from two feet lengths.
>
> You?

I've never used fresh. I don't break dry. Half the
fun is winding it on your fork!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Feb 27, 9:54*am, ChattyCathy > wrote:
> Andy wrote:
> > I break up dry, not fresh homemade.
>
> Sacrilege!
>
> <g>
>
> --
> Cheers *
> Chatty Cathy

Maybe to a purist, but it tastes the same and pretty much looks the
same, unless you like to swirl a huge amount altogether in the center
of a serving dish. I would guess that most people don't do that.
It's much more convenient to eat, too. I break the packaged dry
spaghetti into thirds. Grab a bunch in the center, and break off both
ends.

N.

Nancy2 wrote:
>
>
> Maybe to a purist, but it tastes the same and pretty much looks the
> same, unless you like to swirl a huge amount altogether in the center
> of a serving dish. I would guess that most people don't do that.
> It's much more convenient to eat, too. I break the packaged dry
> spaghetti into thirds. Grab a bunch in the center, and break off both
> ends.
>

Ya see, this is where we differ in opinion. I find spaghetti easier to
eat when it's longer (I have learned the twirl it around the fork thing
too - either against the side of the bowl/plate or against a spoon).

--
Cheers
Chatty Cathy

ChattyCathy said...

> notbob wrote:
>
>> On 2009-02-27, ChattyCathy > wrote:
>>
>>> Sacrilege!
>>
>> Why?
>
> Did you miss the <g>?
>
>>
>> I got tired of that whole twist around a fork with a spoon, bottom of
>> plate,
>> free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
>> same
>> whether it's a long or short. [shrug]
>
> I happen to prefer my spaghetti 'unbroken'. If you wanna break it up, no
> skin off my nose. Why does this somehow remind me of the 'big-end vs
> small-end of a boiled egg' arguments?
>
> ;-)


Cathy,

It's only that breaking the spaghetti in half means fewer twirls, smaller
mouthfuls, etc.

Best,

Andy

Lynn from Fargo Ografmorffig said...

> On Feb 27, 9:48*am, Andy > wrote:
>> I break up dry, not fresh homemade. Can't very well break up fresh. I DO
> trim
>> it down from two feet lengths.
>>
>> You?
>>
>> Andy
>
> Why do you pay a premium for two foot long pasta and then shorten it?
> I break it only if I can't get it down in the boiling water fast
> enough.
> Lynn in Fargo


Lynn in Faro,

I don't pay. I make homemade linguine being my favorite. I can roll out 12-
feet, if left to my own devices!

http://s1.tinypic.com/62eox2r.jpg w/pesto

Best,

Andy

Nancy2 said...

> On Feb 27, 9:54*am, ChattyCathy > wrote:
>> Andy wrote:
>> > I break up dry, not fresh homemade.
>>
>> Sacrilege!
>>
>> <g>
>>
>> --
>> Cheers *
>> Chatty Cathy
>
> Maybe to a purist, but it tastes the same and pretty much looks the
> same, unless you like to swirl a huge amount altogether in the center
> of a serving dish. I would guess that most people don't do that.
> It's much more convenient to eat, too. I break the packaged dry
> spaghetti into thirds. Grab a bunch in the center, and break off both
> ends.
>
> N.


Nancy2,

YES! Foodies can wind up way more than a mouthful of pasta in the "long
form!"

Best,

Andy

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Feb 27, 9:48 am, Andy > wrote:
> I break up dry, not fresh homemade. Can't very well break up fresh. I DO
> trim
> it down from two feet lengths.
>
> You?
>
> Andy

Why do you pay a premium for two foot long pasta and then shorten it?
I break it only if I can't get it down in the boiling water fast
enough.
Lynn in Fargo

I'm with you. I like it broken in half so I don't have to stand there
wrestling the long strands into the boiling water!

Felice

Kate Connally wrote:
> Andy wrote:
>> I break up dry, not fresh homemade. Can't very well break up fresh. I
>> DO trim it down from two feet lengths.
>>
>> You?
>
> I've never used fresh. I don't break dry. Half the
> fun is winding it on your fork!
>
> Kate
>

http://www.youtube.com/watch?v=av6AucgbL24

Nice

> Nancy2 wrote:
>
> Ya see, this is where we differ in opinion. I find spaghetti easier to
> eat when it's longer (I have learned the twirl it around the fork thing
> too - either against the side of the bowl/plate or against a spoon).
> --
> Cheers
> Chatty Cathy

No! No! Never against a spoon! My Nonna would have rapped my hands for that,
but then she never put spoons on the table for spaghetti.
I think she considered it the Italian version of eating peas with a knife.

Felice

Felice wrote:

>
> No! No! Never against a spoon! My Nonna would have rapped my hands for
> that, but then she never put spoons on the table for spaghetti.
> I think she considered it the Italian version of eating peas with a
> knife.

I will bow down to your Nonna's expertise. No more spoons in the future.
<g>
--
Cheers
Chatty Cathy

"Andy" wrote:
>
>I break.
>
> You?
>
>

Ya wuss! We all know you secretly eat Spaghetti-Os with a spoon. ºOoOºoOoº
LOL

On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:

> ChattyCathy said...
>
>> notbob wrote:
>>
>>> On 2009-02-27, ChattyCathy > wrote:
>>>
>>>> Sacrilege!
>>>
>>> Why?
>>
>> Did you miss the <g>?
>>
>>
>>> I got tired of that whole twist around a fork with a spoon, bottom of
>>> plate,
>>> free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
>>> same
>>> whether it's a long or short. [shrug]
>>
>> I happen to prefer my spaghetti 'unbroken'. If you wanna break it up,
>> no skin off my nose. Why does this somehow remind me of the 'big-end vs
>> small-end of a boiled egg' arguments?
>>
>> ;-)
>
>
> Cathy,
>
> It's only that breaking the spaghetti in half means fewer twirls,
> smaller mouthfuls, etc.
>
> Best,
>
> Andy

Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds no
sauce. 1 foot is acceptable. Where I live most spaghetti is sold that
length, in Netherlands and France.
--
Groet, salut, Wim.

On Fri, 27 Feb 2009 11:27:09 -0600, Andy wrote:

> Nancy2 said...
>
>> On Feb 27, 9:54Â*am, ChattyCathy > wrote:
>>> Andy wrote:
>>> > I break up dry, not fresh homemade.
>>>
>>> Sacrilege!
>>>
>>> <g>
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Maybe to a purist, but it tastes the same and pretty much looks the
>> same, unless you like to swirl a huge amount altogether in the center
>> of a serving dish. I would guess that most people don't do that. It's
>> much more convenient to eat, too. I break the packaged dry spaghetti
>> into thirds. Grab a bunch in the center, and break off both ends.
>>
>> N.
>
>
> Nancy2,
>
> YES! Foodies can wind up way more than a mouthful of pasta in the "long
> form!"
>
> Best,
>
> Andy

That must be part of the fat foodies syndrome. So cut it.

--
Groet, salut, Wim.

Wim van Bemmel wrote:

> On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:

>>
>> It's only that breaking the spaghetti in half means fewer twirls,
>> smaller mouthfuls, etc.
>>
>> Best,
>>
>> Andy
>
> Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
> no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
> that length, in Netherlands and France.

Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
in length. When Andy mentioned trimming it down from 2 foot lengths, I
thought he was talking about his home made spaghetti...

So, can somebody please tell me if store-bought dried spaghetti is sold
in 2 foot lengths in the USA? (I tried to google this, but no luck).
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Wim van Bemmel wrote:
>
>> On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:
>
>>> It's only that breaking the spaghetti in half means fewer twirls,
>>> smaller mouthfuls, etc.
>>>
>>> Best,
>>>
>>> Andy
>> Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
>> no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
>> that length, in Netherlands and France.
>
> Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
> in length. When Andy mentioned trimming it down from 2 foot lengths, I
> thought he was talking about his home made spaghetti...
>
> So, can somebody please tell me if store-bought dried spaghetti is sold
> in 2 foot lengths in the USA? (I tried to google this, but no luck).


I have only seen the really long stuff at Trader Joe's.I've never seen
it in the major grocery chains. I imagine if I looked I could find it in
the North End (Boston) but I never looked for it.

Tracy
(curious now....)

On Fri, 27 Feb 2009 20:20:33 +0200, ChattyCathy wrote:

> Wim van Bemmel wrote:
>
>> On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:
>
>
>>> It's only that breaking the spaghetti in half means fewer twirls,
>>> smaller mouthfuls, etc.
>>>
>>> Best,
>>>
>>> Andy
>>
>> Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
>> no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
>> that length, in Netherlands and France.
>
> Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
> in length. When Andy mentioned trimming it down from 2 foot lengths, I
> thought he was talking about his home made spaghetti...
>
> So, can somebody please tell me if store-bought dried spaghetti is sold
> in 2 foot lengths in the USA? (I tried to google this, but no luck).

I can not tell you. Where I see that long spaghetti it is not in the
general store, but in an Italian specialities.
--
Groet, salut, Wim.

"Tracy" > wrote in message
...
> ChattyCathy wrote:
>> Wim van Bemmel wrote:
>>
>>> On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:
>>
>>>> It's only that breaking the spaghetti in half means fewer twirls,
>>>> smaller mouthfuls, etc.
>>>>
>>>> Best,
>>>>
>>>> Andy
>>> Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
>>> no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
>>> that length, in Netherlands and France.
>>
>> Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
>> in length. When Andy mentioned trimming it down from 2 foot lengths, I
>> thought he was talking about his home made spaghetti...
>>
>> So, can somebody please tell me if store-bought dried spaghetti is sold
>> in 2 foot lengths in the USA? (I tried to google this, but no luck).
>
>
> I have only seen the really long stuff at Trader Joe's.I've never seen it
> in the major grocery chains. I imagine if I looked I could find it in the
> North End (Boston) but I never looked for it.
>
> Tracy
> (curious now....)

You can get it in specialty markets in my area. They just charge a lot more.
Figure 2 foot long dried spaghetti is 6 times the price of 1 foot long dried
spaghetti in the supermarket.

I'm sure it tastes more expensive, too. <g>

Jon

On Feb 27, 10:48 am, Andy > wrote:
> I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
> it down from two feet lengths.
>
> You?
>
> Andy

I only break the long ones when I am faking a mixto, or whatever it
called - the scrap at the bottom of all the boxes all together. Kinda
fun sometimes.

B

ChattyCathy said...

> Wim van Bemmel wrote:
>
>> On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:
>
>>>
>>> It's only that breaking the spaghetti in half means fewer twirls,
>>> smaller mouthfuls, etc.
>>>
>>> Best,
>>>
>>> Andy
>>
>> Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
>> no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
>> that length, in Netherlands and France.
>
> Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
> in length. When Andy mentioned trimming it down from 2 foot lengths, I
> thought he was talking about his home made spaghetti...
>
> So, can somebody please tell me if store-bought dried spaghetti is sold
> in 2 foot lengths in the USA? (I tried to google this, but no luck).


Cathy,

I break the dry 1-foot spaghetti in half.

It maybe had something to do with getting it sunk in the pot without having
to tend to it so much.

I guess it was a Mom's look and learn thing?

Best,

Andy

Felice said...

>
> "Lynn from Fargo Ografmorffig" > wrote in message
> ...
> On Feb 27, 9:48 am, Andy > wrote:
>> I break up dry, not fresh homemade. Can't very well break up fresh. I DO
>> trim
>> it down from two feet lengths.
>>
>> You?
>>
>> Andy
>
> Why do you pay a premium for two foot long pasta and then shorten it?
> I break it only if I can't get it down in the boiling water fast
> enough.
> Lynn in Fargo
>
> I'm with you. I like it broken in half so I don't have to stand there
> wrestling the long strands into the boiling water!
>
> Felice


Exactly.

Sorry, I didn't read through the thread enough in advance.

Andy

Felice said...

> No! No! Never against a spoon! My Nonna would have rapped my hands for
> that, but then she never put spoons on the table for spaghetti.
> I think she considered it the Italian version of eating peas with a
> knife.


Felice,

Everybody eats peas with a spoon!!!

?

Right?

?

Andy

Andy wrote:
> Felice said...
>
>> No! No! Never against a spoon! My Nonna would have rapped my hands for
>> that, but then she never put spoons on the table for spaghetti.
>> I think she considered it the Italian version of eating peas with a
>> knife.
>
>
> Felice,
>
> Everybody eats peas with a spoon!!!
>
> ?
>
> Right?
>
> ?
>
> Andy

I will never forget the time my older sister brought a boyfriend home
for dinner. Peas were on the menu and he ate them one at a time.
I think he was just messing with us kids - I must have been about 6 or
so. The things that stick in your head.....

-Tracy

Kate Connally said...

> Andy wrote:
>> I break up dry, not fresh homemade. Can't very well break up fresh. I
>> DO trim it down from two feet lengths.
>>
>> You?
>
> I've never used fresh. I don't break dry. Half the
> fun is winding it on your fork!
>
> Kate


Kate,

You just gave me a great idea! In the famous Primanti Brothers tradition...
toss a mound of spaghetti over a meatball sandwich!?

With a few tall bottomless glasses of ice cold Barq's root beer?

Best,

Andy

P.S. Let's keep it our secret, OK? <VBG> --A

On Feb 27, 1:34*pm, Andy > wrote:
> Felice said...
>
> > No! No! Never against a spoon! My Nonna would have rapped my hands for
> > that, but then she never put spoons on the table for spaghetti.
> > I think she considered it the Italian version of eating peas with a
> > knife.
>
> Felice,
>
> Everybody eats peas with a spoon!!!
>
> ?
>
> Right?
>
> ?
>
> Andy

Poem from my Childhood

I eat my peas with honey.
I've done it all my life.
It makes the peas take honey
But it keeps them on my knife!

;-)
Lynn in Fargo

Tracy said...

> Andy wrote:
>> Felice said...
>>
>>> No! No! Never against a spoon! My Nonna would have rapped my hands for
>>> that, but then she never put spoons on the table for spaghetti.
>>> I think she considered it the Italian version of eating peas with a
>>> knife.
>>
>>
>> Felice,
>>
>> Everybody eats peas with a spoon!!!
>>
>> ?
>>
>> Right?
>>
>> ?
>>
>> Andy
>
> I will never forget the time my older sister brought a boyfriend home
> for dinner. Peas were on the menu and he ate them one at a time.
> I think he was just messing with us kids - I must have been about 6 or
> so. The things that stick in your head.....
>
> -Tracy


Tracy,

My first crush was named Tracy!!!

I was maybe 6 too! She never knew, I don't think! ((

Andy

Andy said...

> My first crush was named Tracy!!!
>
> I was maybe 6 too! She never knew, I don't think! ((
>
> Andy


She and I were the same play-along age! Not like 4th grade's Miss Alexander.

Andy

"Andy" > wrote in message ...
> Felice said...
>
>> No! No! Never against a spoon! My Nonna would have rapped my hands for
>> that, but then she never put spoons on the table for spaghetti.
>> I think she considered it the Italian version of eating peas with a
>> knife.
>
>
> Felice,
>
> Everybody eats peas with a spoon!!!
>
> ?
>
> Right?
>
> ?
>
> Andy

Didn't your mother teach you this rhyme?

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny
But it keeps them on the knife.

Felice

Andy said...

> Andy said...
>
>> My first crush was named Tracy!!!
>>
>> I was maybe 6 too! She never knew, I don't think! ((
>>
>> Andy
>
>
> She and I were the same play-along age! Not like 4th grade's Miss
> Alexander.
>
> Andy


My Tracy!

http://i44.tinypic.com/307qi2s.jpg

Mom took the picture. 1962, 1963??

Andy

Andy wrote:
> Andy said...
>
>> Andy said...
>>
>>> My first crush was named Tracy!!!
>>>
>>> I was maybe 6 too! She never knew, I don't think! ((
>>>
>>> Andy
>>
>> She and I were the same play-along age! Not like 4th grade's Miss
>> Alexander.
>>
>> Andy
>
>
> My Tracy!
>
> http://i44.tinypic.com/307qi2s.jpg
>
> Mom took the picture. 1962, 1963??
>
> Andy


Not me.....I wasn't born yet!
;-)

Tracy

On Fri, 27 Feb 2009 09:48:44 -0600, Andy > wrote:

>I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
>it down from two feet lengths.
>
>You?

I leave it full length, then twirl. Mom used to get some that was 3-4
feet long, folded in half in huge boxes. You only needed one or two
strands to completely fill your mouth with pasta goodness.

Carol

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On Fri, 27 Feb 2009 16:27:10 GMT, notbob > wrote:

>I got tired of that whole twist around a fork with a spoon, bottom of plate,
>free-hand, etc, nonsense. The spaghetti noodle tastes exactly the same
>whether it's a long or short. [shrug]

No! No, it doesn't! LOL!!! Gotta be left as long as possible!

Carol

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On Fri, 27 Feb 2009 18:48:49 +0200, ChattyCathy
> wrote:

>I happen to prefer my spaghetti 'unbroken'. If you wanna break it up, no
>skin off my nose. Why does this somehow remind me of the 'big-end vs
>small-end of a boiled egg' arguments?

We could discuss the proper way to fold a bath towel next. <EG>

Carol

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On Fri, 27 Feb 2009 11:19:09 -0600, Andy > wrote:

>I make homemade linguine being my favorite. I can roll out 12-
>feet, if left to my own devices!
>
>http://s1.tinypic.com/62eox2r.jpg w/pesto

That looks so good!!!

Carol

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On Fri, 27 Feb 2009 13:34:33 -0600, Andy > wrote:

>Everybody eats peas with a spoon!!!
>
>?
>
>Right?
>
>?

Fork here.

Carol

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