http://www.recfoodcooking.com/

Thanks go to Terry (Pr'fessor) for this survey.

Coincidentally, it's what we're having for dinner in this house tonight.

--
Cheers
Chatty Cathy

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Terry (Pr'fessor) for this survey.
>
> Coincidentally, it's what we're having for dinner in this house tonight.
>

Yay me! I will take a #7 please.

I will say that as a kid I hated the crunchy corners but tastes change.

Tracy

ChattyCathy said...

> http://www.recfoodcooking.com/
>
> Thanks go to Terry (Pr'fessor) for this survey.
>
> Coincidentally, it's what we're having for dinner in this house tonight.


We never fought over them, like other stuff, growing up.

Andy

Tracy wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Terry (Pr'fessor) for this survey.
>>
>> Coincidentally, it's what we're having for dinner in this house
>> tonight.
>>
>
> Yay me! I will take a #7 please.

It's yours! Guess you're a sports fan? ;-)

>
> I will say that as a kid I hated the crunchy corners but tastes
> change.

That they do. Don't remember much about Mom's lasagna, so can't say
whether I liked the crunchy bits (or not) way back then. I know I hated
Brussels sprouts, now I love 'em.

--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Tracy wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com/
>>>
>>> Thanks go to Terry (Pr'fessor) for this survey.
>>>
>>> Coincidentally, it's what we're having for dinner in this house
>>> tonight.
>>>
>> Yay me! I will take a #7 please.
>
> It's yours! Guess you're a sports fan? ;-)

Yes, I'm a sports fan. Going to a football game this weekend as a matter
of fact.
>
>> I will say that as a kid I hated the crunchy corners but tastes
>> change.
>
> That they do. Don't remember much about Mom's lasagna, so can't say
> whether I liked the crunchy bits (or not) way back then. I know I hated
> Brussels sprouts, now I love 'em.
>

My mother made awesome lasagna. I always had to have a middle piece.
And, when she made spaghetti, she made a ton so she would often have
leftovers. I HATED leftover spaghetti. Now I love it. Even cold.

Tracy

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com/
>
> Thanks go to Terry (Pr'fessor) for this survey.
>
> Coincidentally, it's what we're having for dinner in this house tonight.

Voted with the majority again. :-)
--
Peace! Om

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


Subscribe:

ChattyCathy wrote:
>
> http://www.recfoodcooking.com/
>
> Thanks go to Terry (Pr'fessor) for this survey.
>
> Coincidentally, it's what we're having for dinner in this house tonight.
>
> --
> Cheers
> Chatty Cathy

MCINL - My lasagna is made with fresh homemade pasta and doesn't have
dry, crunchy anything.

Pete C. wrote:

> MCINL - My lasagna is made with fresh homemade pasta and doesn't have
> dry, crunchy anything.

Show-off! :-)

Bob, still a fresh-pasta novice

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Terry (Pr'fessor) for this survey.
>
> Coincidentally, it's what we're having for dinner in this house
> tonight.

I love the crunchy edges around mac n cheese casserole. I don't
look for it in my lasagna.

nancy

Bob Terwilliger wrote:
>
> Pete C. wrote:
>
> > MCINL - My lasagna is made with fresh homemade pasta and doesn't have
> > dry, crunchy anything.
>
> Show-off! :-)
>
> Bob, still a fresh-pasta novice

Got an Atlas Pasta Queen or equivalent pasta roller? It's pretty easy,
the biggest trick is stretching the 6" wide sheets to fit the 9" wide
pan. With fresh thin pasta you just layer it in as-is since it will
fully cook in the bake time of the lasagna just fine, actually far
better than the "no boil" lasagna noodles. With full sheets there are
also no gaps or overlaps.

On Wed, 02 Sep 2009 18:03:55 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/
>
>Thanks go to Terry (Pr'fessor) for this survey.
>
>Coincidentally, it's what we're having for dinner in this house tonight.

As are we. I decided that an hour and a half wasn't enough time for
pot roast. Pulled a lasagna out of the freezer, thawed it, baked it.
D*mn bread we were going to garlic-butter and toast had some mold on
it. Rats...

Terry the survey purvey(or)

On Wed, 02 Sep 2009 18:03:55 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/
>
>Thanks go to Terry (Pr'fessor) for this survey.
>
>Coincidentally, it's what we're having for dinner in this house tonight.

I thought of this survey because of a program (Tyler Florence if
memory serves) where he said something about the crunchy bits and
indicated that everyone loved them. UGH! Sorry, pasta that has been
dehydrated back into dry pasta is not appealing.

Now, the crunchy bits of cheese at the edge...that's something else
again!

Terry

"Pete C." ha scritto nel messaggio
> Bob Terwilliger wrote:

>> > MCINL - My lasagna is made with fresh homemade pasta and doesn't have>>
>> > > dry, crunchy anything.

>> Bob, still a fresh-pasta novice
>
> Got an Atlas Pasta Queen or equivalent pasta roller? It's pretty easy,>
> the biggest trick is stretching the 6" wide sheets to fit the 9" wide>
> pan.

I have never found anyone in Italy who does that. (besides the typical
lasagne pan is not 9" wide, but what ever the width, everybody makes
strips.) One thing that fancier cooks do, however, is make two extremely
thin layers, then lay a few fresh herb leaves-- sage or parsley or basil--
on one, top with the other, then carefully run it through the roller once
more to make a beautiful top layer.

On Sep 2, 11:03*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com/

They're always dumb, but this one really is the dumbest survey, ever.

Giusi wrote:
>
> "Pete C." ha scritto nel messaggio
> > Bob Terwilliger wrote:
>
> >> > MCINL - My lasagna is made with fresh homemade pasta and doesn't have>>
> >> > > dry, crunchy anything.
>
> >> Bob, still a fresh-pasta novice
> >
> > Got an Atlas Pasta Queen or equivalent pasta roller? It's pretty easy,>
> > the biggest trick is stretching the 6" wide sheets to fit the 9" wide>
> > pan.
>
> I have never found anyone in Italy who does that. (besides the typical
> lasagne pan is not 9" wide, but what ever the width, everybody makes
> strips.)

Making my lasagna is a lot of work, so I don't make it that often and
when I do I make a big pan. With full sheet pasta you also get
structural integrity when you cut and serve it, i.e. it doesn't fall
apart at the seams. At any rate, while I'm not Italian at all, my
lasagna has been tested and approved by a friends (off the boat)
Sicilian grandmother, so I'm happy with it

> One thing that fancier cooks do, however, is make two extremely
> thin layers, then lay a few fresh herb leaves-- sage or parsley or basil--
> on one, top with the other, then carefully run it through the roller once
> more to make a beautiful top layer.

I like that idea, I'll have to try it the next time I make lasagna.

Giusi wrote:
> "Pete C." ha scritto nel messaggio
>> Bob Terwilliger wrote:
>
>>>> MCINL - My lasagna is made with fresh homemade pasta and doesn't have>>
>>>> > dry, crunchy anything.
>
>>> Bob, still a fresh-pasta novice
>> Got an Atlas Pasta Queen or equivalent pasta roller? It's pretty easy,>
>> the biggest trick is stretching the 6" wide sheets to fit the 9" wide>
>> pan.
>
> I have never found anyone in Italy who does that. (besides the typical
> lasagne pan is not 9" wide, but what ever the width, everybody makes
> strips.) One thing that fancier cooks do, however, is make two extremely
> thin layers, then lay a few fresh herb leaves-- sage or parsley or basil--
> on one, top with the other, then carefully run it through the roller once
> more to make a beautiful top layer.
>
>
Oooooo! I love that idea. I grow sage (that plant is close to 19 years
old, it would be a sophomore in college if it were a kid!), basil and
parsley. Must give it a try!

Thanks, Giusi,

TammyM

TammyM wrote on Thu, 03 Sep 2009 07:24:50 -0700:

> Giusi wrote:
>> "Pete C." ha scritto nel messaggio
>>> Bob Terwilliger wrote:
>>
>>>>> MCINL - My lasagna is made with fresh homemade pasta and
>>>>> doesn't have>>
>>>> >> dry, crunchy anything.
>>
>>>> Bob, still a fresh-pasta novice
>>> Got an Atlas Pasta Queen or equivalent pasta roller? It's
>>> pretty easy,> the biggest trick is stretching the 6" wide
>>> sheets to fit the 9" wide> pan.
>>
>> I have never found anyone in Italy who does that. (besides
>> the typical lasagne pan is not 9" wide, but what ever the
>> width, everybody makes strips.) One thing that fancier cooks
>> do, however, is make two extremely thin layers, then lay a
>> few fresh herb leaves-- sage or parsley or basil-- on one,
>> top with the other, then carefully run it through the roller once
>> more to make a beautiful top layer.
> Oooooo! I love that idea. I grow sage (that plant is close
> to 19 years old, it would be a sophomore in college if it were
> a kid!), basil and parsley. Must give it a try!

Where do you live? I've never had much success growing Basil or even
keeping a plant alive. It is rather frustrating since I often make meals
just for myself and paying over two bucks to get a bunch for a few basil
leaves irks my Scottish soul!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 3 Sep 2009 01:10:06 -0700 (PDT), projectile vomit chick
> wrote:

>On Sep 2, 11:03*am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com/
>
>They're always dumb, but this one really is the dumbest survey, ever.

You think the survey's are dumb, but you haven't figured out how to
kill the "survey" topic *forever*. You're not smart, you're a
smart-ass.

--
I love cooking with wine.
Sometimes I even put it in the food.

projectile vomit chick wrote:

> On Sep 2, 11:03Â*am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com/
>
> They're always dumb, but this one really is the dumbest survey, ever.

Damn. I heard you'd died. I even sent a *huge* bouquet of flowers for
your funeral service late last year. Double-damn, what a rip-off.

Stuff it - I'm gonna *insist* they give me my money back.
--
Cheers
Chatty Cathy

James Silverton wrote:
> TammyM wrote on Thu, 03 Sep 2009 07:24:50 -0700:
>
>> Giusi wrote:
>>> "Pete C." ha scritto nel messaggio
>>>> Bob Terwilliger wrote:
>>>
>>>>>> MCINL - My lasagna is made with fresh homemade pasta and
>>>>>> doesn't have>>
>>>>> >> dry, crunchy anything.
>>>
>>>>> Bob, still a fresh-pasta novice
>>>> Got an Atlas Pasta Queen or equivalent pasta roller? It's
>>>> pretty easy,> the biggest trick is stretching the 6" wide
>>>> sheets to fit the 9" wide> pan.
>>>
>>> I have never found anyone in Italy who does that. (besides
>>> the typical lasagne pan is not 9" wide, but what ever the
>>> width, everybody makes strips.) One thing that fancier cooks
>>> do, however, is make two extremely thin layers, then lay a
>>> few fresh herb leaves-- sage or parsley or basil-- on one,
>>> top with the other, then carefully run it through the roller once
>>> more to make a beautiful top layer.
>> Oooooo! I love that idea. I grow sage (that plant is close
>> to 19 years old, it would be a sophomore in college if it were
>> a kid!), basil and parsley. Must give it a try!
>
> Where do you live? I've never had much success growing Basil or even
> keeping a plant alive. It is rather frustrating since I often make meals
> just for myself and paying over two bucks to get a bunch for a few basil
> leaves irks my Scottish soul!

I live in Sacramento, CA - basil thrives here. Parsley is a bit more
temperamental, requiring a place with both adequate sun and shade, not
always easy to find! The sage will grow darned near anywhere and is
relatively drought-tolerant. I don't baby it at all and it grows like a
weed.

TammyM

In article >,
TammyM > wrote:

> I live in Sacramento, CA - basil thrives here. Parsley is a bit more
> temperamental, requiring a place with both adequate sun and shade, not
> always easy to find! The sage will grow darned near anywhere and is
> relatively drought-tolerant. I don't baby it at all and it grows like a
> weed.

What variety?
--
Peace! Om

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


Subscribe:

Omelet said...

> In article >,
> TammyM > wrote:
>
>> I live in Sacramento, CA - basil thrives here. Parsley is a bit more
>> temperamental, requiring a place with both adequate sun and shade, not
>> always easy to find! The sage will grow darned near anywhere and is
>> relatively drought-tolerant. I don't baby it at all and it grows like a
>> weed.
>
> What variety?


Omelet,

Geez... why all the frantic rapid fire posts you make???

What are you trying to prove??? I think you need medication.

Andy
--
I'm no longer a danger to society.

I always figured you for a misguided gun nut Nazi.

Andy

"James Silverton" ha scritto nel messaggio > Where do you live? I've never
had much success growing Basil or even > keeping a plant alive. It is rather
frustrating since I often make meals> just for myself and paying over two
bucks to get a bunch for a few basil > leaves irks my Scottish soul!

James, I used to live where you do, and basil was fine from June through
September. BIG pot like a small tree pot, lots of plants, tons of sun, some
mild fertilizer and frequent water. Keep it from flowering by snipping off
the buds. When a frost is predicted take everything that isn't woody, wash
it and grind it in a blender/FP with good oil and freeze it.

Andy said...

> I always figured you for a misguided gun nut Nazi.


Wanna know what else? I know you!

Andy

Omelet wrote on Fri, 04 Sep 2009 00:06:55 -0500:

>> I live in Sacramento, CA - basil thrives here. Parsley is a
>> bit more temperamental, requiring a place with both adequate
>> sun and shade, not always easy to find! The sage will grow
>> darned near anywhere and is relatively drought-tolerant. I
>> don't baby it at all and it grows like a weed.

> What variety?

I was afraid so, that you lived in a warmer climate than mine :-(
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Omelet wrote on Fri, 04 Sep 2009 00:06:55 -0500:
>
>>> I live in Sacramento, CA - basil thrives here. Parsley is a
>>> bit more temperamental, requiring a place with both adequate
>>> sun and shade, not always easy to find! The sage will grow
>>> darned near anywhere and is relatively drought-tolerant. I
>>> don't baby it at all and it grows like a weed.
>
>> What variety?
>
> I was afraid so, that you lived in a warmer climate than mine :-(

I live in a cooler climate than you do, and I have 3 or 4 basil plants
growing every summer. Of course, they don't overwinter. Neither
does the parsley.

nancy

Nancy wrote on Fri, 4 Sep 2009 09:27:07 -0400:

> James Silverton wrote:
>> Omelet wrote on Fri, 04 Sep 2009 00:06:55 -0500:
>>
>>>> I live in Sacramento, CA - basil thrives here. Parsley is a bit
>>>> more temperamental, requiring a place with both
>>>> adequate sun and shade, not always easy to find! The sage will
>>>> grow darned near anywhere and is relatively
>>>> drought-tolerant. I don't baby it at all and it grows like
>>>> a weed.
>>
>>> What variety?
>>
>> I was afraid so, that you lived in a warmer climate than mine
>> :-(

> I live in a cooler climate than you do, and I have 3 or 4
> basil plants growing every summer. Of course, they don't
> overwinter. Neither does the parsley.

I believe in "natural watering" and I have only reliably grown two herbs
over the years: chives and oregano. Both die back in winter but return
in the spring. You have to watch the oregano so it does not take over
the yard and that's my kind of herb! It can even compete with English
Ivy for space tho' I don't encourage that :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Nancy wrote on Fri, 4 Sep 2009 09:27:07 -0400:
>
>> James Silverton wrote:

>>> I was afraid so, that you lived in a warmer climate than mine
>>> :-(
>
>> I live in a cooler climate than you do, and I have 3 or 4
>> basil plants growing every summer. Of course, they don't
>> overwinter. Neither does the parsley.
>
> I believe in "natural watering"

Aha. It's not the temps, it's the lack of water. They are tender,
they don't require a lot of care but, at least after first planting,
they'll want water. Maybe you could save up some gray water
to use?

> and I have only reliably grown two
> herbs over the years: chives and oregano. Both die back in winter but
> return in the spring. You have to watch the oregano so it does not
> take over the yard and that's my kind of herb! It can even compete
> with English Ivy for space tho' I don't encourage that :-)

I didn't know that until (I think it was) JoeSpareBedroom told me it
was invasive ... after I'd planted it. I keep an eye on it and it makes
a nice plant. Under the category of edible planting, I have oregano,
mint, basil and parsley in my flower beds. And thyme.

nancy

Omelet wrote:
> In article >,
> TammyM > wrote:
>
>> I live in Sacramento, CA - basil thrives here. Parsley is a bit more
>> temperamental, requiring a place with both adequate sun and shade, not
>> always easy to find! The sage will grow darned near anywhere and is
>> relatively drought-tolerant. I don't baby it at all and it grows like a
>> weed.
>
> What variety?

What variety of what?

The parsley is Italian. (I neglected to mention mint: I grow mint and
parsley in the same area, but the mint is in pots and the parsley is
ground-seeded.) Basil is ordinary sweet basil. The sage plant is so
old I couldn't tell ya specifically, it's just ... erm ... "garden
variety" sage. :-) The reason I know its antiquity exactly is that I
planted it from seed at the house I rented in McKinley Park 20 years
ago! OH YEAH, I also grow oregano in a pot, and I'm going to transplant
it to the same area as the sage. Oregano grows very well here. I had
rosemary for years, but it started to get really ratty so I yanked it
out. Will replant in another area. Ditto my lavendar.

TammyM

James Silverton wrote:
> Nancy wrote on Fri, 4 Sep 2009 09:27:07 -0400:
>
>> James Silverton wrote:

>>> I was afraid so, that you lived in a warmer climate than mine
>>> :-(
>
>> I live in a cooler climate than you do, and I have 3 or 4
>> basil plants growing every summer. Of course, they don't
>> overwinter. Neither does the parsley.
>
> I believe in "natural watering" and I have only reliably grown two herbs
> over the years: chives and oregano. Both die back in winter but return
> in the spring. You have to watch the oregano so it does not take over
> the yard and that's my kind of herb! It can even compete with English
> Ivy for space tho' I don't encourage that :-)

Well now ya see, ya got me there, James. I can't grow chives here. Or
cilantro. Or dill. May be a personal problem for all I know ;-) But
the chives never thrive, the dill chills and the cilantro ... bolts.

TammyM

"James Silverton"
> I believe in "natural watering" and I have only reliably grown two herbs
> over the years: chives and oregano.

It's a mistake to make a religion of herbs. Basil doesn't winter over
period, because as soon as it sets seeds it starts to die. If you aren't
willing to water it, you must suffer. No basil for you.

"TammyM" > wrote in message
...
> Omelet wrote:
>> In article >,
>> TammyM > wrote:
>>
>>> I live in Sacramento, CA - basil thrives here. Parsley is a bit more
>>> temperamental, requiring a place with both adequate sun and shade, not
>>> always easy to find! The sage will grow darned near anywhere and is
>>> relatively drought-tolerant. I don't baby it at all and it grows like a
>>> weed.
>>
>> What variety?
>
> What variety of what?
>
> The parsley is Italian. (I neglected to mention mint: I grow mint and
> parsley in the same area, but the mint is in pots and the parsley is
> ground-seeded.) Basil is ordinary sweet basil. The sage plant is so old
> I couldn't tell ya specifically, it's just ... erm ... "garden variety"
> sage. :-) The reason I know its antiquity exactly is that I planted it
> from seed at the house I rented in McKinley Park 20 years ago! OH YEAH, I
> also grow oregano in a pot, and I'm going to transplant it to the same
> area as the sage. Oregano grows very well here. I had rosemary for
> years, but it started to get really ratty so I yanked it out. Will
> replant in another area. Ditto my lavendar.
>
> TammyM

Those are all perennials except the parsley. Parsley is a biennial, it will
come back for a second year but will be too bitter for culinary use.

"Pete C." > wrote in message
ster.com...
>
>
> Making my lasagna is a lot of work, so I don't make it that often and
> when I do I make a big pan. With full sheet pasta you also get
> structural integrity when you cut and serve it, i.e. it doesn't fall
> apart at the seams.

I always cut it on the seams. I don't think I've ever seen full sheet pasta.

In article >,
TammyM > wrote:

> Omelet wrote:
> > In article >,
> > TammyM > wrote:
> >
> >> I live in Sacramento, CA - basil thrives here. Parsley is a bit more
> >> temperamental, requiring a place with both adequate sun and shade, not
> >> always easy to find! The sage will grow darned near anywhere and is
> >> relatively drought-tolerant. I don't baby it at all and it grows like a
> >> weed.
> >
> > What variety?
>
> What variety of what?
>
> The parsley is Italian. (I neglected to mention mint: I grow mint and
> parsley in the same area, but the mint is in pots and the parsley is
> ground-seeded.) Basil is ordinary sweet basil. The sage plant is so
> old I couldn't tell ya specifically, it's just ... erm ... "garden
> variety" sage. :-) The reason I know its antiquity exactly is that I
> planted it from seed at the house I rented in McKinley Park 20 years
> ago! OH YEAH, I also grow oregano in a pot, and I'm going to transplant
> it to the same area as the sage. Oregano grows very well here. I had
> rosemary for years, but it started to get really ratty so I yanked it
> out. Will replant in another area. Ditto my lavendar.
>
> TammyM

Okay, it was the sage I was curious about. :-)
We used to live in the Mojave foothills and there is a wild sage up
there that grows everywhere. Three Toothed Sage.
--
Peace! Om

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


Subscribe:

Omelet wrote on Sat, 05 Sep 2009 04:23:17 -0500:

> Okay, it was the sage I was curious about. :-)
> We used to live in the Mojave foothills and there is a wild
> sage up there that grows everywhere. Three Toothed Sage.

I don't know what Western sage tastes like or even if it is related in
taste or anything else to common culinary sage but I don't use sage very
much anyway.

OK, I did what I should have done and went to Gernot Katzer's site
http://www.uni-graz.at/~katzer/engl/

and I see that sage of various species exists on both sides of the
Atlantic. I don't suppose the stuff from the Mojave is this one that
Gernot mentions: "Also native to Central America is a hallucino*genic
species, Salvia divinorum (sacred sage, sage of the seers), which is of
old cultivated by Central American Indians and was used in religious
ceremonies before the advent of the Spaniards." :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 05 Sep 2009 04:23:17 -0500:
>
> > Okay, it was the sage I was curious about. :-)
> > We used to live in the Mojave foothills and there is a wild
> > sage up there that grows everywhere. Three Toothed Sage.
>
> I don't know what Western sage tastes like or even if it is related in
> taste or anything else to common culinary sage but I don't use sage very
> much anyway.
>
> OK, I did what I should have done and went to Gernot Katzer's site
> http://www.uni-graz.at/~katzer/engl/
>
> and I see that sage of various species exists on both sides of the
> Atlantic. I don't suppose the stuff from the Mojave is this one that
> Gernot mentions: "Also native to Central America is a hallucino-genic
> species, Salvia divinorum (sacred sage, sage of the seers), which is of
> old cultivated by Central American Indians and was used in religious
> ceremonies before the advent of the Spaniards." :-)

It's for sale in a lot of head shops. <g>

I currently have Russian Sage in my herb garden, but I pretty much only
use sage for a couple of thanksgiving recipes.
--
Peace! Om

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


Subscribe:

Cheryl wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> >
> > Making my lasagna is a lot of work, so I don't make it that often and
> > when I do I make a big pan. With full sheet pasta you also get
> > structural integrity when you cut and serve it, i.e. it doesn't fall
> > apart at the seams.
>
> I always cut it on the seams. I don't think I've ever seen full sheet pasta.

Try it some time, you won't go back to the old thick skinny strips
again, especially after you see how easy it is.

On Thu, 3 Sep 2009 01:10:06 -0700 (PDT), projectile vomit chick
> wrote:

>On Sep 2, 11:03*am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com/
>
>They're always dumb, but this one really is the dumbest survey, ever.

Thank you.

I will point out that if nobody had responded to the survey, or if the
survey results were entirely one-sided, you might have had a point.
But...

I was quite surprised to find that a large fraction of people actually
*like* those crunchy bits of pasta. Figured it would be a slamdunk
and almost everyone would say 'bleaugh!' Shows what I know about the
human condition.

I love seeing the results of any of these surveys; gives some insight
into tastes. To CC: many thanks for posting the surveys and for all
you do with the RFC site!

Best regards -- Terry