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Nancy Young wrote:
> And texture. I agree with you, Kate. Besides, what's the big > deal, it's like some people feel all superior, oh, Americans > put the sauce on top. As if we're forcing them to eat it that > way. As far as sauce goes, I mix it in, but I like the bolognese > on top. Alert the media. I never make a sauce with "ground" meat. If it's going to have meat in it, it will be large pieces like meatballs or braciole. That gives me the meat course in a simple meal. Next, I always toss the freshly drained (never rinsed!!!) macaroni or 'spaghet with some sauce to keep it from sticking. Just coating lightly and coloring the spaghetti, but not making it "wet" from too much sauce... unless it is a quick fresh sauce made in a frying pan to which I'll toss the cooked macaroni in and simmer a bit. It has never (swear to God!) looked like "hamburger helper" that I'm aware of? Goomba |
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Nancy Young wrote:
> And texture. I agree with you, Kate. Besides, what's the big > deal, it's like some people feel all superior, oh, Americans > put the sauce on top. As if we're forcing them to eat it that > way. As far as sauce goes, I mix it in, but I like the bolognese > on top. Alert the media. I never make a sauce with "ground" meat. If it's going to have meat in it, it will be large pieces like meatballs or braciole. That gives me the meat course in a simple meal. Next, I always toss the freshly drained (never rinsed!!!) macaroni or 'spaghet with some sauce to keep it from sticking. Just coating lightly and coloring the spaghetti, but not making it "wet" from too much sauce... unless it is a quick fresh sauce made in a frying pan to which I'll toss the cooked macaroni in and simmer a bit. It has never (swear to God!) looked like "hamburger helper" that I'm aware of? Goomba |
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Goomba38 wrote:
> > Nancy Young wrote: > > > And texture. I agree with you, Kate. Besides, what's the big > > deal, it's like some people feel all superior, oh, Americans > > put the sauce on top. As if we're forcing them to eat it that > > way. As far as sauce goes, I mix it in, but I like the bolognese > > on top. Alert the media. > > I never make a sauce with "ground" meat. Yeah, but that is spaghetti bolognese as I know it. > If it's going to > have meat in it, it will be large pieces like meatballs or > braciole. I always have it chock full of meatballs and hot Italian sausage and, with any luck, a nice country style pork rib melted into it. > That gives me the meat course in a simple meal. > Next, I always toss the freshly drained (never rinsed!!!) > macaroni or 'spaghet with some sauce to keep it from > sticking. Just coating lightly and coloring the spaghetti, > but not making it "wet" from too much sauce... unless it is > a quick fresh sauce made in a frying pan to which I'll toss > the cooked macaroni in and simmer a bit. It has never (swear > to God!) looked like "hamburger helper" that I'm aware of? I don't know from hamburger helper. Just never had it. nancy |
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Goomba38 wrote:
> > Nancy Young wrote: > > > And texture. I agree with you, Kate. Besides, what's the big > > deal, it's like some people feel all superior, oh, Americans > > put the sauce on top. As if we're forcing them to eat it that > > way. As far as sauce goes, I mix it in, but I like the bolognese > > on top. Alert the media. > > I never make a sauce with "ground" meat. Yeah, but that is spaghetti bolognese as I know it. > If it's going to > have meat in it, it will be large pieces like meatballs or > braciole. I always have it chock full of meatballs and hot Italian sausage and, with any luck, a nice country style pork rib melted into it. > That gives me the meat course in a simple meal. > Next, I always toss the freshly drained (never rinsed!!!) > macaroni or 'spaghet with some sauce to keep it from > sticking. Just coating lightly and coloring the spaghetti, > but not making it "wet" from too much sauce... unless it is > a quick fresh sauce made in a frying pan to which I'll toss > the cooked macaroni in and simmer a bit. It has never (swear > to God!) looked like "hamburger helper" that I'm aware of? I don't know from hamburger helper. Just never had it. nancy |
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>Goomba38 writes"
> >Wayne wrote: >> >> I can tell you that earlier this week I spent the better part of a day >> making my usual (and usually wonderful) meat sauce. When it was near time >> for dinner I discovered I was completely out of spaghetti. I cooked a pot >> of elbow macaroni instead, stirred in some of the sauce, and topped each >> plate of pasta with more sauce. Didn't miss the spaghetti a bit. >> >That is one shape my father never allowed into the house. He >truly skeeved that shape and said it was too American. Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian (its extrusion being the *only* Italian claim to the noodle). The very first rendition of a tubular shape was curved, the "elbow". And in fact much experimentation over a long time went into developing extrusion methods which eliminated that curve so that straight tubes could become possible... the straight line being the most unnatural configuration in the universe. The Italians are credited with an amazing afinity for developing pasta shapes but they did not by any stretch of the imagnation invent the noodle. http://www.maldari.com/index.htm ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Goomba38 writes"
> >Wayne wrote: >> >> I can tell you that earlier this week I spent the better part of a day >> making my usual (and usually wonderful) meat sauce. When it was near time >> for dinner I discovered I was completely out of spaghetti. I cooked a pot >> of elbow macaroni instead, stirred in some of the sauce, and topped each >> plate of pasta with more sauce. Didn't miss the spaghetti a bit. >> >That is one shape my father never allowed into the house. He >truly skeeved that shape and said it was too American. Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian (its extrusion being the *only* Italian claim to the noodle). The very first rendition of a tubular shape was curved, the "elbow". And in fact much experimentation over a long time went into developing extrusion methods which eliminated that curve so that straight tubes could become possible... the straight line being the most unnatural configuration in the universe. The Italians are credited with an amazing afinity for developing pasta shapes but they did not by any stretch of the imagnation invent the noodle. http://www.maldari.com/index.htm ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Nancy Young writes:
> >Kate Connally wrote: > >> See that's what I don't like. I don't want the sauce >> to soak into my pasta. I want the pasta to taste like >> pasta, not sauce, and the sauce to be a separate taste. >> I like the two to be separate things eaten together at >> the same time to get a more complex flavor combination. > >And texture. I agree with you, Kate. Besides, what's the big >deal, it's like some people feel all superior, oh, Americans >put the sauce on top. As if we're forcing them to eat it that >way. As far as sauce goes, I mix it in, but I like the bolognese >on top. Alert the media. Most importantly I want my sauce on top so that I know I'm not being served the scraped leavings of other patrons. The serving of pasta premixed with sauce to me is so peasant-like... how the landed prepared the hog slop and apportioned some for the land laborers. Any restaurant serves me premixed pasta gets it sent back.... how dare they charge like $20 for pasta looks 'zactly like it was dumped from a #10 can of Chef Boyardee. All the 'talian restaurants I patronize serve the pasta nekid, with the sauce on the side... no fercocktah pre-grated cheese either. I grew up in a predominently Italian neighborhood. I ate more Sunday dinners in Italian households than my own. Pasta was ALWAYS brought to the table _steaming_ on a tremendous platter, with some of the sauce decoratively applied on top, but with the majority of sauce presented in an accompanying tureen, to be passed for those so desiring more. Whoever sat at the head of the table (usually the oldest male, unless infirm), poppa, would ceremoniously toss the pasta on the platter, but not so much that its sauce was fully incorporated... then the empty dishes were passed forward to be filled and then passed back, hopefully to their rightful owner, a real juggling act, as many, especially the woman, deigned to be on diets and would emphatically state precisely how many "macaronis" were to be placed in their dish... those demanding the least number of macaronis and not having more *pushed* on them wearing the largest bras... those mamma pressed to eat more macaronis wearing the smallest bras, or none at all. See, even from about seven years old I observed all this and learned how important a part food plays in human existance... it's not nearly enough just to know how to cook. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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previously in rfc, Kate Connally > wrote:
> Bob wrote: >> >> Sam wrote: >> snip >> > >> > Maybe some here could enlighten me, can you use macaroni spirals >> > and still call it spaghetti bologese? would you serve it that way >> > in your resturant? >> >> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like >> what you got might have been better than what you thought you would >> get. The shape of the pasta isn't completely inconsequential; some >> pastas hold sauce better than others, and spaghetti isn't >> particularly good at holding sauce. >> >> The issue of tossing the pasta with the sauce has been discussed here >> before. The consensus was that saucing and tossing results in a dish >> with better flavor, and the (mostly American) practice of simply >> pouring the sauce on top of the pasta is an indication of laziness, I serve the sauce/gravy, mostly on the side. A little poured on top into the hot pasta on a platter with a light toss (actually, it mixes as I serve it), but, especially with tomato sauces, I let my family add extra, along with cheese. > > I take exception to that! My family has always done it that > way and none of them are lazy except me. But I don't do > it that way because I'm lazy - I do it that way because it > tastes better to me when done that way. Maybe it's just > because that's what I'm used to from having it that way > growing up, but I still like it better that way. I've > had it the other way and I don't care for it. Besides, > it all gets mixed up pretty well while you're eating it > so I don't see what's such a big deal about mixing it > beforehand. > >> and results in the >> sauce not soaking into the pasta the way it should. > > See that's what I don't like. I don't want the sauce > to soak into my pasta. I want the pasta to taste like > pasta, not sauce, and the sauce to be a separate taste. > I like the two to be separate things eaten together at > the same time to get a more complex flavor combination. Definitely! The sauce is a dressing, not a marinade.  -Claudia |
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previously in rfc, Kate Connally > wrote:
> Bob wrote: >> >> Sam wrote: >> snip >> > >> > Maybe some here could enlighten me, can you use macaroni spirals >> > and still call it spaghetti bologese? would you serve it that way >> > in your resturant? >> >> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like >> what you got might have been better than what you thought you would >> get. The shape of the pasta isn't completely inconsequential; some >> pastas hold sauce better than others, and spaghetti isn't >> particularly good at holding sauce. >> >> The issue of tossing the pasta with the sauce has been discussed here >> before. The consensus was that saucing and tossing results in a dish >> with better flavor, and the (mostly American) practice of simply >> pouring the sauce on top of the pasta is an indication of laziness, I serve the sauce/gravy, mostly on the side. A little poured on top into the hot pasta on a platter with a light toss (actually, it mixes as I serve it), but, especially with tomato sauces, I let my family add extra, along with cheese. > > I take exception to that! My family has always done it that > way and none of them are lazy except me. But I don't do > it that way because I'm lazy - I do it that way because it > tastes better to me when done that way. Maybe it's just > because that's what I'm used to from having it that way > growing up, but I still like it better that way. I've > had it the other way and I don't care for it. Besides, > it all gets mixed up pretty well while you're eating it > so I don't see what's such a big deal about mixing it > beforehand. > >> and results in the >> sauce not soaking into the pasta the way it should. > > See that's what I don't like. I don't want the sauce > to soak into my pasta. I want the pasta to taste like > pasta, not sauce, and the sauce to be a separate taste. > I like the two to be separate things eaten together at > the same time to get a more complex flavor combination. Definitely! The sauce is a dressing, not a marinade. -Claudia |
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> JJinWA1 writes:
> wrote: >> Kate Connally wrote: >> >> > See that's what I don't like. I don't want the sauce >> > to soak into my pasta. I want the pasta to taste like >> > pasta, not sauce, and the sauce to be a separate taste. >> > I like the two to be separate things eaten together at >> > the same time to get a more complex flavor combination. > >> And texture. I agree with you, Kate. > >And I'm the opposite -- I like the taste of the sauce to seep >into the pasta. Thank goodness we're not all alike. :-) > >I think it's a matter of what you're used to, not lazyness or >nationality, as the previous poster asserted... That's true... the paupers are used to the sauce mixed in... kinda like no matter what wonderful viands they're offered in their new luxurious abode once stray mutts still prefer to gain their sustanence by rifling through the garbage... I mean like dogs prefer their pasta sauced too, and what would they know from how to blend in the sauce themselves... so one must conclude that those who prefer their pasta already sauced must be of questionable lineage and untrained. Ahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> JJinWA1 writes:
> wrote: >> Kate Connally wrote: >> >> > See that's what I don't like. I don't want the sauce >> > to soak into my pasta. I want the pasta to taste like >> > pasta, not sauce, and the sauce to be a separate taste. >> > I like the two to be separate things eaten together at >> > the same time to get a more complex flavor combination. > >> And texture. I agree with you, Kate. > >And I'm the opposite -- I like the taste of the sauce to seep >into the pasta. Thank goodness we're not all alike. :-) > >I think it's a matter of what you're used to, not lazyness or >nationality, as the previous poster asserted... That's true... the paupers are used to the sauce mixed in... kinda like no matter what wonderful viands they're offered in their new luxurious abode once stray mutts still prefer to gain their sustanence by rifling through the garbage... I mean like dogs prefer their pasta sauced too, and what would they know from how to blend in the sauce themselves... so one must conclude that those who prefer their pasta already sauced must be of questionable lineage and untrained. Ahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
> Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as > Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian > (its extrusion being the *only* Italian claim to the noodle). The very first > rendition of a tubular shape was curved, the "elbow". And in fact much > experimentation over a long time went into developing extrusion methods which > eliminated that curve so that straight tubes could become possible... the > straight line being the most unnatural configuration in the universe. The > Italians are credited with an amazing afinity for developing pasta shapes but > they did not by any stretch of the imagnation invent the noodle. > ```````````` No clue Shel. I just know he'd sneer at it. A nice curved ziti was fine.. a short little elbow was not. Goomba |
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PENMART01 wrote:
> Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as > Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian > (its extrusion being the *only* Italian claim to the noodle). The very first > rendition of a tubular shape was curved, the "elbow". And in fact much > experimentation over a long time went into developing extrusion methods which > eliminated that curve so that straight tubes could become possible... the > straight line being the most unnatural configuration in the universe. The > Italians are credited with an amazing afinity for developing pasta shapes but > they did not by any stretch of the imagnation invent the noodle. > ```````````` No clue Shel. I just know he'd sneer at it. A nice curved ziti was fine.. a short little elbow was not. Goomba |
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This thread on usage brings up a pet peeve of mine. The highly
variable use of the adjective Bolognese on American menus. A couple of decades ago it meant that the pasta of choice (usually tagliatelle) was served with ragu Bolognese. This is a very meaty sauce made with fat pork, chicken livers, and cream, as well as chopped beef , white wine and a battuto and very little tomato. Now it can be any pizza parlor style meat and tomato sauce. OK, so I have to ask the "waitperson" but what are the chances of getting a meaningful answer? I'd better quit now so I won't get any more worked up over what I call the Californication of the food biz- grrr! D.M. |
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Goomba38 > wrote in message >...
> Wayne wrote: > > Dunno! > > > > I can tell you that earlier this week I spent the better part of a day > > making my usual (and usually wonderful) meat sauce. When it was near time > > for dinner I discovered I was completely out of spaghetti. I cooked a pot > > of elbow macaroni instead, stirred in some of the sauce, and topped each > > plate of pasta with more sauce. Didn't miss the spaghetti a bit. > > > That is one shape my father never allowed into the house. He > truly skeeved that shape and said it was too American. To > this day I (irrationally) feel it is inferior and slimy. Oh > well! Many other lovely shapes to enjoy so no loss! > Goomba It's OK for baking, but IMO inferior to ziti even there. -- Chris Green |
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Goomba38 > wrote in message >...
> Wayne wrote: > > Dunno! > > > > I can tell you that earlier this week I spent the better part of a day > > making my usual (and usually wonderful) meat sauce. When it was near time > > for dinner I discovered I was completely out of spaghetti. I cooked a pot > > of elbow macaroni instead, stirred in some of the sauce, and topped each > > plate of pasta with more sauce. Didn't miss the spaghetti a bit. > > > That is one shape my father never allowed into the house. He > truly skeeved that shape and said it was too American. To > this day I (irrationally) feel it is inferior and slimy. Oh > well! Many other lovely shapes to enjoy so no loss! > Goomba It's OK for baking, but IMO inferior to ziti even there. -- Chris Green |
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Wayne wrote:
> (D. A.'Dutch' Martinich) wrote in > om: > > >>This thread on usage brings up a pet peeve of mine. The highly >>variable use of the adjective Bolognese on American menus. A couple >>of decades ago it meant that the pasta of choice (usually tagliatelle) >>was served with ragu Bolognese. This is a very meaty sauce made with >>fat pork, chicken livers, and cream, as well as chopped beef , white >>wine and a battuto and very little tomato. Now it can be any pizza >>parlor style meat and tomato sauce. OK, so I have to ask the >>"waitperson" but what are the chances of getting a meaningful answer? >> I'd better quit now so I won't get any more worked up over what I >>call the Californication of the food biz- grrr! >> >>D.M. > > > You are so right! Unless you really know the restaurant, you really > don't know what you'll get, and it's not just about Bolognese. > Agreed. More often than not it just means a meat sauce. Best choice is to make it at home. It's not all that difficult although it does take some time and care. The results however are usually much better than what can be obtained out. (With some rare exceptions of course) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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Wayne wrote:
> (D. A.'Dutch' Martinich) wrote in > om: > > >>This thread on usage brings up a pet peeve of mine. The highly >>variable use of the adjective Bolognese on American menus. A couple >>of decades ago it meant that the pasta of choice (usually tagliatelle) >>was served with ragu Bolognese. This is a very meaty sauce made with >>fat pork, chicken livers, and cream, as well as chopped beef , white >>wine and a battuto and very little tomato. Now it can be any pizza >>parlor style meat and tomato sauce. OK, so I have to ask the >>"waitperson" but what are the chances of getting a meaningful answer? >> I'd better quit now so I won't get any more worked up over what I >>call the Californication of the food biz- grrr! >> >>D.M. > > > You are so right! Unless you really know the restaurant, you really > don't know what you'll get, and it's not just about Bolognese. > Agreed. More often than not it just means a meat sauce. Best choice is to make it at home. It's not all that difficult although it does take some time and care. The results however are usually much better than what can be obtained out. (With some rare exceptions of course) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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PENMART01 wrote: > >(Sam) says: > > > >we ate yesterday at an 'italian' resturant ordering spaghetti > >bolognese. > > > >the plate was of macaroni spirals mixed about in bolognese sauce. > > > >it did not resemble my preconceptional idea that spaghetti bolognese > >is a dish of cooked spaghetti or other long thin pasta with bologese > >sauce neatly poured on the top. > > > >the waiter and the owners said that macaroni is the same as spagetti. > >as i am not italian i felt i wasnt in a position to argue with people > >who have been eating these dishes since their childhood. > > > >Maybe some here could enlighten me, can you use macaroni spirals and > >still call it spaghetti bologese? would you serve it that way in your > >resturant? > > Hey, you're lucky they didn't open a can of Chef Boyardee. > > So what's the name and location of that joint, so we'll know to stay away. > > Btw, it's not the pasta part you need to worry about... who knows what/who is > in that fercocktah bolognese... never ever order anything mystery meat-ish... > stick to marinara. It sounds as if the OP might be posting from the UK Sheldon...if true there is yer answer..."spag bol" in all it's ersatz glory is these days one of the national dishes of the UK...kinda like the Chicken Tikka Masala that the UK McDonald's serve.... -- Best Greg |
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Wayne wrote:
> You are so right! Unless you really know the restaurant, you really > don't know what you'll get, and it's not just about Bolognese. Worst ever: Ordering Eggs Benedict and getting some nacho-cheese goop instead of hollandaise sauce. Denny's used to do that, but I don't know if they still do. Bob |
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"D. A.'Dutch' Martinich" > wrote in message om... > This thread on usage brings up a pet peeve of mine. The highly > variable use of the adjective Bolognese on American menus. I agree with you. > A couple > of decades ago it meant that the pasta of choice (usually tagliatelle) > was served with ragu Bolognese. Only at restaurants that might be expected to serve a Bologna style sauce. > This is a very meaty sauce made with > fat pork, chicken livers, and cream, as well as chopped beef , white > wine and a battuto and very little tomato. Well, this is open to the cook. You are right that it is a meaty and complex sauce with dairy and more than one meat in it. Mine uses pork, beef, the "holy trinity", milk, wine, garlic, herbs and s&p, additional sugar depending on the carrots and tomatoes, and lots of tomatoes. This is the basic stuff. I usually add other things as well, such as mushrooms and Parmesan rind. Never have I desired chicken of any kind, and especially livers, in Bolognese sauce. > Now it can be any pizza > parlor style meat and tomato sauce. OK, so I have to ask the > "waitperson" but what are the chances of getting a meaningful answer? > I'd better quit now so I won't get any more worked up over what I > call the Californication of the food biz- grrr! Please explain "Californication". It is not a term I have ever heard of. From the context, I gather it isn't a compliment. I suppose you are another clueless California basher - Sheldon will love you. ;-) Charliam > > D.M. |
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>Please explain "Californication". It is not a term I have ever heard of.
>From the context, I gather it isn't a compliment. I suppose you are another >clueless California basher - Sheldon will love you. ;-) > >Charliam Not necessarily so... I'm an equal opportunity basher, no entity is exempt. But you already knew that. hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Charles Gifford wrote:
> Please explain "Californication". It is not a term I have ever heard of. > From the context, I gather it isn't a compliment. I suppose you are another > clueless California basher - Sheldon will love you. ;-) It is the title of an annoyingly catchy piece of popular music by 'The Red Hot Chilli Peppers' your honour. Phil |
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Charles Gifford wrote:
> Please explain "Californication". It is not a term I have ever heard of. > From the context, I gather it isn't a compliment. I suppose you are another > clueless California basher - Sheldon will love you. ;-) http://tinyurl.com/5nl5u ~john |
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"PENMART01" > wrote in message ... > >Please explain "Californication". It is not a term I have ever heard of. > >From the context, I gather it isn't a compliment. I suppose you are another > >clueless California basher - Sheldon will love you. ;-) > > > >Charliam > > Not necessarily so... I'm an equal opportunity basher, no entity is exempt. > But you already knew that. hehe > I did know that. Bash away! <grin> Charliam |
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"PENMART01" > wrote in message ... > >Please explain "Californication". It is not a term I have ever heard of. > >From the context, I gather it isn't a compliment. I suppose you are another > >clueless California basher - Sheldon will love you. ;-) > > > >Charliam > > Not necessarily so... I'm an equal opportunity basher, no entity is exempt. > But you already knew that. hehe > I did know that. Bash away! <grin> Charliam |
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"Levelwave©" > wrote in message ... > > http://tinyurl.com/5nl5u > > ~john Thanks John and Phil! Actually I have heard of this group. Never heard them perform as far as I know. Charliam |
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"Levelwave©" > wrote in message ... > > http://tinyurl.com/5nl5u > > ~john Thanks John and Phil! Actually I have heard of this group. Never heard them perform as far as I know. Charliam |
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Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>hi there, > >we ate yesterday at an 'italian' resturant ordering spaghetti >bolognese. > >the plate was of macaroni spirals mixed about in bolognese sauce. > >it did not resemble my preconceptional idea that spaghetti bolognese >is a dish of cooked spaghetti or other long thin pasta with bologese >sauce neatly poured on the top. > >the waiter and the owners said that macaroni is the same as spagetti. >as i am not italian i felt i wasnt in a position to argue with people >who have been eating these dishes since their childhood. > >Maybe some here could enlighten me, can you use macaroni spirals and >still call it spaghetti bologese? would you serve it that way in your >resturant? I don't think I'd serve it in a restaurant because people EXPECT traditional spaghetti, but really all egg pasta is the same. When I cook spaghetti at home I prefer spirals or shells because they hold the sauce better and you don't have to chase it around the plate or struggle to wrap it on the fork. The restaurant probably ran out of spaghetti and substituted what they had on hand... -- ~Karen AKA Kajikit Lover of shiny things... Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>hi there, > >we ate yesterday at an 'italian' resturant ordering spaghetti >bolognese. > >the plate was of macaroni spirals mixed about in bolognese sauce. > >it did not resemble my preconceptional idea that spaghetti bolognese >is a dish of cooked spaghetti or other long thin pasta with bologese >sauce neatly poured on the top. > >the waiter and the owners said that macaroni is the same as spagetti. >as i am not italian i felt i wasnt in a position to argue with people >who have been eating these dishes since their childhood. > >Maybe some here could enlighten me, can you use macaroni spirals and >still call it spaghetti bologese? would you serve it that way in your >resturant? I don't think I'd serve it in a restaurant because people EXPECT traditional spaghetti, but really all egg pasta is the same. When I cook spaghetti at home I prefer spirals or shells because they hold the sauce better and you don't have to chase it around the plate or struggle to wrap it on the fork. The restaurant probably ran out of spaghetti and substituted what they had on hand... -- ~Karen AKA Kajikit Lover of shiny things... Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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Kajikit wrote:
> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700: > >>hi there, >> >>we ate yesterday at an 'italian' resturant ordering spaghetti >>bolognese. >> >>the plate was of macaroni spirals mixed about in bolognese sauce. >> >>it did not resemble my preconceptional idea that spaghetti bolognese >>is a dish of cooked spaghetti or other long thin pasta with bologese >>sauce neatly poured on the top. >> >>the waiter and the owners said that macaroni is the same as spagetti. >>as i am not italian i felt i wasnt in a position to argue with people >>who have been eating these dishes since their childhood. >> >>Maybe some here could enlighten me, can you use macaroni spirals and >>still call it spaghetti bologese? would you serve it that way in your >>resturant? > > I don't think I'd serve it in a restaurant because people EXPECT > traditional spaghetti, but really all egg pasta is the same. When I > cook spaghetti at home I prefer spirals or shells because they hold > the sauce better and you don't have to chase it around the plate or > struggle to wrap it on the fork. The restaurant probably ran out of > spaghetti and substituted what they had on hand... I hardly know where to start... Spaghetti means "little strings" and is a specific shape. It's not the generic name for pasta (which *is* the generic name). Spaghetti isn't egg pasta. Virtually never will you find egg pasta in the shape of spaghetti. Spirals (whatever that shape really is) and shells are names of other pastas, not other spaghetti. Bolognese sauce isn't served with spaghetti in the traditional service. OP and reply are both in need of a remedial read about pasta. Pastorio |
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Kajikit wrote:
> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700: > >>hi there, >> >>we ate yesterday at an 'italian' resturant ordering spaghetti >>bolognese. >> >>the plate was of macaroni spirals mixed about in bolognese sauce. >> >>it did not resemble my preconceptional idea that spaghetti bolognese >>is a dish of cooked spaghetti or other long thin pasta with bologese >>sauce neatly poured on the top. >> >>the waiter and the owners said that macaroni is the same as spagetti. >>as i am not italian i felt i wasnt in a position to argue with people >>who have been eating these dishes since their childhood. >> >>Maybe some here could enlighten me, can you use macaroni spirals and >>still call it spaghetti bologese? would you serve it that way in your >>resturant? > > I don't think I'd serve it in a restaurant because people EXPECT > traditional spaghetti, but really all egg pasta is the same. When I > cook spaghetti at home I prefer spirals or shells because they hold > the sauce better and you don't have to chase it around the plate or > struggle to wrap it on the fork. The restaurant probably ran out of > spaghetti and substituted what they had on hand... I hardly know where to start... Spaghetti means "little strings" and is a specific shape. It's not the generic name for pasta (which *is* the generic name). Spaghetti isn't egg pasta. Virtually never will you find egg pasta in the shape of spaghetti. Spirals (whatever that shape really is) and shells are names of other pastas, not other spaghetti. Bolognese sauce isn't served with spaghetti in the traditional service. OP and reply are both in need of a remedial read about pasta. Pastorio |
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"Bob (this one)" > wrote in
: > Kajikit wrote: > >> Sam had something important to tell us on 9 Sep 2004 >> 09:39:24 -0700: >> >>>hi there, >>> >>>we ate yesterday at an 'italian' resturant ordering >>>spaghetti bolognese. >>> >>>the plate was of macaroni spirals mixed about in bolognese >>>sauce. >>> >>>it did not resemble my preconceptional idea that spaghetti >>>bolognese is a dish of cooked spaghetti or other long thin >>>pasta with bologese sauce neatly poured on the top. >>> >>>the waiter and the owners said that macaroni is the same >>>as spagetti. as i am not italian i felt i wasnt in a >>>position to argue with people who have been eating these >>>dishes since their childhood. >>> >>>Maybe some here could enlighten me, can you use macaroni >>>spirals and still call it spaghetti bologese? would you >>>serve it that way in your resturant? >> >> I don't think I'd serve it in a restaurant because people >> EXPECT traditional spaghetti, but really all egg pasta is >> the same. When I cook spaghetti at home I prefer spirals >> or shells because they hold the sauce better and you don't >> have to chase it around the plate or struggle to wrap it >> on the fork. The restaurant probably ran out of spaghetti >> and substituted what they had on hand... > > I hardly know where to start... > > Spaghetti means "little strings" and is a specific shape. > It's not the generic name for pasta (which *is* the generic > name). > > Spaghetti isn't egg pasta. Virtually never will you find > egg pasta in the shape of spaghetti. > > Spirals (whatever that shape really is) and shells are > names of other pastas, not other spaghetti. > > Bolognese sauce isn't served with spaghetti in the > traditional service. > > OP and reply are both in need of a remedial read about > pasta. > > Pastorio > For the edification of all us remedials, what is the "traditional service" for spaghetti? I can't imagine such a humble food has much of a traditional service in its traditional home. I agree with OP: if I order spaghetti bolognese, then I would expect spaghetti and not some other pasta shape. If nothing else, it's a question of mouth feel. Andy. |
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"Bob (this one)" wrote:
> Spaghetti means "little strings" and is a specific shape. It's not the > generic name for pasta (which *is* the generic name). I'm not arguing, of course you're correct, but growing up, if you were at an Italian family's house, they might say, we're having spaghetti, you want to stay for dinner? You didn't know what you'd get could be anything from actual spaghetti to rotelli to lasagna. I still say the spiral pasta is much better for bolognese sauce than spaghetti. nancy |
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"Bob (this one)" wrote:
> Spaghetti means "little strings" and is a specific shape. It's not the > generic name for pasta (which *is* the generic name). I'm not arguing, of course you're correct, but growing up, if you were at an Italian family's house, they might say, we're having spaghetti, you want to stay for dinner? You didn't know what you'd get could be anything from actual spaghetti to rotelli to lasagna. I still say the spiral pasta is much better for bolognese sauce than spaghetti. nancy |
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