On Fri, 28 Oct 2011 12:46:23 -0500, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Kalmia wrote:
>> >
>> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
>> > it, one pot every 15 minutes......or is this a fool's errand?
>
>> I don't recommend doing a spaghetti dinner for 100 in a home kitchen.
>
>She didn't say it was a home kitchen, Sheldon. <slaps him upside the
>haid> Pay attention!! "-0)

If it was a commercial kitchen WTF did she ask? Pay Attention.

On Fri, 28 Oct 2011 11:33:20 -0700, sf > wrote:

>On Fri, 28 Oct 2011 10:05:12 -0600, Pennyaline
> wrote:
>> >
>>
>> Don't be sorry. I'm just repeating to you something that's been known to
>> work for big spaghetti dinners. The object is to hold it then rewarm it
>> without over cooking it. Remember how Americans tend to use sauce, too.
>> We don't generally think of it as a lightly-used complement to pasta. We
>> swamp our pasta with it!
>
>What I don't like is that it's poured on top of naked pasta. Ugh.

But that's the proper method, otherwise it's left overs... you were
obviously raised on canned Boyardee.

"Paul M. Cook" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>>
>>>>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>>>>> time and roll them into "nests" and store in the fridge Pre-cooking
>>>>> the pasta has no effect on the final dish. Nobody can tell.
>>
>>>> Only if everybody is used to eat overcooked pasta, otherwise
>>>> everybody can tell.
>>
>>> Hello? Al dente?? If you know what the **** you're doing you do
>>> not get overcooked pasta.
>>
>> If you know what the **** you're eating you do not eat pre-cooked pasta.
>> Plain and simple.
>
> Can't read, Bubba? The poster was making a lot of pasta for a lot of
> people and wanted to know how not to overcook it. We'll add imbecile to
> your lengthy list of talents.
>
>>> And that is sort of the key to cooking. Knowing what the **** you're
>>> doing.
>>
>> You missed the main point: knowing what the **** you're eating.
>> But that doesn't surprise me.
>
> If you can't pre-cook pasta and then warm it up and not have it turn into
> a pile of goop, then you have absolutely no business in a kitchen. Have
> your mommy hide the sharp knives, too.

*Chortle*

"Giusi" > wrote in message
...
>
> "Pennyaline" > ha scritto nel messaggio
>> Spaghetti cooked al dente, cooled, then reheated with a quick in and out
>> of boiling water works out just fine. There is not enough time for the
>> water to cook the pasta any further during rewarming.
>
> But the spaghetti is not still cooking and will never blend with the sauce
> as it should. Vilco is telling you an Italian truth. You all are
> insisting it isn't true. I am on Vilco's side, sorry.

That is the way it is cooked in most restaurants in this country. So people
will be familiar with that taste and texture because that is what we get
here! Don't worry about it.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Fri, 28 Oct 2011 11:33:20 -0700, sf > wrote:
>
>>On Fri, 28 Oct 2011 10:05:12 -0600, Pennyaline
> wrote:
>>> >
>>>
>>> Don't be sorry. I'm just repeating to you something that's been known to
>>> work for big spaghetti dinners. The object is to hold it then rewarm it
>>> without over cooking it. Remember how Americans tend to use sauce, too.
>>> We don't generally think of it as a lightly-used complement to pasta. We
>>> swamp our pasta with it!
>>
>>What I don't like is that it's poured on top of naked pasta. Ugh.
>
> But that's the proper method, otherwise it's left overs... you were
> obviously raised on canned Boyardee.

That's what I'm thinkin'...

Not in Italy, and to be honest I don't think most foreigners have ever paid
much attention to the realities of pasta cooking. A restaurant in Italy may
serve 250 plates of pasta, but they are cooked to the moment. If they
cannot do that they serve baked pastas.

"Storrmmee" > ha scritto nel messaggio > its how
most resto do it nowdays from the small mom and pop right up to
> olive garden
> "ViLco" > wrote in message
> ...
>> Sqwertz wrote:
>>
>>> You drain it and freshen it with a dunk in hot water just before
>>> serving. That's how all the Italian (not Olive Garden) and Vietnamese
>>> restaurants do it.
>>
>> That's horrible. It takes 7-8 minutes to cook spaghetti, if they ruin a
>> good dish of spaghetti just to save 6-7 minutes then they are very cheap
>> guys, along with their customers.
>>
>>
>
>

"Julie Bove" > ha scritto nel messaggio
> "Giusi" > wrote in message

.. Vilco is telling you an Italian truth. You all are
>> insisting it isn't true. I am on Vilco's side, sorry.
>
> That is the way it is cooked in most restaurants in this country. So
> people will be familiar with that taste and texture because that is what
> we get here! Don't worry about it.

All I am worried about is that dozens of people start using profanities when
someone tells themthe truth. You may be hapopy with that, I don't worry
that you like it or not. I am a cookery teacher and have a hard time seeing
the wrong thing continued when the right is so easy.

On Sat, 29 Oct 2011 00:33:24 -0700, "Julie Bove"
> wrote:

>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
> > On Fri, 28 Oct 2011 11:33:20 -0700, sf > wrote:
> >
> >>On Fri, 28 Oct 2011 10:05:12 -0600, Pennyaline
> > wrote:
> >>> >
> >>>
> >>> Don't be sorry. I'm just repeating to you something that's been known to
> >>> work for big spaghetti dinners. The object is to hold it then rewarm it
> >>> without over cooking it. Remember how Americans tend to use sauce, too.
> >>> We don't generally think of it as a lightly-used complement to pasta. We
> >>> swamp our pasta with it!
> >>
> >>What I don't like is that it's poured on top of naked pasta. Ugh.
> >
> > But that's the proper method, otherwise it's left overs... you were
> > obviously raised on canned Boyardee.
>
> That's what I'm thinkin'...
>
GAG to both of you.


--
All you need is love. But a little chocolate now and then doesn't hurt.

Giusi wrote:
> "Julie Bove" > ha scritto nel messaggio
>> "Giusi" > wrote in message
>
> . Vilco is telling you an Italian truth. You all are
>>> insisting it isn't true. I am on Vilco's side, sorry.
>>
>> That is the way it is cooked in most restaurants in this country. So
>> people will be familiar with that taste and texture because that is
>> what we get here! Don't worry about it.
>
> All I am worried about is that dozens of people start using
> profanities when someone tells themthe truth. You may be hapopy with
> that, I don't worry that you like it or not. I am a cookery teacher
> and have a hard time seeing the wrong thing continued when the right
> is so easy.

The only restaurant pasta I eat is gluten free. I don't expect that to be
good. And I don't order it unless there is no other option.

Melba's Jammin' wrote:
> In article
> >,
> Kalmia > wrote:

>>> We used to oil ours a bit (after rinsing) and keep it in a roaster on
>>> low. Serving about the same number of people. I would never let it
>>> sit in water. Just sayin'.
>>> --
>>> Barb,http://web.me.com/barbschallerSeptember 5, 2011
>> Sounds like a good way to keep it hot, not sticking together, and out
>> of water. Thanks.
>
> It's not perfect but it is practical, especially if your sauce is very
> hot.

I wouldn't rinse it at all (never could understand why folks do that
actually) but a little *olive* oil tossed in after draining will help.

On Sat, 29 Oct 2011 17:42:55 -0400, Goomba >
wrote:

>Melba's Jammin' wrote:
>> In article
>> >,
>> Kalmia > wrote:
>
>>>> We used to oil ours a bit (after rinsing) and keep it in a roaster on
>>>> low. Serving about the same number of people. I would never let it
>>>> sit in water. Just sayin'.
>>>> --
>>>> Barb,http://web.me.com/barbschallerSeptember 5, 2011
>>> Sounds like a good way to keep it hot, not sticking together, and out
>>> of water. Thanks.
>>
>> It's not perfect but it is practical, especially if your sauce is very
>> hot.
>
>I wouldn't rinse it at all (never could understand why folks do that
>actually) but a little *olive* oil tossed in after draining will help.

I used to serve spaghetti to 400, had no problem, and had to serve
everyone in 30 minutes. Pasta was cooked in 80 quart steam jacketed
kettles, drained and added a minimal amount of salad oil to prevent
sticking (had no olive oil aboard ship), and filled the large
containers in the steam table... pasta was always sauced seperately...
not everyone wanted sauce, many preferred just buttered pasta with
grated cheese. I still often prefer buttered with grated cheese only
I like lots of garlic cooked in the butter. Good 'talian restos
always serve sauce seperately. I always sauce the plate, add the
pasta, and then ladle over more sauce... only peasants/peons serve
pasta already mixed with sauce like it comes from a Boyardee can. Any
resto serves me pasta mixed with sauce it goes back, because that's
plate scrapings.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 29 Oct 2011 17:42:55 -0400, Goomba >
> wrote:
>
>>Melba's Jammin' wrote:
>>> In article
>>> >,
>>> Kalmia > wrote:
>>
>>>>> We used to oil ours a bit (after rinsing) and keep it in a roaster on
>>>>> low. Serving about the same number of people. I would never let it
>>>>> sit in water. Just sayin'.
>>>>> --
>>>>> Barb,http://web.me.com/barbschallerSeptember 5, 2011
>>>> Sounds like a good way to keep it hot, not sticking together, and out
>>>> of water. Thanks.
>>>
>>> It's not perfect but it is practical, especially if your sauce is very
>>> hot.
>>
>>I wouldn't rinse it at all (never could understand why folks do that
>>actually) but a little *olive* oil tossed in after draining will help.
>
> I used to serve spaghetti to 400, had no problem, and had to serve
> everyone in 30 minutes. Pasta was cooked in 80 quart steam jacketed
> kettles, drained and added a minimal amount of salad oil to prevent
> sticking (had no olive oil aboard ship), and filled the large
> containers in the steam table... pasta was always sauced seperately...
> not everyone wanted sauce, many preferred just buttered pasta with
> grated cheese. I still often prefer buttered with grated cheese only
> I like lots of garlic cooked in the butter. Good 'talian restos
> always serve sauce seperately. I always sauce the plate, add the
> pasta, and then ladle over more sauce... only peasants/peons serve
> pasta already mixed with sauce like it comes from a Boyardee can. Any
> resto serves me pasta mixed with sauce it goes back, because that's
> plate scrapings.

you didn't grow up in an Italian family, did you?

"Pico Rico" > ha scritto nel messaggio
> "Brooklyn1" <Gravesend1> wrote in message
Any
>> resto serves me pasta mixed with sauce it goes back, because that's
>> plate scrapings.
>
> you didn't grow up in an Italian family, did you?

Cafeteria, more like,

Paul M. Cook wrote:

>>>>> Yes, that's where I learned it. Often we'd take about 8 ounces
>>>>> at a time and roll them into "nests" and store in the fridge
>>>>> Pre-cooking the pasta has no effect on the final dish. Nobody
>>>>> can tell.

>>>> Only if everybody is used to eat overcooked pasta, otherwise
>>>> everybody can tell.

>>> Hello? Al dente?? If you know what the **** you're doing you do
>>> not get overcooked pasta.

>> If you know what the **** you're eating you do not eat pre-cooked
>> pasta. Plain and simple.

> Can't read, Bubba? The poster was making a lot of pasta for a lot of
> people and wanted to know how not to overcook it.

I'm answering to you and to your cheap proposal.

> We'll add imbecile to your lengthy list of talents.

In your case it's already been done

>>> And that is sort of the key to cooking. Knowing what the **** you're
>>> doing.

>> You missed the main point: knowing what the **** you're eating.
>> But that doesn't surprise me.

> If you can't pre-cook pasta and then warm it up and not have it turn
> into a pile of goop, then you have absolutely no business in a
> kitchen. Have your mommy hide the sharp knives, too.

In a kitchen who cooks for TIAD-infected morons like you? Sure

Pennyaline wrote:

>> But the spaghetti is not still cooking and will never blend with the
>> sauce as it should. Vilco is telling you an Italian truth. You all
>> are insisting it isn't true. I am on Vilco's side, sorry.

> Don't be sorry. I'm just repeating to you something that's been known
> to work for big spaghetti dinners.

You forgot the word "crappy" there

> The object is to hold it then
> rewarm it without over cooking it.

You must really be proud of your crappy pre-cooked and re-cooked shitghettis

> Remember how Americans tend to use sauce, too.

Was this a newsflash?

> We don't generally think of it as a lightly-used
> complement to pasta. We swamp our pasta with it!


To cover up the xcrap you call "al dente" (ROTFL) spaghetti