"Ophelia" > wrote in message
...

> We can buy Italian spaghetti in shorter packages) They are about
> half the length of the long stuff.
> --

What part of the world do you live?

On 12/21/2013 12:36 PM, jmcquown wrote:
>
> A giant ****ing pot? I didn't say you need a pot big enough to feed an
> army. You said you liked the pan your son and his GF had. You don't
> have to pay $30 for a pot to cook spaghetti in. If you don't want to
> break the pasta, get a bigger pot. Or break it. Or let the lower half
> soften then push the rest of the spaghetti down into the boiling water.
>
> This is a really silly thread.
>
> Jill
Who the hell said that I don't want to break pasta? I love breaking
noodles. You can't ever understand but men enjoy breaking stuff. If it
involves snapping a whole pound of noodles over a pot of boiling,
scalding, water with bare hands then you can count my ass in! I'm
already there, man!

On 12/21/2013 9:13 AM, Sqwertz wrote:
> It only costs $.35 more than standard-length spaghetti.
>
> -sw

SFW?

"zxcvbob" > wrote in message
...

> It really works but mostly we just fish one out, and if it looks done
> bite it to make sure.
>
> Bob


When I lived in Denver, they sold Martha Gooch. (I always liked that
name.) On the box, it had directions for conserving energy. It said
roiling boil for 2 minutes, turn off burner and cover the pot and let
sit six minutes. IIRC. I've not seen Martha Gooch in other places I've
lived.

I made some spaghetti this afternoon. For some reason, got a craving
for it today. I like how in the winter it steams up the windows and
warms the kitchen.

On 12/21/2013 11:20 AM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 21 Dec 2013 10:03:11 -0500, pltrgyst wrote:
>>
>>> I always break it in half, as well. And it seems we can still twirl,
>>> fork only, with smaller bites. {shrug}
>>
>> On of the major blue box brands is selling a half-length spaghetti.
>> It only costs $.35 more than standard-length spaghetti.
>
> They cost more???? lolol
>
Of course! Just as canned or jarred products containing less salt cost
more. Believe it or not, they have to alter the production lines to
accomodate differences from the standard product. So the consumer pays
more for it at the checkout stand.

Jill

"Brooklyn1" > wrote in message
...

> WTF is a "big" pot? Any pot less than 6 quarts is too small a
> capacity to properly cook a pound of any shape pasta...

It is the largest pot that came with a Wearever set that I bought at
Target about 20+ years ago. It doesn't say on it how much it holds.
Looking at the Wearever site, it looks like it is a 5 qt Dutch oven
though it looks nothing like an oven.

It works for me. I don't make that much at a time. I only use water up
to about half way since it takes so long to boil if you fill it more.

On Sat, 21 Dec 2013 15:55:17 -0500, Dave Smith
> wrote:

> On 2013-12-21 2:52 PM, sf wrote:
>
> >
> > I don't understand why people who break spaghetti don't just switch to
> > a different noodle, like penne http://tinyurl.com/n8xy6ug
> >
> Price? Seems to me that penne and farfale tend to be more expensive per
> unit of weight than spaghetti.

They all seem to go by the same weight and same price here.

--
Food is an important part of a balanced diet.

"Ophelia" > wrote in message
...

> He will learn what he needs as he goes on

I can cook spaghetti. It's easy! And yes, usually for one. I only use
about 1/3 of the regular size box. And put leftover in a container with
some water. My ex used to put it in baggies, with no water. And it
would be gooey and kinda gross the next day. I told her about putting
some water on the noodles like I was taught when I was a short order
cook, and she said that's a good idea, but she kept putting it in
baggies. Or she would just throw it out. She also threw out toast. If
it was even slightly brown. I was aghast one day when I saw two
perfectly fine pieces of toast, in the garbage-- toasted perfectly
brown, exactly how I like toast!

On Sat, 21 Dec 2013 10:16:57 -1000, dsi1
> wrote:

> On 12/21/2013 9:56 AM, Ophelia wrote:
> >
> >
> > "dsi1" > wrote in message
> > ...
> >> On 12/21/2013 9:29 AM, Gus wrote:
> >>>
> >>> IIRC, my mom did make it in a big pot. So fitting it in the pot
> >>> wouldn't have been a problem...
> >>>
> >>> I have a big pot, though even in that, the spaghetti still sticks out at
> >>> first till the part submerged starts to become flexible. Why isn't
> >>> spaghetti made the same length as a standard size large pot?
> >>>
> >>>
> >> Half length spaghetti sounds like a great idea although it would be a
> >> great gamble to put something like that on the market. People are so
> >> conservative about the length of their noodles. I just wish they would
> >> put a score on the middle of each noodle so that they're easier to
> >> break. One of these days I won't have enough he-man power to break a
> >> whole lb of noodles at one time. Is there anything more pitiful than
> >> that? No, I think not...
> >
> > We can buy Italian spaghetti in shorter packages) They are about
> > half the length of the long stuff.
> >
>
> Interesting. I just read a few minutes ago that you people in the isles
> are into convenience foods - and what could be more convent? :-)

Maybe their regular spaghetti is longer than ours.
http://images2.mysupermarket.co.uk/P...001337.jpg?v=2

--
Food is an important part of a balanced diet.

On Sat, 21 Dec 2013 20:25:34 -0000, "Ophelia"
> wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
> > On Sat, 21 Dec 2013 14:29:58 -0500, "Gus" >
> > wrote:
> >
> >>
> >>
> >>IIRC, my mom did make it in a big pot.
> >
> > WTF is a "big" pot? Any pot less than 6 quarts is too small a
> > capacity to properly cook a pound of any shape pasta... to cook a
> > pound of pasta an 8 quart pot works best, holds enough water and won't
> > boil over. To me an 8 quart pot is a small/medium pot.
>
> Awww don't scare him off) So far as I know he is cooking for himself

Gus is doing fine here.

--
Food is an important part of a balanced diet.

"dsi1" > wrote in message
...

> Experienced cooks do whatever the hell they want to and yes, most
> people cook pasta with too little water.


What are the repercussions of using too little water? I'm sure I use
less than recommended but don't really notice a difference. I pay for
water, and try to overuse it... I really don't notice a lot of
difference between brands either. I used to buy Mueller's but that was
mainly sentimental reasons because that is what mom always bought. The
sauce is where the flavor comes from.

I sometimes put cottage cheese on my spaghetti. My ex about had a heart
attack when she saw me do it the first time. Something about I should I
only use hard cheese and not soft. I think cottage cheese and spaghetti
sauce go together okay. I once made a very simple soup by watering down
some spaghetti sauce in a bowl and adding cottage cheese and microwaving
it. It actually wasn't bad. I'm fairly easy to please.

On Sat, 21 Dec 2013 19:56:38 -0000, "Ophelia"
> wrote:

> We can buy Italian spaghetti in shorter packages) They are about half
> the length of the long stuff.

I'd like a URL to an image of that product.

--
Food is an important part of a balanced diet.

On Sat, 21 Dec 2013 18:15:12 -0500, "Gus" >
wrote:

> "Ophelia" > wrote in message
> ...
>
> > He will learn what he needs as he goes on
>
> I can cook spaghetti. It's easy! And yes, usually for one. I only use
> about 1/3 of the regular size box. And put leftover in a container with
> some water. My ex used to put it in baggies, with no water. And it
> would be gooey and kinda gross the next day. I told her about putting
> some water on the noodles like I was taught when I was a short order
> cook, and she said that's a good idea, but she kept putting it in
> baggies.

Do not store plain noodles in water, they soak it up and become mushy.
That's why I add noodles to a bowl of hot soup not to the soup itself.

--
Food is an important part of a balanced diet.

On Sat, 21 Dec 2013 18:07:23 -0500, "Gus" >
wrote:

> I only use water up
> to about half way since it takes so long to boil if you fill it more.

Bring it to a boil with the lid on and you'll shave a couple of
seconds off the time you don't salt the water until it's boiling.

--
Food is an important part of a balanced diet.

On 2013-12-21 6:15 PM, Gus wrote:

> I can cook spaghetti. It's easy! And yes, usually for one. I only use
> about 1/3 of the regular size box. And put leftover in a container with
> some water. My ex used to put it in baggies, with no water. And it
> would be gooey and kinda gross the next day. I told her about putting
> some water on the noodles like I was taught when I was a short order
> cook, and she said that's a good idea, but she kept putting it in
> baggies. Or she would just throw it out.

If you are cooking for one you should be able to figure out how much you
want for a meal. I have a special stainless steel pail for any extra.
That is also handy for fruit and vegetable peels, coffee grounds etc.
Every couple days I take it out and dump it into the compost bin.




> She also threw out toast. If
> it was even slightly brown. I was aghast one day when I saw two
> perfectly fine pieces of toast, in the garbage-- toasted perfectly
> brown, exactly how I like toast!

I don't root around in the garbage for toast, but it if is burnt I have
it with honey. Honey on burnt toast is wonderful.

On Sat, 21 Dec 2013 18:25:20 -0500, "Gus" >
wrote:

> I sometimes put cottage cheese on my spaghetti. My ex about had a heart
> attack when she saw me do it the first time. Something about I should I
> only use hard cheese and not soft. I think cottage cheese and spaghetti
> sauce go together okay.

I thought I was the only one who did that! I eat cottage cheese with
spaghetti, but it's on the plate not on the spaghetti. It also goes
well with lasagna.

--
Food is an important part of a balanced diet.

"Brooklyn1" > wrote in message
...
> How tiny is your kitchen... for a pound of ****ghetti a 6 quart pot
> works fine... and when not in use you can use it to store your 4 quart
> pot, and your two quart pot.


Matryoshka them... I had to look up the word for the dolls and was
surprised to learn the first set was created in 1890. I thought they
went back in time much farther and were a Russian tradition.

On 12/21/2013 6:11 PM, sf wrote:
> On Sat, 21 Dec 2013 15:55:17 -0500, Dave Smith
> > wrote:
>
>> On 2013-12-21 2:52 PM, sf wrote:
>>
>>>
>>> I don't understand why people who break spaghetti don't just switch to
>>> a different noodle, like penne http://tinyurl.com/n8xy6ug
>>>
>> Price? Seems to me that penne and farfale tend to be more expensive per
>> unit of weight than spaghetti.
>
> They all seem to go by the same weight and same price here.
>
Any way I look at it, dried pasta is pretty cheap eats. Maybe some
brands sell for a few pennies more, but there is always a choice. I
don't find penne to be expensive. However, the result using penne
wouldn't be the same as spaghetti simply due to the shape. Just my two
cents.

Jill

"sf" > wrote in message
...

> Do not store plain noodles in water, they soak it up and become mushy.
> That's why I add noodles to a bowl of hot soup not to the soup itself.
>
> --

If you leave them too long, yes. But for a day or two they are okay;
I've been doing it for decades. I just add a little water now, not
drown them, and shake the container. Without any water they are much
worse, I think. My mom used to put the sauce and noodles all together
if there was any leftover, but I don't really like it that way.

"sf" > wrote in message
...
> On Sat, 21 Dec 2013 18:25:20 -0500, "Gus" >
> wrote:
>
>> I sometimes put cottage cheese on my spaghetti. My ex about had a
>> heart
>> attack when she saw me do it the first time. Something about I
>> should I
>> only use hard cheese and not soft. I think cottage cheese and
>> spaghetti
>> sauce go together okay.
>
> I thought I was the only one who did that! I eat cottage cheese with
> spaghetti, but it's on the plate not on the spaghetti. It also goes
> well with lasagna.
> --

I am not the only weirdo! I feel vindicated. When I was young, I used
to make spaghetti sandwiches with toast. Well, people serve Italian
bread with spaghetti, so why not make a sandwich? Or at least clean the
leftover sauce on the plate with it? I'm trying to cut down on
carbs/calories now though and a spaghetti sandwich is a lot of carbs!
(Another thing that almost gave the ex a heart attack when she saw me do
it.)

Yes, on lasagna too! Its not that different than ricotta, just more
moist.

On 12/21/2013 1:25 PM, Gus wrote:
>
> What are the repercussions of using too little water? I'm sure I use
> less than recommended but don't really notice a difference. I pay for
> water, and try to overuse it... I really don't notice a lot of
> difference between brands either. I used to buy Mueller's but that was
> mainly sentimental reasons because that is what mom always bought. The
> sauce is where the flavor comes from.

That's a good question. I think the noodles get kind of gummy and the
water turns all cloudy and gross and the noodles take a little longer to
cook. If you use bottled water, you probably can't use a lot for boiling
noodles in which case, you might want to rinse off the noodles when
they're done. When I was a kid, I'd see guys cooking saimin in really
big pots of boiling water. Of course, that ain't practical. I like using
as much water as I can but my pot is kind of small. I have to keep the
noodles moving so that they don't clump together. I hate when spaghetti
does that - there's something really wrong with that.
>
> I sometimes put cottage cheese on my spaghetti. My ex about had a heart
> attack when she saw me do it the first time. Something about I should I
> only use hard cheese and not soft. I think cottage cheese and spaghetti
> sauce go together okay. I once made a very simple soup by watering down
> some spaghetti sauce in a bowl and adding cottage cheese and microwaving
> it. It actually wasn't bad. I'm fairly easy to please.

My Filipino friend likes to add a daub of mayo on top of his spaghetti
with sauce. He says that it "actually tastes pretty good." Oh really... ;-)

"dsi1" > wrote in message
...
> On 12/21/2013 1:25 PM, Gus wrote:
>> What are the repercussions of using too little water?
>
> That's a good question. I think the noodles get kind of gummy and the
> water turns all cloudy and gross and the noodles take a little longer
> to cook. If you use bottled water, you probably can't use a lot for
> boiling noodles in which case, you might want to rinse off the noodles
> when they're done. When I was a kid, I'd see guys cooking saimin in
> really big pots of boiling water. Of course, that ain't practical. I
> like using as much water as I can but my pot is kind of small. I have
> to keep the noodles moving so that they don't clump together. I hate
> when spaghetti does that - there's something really wrong with that.

> My Filipino friend likes to add a daub of mayo on top of his spaghetti
> with sauce. He says that it "actually tastes pretty good." Oh
> really... ;-)

Yes clumping ruins it and over cooking too. I see a lot of brands that
shout in caps DO NOT OVERCOOK. Like it is the worse thing in the world
someone could do... I always rinse spaghetti after boiled. Don't the
instructions say to do that? Though doing that cools off the spaghetti,
spaghetti doesn't stay hot very long.

My mom always bought Miracle Whip, so I get that but the light version.
Mayo is okay but I'm used to MW, which seems kind of lighter and less
eggy. I can't see putting it spaghetti.... I have a friend that
recently said mayo on mashed potatoes is very good. I can't see doing
that either. Though I would be more likely to do that than spaghetti.

On Sat, 21 Dec 2013 18:07:23 -0500, "Gus" >
wrote:

>"Brooklyn1" > wrote in message
.. .
>
>> WTF is a "big" pot? Any pot less than 6 quarts is too small a
>> capacity to properly cook a pound of any shape pasta...
>
>It is the largest pot that came with a Wearever set that I bought at
>Target about 20+ years ago. It doesn't say on it how much it holds.
>Looking at the Wearever site, it looks like it is a 5 qt Dutch oven
>though it looks nothing like an oven.
>
>It works for me. I don't make that much at a time. I only use water up
>to about half way since it takes so long to boil if you fill it more.

WTF do you use for a stove top, a Zippo lighter? You don't need any
fancy schmancy pot to boil water, you should be able to find a decent
quality 8 qt ss pot with lid for about forty bucks. You can't go
wrong with this:
http://www.amazon.com/Farberware-Cla...re+8+quart+pot

dsi1 wrote:
>jmcquown wrote:
>>
>> A giant ****ing pot? I didn't say you need a pot big enough to feed an
>> army. You said you liked the pan your son and his GF had. You don't
>> have to pay $30 for a pot to cook spaghetti in. If you don't want to
>> break the pasta, get a bigger pot. Or break it. Or let the lower half
>> soften then push the rest of the spaghetti down into the boiling water.
>>
>> This is a really silly thread.
>
>Who the hell said that I don't want to break pasta? I love breaking
>noodles. You can't ever understand but men enjoy breaking stuff. If it
>involves snapping a whole pound of noodles over a pot of boiling,
>scalding, water with bare hands then you can count my ass in! I'm
>already there, man!

You break 'sghetti like a friggin' ****! LOL Let a REAL MAN show you
how to halve ****ghetti. A carton of ****ghetti is packed with 48 one
pound boxes all standing erect... mark the carton at the halfway point
and slice the whole friggin' thing with a band saw... there ya go,
ninety six half pound boxes of 6" long 'sghetti in ten seconds. LOL
http://doallsawing.com/pages.aspx?idpage=1

On Sat, 21 Dec 2013 19:22:49 -0500, "Gus" >
wrote:

> "sf" > wrote in message
> ...
>
> > Do not store plain noodles in water, they soak it up and become mushy.
> > That's why I add noodles to a bowl of hot soup not to the soup itself.
> >
> > --
>
> If you leave them too long, yes. But for a day or two they are okay;
> I've been doing it for decades. I just add a little water now, not
> drown them, and shake the container.

I was going to argue with you about storing them in water, but it
sounds like you "coat" them with water. I was talking about letting
them sit in a liquid for 12-18 or more hours or more. As a short
order cook, you put them in water and use them immediately (less than
an hour), so they would be as flabby as noodles kept 24 hours under
the same condition.

> Without any water they are much
> worse, I think. My mom used to put the sauce and noodles all together
> if there was any leftover, but I don't really like it that way.
>
Because of the thread here about not using enough water, I just cooked
noodles in water that was only about an inch above where the noodles.
I kept it at a medium boil (not a hard boil) and stirred 3 or 4 times
until the timer went off and it turned out GREAT. No idea why/how
people mess it up even if they don't use enough water. My opinion is
they over cook it. Look at the suggested time and subtract a minute.
If you think you'll be holding it for a while, subtract a little more
time.

It's not rocket science, just common sense.


--
Food is an important part of a balanced diet.

On Sat, 21 Dec 2013 19:28:31 -0500, "Gus" >
wrote:

> When I was young, I used
> to make spaghetti sandwiches with toast. Well, people serve Italian
> bread with spaghetti, so why not make a sandwich? Or at least clean the
> leftover sauce on the plate with it? I'm trying to cut down on
> carbs/calories now though and a spaghetti sandwich is a lot of carbs!

LOL! That sounds like a version of a "butty" sandwich which is French
fries between two slices of bread. Not anything that appeals to me -
but you were a kid when you did it, so what did you know?

--
Food is an important part of a balanced diet.

On Saturday, December 21, 2013 8:50:00 AM UTC-6, Johnny Tofu wrote:
> My mom did that. I was fascinated when we went out to eat at Serafini's
>
> Italian Restaurant and the spaghetti was really long and you had to
>
> twirl it on a fork to eat it. Made going out even more special; we
>
> didn't very often. I think it tasted better, and was more fun... Now, I
>
> consider it a sacrilege to break it, and never do. I'm not sure why she
>
> did. What is the point? When you put it in hot water it soon loses it's
>
> firmness and fits in the pot fairly quickly. My mom never made it
>
> without breaking it.

Probably her pan wasn't big enough to accommodate the spaghetti. I dunno, why worry about WOPS anyway?

On Sat, 21 Dec 2013 14:37:34 -1000, dsi1
> wrote:

> My Filipino friend likes to add a daub of mayo on top of his spaghetti
> with sauce. He says that it "actually tastes pretty good." Oh really... ;-)

Filipinos LOVE their mayonnaise! I only developed a taste for it
after I'd lived on the West Coast for 10-20 years and got tired of
custom ordering sandwiches. I still don't love it, but it doesn't
make me feel sick (like it used to).

--
Food is an important part of a balanced diet.

On Sat, 21 Dec 2013 19:53:18 -0500, "Gus" >
wrote:

> I always rinse spaghetti after boiled. Don't the
> instructions say to do that?

No. Take the spaghetti out of the water and put it into your sauce
immediately. The starch that remains on the noodle will help your
sauce stick to it.

--
Food is an important part of a balanced diet.

On Saturday, December 21, 2013 11:35:24 PM UTC-6, sf wrote:
> On Sat, 21 Dec 2013 14:37:34 -1000, dsi1
>
> > wrote:
>
>
>
> > My Filipino friend likes to add a daub of mayo on top of his spaghetti
>
> > with sauce. He says that it "actually tastes pretty good." Oh really... ;-)
>
>
>
> Filipinos LOVE their mayonnaise! I only developed a taste for it
>
> after I'd lived on the West Coast for 10-20 years and got tired of
>
> custom ordering sandwiches. I still don't love it, but it doesn't
>
> make me feel sick (like it used to).

Really? Yer a ****ing expert on Filipinos? Cuz you live in the faggot capital of the world? We had Filipinos living next to us in the ****ing 70's and he didn't need yer ****ing mayonnaise. You gross bitch.

"Gus" > wrote in message
...
> My mom did that. I was fascinated when we went out to eat at Serafini's
> Italian Restaurant and the spaghetti was really long and you had to twirl
> it on a fork to eat it. Made going out even more special; we didn't very
> often. I think it tasted better, and was more fun... Now, I consider it a
> sacrilege to break it, and never do. I'm not sure why she did. What is the
> point? When you put it in hot water it soon loses it's firmness and fits
> in the pot fairly quickly. My mom never made it without breaking it.

I think most people do it because it fits into their pot more easily. I
learned to bend it as I put it in. You do have to leave it in the water
slightly to get it to soften. But now I have the Rachael Ray oval pasta
pot. Fits in there perfectly.

Sometimes people think it is easier to eat if shorter. I disagree.

"Dave Smith" > wrote in message
...
> On 2013-12-21 10:50 AM, Ophelia wrote:
>
>>> I think it was basically a novelty, but so was spaghetti in this part
>>> of the world in the 1950s. There was a lot of Italian immigration to
>>> this part of the world at the time, so we started seeing spaghetti in
>>> stores, spaghetti restaurants and those vile Chef Boyar-Dee pizza
>>> kits, which may account for why I never cared much for pizza.
>>
>> The only spaghetti I saw growing up was in cans ... it was soggy The
>> first pizza I ever had was when we were living in Malta. An Italian
>> friend took us to a pizzeria in Valetta. It was heaven on a plate and I
>> had never had anything like it
>>
>
>
> I almost forgot about canned spaghetti.... another reason why spaghetti
> has never been a favourite of mine. Let's not forget canned ravioli.

I actually at canned Ravioli and thought I liked it. I doctored it with
that powdered Parmesan and some dried parsley. Then one day I made ravioli
from scratch. I never ate the canned stuff again. As for the spaghetti, I
tried it once or twice, probably because I got it for free. Not a fan.

"Ophelia" > wrote in message
...
>
>
> "Dave Smith" > wrote in message
> ...
>> On 2013-12-21 10:50 AM, Ophelia wrote:
>>
>>>> I think it was basically a novelty, but so was spaghetti in this part
>>>> of the world in the 1950s. There was a lot of Italian immigration to
>>>> this part of the world at the time, so we started seeing spaghetti in
>>>> stores, spaghetti restaurants and those vile Chef Boyar-Dee pizza
>>>> kits, which may account for why I never cared much for pizza.
>>>
>>> The only spaghetti I saw growing up was in cans ... it was soggy The
>>> first pizza I ever had was when we were living in Malta. An Italian
>>> friend took us to a pizzeria in Valetta. It was heaven on a plate and I
>>> had never had anything like it
>>>
>>
>>
>> I almost forgot about canned spaghetti.... another reason why spaghetti
>> has never been a favourite of mine. Let's not forget canned ravioli.
>
> I would prefer to

I'll bet you don't have Beefarnoi there! That stuff makes me shudder.
Bloated up huge pieces of tubular shaped pasta with itty bitty chewy meat
bits and sweet sauce. I think they later came out with some that had tiny
meatballs in it.

"Gus" > wrote in message
...
> "Dave Smith" > wrote in message
> news >
>> I remember back in the 50's when spaghetti was first invented and was the
>> only pasta other than macaroni that existed in my WASP world. There were
>> were some types that were really long.
>>
>> Maybe your mother broke it to save some of the cleanup with the kids
>> sucked the pasta and the ends whipped and flicked the sauce all over the
>> table.
>
>
> I would like to ask her, but unfortunately not possible. I wonder what
> she would have said. Probably that's what her mother did. She was very
> much into routine and doing things the same all the time. And she was
> definitely WASPish. She said her ancestors we English, Scot-Irish,
> German. She was Methodist (or Presbyterian?) for many years which caused
> some consternation in my Dad's Slovak very catholic family. She
> eventually converted after a decade or so, but I got the feeling she
> wasn't really into Catholicism and just did it to make her husband happy
> and make things easier for him.
>
> We were very well behaved children and did not flick food around, not even
> accidentally.

I remember reading some story but can't remember where or what the exact cut
or type of meat was but it was a big piece of meat. Woman said when she
first got married, she would always cut the corners off of the meat to cook
it, just like her mom did. One day, her husband asked her why she was doing
this? She didn't know. So she asked her mom. Her mom laughed and said
they couldn't afford to buy a bigger pan and it was the only way she could
get the meat to fit.

"zxcvbob" > wrote in message
...
> On 12/21/2013 10:22 AM, Ophelia wrote:
>>
>>
>> "Gus" > wrote in message
>> ...
>>> "Ophelia" > wrote in message
>>> ...
>>>> "Gus" > wrote in message
>>>
>>>>> We were very well behaved children and did not flick food around,
>>>>> not even accidentally.
>>>>
>>>> I guess you could do so now if you got the urge ... <g>
>>>> --
>>>
>>> I forgot till you said that but my oldest sister would throw a piece
>>> on the ceiling to see if it would stick. I think that meant it was
>>> done? I don't remember how she got the spaghetti off the ceiling that
>>> did stick.
>>
>> lol
>>
>
>
> You're supposed to throw it on the *refrigerator* door to see if it
> sticks. (that means it's done) My mama taught me that. :-)

I just break it in two or bite it.

Julie Bove wrote:
>
> I'll bet you don't have Beefaroni there! That stuff makes me shudder.
> Bloated up huge pieces of tubular shaped pasta with itty bitty chewy meat
> bits and sweet sauce.

Funny you should mention that. I have a small can of similar in my
pantry right now. It's "Macaroni & Beef in Tomato Sauce" (My
Essentials generic stuff). I haven't eaten anything like that in years
but it was an impulse buy a couple of months ago. I'll eat it
eventually and I'm sure it will be "OK" but not something to stock up
on.

G.

Julie Bove wrote:
>
> I remember reading some story but can't remember where or what the exact cut
> or type of meat was but it was a big piece of meat. Woman said when she
> first got married, she would always cut the corners off of the meat to cook
> it, just like her mom did. One day, her husband asked her why she was doing
> this? She didn't know. So she asked her mom. Her mom laughed and said
> they couldn't afford to buy a bigger pan and it was the only way she could
> get the meat to fit.

LOL! That's a funny story. Those "steak corners" were probably a
comfort food for her.

G.

"Gus" > wrote in message
...
> "Ophelia" > wrote in message
> ...
>
>> We can buy Italian spaghetti in shorter packages) They are about half
>> the length of the long stuff.
>> --
>
> What part of the world do you live?

Scotland

--
http://www.helpforheroes.org.uk/shop/

"Gus" > wrote in message
...
> "zxcvbob" > wrote in message
> ...
>
>> It really works but mostly we just fish one out, and if it looks done
>> bite it to make sure.
>>
>> Bob
>
>
> When I lived in Denver, they sold Martha Gooch. (I always liked that
> name.) On the box, it had directions for conserving energy. It said
> roiling boil for 2 minutes, turn off burner and cover the pot and let sit
> six minutes. IIRC. I've not seen Martha Gooch in other places I've
> lived.
>
> I made some spaghetti this afternoon. For some reason, got a craving for
> it today. I like how in the winter it steams up the windows and warms the
> kitchen.

Home comforts

--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 12/21/2013 11:20 AM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 21 Dec 2013 10:03:11 -0500, pltrgyst wrote:
>>>
>>>> I always break it in half, as well. And it seems we can still twirl,
>>>> fork only, with smaller bites. {shrug}
>>>
>>> On of the major blue box brands is selling a half-length spaghetti.
>>> It only costs $.35 more than standard-length spaghetti.
>>
>> They cost more???? lolol
>>
> Of course! Just as canned or jarred products containing less salt cost
> more. Believe it or not, they have to alter the production lines to
> accomodate differences from the standard product. So the consumer pays
> more for it at the checkout stand.

True but once the production line is sorted ...
--
http://www.helpforheroes.org.uk/shop/