So... I got this from Sur La Table. It wasn't cheap and I thought it would
be a special treat. If you don't know what this is, it's like a thick
spaghetti but hollow inside like macaroni. Mine is extra long. Don't know
if it all is. Came curved over in half in the package.

Took several minutes more than the recommended 7 to ? (can't remember the
second number) to cook. I like my pasta quite al dente but it was totally
uncooked inside at 7 and even 9 minutes.

And now? Daughter is struggling to eat it. The pieces are too thick to fit
on a standard fork. And they are super long so no way really to wind them
because you can't hook it on there to start with.

So... How are you supposed to eat this stuff?

On Tuesday, January 14, 2014 5:30:06 PM UTC-8, Julie Bove wrote:

http://italianfood.about.com/od/meat.../r/blr1007.htm

Julie Bove wrote:
>
> And now? Daughter is struggling to eat it. The pieces are too thick to fit
> on a standard fork. And they are super long so no way really to wind them
> because you can't hook it on there to start with.
>
> So... How are you supposed to eat this stuff?

What? You cooked up the whole package?
You'e only supposed to boil one per person,
and use it as a straw to suck up the pasta
sauce. It's usually used with ravioli or
linguini in a cream sauce, with the bucatini
served after the main course is eaten, but
extra sauce remains on the plate.

Sqwertz wrote:
>
> On Tue, 14 Jan 2014 17:30:06 -0800, Julie Bove wrote:
>
> > So... How are you supposed to eat this stuff?
>
> Stick to elbow macaroni if you find it unmanageable.

Let's see you suck up cream sauce with
your nose that close to the plate.

"ImStillMags" > wrote in message
...
> On Tuesday, January 14, 2014 5:30:06 PM UTC-8, Julie Bove wrote:
>
> http://italianfood.about.com/od/meat.../r/blr1007.htm

I know how to make it. Just wondered how to eat it. I didn't have any
problems with it myself but you do have to slurp it. I guess that was
daughter's problem. She refuses to slurp.

"Sqwertz" > wrote in message
...
> On Tue, 14 Jan 2014 17:30:06 -0800, Julie Bove wrote:
>
>> So... How are you supposed to eat this stuff?
>
> Stick to elbow macaroni if you find it unmanageable.

Apparently so. She made a big deal of it but I had no problems at all.

"Mark Thorson" > wrote in message
...
> Julie Bove wrote:
>>
>> And now? Daughter is struggling to eat it. The pieces are too thick to
>> fit
>> on a standard fork. And they are super long so no way really to wind
>> them
>> because you can't hook it on there to start with.
>>
>> So... How are you supposed to eat this stuff?
>
> What? You cooked up the whole package?
> You'e only supposed to boil one per person,
> and use it as a straw to suck up the pasta
> sauce. It's usually used with ravioli or
> linguini in a cream sauce, with the bucatini
> served after the main course is eaten, but
> extra sauce remains on the plate.

Ha!

"Julie Bove" > wrote in
:

> Took several minutes more than the recommended 7 to ? (can't
> remember the second number) to cook. I like my pasta quite al
> dente but it was totally uncooked inside at 7 and even 9
> minutes.

It it has durum (hard) wheat, it can take longer to cook.
Spaghetti made with only durum wheat, which I now use exclusively,
takes 12 minutes-ish to be properly cooked. Time is not an issue.
Just check until they are done.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 1/14/2014 8:30 PM, Julie Bove wrote:
> So... I got this from Sur La Table. It wasn't cheap and I thought it
> would be a special treat. If you don't know what this is, it's like a
> thick spaghetti but hollow inside like macaroni. Mine is extra long.
> Don't know if it all is. Came curved over in half in the package.
>
> Took several minutes more than the recommended 7 to ? (can't remember
> the second number) to cook. I like my pasta quite al dente but it was
> totally uncooked inside at 7 and even 9 minutes.
>
> And now? Daughter is struggling to eat it. The pieces are too thick to
> fit on a standard fork. And they are super long so no way really to wind
> them because you can't hook it on there to start with.
>
> So... How are you supposed to eat this stuff?

I've seen it in used casserole type dish - like a baked ziti with all
the pasta lined up in the same direction.

Tracy

On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> wrote:

>So... I got this from Sur La Table. It wasn't cheap and I thought it would
>be a special treat. If you don't know what this is, it's like a thick
>spaghetti but hollow inside like macaroni. Mine is extra long. Don't know
>if it all is. Came curved over in half in the package.
>
>Took several minutes more than the recommended 7 to ? (can't remember the
>second number) to cook. I like my pasta quite al dente but it was totally
>uncooked inside at 7 and even 9 minutes.
>
>And now? Daughter is struggling to eat it. The pieces are too thick to fit
>on a standard fork. And they are super long so no way really to wind them
>because you can't hook it on there to start with.
>
>So... How are you supposed to eat this stuff?

Methinks yoose need a remedial course in eating utensils:
http://www.playtexbaby.com/CupsMealt...bNOgodFCIA aw

On 2014-01-15 14:55:08 +0000, Michel Boucher said:

> "Julie Bove" > wrote in
> :
>
>> Took several minutes more than the recommended 7 to ? (can't
>> remember the second number) to cook. I like my pasta quite al
>> dente but it was totally uncooked inside at 7 and even 9
>> minutes.
>
> It it has durum (hard) wheat, it can take longer to cook.
> Spaghetti made with only durum wheat, which I now use exclusively,
> takes 12 minutes-ish to be properly cooked. Time is not an issue.
> Just check until they are done.

It also has to do with where you are relative to sea-level, I'm told.
I live 134 feet above sea level.

I read the pasta package. If they say 7-9 minutes, I cook it 10. If
it's 10-12 minutes, I cook it 13. If it's 2-4, I'd cook it 5. My
system works great for me add one minute, drain immediately.

On 1/15/2014 1:12 PM, Brooklyn1 wrote:
> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> > wrote:
>
>> So... I got this from Sur La Table. It wasn't cheap and I thought it would
>> be a special treat. If you don't know what this is, it's like a thick
>> spaghetti but hollow inside like macaroni. Mine is extra long. Don't know
>> if it all is. Came curved over in half in the package.
>>
>> Took several minutes more than the recommended 7 to ? (can't remember the
>> second number) to cook. I like my pasta quite al dente but it was totally
>> uncooked inside at 7 and even 9 minutes.
>>
>> And now? Daughter is struggling to eat it. The pieces are too thick to fit
>> on a standard fork. And they are super long so no way really to wind them
>> because you can't hook it on there to start with.
>>
>> So... How are you supposed to eat this stuff?
>
> Methinks yoose need a remedial course in eating utensils:
> http://www.playtexbaby.com/CupsMealt...bNOgodFCIA aw
>
>
LOL That was funny!

Jill

On Wed, 15 Jan 2014 10:27:19 -0800, gtr > wrote:

> On 2014-01-15 14:55:08 +0000, Michel Boucher said:
>
> > "Julie Bove" > wrote in
> > :
> >
> >> Took several minutes more than the recommended 7 to ? (can't
> >> remember the second number) to cook. I like my pasta quite al
> >> dente but it was totally uncooked inside at 7 and even 9
> >> minutes.
> >
> > It it has durum (hard) wheat, it can take longer to cook.
> > Spaghetti made with only durum wheat, which I now use exclusively,
> > takes 12 minutes-ish to be properly cooked. Time is not an issue.
> > Just check until they are done.
>
> It also has to do with where you are relative to sea-level, I'm told.
> I live 134 feet above sea level.
>
> I read the pasta package. If they say 7-9 minutes, I cook it 10. If
> it's 10-12 minutes, I cook it 13. If it's 2-4, I'd cook it 5. My
> system works great for me add one minute, drain immediately.

According to Google, I live at 253.691 feet ft. elevation, but I
subtract a minute from the lowest number and my pasta is perfect.
Whole wheat pasta needs more cooking, but I will assume we're just
talking about regular pasta... like Barilla white (semolina and durum
flour).


--

Good Food.
Good Friends.
Good Memories.

On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> wrote:

>So... I got this from Sur La Table. It wasn't cheap and I thought it would
>be a special treat. If you don't know what this is, it's like a thick
>spaghetti but hollow inside like macaroni. Mine is extra long. Don't know
>if it all is. Came curved over in half in the package.
>
>Took several minutes more than the recommended 7 to ? (can't remember the
>second number) to cook. I like my pasta quite al dente but it was totally
>uncooked inside at 7 and even 9 minutes.

It would be. Usually needs 12-15 minutes.

>And now? Daughter is struggling to eat it. The pieces are too thick to fit
>on a standard fork. And they are super long so no way really to wind them
>because you can't hook it on there to start with.

That's ridiculous. I use buccatini all the time to make spag bol, I
love the way it holds the sauce so well. My friends and I have none of
the problems you describe.

>So... How are you supposed to eat this stuff?

I sometimes struggle to decide whether you're trolling or not.
This is one of those times.

"sf" > wrote in message
...
> On Wed, 15 Jan 2014 10:27:19 -0800, gtr > wrote:
>
>> On 2014-01-15 14:55:08 +0000, Michel Boucher said:
>>
>> > "Julie Bove" > wrote in
>> > :
>> >
>> >> Took several minutes more than the recommended 7 to ? (can't
>> >> remember the second number) to cook. I like my pasta quite al
>> >> dente but it was totally uncooked inside at 7 and even 9
>> >> minutes.
>> >
>> > It it has durum (hard) wheat, it can take longer to cook.
>> > Spaghetti made with only durum wheat, which I now use exclusively,
>> > takes 12 minutes-ish to be properly cooked. Time is not an issue.
>> > Just check until they are done.
>>
>> It also has to do with where you are relative to sea-level, I'm told.
>> I live 134 feet above sea level.
>>
>> I read the pasta package. If they say 7-9 minutes, I cook it 10. If
>> it's 10-12 minutes, I cook it 13. If it's 2-4, I'd cook it 5. My
>> system works great for me add one minute, drain immediately.
>
> According to Google, I live at 253.691 feet ft. elevation, but I
> subtract a minute from the lowest number and my pasta is perfect.
> Whole wheat pasta needs more cooking, but I will assume we're just
> talking about regular pasta... like Barilla white (semolina and durum
> flour).

I usually just cook it the minimum amount of time.

"Jeßus" > wrote in message
...
> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> > wrote:
>
>>So... I got this from Sur La Table. It wasn't cheap and I thought it
>>would
>>be a special treat. If you don't know what this is, it's like a thick
>>spaghetti but hollow inside like macaroni. Mine is extra long. Don't
>>know
>>if it all is. Came curved over in half in the package.
>>
>>Took several minutes more than the recommended 7 to ? (can't remember the
>>second number) to cook. I like my pasta quite al dente but it was totally
>>uncooked inside at 7 and even 9 minutes.
>
> It would be. Usually needs 12-15 minutes.
>
>>And now? Daughter is struggling to eat it. The pieces are too thick to
>>fit
>>on a standard fork. And they are super long so no way really to wind them
>>because you can't hook it on there to start with.
>
> That's ridiculous. I use buccatini all the time to make spag bol, I
> love the way it holds the sauce so well. My friends and I have none of
> the problems you describe.
>
>>So... How are you supposed to eat this stuff?
>
> I sometimes struggle to decide whether you're trolling or not.
> This is one of those times.

Nope. Not trolling. As I said later, I had no trouble with it. She
claimed it wouldn't stay on her fork. I wans't watching her so don't know
what she was or wasn't doing.

On 2014-01-15 19:31:12 +0000, sf said:

>>> It it has durum (hard) wheat, it can take longer to cook.
>>> Spaghetti made with only durum wheat, which I now use exclusively,
>>> takes 12 minutes-ish to be properly cooked. Time is not an issue.
>>> Just check until they are done.
>>
>> It also has to do with where you are relative to sea-level, I'm told.
>> I live 134 feet above sea level.
>>
>> I read the pasta package. If they say 7-9 minutes, I cook it 10. If
>> it's 10-12 minutes, I cook it 13. If it's 2-4, I'd cook it 5. My
>> system works great for me add one minute, drain immediately.
>
> According to Google, I live at 253.691 feet ft. elevation, but I
> subtract a minute from the lowest number and my pasta is perfect.
> Whole wheat pasta needs more cooking, but I will assume we're just
> talking about regular pasta... like Barilla white (semolina and durum
> flour).

Yeah, that's what I was talking about. Wow. I'm not sure if you like
your pasta a lot more firm than I, or if it's other considerations
producing roughly the firmness. If memory serves you're not far from
the sea, or actually from the bay. Right? I'm 10 miles as the crow
files from the ocean.

On 2014-01-16 01:50:11 +0000, Sqwertz said:

> Do we have to plant cameras in your house so we can watch the 24 Hour
> Bove Channel?

JBC: That sounds deliciously horrifying.

On Wed, 15 Jan 2014 19:00:38 -0800, gtr > wrote:

> Wow. I'm not sure if you like
> your pasta a lot more firm than I, or if it's other considerations
> producing roughly the firmness.

I don't think I like my pasta "firm", I just don't like it mushy.

> If memory serves you're not far from
> the sea, or actually from the bay. Right? I'm 10 miles as the crow
> files from the ocean.

I'm 2.5 miles from "The Beach" (according to Google maps) - my area is
on such a slight incline at the base of Mt. Davidson that nobody
thinks about it as being connected to the mountain until they see
pictures taken around the turn of the 20th century when it was still
in the original state... before it was developed with roads and
houses.


--

Good Food.
Good Friends.
Good Memories.

On Wednesday, January 15, 2014 6:50:11 PM UTC-7, Sqwertz wrote:
> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>
>
>
> > Nope. Not trolling. As I said later, I had no trouble with it. She
>
> > claimed it wouldn't stay on her fork. I wans't watching her so don't know
>
> > what she was or wasn't doing.
>
>
>
> So why are you asking us why your daughter had a problem with it if
>
> you yourself had no problem and you didn't even see how she was trying
>
> to eat it?!?!?!?
>
>
>
> Do we have to plant cameras in your house so we can watch the 24 Hour
>
> Bove Channel?
>
>
>
> -sw

Yes, that I would watch...instant success...what a hit it would be.
===

On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> wrote:

>So... I got this from Sur La Table. It wasn't cheap and I thought it would
>be a special treat. If you don't know what this is, it's like a thick
>spaghetti but hollow inside like macaroni. Mine is extra long. Don't know
>if it all is. Came curved over in half in the package.
>
>Took several minutes more than the recommended 7 to ? (can't remember the
>second number) to cook. I like my pasta quite al dente but it was totally
>uncooked inside at 7 and even 9 minutes.
>
>And now? Daughter is struggling to eat it. The pieces are too thick to fit
>on a standard fork. And they are super long so no way really to wind them
>because you can't hook it on there to start with.
>
>So... How are you supposed to eat this stuff?

This is one way I prepare it.
http://www.kokoscornerblog.com/mycor...-tomatoes.html

or
http://tinyurl.com/3go5fuq

Another wonderful way, which is probably my favorite, is Cacio e pepe.
http://www.bonappetit.com/recipe/pasta-cacio-e-pepe

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

"Sqwertz" > wrote in message
...
> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>
>> Nope. Not trolling. As I said later, I had no trouble with it. She
>> claimed it wouldn't stay on her fork. I wans't watching her so don't
>> know
>> what she was or wasn't doing.
>
> So why are you asking us why your daughter had a problem with it if
> you yourself had no problem and you didn't even see how she was trying
> to eat it?!?!?!?
>
> Do we have to plant cameras in your house so we can watch the 24 Hour
> Bove Channel?

At the time I had posted this, I hadn't eaten. I only knew that she told me
that it was impossible to eat.

On 2014-01-16 05:25:17 +0000, sf said:

> On Wed, 15 Jan 2014 19:00:38 -0800, gtr > wrote:
>
>> Wow. I'm not sure if you like
>> your pasta a lot more firm than I, or if it's other considerations
>> producing roughly the firmness.
>
> I don't think I like my pasta "firm", I just don't like it mushy.

Precisely my viewpoint.

>> If memory serves you're not far from
>> the sea, or actually from the bay. Right? I'm 10 miles as the crow
>> files from the ocean.
>
> I'm 2.5 miles from "The Beach" (according to Google maps) - my area is
> on such a slight incline at the base of Mt. Davidson that nobody
> thinks about it as being connected to the mountain until they see
> pictures taken around the turn of the 20th century when it was still
> in the original state... before it was developed with roads and
> houses.

Is "the beach" on the bay or on the ocean?

On Wed, 15 Jan 2014 16:08:55 -0800, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
>> > wrote:
>>
>>>So... I got this from Sur La Table. It wasn't cheap and I thought it
>>>would
>>>be a special treat. If you don't know what this is, it's like a thick
>>>spaghetti but hollow inside like macaroni. Mine is extra long. Don't
>>>know
>>>if it all is. Came curved over in half in the package.
>>>
>>>Took several minutes more than the recommended 7 to ? (can't remember the
>>>second number) to cook. I like my pasta quite al dente but it was totally
>>>uncooked inside at 7 and even 9 minutes.
>>
>> It would be. Usually needs 12-15 minutes.
>>
>>>And now? Daughter is struggling to eat it. The pieces are too thick to
>>>fit
>>>on a standard fork. And they are super long so no way really to wind them
>>>because you can't hook it on there to start with.
>>
>> That's ridiculous. I use buccatini all the time to make spag bol, I
>> love the way it holds the sauce so well. My friends and I have none of
>> the problems you describe.
>>
>>>So... How are you supposed to eat this stuff?
>>
>> I sometimes struggle to decide whether you're trolling or not.
>> This is one of those times.
>
>Nope. Not trolling.

It really does seem that way sometimes, seriously.
Anyway...

> As I said later, I had no trouble with it. She
>claimed it wouldn't stay on her fork. I wans't watching her so don't know
>what she was or wasn't doing.

Tell her to use a spoon then, or both a fork and spoon, if need be.

I'd be telling her something else entirely if she was my daughter
though, particularly based on many of your previous posts about her...

On Wed, 15 Jan 2014 22:44:37 -0800, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>>
>>> Nope. Not trolling. As I said later, I had no trouble with it. She
>>> claimed it wouldn't stay on her fork. I wans't watching her so don't
>>> know
>>> what she was or wasn't doing.
>>
>> So why are you asking us why your daughter had a problem with it if
>> you yourself had no problem and you didn't even see how she was trying
>> to eat it?!?!?!?
>>
>> Do we have to plant cameras in your house so we can watch the 24 Hour
>> Bove Channel?
>
>At the time I had posted this, I hadn't eaten. I only knew that she told me
>that it was impossible to eat.

Yep. Millions of people have been buying bucatini for countless years
but nobody can eat it.

For dinner tonight I have some Dorper (lamb) cutlets and some fresh
kale, garlic and new potatoes out of the garden... and an avocado.
No firm plan of attack yet, but I'm in the mood for some mashed spuds.

> wrote in message
...
> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
> > wrote:
>
>>So... I got this from Sur La Table. It wasn't cheap and I thought it
>>would
>>be a special treat. If you don't know what this is, it's like a thick
>>spaghetti but hollow inside like macaroni. Mine is extra long. Don't
>>know
>>if it all is. Came curved over in half in the package.
>>
>>Took several minutes more than the recommended 7 to ? (can't remember the
>>second number) to cook. I like my pasta quite al dente but it was totally
>>uncooked inside at 7 and even 9 minutes.
>>
>>And now? Daughter is struggling to eat it. The pieces are too thick to
>>fit
>>on a standard fork. And they are super long so no way really to wind them
>>because you can't hook it on there to start with.
>>
>>So... How are you supposed to eat this stuff?
>
> This is one way I prepare it.
> http://www.kokoscornerblog.com/mycor...-tomatoes.html
>
> or
> http://tinyurl.com/3go5fuq
>
> Another wonderful way, which is probably my favorite, is Cacio e pepe.
> http://www.bonappetit.com/recipe/pasta-cacio-e-pepe

Thanks!

On Wed, 15 Jan 2014 22:48:37 -0800, gtr > wrote:

> On 2014-01-16 05:25:17 +0000, sf said:
>
> > On Wed, 15 Jan 2014 19:00:38 -0800, gtr > wrote:
> >
> >> Wow. I'm not sure if you like
> >> your pasta a lot more firm than I, or if it's other considerations
> >> producing roughly the firmness.
> >
> > I don't think I like my pasta "firm", I just don't like it mushy.
>
> Precisely my viewpoint.
>
> >> If memory serves you're not far from
> >> the sea, or actually from the bay. Right? I'm 10 miles as the crow
> >> files from the ocean.
> >
> > I'm 2.5 miles from "The Beach" (according to Google maps) - my area is
> > on such a slight incline at the base of Mt. Davidson that nobody
> > thinks about it as being connected to the mountain until they see
> > pictures taken around the turn of the 20th century when it was still
> > in the original state... before it was developed with roads and
> > houses.
>
> Is "the beach" on the bay or on the ocean?

AKA: Ocean Beach
http://en.wikipedia.org/wiki/Ocean_Beach,_San_Francisco

Gorgeous day yesterday and very warm for that side of SF - I drove
home via the Great Highway and felt compelled to pull over just to
take a picture because the sun was so bright (there's usually a heavy
layer of fog and it's bitter cold due to the wind - our water comes
from the Arctic, not the equator).
http://oi43.tinypic.com/33bpwe0.jpg Click once on the picture to
enlarge.


--

Good Food.
Good Friends.
Good Memories.

"Jeßus" > wrote in message
...
> On Wed, 15 Jan 2014 22:44:37 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>>>
>>>> Nope. Not trolling. As I said later, I had no trouble with it. She
>>>> claimed it wouldn't stay on her fork. I wans't watching her so don't
>>>> know
>>>> what she was or wasn't doing.
>>>
>>> So why are you asking us why your daughter had a problem with it if
>>> you yourself had no problem and you didn't even see how she was trying
>>> to eat it?!?!?!?
>>>
>>> Do we have to plant cameras in your house so we can watch the 24 Hour
>>> Bove Channel?
>>
>>At the time I had posted this, I hadn't eaten. I only knew that she told
>>me
>>that it was impossible to eat.
>
> Yep. Millions of people have been buying bucatini for countless years
> but nobody can eat it.
>
> For dinner tonight I have some Dorper (lamb) cutlets and some fresh
> kale, garlic and new potatoes out of the garden... and an avocado.
> No firm plan of attack yet, but I'm in the mood for some mashed spuds.

Mine was less than thrilling. Was too busy doing other things to make
dinner for myself. So a can of Everyday Essentials vegetable beef soup.
Woo! Actually it was pretty good. Bigger potato pieces than Campbell's.

"Jeßus" > wrote in message
...
> On Wed, 15 Jan 2014 16:08:55 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>So... I got this from Sur La Table. It wasn't cheap and I thought it
>>>>would
>>>>be a special treat. If you don't know what this is, it's like a thick
>>>>spaghetti but hollow inside like macaroni. Mine is extra long. Don't
>>>>know
>>>>if it all is. Came curved over in half in the package.
>>>>
>>>>Took several minutes more than the recommended 7 to ? (can't remember
>>>>the
>>>>second number) to cook. I like my pasta quite al dente but it was
>>>>totally
>>>>uncooked inside at 7 and even 9 minutes.
>>>
>>> It would be. Usually needs 12-15 minutes.
>>>
>>>>And now? Daughter is struggling to eat it. The pieces are too thick to
>>>>fit
>>>>on a standard fork. And they are super long so no way really to wind
>>>>them
>>>>because you can't hook it on there to start with.
>>>
>>> That's ridiculous. I use buccatini all the time to make spag bol, I
>>> love the way it holds the sauce so well. My friends and I have none of
>>> the problems you describe.
>>>
>>>>So... How are you supposed to eat this stuff?
>>>
>>> I sometimes struggle to decide whether you're trolling or not.
>>> This is one of those times.
>>
>>Nope. Not trolling.
>
> It really does seem that way sometimes, seriously.
> Anyway...
>
>> As I said later, I had no trouble with it. She
>>claimed it wouldn't stay on her fork. I wans't watching her so don't know
>>what she was or wasn't doing.
>
> Tell her to use a spoon then, or both a fork and spoon, if need be.
>
> I'd be telling her something else entirely if she was my daughter
> though, particularly based on many of your previous posts about her...

Problem is that I couldn't eat it without slurping or letting some drop out
of my mouth back onto my plate. She would be horrified to do that. Guess I
could have cut it up for her. Kind of defeats the purpose though.

In article >,
Julie Bove > wrote:
>
>Problem is that I couldn't eat it without slurping or letting some drop out
>of my mouth back onto my plate. She would be horrified to do that. Guess I
>could have cut it up for her. Kind of defeats the purpose though.

She's old enough to cut up her own pasta, or to figure out
some other way to get it into her piehole.

Cindy Hamilton
--

On 2014-01-16 13:56:25 +0000, sf said:

> On Wed, 15 Jan 2014 22:48:37 -0800, gtr > wrote:
>
>> On 2014-01-16 05:25:17 +0000, sf said:
>>
>>> On Wed, 15 Jan 2014 19:00:38 -0800, gtr > wrote:
>>>
>>>> Wow. I'm not sure if you like
>>>> your pasta a lot more firm than I, or if it's other considerations
>>>> producing roughly the firmness.
>>>
>>> I don't think I like my pasta "firm", I just don't like it mushy.
>>
>> Precisely my viewpoint.
>>
>>>> If memory serves you're not far from
>>>> the sea, or actually from the bay. Right? I'm 10 miles as the crow
>>>> files from the ocean.
>>>
>>> I'm 2.5 miles from "The Beach" (according to Google maps) - my area is
>>> on such a slight incline at the base of Mt. Davidson that nobody
>>> thinks about it as being connected to the mountain until they see
>>> pictures taken around the turn of the 20th century when it was still
>>> in the original state... before it was developed with roads and
>>> houses.
>>
>> Is "the beach" on the bay or on the ocean?
>
> AKA: Ocean Beach
> http://en.wikipedia.org/wiki/Ocean_Beach,_San_Francisco
>
> Gorgeous day yesterday and very warm for that side of SF - I drove
> home via the Great Highway and felt compelled to pull over just to
> take a picture because the sun was so bright (there's usually a heavy
> layer of fog and it's bitter cold due to the wind - our water comes
> from the Arctic, not the equator).
> http://oi43.tinypic.com/33bpwe0.jpg Click once on the picture to
> enlarge.

Perhaps this issue relates more mean humidity. The humidity here the
past week has gotten as low as 5% this week. That's dry. I doubt you
have anything akin to Santa Ana winds there.

On 1/15/2014 8:50 PM, Sqwertz wrote:
> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>
>> Nope. Not trolling. As I said later, I had no trouble with it. She
>> claimed it wouldn't stay on her fork. I wans't watching her so don't know
>> what she was or wasn't doing.
>
> So why are you asking us why your daughter had a problem with it if
> you yourself had no problem and you didn't even see how she was trying
> to eat it?!?!?!?
>
> Do we have to plant cameras in your house so we can watch the 24 Hour
> Bove Channel?
>
> -sw
>
Coming soon on PBS: You saw 1900 House. You saw Frontier House. You
saw Colonial House. Now, The Bove House!

Jill

On 1/16/2014 9:29 AM, Cindy Hamilton wrote:
> In article >,
> Julie Bove > wrote:
>>
>> Problem is that I couldn't eat it without slurping or letting some drop out
>> of my mouth back onto my plate. She would be horrified to do that. Guess I
>> could have cut it up for her. Kind of defeats the purpose though.
>
> She's old enough to cut up her own pasta, or to figure out
> some other way to get it into her piehole.
>
> Cindy Hamilton
>
Yeah, what is she, 14, 15? I knew how to use a knife, fork and spoon by
then.

Jill

On Thu, 16 Jan 2014 08:05:20 -0800, gtr > wrote:

> On 2014-01-16 13:56:25 +0000, sf said:
>
> > On Wed, 15 Jan 2014 22:48:37 -0800, gtr > wrote:
> >
> >> On 2014-01-16 05:25:17 +0000, sf said:
> >>
> >>> On Wed, 15 Jan 2014 19:00:38 -0800, gtr > wrote:
> >>>
> >>>> Wow. I'm not sure if you like
> >>>> your pasta a lot more firm than I, or if it's other considerations
> >>>> producing roughly the firmness.
> >>>
> >>> I don't think I like my pasta "firm", I just don't like it mushy.
> >>
> >> Precisely my viewpoint.
> >>
> >>>> If memory serves you're not far from
> >>>> the sea, or actually from the bay. Right? I'm 10 miles as the crow
> >>>> files from the ocean.
> >>>
> >>> I'm 2.5 miles from "The Beach" (according to Google maps) - my area is
> >>> on such a slight incline at the base of Mt. Davidson that nobody
> >>> thinks about it as being connected to the mountain until they see
> >>> pictures taken around the turn of the 20th century when it was still
> >>> in the original state... before it was developed with roads and
> >>> houses.
> >>
> >> Is "the beach" on the bay or on the ocean?
> >
> > AKA: Ocean Beach
> > http://en.wikipedia.org/wiki/Ocean_Beach,_San_Francisco
> >
> > Gorgeous day yesterday and very warm for that side of SF - I drove
> > home via the Great Highway and felt compelled to pull over just to
> > take a picture because the sun was so bright (there's usually a heavy
> > layer of fog and it's bitter cold due to the wind - our water comes
> > from the Arctic, not the equator).
> > http://oi43.tinypic.com/33bpwe0.jpg Click once on the picture to
> > enlarge.
>
> Perhaps this issue relates more mean humidity. The humidity here the
> past week has gotten as low as 5% this week. That's dry. I doubt you
> have anything akin to Santa Ana winds there.

You lucky Southern Cal people get to deal the "Santa" winds and
subsequent fires every year. We get to deal with the fear, during
non-drought years, that levies in the Delta might break (ala New
Orleans) and flood what used to be a seasonal flood plain. Heaven
only knows what would happen to the Bays (the other one is San Pablo).

SF humidity at the moment is 32% according to Google.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 16 Jan 2014 06:02:10 -0800, "Julie Bove"
> wrote:

>"Jeßus" > wrote in message
.. .
>> On Wed, 15 Jan 2014 16:08:55 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Jeßus" > wrote in message
...
>>>> On Tue, 14 Jan 2014 17:30:06 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>So... I got this from Sur La Table. It wasn't cheap and I thought it
>>>>>would
>>>>>be a special treat. If you don't know what this is, it's like a thick
>>>>>spaghetti but hollow inside like macaroni. Mine is extra long. Don't
>>>>>know
>>>>>if it all is. Came curved over in half in the package.
>>>>>
>>>>>Took several minutes more than the recommended 7 to ? (can't remember
>>>>>the
>>>>>second number) to cook. I like my pasta quite al dente but it was
>>>>>totally
>>>>>uncooked inside at 7 and even 9 minutes.
>>>>
>>>> It would be. Usually needs 12-15 minutes.
>>>>
>>>>>And now? Daughter is struggling to eat it. The pieces are too thick to
>>>>>fit
>>>>>on a standard fork. And they are super long so no way really to wind
>>>>>them
>>>>>because you can't hook it on there to start with.
>>>>
>>>> That's ridiculous. I use buccatini all the time to make spag bol, I
>>>> love the way it holds the sauce so well. My friends and I have none of
>>>> the problems you describe.
>>>>
>>>>>So... How are you supposed to eat this stuff?
>>>>
>>>> I sometimes struggle to decide whether you're trolling or not.
>>>> This is one of those times.
>>>
>>>Nope. Not trolling.
>>
>> It really does seem that way sometimes, seriously.
>> Anyway...
>>
>>> As I said later, I had no trouble with it. She
>>>claimed it wouldn't stay on her fork. I wans't watching her so don't know
>>>what she was or wasn't doing.
>>
>> Tell her to use a spoon then, or both a fork and spoon, if need be.
>>
>> I'd be telling her something else entirely if she was my daughter
>> though, particularly based on many of your previous posts about her...
>
>Problem is that I couldn't eat it without slurping or letting some drop out
>of my mouth back onto my plate. She would be horrified to do that. Guess I
>could have cut it up for her. Kind of defeats the purpose though.

Perhaps substituting the spoon/fork for some kind of large funnel
would make her dining less traumatic?

On 2014-01-16 18:25:36 +0000, sf said:

>> Perhaps this issue relates more mean humidity. The humidity here the
>> past week has gotten as low as 5% this week. That's dry. I doubt you
>> have anything akin to Santa Ana winds there.
>
> You lucky Southern Cal people get to deal the "Santa" winds and
> subsequent fires every year. We get to deal with the fear, during
> non-drought years, that levies in the Delta might break (ala New
> Orleans) and flood what used to be a seasonal flood plain.

Send some agua are way; we're parched.

> Heaven only knows what would happen to the Bays (the other one is San Pablo).
>
> SF humidity at the moment is 32% according to Google.

I hate to carp too much about our weather, considering that of at least
another 40 states.

On Thu, 16 Jan 2014 12:23:33 -0800, gtr > wrote:

> On 2014-01-16 18:25:36 +0000, sf said:
>
>
> Send some agua are way; we're parched.
>
It should be pouring rain this time of year - but unfortunately, it
looks like a drought year. If we don't get any significant snowfall
in the Sierras (SF's water supply) or rainfall, we'll be water
rationing again. In fact, it's so unseasonally dry that we're having
the house painted at the moment.

> > Heaven only knows what would happen to the Bays (the other one is San Pablo).
> >
> > SF humidity at the moment is 32% according to Google.
>
> I hate to carp too much about our weather, considering that of at least
> another 40 states.

<zip>


--

Good Food.
Good Friends.
Good Memories.

"Cindy Hamilton" > wrote in message
.. .
> In article >,
> Julie Bove > wrote:
>>
>>Problem is that I couldn't eat it without slurping or letting some drop
>>out
>>of my mouth back onto my plate. She would be horrified to do that. Guess
>>I
>>could have cut it up for her. Kind of defeats the purpose though.
>
> She's old enough to cut up her own pasta, or to figure out
> some other way to get it into her piehole.

I think the problem was basically she didn't want it. She's no longer a
pasta lover. I think she burned us both out on it after going through about
a 2-3 year period of her wanting to eat pretty much nothing but pasta. I
had hoped that the new shape would entice her to eat it but no. I did love
it though.

"jmcquown" > wrote in message
...
> On 1/16/2014 9:29 AM, Cindy Hamilton wrote:
>> In article >,
>> Julie Bove > wrote:
>>>
>>> Problem is that I couldn't eat it without slurping or letting some drop
>>> out
>>> of my mouth back onto my plate. She would be horrified to do that.
>>> Guess I
>>> could have cut it up for her. Kind of defeats the purpose though.
>>
>> She's old enough to cut up her own pasta, or to figure out
>> some other way to get it into her piehole.
>>
>> Cindy Hamilton
>>
> Yeah, what is she, 14, 15? I knew how to use a knife, fork and spoon by
> then.

She's 15 and knows how to cut stuff.

"jmcquown" > wrote in message
...
> On 1/15/2014 8:50 PM, Sqwertz wrote:
>> On Wed, 15 Jan 2014 16:08:55 -0800, Julie Bove wrote:
>>
>>> Nope. Not trolling. As I said later, I had no trouble with it. She
>>> claimed it wouldn't stay on her fork. I wans't watching her so don't
>>> know
>>> what she was or wasn't doing.
>>
>> So why are you asking us why your daughter had a problem with it if
>> you yourself had no problem and you didn't even see how she was trying
>> to eat it?!?!?!?
>>
>> Do we have to plant cameras in your house so we can watch the 24 Hour
>> Bove Channel?
>>
>> -sw
>>
> Coming soon on PBS: You saw 1900 House. You saw Frontier House. You saw
> Colonial House. Now, The Bove House!

Not sure if that would be a comedy or a horror show.