His name was (chef) Hector Boiardi and he has quite an interesting
story. http://www.chefboyardee.com/history

--

Never trust a dog to watch your food.

In article >,
sf > wrote:

> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

yes and 15 minutes can get you great insurance savings

"sf" > wrote in message
...
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

Yes. Pretty sure that story has been posted here before.

On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history


He was a very good cook, and a very popular guy and he would probably be shocked and angered if he saw some of the stuff being put into "his" cans these days.

On Sunday, November 30, 2014 12:16:07 PM UTC-6, Malcom Mal Reynolds wrote:
> In article >,
> sf > wrote:
>
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
> yes and 15 minutes can get you great insurance savings

But did you know Pinocchio would have made a lousy motivational speaker?

"Christopher Helms" > wrote in message
...
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>> His name was (chef) Hector Boiardi and he has quite an interesting
>> story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be
> shocked and angered if he saw some of the stuff being put into "his" cans
> these days.

I served a can of ravioli today. It looked a lot better than I remembered
it. I remembered the sauce being kind of orange. This was a deep red. Why
did I serve it? Somebody just kept bitching and wanted instant food. So
they got that instead of the steak and pierogies.

On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be shocked and angered if he saw some of the stuff being put into "his" cans these days.

I used to cook up a can of spaghetti for my parents and brother when I was a kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I layer on some American cheese if we had any. Somehow, back in the 60s, that was enough for a family of 4. Everybody ate small portions in those days.

Oddly enough, my wife says that canned spaghetti was a dish that her Korean step-mom used to make frequently.

"dsi1" > wrote in message
...
On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be
> shocked and angered if he saw some of the stuff being put into "his" cans
> these days.

I used to cook up a can of spaghetti for my parents and brother when I was a
kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I
layer on some American cheese if we had any. Somehow, back in the 60s, that
was enough for a family of 4. Everybody ate small portions in those days.

Oddly enough, my wife says that canned spaghetti was a dish that her Korean
step-mom used to make frequently.

---

I used the recipe for spaghetti from the Betty Crocker Boys and Girls
Cookbook. It had ground beef in it. I also made skillet spaghetti which
wasn't quite as good. It was all cooked in a skillet and the spaghetti was
broken in thirds. However, in those days my mom didn't really have a nice
pot that was suitable for cooking spaghetti so for that reason the skillet
one was a heck of a lot easier.

"Julie Bove" > wrote in
:

> "sf" > wrote in message
> ...
>> His name was (chef) Hector Boiardi and he has quite an
>> interesting story. http://www.chefboyardee.com/history
>
> Yes. Pretty sure that story has been posted here before.

I knew that way before the Yinternet ever existed. It's called "a
book".

--

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 11/30/2014 12:50 PM, sf wrote:
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history
>
Yeah, saw the commercials. Opened a restaurant in Ohio.

Jill

On Monday, December 1, 2014 2:28:46 AM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
> ...
> On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > > His name was (chef) Hector Boiardi and he has quite an interesting
> > > story. http://www.chefboyardee.com/history
> >
> >
> > He was a very good cook, and a very popular guy and he would probably be
> > shocked and angered if he saw some of the stuff being put into "his" cans
> > these days.
>
> I used to cook up a can of spaghetti for my parents and brother when I was a
> kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I
> layer on some American cheese if we had any. Somehow, back in the 60s, that
> was enough for a family of 4. Everybody ate small portions in those days.
>
> Oddly enough, my wife says that canned spaghetti was a dish that her Korean
> step-mom used to make frequently.
>
> ---
>
> I used the recipe for spaghetti from the Betty Crocker Boys and Girls
> Cookbook. It had ground beef in it. I also made skillet spaghetti which
> wasn't quite as good. It was all cooked in a skillet and the spaghetti was
> broken in thirds. However, in those days my mom didn't really have a nice
> pot that was suitable for cooking spaghetti so for that reason the skillet
> one was a heck of a lot easier.

We didn't have a pot suitable for boiling spaghetti either. After graduating into cooking something resembling real spaghetti, I used a rather small pan to boil the pasta in. These days, I wouldn't attempt such a thing.

On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
> wrote:

>
>"Christopher Helms" > wrote in message
...
>> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>>> His name was (chef) Hector Boiardi and he has quite an interesting
>>> story. http://www.chefboyardee.com/history
>>
>>
>> He was a very good cook, and a very popular guy and he would probably be
>> shocked and angered if he saw some of the stuff being put into "his" cans
>> these days.
>
>I served a can of ravioli today. It looked a lot better than I remembered
>it. I remembered the sauce being kind of orange. This was a deep red. Why
>did I serve it? Somebody just kept bitching and wanted instant food. So
>they got that instead of the steak and pierogies.

I hope you served it cold, and still in the can.

Doris

Sqwertz wrote:
>
> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
> the can.

That stuff actually tastes better cold right from the can instead of
heated. All varieties get thin and soupy once heated. ugg.

G.

Sqwertz wrote:
>Doris Night wrote:
>>Julie Bove wrote:
>>
>>>I served a can of ravioli today. It looked a lot better than I remembered
>>>it. I remembered the sauce being kind of orange. This was a deep red. Why
>>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>>they got that instead of the steak and pierogies.
>>
>> I hope you served it cold, and still in the can.
>
>...while calling him an impatient, whining baby.
>
>NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
>the can while pooping on my dwarf potty seat.
http://dwarfparents.com/potty-on-the-go
http://shortdwarf.com/main/dwarf_pro...Health/hygiene

"dsi1" > wrote in message
...
> On Monday, December 1, 2014 2:28:46 AM UTC-10, Julie Bove wrote:
>> "dsi1" <> wrote in message
>> ...
>> On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
>> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>> > > His name was (chef) Hector Boiardi and he has quite an interesting
>> > > story. http://www.chefboyardee.com/history
>> >
>> >
>> > He was a very good cook, and a very popular guy and he would probably
>> > be
>> > shocked and angered if he saw some of the stuff being put into "his"
>> > cans
>> > these days.
>>
>> I used to cook up a can of spaghetti for my parents and brother when I
>> was a
>> kid. I'd brown a pound of hamburger and then dump a can on that.
>> Sometimes I
>> layer on some American cheese if we had any. Somehow, back in the 60s,
>> that
>> was enough for a family of 4. Everybody ate small portions in those days.
>>
>> Oddly enough, my wife says that canned spaghetti was a dish that her
>> Korean
>> step-mom used to make frequently.
>>
>> ---
>>
>> I used the recipe for spaghetti from the Betty Crocker Boys and Girls
>> Cookbook. It had ground beef in it. I also made skillet spaghetti which
>> wasn't quite as good. It was all cooked in a skillet and the spaghetti
>> was
>> broken in thirds. However, in those days my mom didn't really have a
>> nice
>> pot that was suitable for cooking spaghetti so for that reason the
>> skillet
>> one was a heck of a lot easier.
>
> We didn't have a pot suitable for boiling spaghetti either. After
> graduating into cooking something resembling real spaghetti, I used a
> rather small pan to boil the pasta in. These days, I wouldn't attempt such
> a thing.

---

I used my Dutch oven for spaghetti but I had to bend it to fit in. For
smaller shapes I used the 2 Qt. pan not knowing any better. At some point
my mom got a pasta pot with an insert but I didn't like it. I now am on my
2nd Rachael Ray pasta pot. I love it although they don't seem to hold up
particularly well. I do love the long, oval shape because it is perfect for
spaghetti.

"Doris Night" > wrote in message
...
> On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Christopher Helms" > wrote in message
...
>>> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>>>> His name was (chef) Hector Boiardi and he has quite an interesting
>>>> story. http://www.chefboyardee.com/history
>>>
>>>
>>> He was a very good cook, and a very popular guy and he would probably
>>> be
>>> shocked and angered if he saw some of the stuff being put into "his"
>>> cans
>>> these days.
>>
>>I served a can of ravioli today. It looked a lot better than I remembered
>>it. I remembered the sauce being kind of orange. This was a deep red.
>>Why
>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>they got that instead of the steak and pierogies.
>
> I hope you served it cold, and still in the can.
>
> Doris

I felt like it! Instead, I nuked it and put Kraft Parm. on it.

"Sqwertz" > wrote in message
...
> On Mon, 01 Dec 2014 14:49:58 -0500, Doris Night wrote:
>
>> On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
>> > wrote:
>>
>>>I served a can of ravioli today. It looked a lot better than I
>>>remembered
>>>it. I remembered the sauce being kind of orange. This was a deep red.
>>>Why
>>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>>they got that instead of the steak and pierogies.
>>
>> I hope you served it cold, and still in the can.
>
> ...while calling him an impatient, whining baby.
>
> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
> the can.
>
> -sw

Normally I wouldn't even have it but daughter saw it and wanted it. It was
on sale to where you had to buy three cans to get the lower price which is
why we had two more cans.

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
>> the can.
>
> That stuff actually tastes better cold right from the can instead of
> heated. All varieties get thin and soupy once heated. ugg.
>
> G.

I ate the ravioli for days on end for breakfast when in high school. No
microwave then. It got quick warming in a pan on the stove.

On 12/1/2014 2:25 PM, Julie Bove wrote:
>
> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
> smaller shapes I used the 2 Qt. pan not knowing any better. At some
> point my mom got a pasta pot with an insert but I didn't like it. I now
> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
> to hold up particularly well. I do love the long, oval shape because it
> is perfect for spaghetti.

Say, you really like spaghetti! I don't have the room here for a
spaghetti pan. When my son and his girlfriend was living here, they had
a spaghetti pot. Boy, that made cooking those long strands a breeze.
Such a luxury. But then the took it with them when they moved. That's
the breaks. :-)

Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
Or maybe a Modern Marvels, I forget.

N.

Ds1, I commit the large sin of breaking up the spaghetti so it fits in my main pasta pot.
Who is gonna scold me, the pasta police? 😳

N.

On 12/1/2014 4:56 PM, Nancy2 wrote:
> Ds1, I commit the large sin of breaking up the spaghetti so it fits in my main pasta pot.
> Who is gonna scold me, the pasta police? 😳
>
> N.
>

I am likely to do this because I do everything opposite of what other
people do. You're messing me up by your aberrant behavior. Please cease
and desist. :-)

On Mon, 1 Dec 2014 18:56:38 -0800 (PST), Nancy2
> wrote:

> Ds1, I commit the large sin of breaking up the spaghetti so it fits in my main pasta pot.
> Who is gonna scold me, the pasta police? ?
>
What I don't understand are the long noodles that are folded when dry.
What's the point of a noodle that's 3 feet long? All I want is
something long enought to twirl. Otherwise, I want to stab them.
Scooping extruded noodles with a fork is not high on my list of wants.


--

Carrot cake counts as a serving of vegetables.

On Mon, 1 Dec 2014 18:53:07 -0800 (PST), Nancy2
> wrote:

> Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
> Or maybe a Modern Marvels, I forget.
>
Since this is only news to me, I guess everyone who replied to the
thread will just have to deal with it - because we aren't on Facebook
and I can't delete anything. Bwahahaha!


--

Carrot cake counts as a serving of vegetables.

"dsi1" > wrote in message
...
> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>
>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>> point my mom got a pasta pot with an insert but I didn't like it. I now
>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>> to hold up particularly well. I do love the long, oval shape because it
>> is perfect for spaghetti.
>
> Say, you really like spaghetti! I don't have the room here for a spaghetti
> pan. When my son and his girlfriend was living here, they had a spaghetti
> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
> But then the took it with them when they moved. That's the breaks. :-)

Hey! I am married to an Italian! I don't really have room for it either or
several of my other large pans. If I really had to, I could manage to nest
them and stuff them somewhere but most of the time I have them sitting out
on my stove. Since one or more of them gets used almost daily, that's not a
big deal. It's only a nuisance when I have to use the stove. Then I play
shift the pans.

My stove has two large and two small burners and yet there are always 6 pans
sitting on it. I can manage it if I need to use one large and one small
burner. But if I need the two large burners at once or need to use 3 or 4
burners, then I do have a problem. I have to find a place to put the pans
that I'm not using.

"Nancy2" > wrote in message
...
Ds1, I commit the large sin of breaking up the spaghetti so it fits in my
main pasta pot.
Who is gonna scold me, the pasta police? 😳

N.

I grew up eating it like that. I'll that for soup but if I am eating it as
spaghetti, I want long strands.

"sf" > wrote in message
...
> On Mon, 1 Dec 2014 18:56:38 -0800 (PST), Nancy2
> > wrote:
>
>> Ds1, I commit the large sin of breaking up the spaghetti so it fits in my
>> main pasta pot.
>> Who is gonna scold me, the pasta police? ?
>>
> What I don't understand are the long noodles that are folded when dry.
> What's the point of a noodle that's 3 feet long? All I want is
> something long enought to twirl. Otherwise, I want to stab them.
> Scooping extruded noodles with a fork is not high on my list of wants.

I bought some of that once. It was just too hard to eat.

"dsi1" > wrote in message
...
> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>
>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>> point my mom got a pasta pot with an insert but I didn't like it. I now
>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>> to hold up particularly well. I do love the long, oval shape because it
>> is perfect for spaghetti.
>
> Say, you really like spaghetti! I don't have the room here for a spaghetti
> pan. When my son and his girlfriend was living here, they had a spaghetti
> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
> But then the took it with them when they moved. That's the breaks. :-)

But, but you don't need a pan the length of the spaghetti! Just stick one
end in the water and the heat from the water bends it until it is all in.
(I can't believe I am saying this) Please tell me I have misunderstood
something???

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

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>
>>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>> point my mom got a pasta pot with an insert but I didn't like it. I now
>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>>> to hold up particularly well. I do love the long, oval shape because it
>>> is perfect for spaghetti.
>>
>> Say, you really like spaghetti! I don't have the room here for a
>> spaghetti
>> pan. When my son and his girlfriend was living here, they had a spaghetti
>> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
>> But then the took it with them when they moved. That's the breaks. :-)
>
> But, but you don't need a pan the length of the spaghetti! Just stick one
> end in the water and the heat from the water bends it until it is all in.
> (I can't believe I am saying this) Please tell me I have misunderstood
> something???

You *can* do that but it comes out soooo much better when you don't have to
do that. Also, good pasta needs a lot of salty water to cook properly.
This pan is huge and the pasta always comes out perfectly. Never sticks
together and I never stir it.

On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> wrote:

> But, but you don't need a pan the length of the spaghetti! Just stick one
> end in the water and the heat from the water bends it until it is all in.
> (I can't believe I am saying this) Please tell me I have misunderstood
> something???

I also learned somewhere that you don't even need to boil pasta, just
put it into boiling water, turn the burner off and let it sit in the
hot water for the required amount of time. I tried it and it worked,
but this old dog will only use that new trick if I don't have any
burners free.

--

Carrot cake counts as a serving of vegetables.

On 12/1/2014 8:53 PM, Nancy2 wrote:
> Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
> Or maybe a Modern Marvels, I forget.
>
> N.

Nancy, I saw this video of Chef Boiordi on a television show, and I can
not remember the name of the program.

This was recorded before in 1953, before I was born.

https://www.youtube.com/watch?v=wSFIdYcClrs

Becca

On Tue, 2 Dec 2014 02:45:12 -0800, "Julie Bove"
> wrote:

>
>"Nancy2" > wrote in message
...
>Ds1, I commit the large sin of breaking up the spaghetti so it fits in my
>main pasta pot.
>Who is gonna scold me, the pasta police? ?
>
>N.
>
>I grew up eating it like that. I'll that for soup but if I am eating it as
>spaghetti, I want long strands.

The Chinese prefer those long noodles in soups too, especially in
soups, they greatly favor gelatinous and slurpy. Haven't you ever
been to a real Chinese restaurant where Chinese people dine... I used
to go to the Chinatown in NYC with a Chinese friend, the menus were
all in Chinese. I liked those long noodles in yatka mein with duck...
I used to especially enjoy watching Chinese women slurp those long
noodles.. they snagged an end with chopsticks and kept snagging and
swallowing until they finished a large bowlful all in one continuous
slurp... and nothing drizzling down their chin, not a drop wasted.

On 12/2/2014 9:32 AM, sf wrote:
> On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> > wrote:
>
>> But, but you don't need a pan the length of the spaghetti! Just stick one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>
> I also learned somewhere that you don't even need to boil pasta, just
> put it into boiling water, turn the burner off and let it sit in the
> hot water for the required amount of time. I tried it and it worked,
> but this old dog will only use that new trick if I don't have any
> burners free.

Cooking rice is similar. If you put rice in hot water and cover it with
a lid, the rice will fully cook without any heat, I learned that when I
made horchata. The rice takes longer to cook, though.

Becca

On 12/2/2014 12:44 AM, Julie Bove wrote:
>
>
> Hey! I am married to an Italian! I don't really have room for it
> either or several of my other large pans. If I really had to, I could
> manage to nest them and stuff them somewhere but most of the time I have
> them sitting out on my stove. Since one or more of them gets used
> almost daily, that's not a big deal. It's only a nuisance when I have
> to use the stove. Then I play shift the pans.
>
> My stove has two large and two small burners and yet there are always 6
> pans sitting on it. I can manage it if I need to use one large and one
> small burner. But if I need the two large burners at once or need to
> use 3 or 4 burners, then I do have a problem. I have to find a place to
> put the pans that I'm not using.

Sounds like you're going to be boiling spaghetti long time. I have
burner problems too - they're poorly laid out. Essentially, I have a one
burner range.

On 12/2/2014 3:35 AM, Ophelia wrote:
>
>
>
> But, but you don't need a pan the length of the spaghetti! Just stick one
> end in the water and the heat from the water bends it until it is all in.
> (I can't believe I am saying this) Please tell me I have misunderstood
> something???
>
I have to do that because of my small pans. OTOH, sometimes you really
don't feel like feeding the noodles into the pans and you just have to
break the bundle with iron fists of fury. I don't like to namby-pamby
around. :-)

On 12/2/2014 1:33 PM, Brooklyn1 wrote:
> On Tue, 2 Dec 2014 02:45:12 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Nancy2" > wrote in message
>> ...
>> Ds1, I commit the large sin of breaking up the spaghetti so it fits in my
>> main pasta pot.
>> Who is gonna scold me, the pasta police? ?
>>
>> N.
>>
>> I grew up eating it like that. I'll that for soup but if I am eating it as
>> spaghetti, I want long strands.
>
> The Chinese prefer those long noodles in soups too, especially in
> soups, they greatly favor gelatinous and slurpy. Haven't you ever
> been to a real Chinese restaurant where Chinese people dine... I used
> to go to the Chinatown in NYC with a Chinese friend, the menus were
> all in Chinese. I liked those long noodles in yatka mein with duck...
> I used to especially enjoy watching Chinese women slurp those long
> noodles.. they snagged an end with chopsticks and kept snagging and
> swallowing until they finished a large bowlful all in one continuous
> slurp... and nothing drizzling down their chin, not a drop wasted.
>

Years and years ago, I made a Chinese dish that had the very long
noodles. I was having trouble getting them out of the wok to serve
them, so I took my poultry shears and cut the noodles into manageable
lengths.

This amused my husband so much that he referred to it for years.

--
From somewhere very deep in the heart of Texas

On 12/2/2014 5:32 AM, sf wrote:
> On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> > wrote:
>
>> But, but you don't need a pan the length of the spaghetti! Just stick one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>
> I also learned somewhere that you don't even need to boil pasta, just
> put it into boiling water, turn the burner off and let it sit in the
> hot water for the required amount of time. I tried it and it worked,
> but this old dog will only use that new trick if I don't have any
> burners free.
>

You wouldn't be able to cook Japanese style noodles that way. The way
they do it in ramen and saimin ships is to dump a small amount of fresh
noodles into a huge pan of almost boiling water and let it swim in there
for around 90 seconds. Then it is fished out using a net and rinsed in
cold water. This has to be done to order and it's critical that the
noodles not sit in the hot soup stock for more than a few minutes.

That's the way saimin was done in Hawaii in the old days. These days,
it's probably not practical to have a huge pot of water around so it's
rare to get a good bowl of saimin.

"sf" > wrote in message
...
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

Yes.



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On Tue, 02 Dec 2014 13:34:19 -0600, Becca EmaNymton
> wrote:

> Cooking rice is similar. If you put rice in hot water and cover it with
> a lid, the rice will fully cook without any heat, I learned that when I
> made horchata. The rice takes longer to cook, though.

I love horchata, but don't know how to make it. I know it starts with
rice and that's all I know.

--

Carrot cake counts as a serving of vegetables.

On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> wrote:

>
>
>"dsi1" > wrote in message
...
>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>
>>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>> point my mom got a pasta pot with an insert but I didn't like it. I now
>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>>> to hold up particularly well. I do love the long, oval shape because it
>>> is perfect for spaghetti.
>>
>> Say, you really like spaghetti! I don't have the room here for a spaghetti
>> pan. When my son and his girlfriend was living here, they had a spaghetti
>> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
>> But then the took it with them when they moved. That's the breaks. :-)
>
>But, but you don't need a pan the length of the spaghetti! Just stick one
>end in the water and the heat from the water bends it until it is all in.
>(I can't believe I am saying this) Please tell me I have misunderstood
>something???

Your only error is that you forgot it's about Julie Bove. What's a
spaghetti "pan" anyway, never heard of it... the closest I know of is
when I very occasionally use an oblong glass casserole to cook
spaghetti in the microwave, yes it works very well for small amounts
like 1/4 pound. I cook spaghetti in an ordinary 8 qt pot... in under
a minute the spaghetti bends enough to push it all under the boiling
water with a wooden spoon.... an 8 qt pot can easily handle 1-2 pounds
of spaghetti... I typically cook 1 1/2 pounds of pasta at a time
regardless of type... I like left over pasta, I'll eat pasta cold for
breakfast, and if I get tired of it pasta freezes well.