Damsel wrote:
> When I was a kid, we got boxes of spaghetti that were about 4 inches square
> on the ends, and around 3 feet long. The pasta inside was folded in half,
> so you were talking strands at least 5-1/2 feet long. One or two were all
> that a fork could hold.
>
> We twirled the cooked pasta by holding the tines of our forks against a
> soup spoon and twirling.
>
> I die inside, just a little, when I see someone chop their spaghetti into
> little pieces. Never could get the hang of twirling against the plate.
>
> How do *you* get 'sketti from the plate to your mouth?
>
> Carol
>
I keep waiting for wise acher to say something like they eat it in a
similar way the orientals eat soup... they put the plate up to their
mouth and using short quick strokes they just continuously shove it in.

Kate Connally wrote:

> Damsel wrote:
> >
> > When I was a kid, we got boxes of spaghetti that were about 4 inches
> square
> > on the ends, and around 3 feet long. The pasta inside was folded in
> half,
> > so you were talking strands at least 5-1/2 feet long. One or two
> were all
> > that a fork could hold.
>
> Good grief! How did you get them into the pot to
> cook them if they were that long? Even folded in half
> they'd be too big for any pot I've ever seen.

Our local Italian deli sells them, one is even a thin tubular, hollow
spaghetti, not a cannelloni but a long tubular spaghetti. it also sells
regular solid spaghetti in those lengths that are meant to be broken up,
but can be cooked whole in a tall stock pot. But even when cooked and
served whole are usually served with a carving knife and the pasta is
cut up into manageable pieces as it is served.

>
>
> I've been around over 50 years and I've never come across
> spaghetti that was more than about a foot long.

The Chinese method of making long spaghetti like noodles produces 4 - 5
foot long strands.

> Even
> foot-long spaghetti is tough to get under the water all
> at once, so I can't even begin to see how people would
> manage anything longer. I suspect it was meant to be
> broken into more manageable lengths when put in the
> pot.

That is how it is most often cooked but it can be cooked whole in a tall
pot. It quickly softens and folds itself into the water. I have done
so as a kind of practical joke on people. 1 whole strands can be laid on
a plate and look like a ordinary dish of pasta till the person tries to
eat it and they find it is one long strand. Most people figure out very
quickly to cut up the pasta into manageable bites but i have seen people
struggle with it for several minutes, wrapping the whole thing up on a
fork till they have a big unwieldy ball of pasta on their fork.

The long pasta is probly the basis of the 2 people eating the same
strand of spaghetti cliché like the scene in the Disney movie "Lady and
the tramp".
---
Joseph Littleshoes

On Mon 27 Jun 2005 12:04:53p, Kate Connally wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> On Sun 26 Jun 2005 09:21:11p, Damsel wrote in rec.food.cooking:
>>
>> > When I was a kid, we got boxes of spaghetti that were about 4 inches
>> > square on the ends, and around 3 feet long. The pasta inside was
>> > folded in half, so you were talking strands at least 5-1/2 feet long.
>> > One or two were all that a fork could hold.
>> >
>> > We twirled the cooked pasta by holding the tines of our forks against
>> > a soup spoon and twirling.
>> >
>> > I die inside, just a little, when I see someone chop their spaghetti
>> > into little pieces. Never could get the hang of twirling against the
>> > plate.
>> >
>> > How do *you* get 'sketti from the plate to your mouth?
>> >
>> > Carol
>> >
>>
>> Like you, fork against spoon.
>
> I'v never understood why some people feel the necessity
> of a spoon. I have no trouble twirling against the plate.
>
> Kate
>

Because I do have trouble twirling against the plate. If you had the same
trouble, you'd understand.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 27 Jun 2005 12:04:53p, Kate Connally wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>>
>>> On Sun 26 Jun 2005 09:21:11p, Damsel wrote in rec.food.cooking:
>>>
>>> > When I was a kid, we got boxes of spaghetti that were about 4
>>> > inches
>>> > square on the ends, and around 3 feet long. The pasta inside was
>>> > folded in half, so you were talking strands at least 5-1/2 feet
>>> > long.
>>> > One or two were all that a fork could hold.
>>> >
>>> > We twirled the cooked pasta by holding the tines of our forks
>>> > against
>>> > a soup spoon and twirling.
>>> >
>>> > I die inside, just a little, when I see someone chop their
>>> > spaghetti
>>> > into little pieces. Never could get the hang of twirling against
>>> > the
>>> > plate.
>>> >
>>> > How do *you* get 'sketti from the plate to your mouth?
>>> >
>>> > Carol
>>> >
>>>
>>> Like you, fork against spoon.
>>
>> I'v never understood why some people feel the necessity
>> of a spoon. I have no trouble twirling against the plate.
>>
>> Kate
>>
>
> Because I do have trouble twirling against the plate. If you had the
> same
> trouble, you'd understand.

... and why is that a problem! Some to the spoon, some to the plate...
it all gets in the same place)

On Mon 27 Jun 2005 01:16:55p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 27 Jun 2005 12:04:53p, Kate Connally wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>>
>>>> On Sun 26 Jun 2005 09:21:11p, Damsel wrote in rec.food.cooking:
>>>>
>>>> > When I was a kid, we got boxes of spaghetti that were about 4
>>>> > inches square on the ends, and around 3 feet long. The pasta
>>>> > inside was folded in half, so you were talking strands at least
>>>> > 5-1/2 feet long.
>>>> > One or two were all that a fork could hold.
>>>> >
>>>> > We twirled the cooked pasta by holding the tines of our forks
>>>> > against a soup spoon and twirling.
>>>> >
>>>> > I die inside, just a little, when I see someone chop their
>>>> > spaghetti into little pieces. Never could get the hang of
>>>> > twirling against the plate.
>>>> >
>>>> > How do *you* get 'sketti from the plate to your mouth?
>>>> >
>>>> > Carol
>>>> >
>>>>
>>>> Like you, fork against spoon.
>>>
>>> I'v never understood why some people feel the necessity
>>> of a spoon. I have no trouble twirling against the plate.
>>>
>>> Kate
>>>
>>
>> Because I do have trouble twirling against the plate. If you had the
>> same trouble, you'd understand.
>
> .. and why is that a problem! Some to the spoon, some to the plate...
> it all gets in the same place)

It takes too long1 :-)


--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 27 Jun 2005 01:16:55p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Mon 27 Jun 2005 12:04:53p, Kate Connally wrote in
>>> rec.food.cooking:
>>>
>>>> Wayne Boatwright wrote:
>>>>>
>>>>> On Sun 26 Jun 2005 09:21:11p, Damsel wrote in rec.food.cooking:
>>>>>
>>>>> > When I was a kid, we got boxes of spaghetti that were about 4
>>>>> > inches square on the ends, and around 3 feet long. The pasta
>>>>> > inside was folded in half, so you were talking strands at least
>>>>> > 5-1/2 feet long.
>>>>> > One or two were all that a fork could hold.
>>>>> >
>>>>> > We twirled the cooked pasta by holding the tines of our forks
>>>>> > against a soup spoon and twirling.
>>>>> >
>>>>> > I die inside, just a little, when I see someone chop their
>>>>> > spaghetti into little pieces. Never could get the hang of
>>>>> > twirling against the plate.
>>>>> >
>>>>> > How do *you* get 'sketti from the plate to your mouth?
>>>>> >
>>>>> > Carol
>>>>> >
>>>>>
>>>>> Like you, fork against spoon.
>>>>
>>>> I'v never understood why some people feel the necessity
>>>> of a spoon. I have no trouble twirling against the plate.
>>>>
>>>> Kate
>>>>
>>>
>>> Because I do have trouble twirling against the plate. If you had
>>> the
>>> same trouble, you'd understand.
>>
>> .. and why is that a problem! Some to the spoon, some to the
>> plate...
>> it all gets in the same place)
>
> It takes too long1 :-)

wot? When it is only 1 foot long))))))))))

But you manage with a spoon yes? )

"Damsel" > wrote in message
...
> When I was a kid, we got boxes of spaghetti that were about 4 inches
> square
> on the ends, and around 3 feet long. The pasta inside was folded in half,
> so you were talking strands at least 5-1/2 feet long. One or two were all
> that a fork could hold.
>
> We twirled the cooked pasta by holding the tines of our forks against a
> soup spoon and twirling.
>
> I die inside, just a little, when I see someone chop their spaghetti into
> little pieces. Never could get the hang of twirling against the plate.
>
> How do *you* get 'sketti from the plate to your mouth?
>
> Carol


It depends on who's watching! lol
If I'm in a restaurant, I twirl against a spoon or the dish it's served in.
If I'm at home, sometimes I twirl, sometimes I only twirl it enough to get
it on the fork so it won't fall off, and slurp up the ends. The kids relax
and have fun and everyone gets a little messy, but it's good!
When I first read your subject line, I was thinking it would be about the
sauce and degrees of noodle done-ness and such hehe.

kimberly

On Mon 27 Jun 2005 01:38:24p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 27 Jun 2005 01:16:55p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Mon 27 Jun 2005 12:04:53p, Kate Connally wrote in
>>>> rec.food.cooking:
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>>
>>>>>> On Sun 26 Jun 2005 09:21:11p, Damsel wrote in rec.food.cooking:
>>>>>>
>>>>>> > When I was a kid, we got boxes of spaghetti that were about 4
>>>>>> > inches square on the ends, and around 3 feet long. The pasta
>>>>>> > inside was folded in half, so you were talking strands at least
>>>>>> > 5-1/2 feet long.
>>>>>> > One or two were all that a fork could hold.
>>>>>> >
>>>>>> > We twirled the cooked pasta by holding the tines of our forks
>>>>>> > against a soup spoon and twirling.
>>>>>> >
>>>>>> > I die inside, just a little, when I see someone chop their
>>>>>> > spaghetti into little pieces. Never could get the hang of
>>>>>> > twirling against the plate.
>>>>>> >
>>>>>> > How do *you* get 'sketti from the plate to your mouth?
>>>>>> >
>>>>>> > Carol
>>>>>> >
>>>>>>
>>>>>> Like you, fork against spoon.
>>>>>
>>>>> I'v never understood why some people feel the necessity
>>>>> of a spoon. I have no trouble twirling against the plate.
>>>>>
>>>>> Kate
>>>>>
>>>>
>>>> Because I do have trouble twirling against the plate. If you had
>>>> the same trouble, you'd understand.
>>>
>>> .. and why is that a problem! Some to the spoon, some to the
>>> plate... it all gets in the same place)
>>
>> It takes too long1 :-)
>
> wot? When it is only 1 foot long))))))))))
>
> But you manage with a spoon yes? )

LOL! Yes, no problem using the fork with a spoon. Nicely done and neatly
eaten.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel wrote:

> Joseph Littleshoes > said:
>
> > Damsel wrote:
> >
> > One can of course use the electrical spaghetti fork, the battery
> > operated, pasta tool. That twirls the pasta for you.
>
> There actually exists a gadget like that?? Some people have too much time
> on their hands.
> > > I still wind up with stray strands of pasta
> > > getting involved with the ones I started out with.
> > There are different forms or shapes of pasta.
> > One need not feed exclusively on "spaghetti".
> But, but, but ... I *want* spaghetti!
> Carol

Shhhhh, don't tell my DH's Italian relatives - I break the speghetti one
normally gets in the grocery in half. fits better in the pots I gots. And one
doesn't waste one's precious energy twirlin'. Makes for smaller bites.
Edrena

"Gabby" > said:

> "Damsel" > wrote in message
> ...
> > When I was a kid, we got boxes of spaghetti that were about 4 inches
> > square
> > on the ends, and around 3 feet long. The pasta inside was folded in half,
> > so you were talking strands at least 5-1/2 feet long. One or two were all
> > that a fork could hold.
>
> I remember the spaghetti folded in half so that they looked like giant U's,
> but no box we bought was as long as you describe -- perhaps 12" at most so
> the spaghetti that finally made it into the pot unbroken would have been at
> most 24" long. Your brand may well have been different.

I started thinking after I posted. The boxes were more like 2" in length.
Otherwise, they never would have fit in the cupboard. The boxes were kept
in a lower cabinet, and filled it from front to back. When you're a kid,
everything seems larger than life.

Carol

--
Coming at you live, from beautiful Lake Woebegon

sf > said:

> On 27 Jun 2005 01:38:02 -0500, Bob wrote:
>
> > I twirl against the plate. This generally results in a ball of pasta
> > roughly the size of a tennis ball stuck on the end of the fork.
>
> Jeeze, Bob... keep it to 3-4 strands! Plunging your fork into the
> middle of the spaghetti and twirling will always end up in a tennis
> ball sized mass.

Same thing happens to me when I try to twirl against the plate. Even
though I'm over on the side, strands from the main group keep jumping into
the fork and making a pasta tennis ball.

Carol

--
Coming at you live, from beautiful Lake Woebegon

"Shaun aRe" > said:

> It just sorta leaps up at me since I'm so attractive ',;~}~

"Sketti-Face! Sketti-Face! Sketti-Face!"

Carol

--
Coming at you live, from beautiful Lake Woebegon

On Mon 27 Jun 2005 01:51:37p, Damsel wrote in rec.food.cooking:

> "Gabby" > said:
>
>> "Damsel" > wrote in message
>> ...
>> > When I was a kid, we got boxes of spaghetti that were about 4 inches
>> > square on the ends, and around 3 feet long. The pasta inside was
>> > folded in half, so you were talking strands at least 5-1/2 feet long.
>> > One or two were all that a fork could hold.
>>
>> I remember the spaghetti folded in half so that they looked like giant
>> U's, but no box we bought was as long as you describe -- perhaps 12" at
>> most so the spaghetti that finally made it into the pot unbroken would
>> have been at most 24" long. Your brand may well have been different.
>
> I started thinking after I posted. The boxes were more like 2" in
> length. Otherwise, they never would have fit in the cupboard. The boxes
> were kept in a lower cabinet, and filled it from front to back. When
> you're a kid, everything seems larger than life.

Everything? :-)

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel wrote:
> "Bob" said:
>
> > I twirl against the plate.

> I've tried that, but I still wind up with stray strands of pasta getting
> involved with the ones I started out with.

I'm a twirler, but I twirl against the palate, and no forkin'... get my
face right down close to your steamy hot 'sketti mound and pull a
serious lip vacuum while twirling with my talented tongue....
slurp-slurp, faster and faster, non stop until your plate is squeaky
clean. And then ya do the hot sauce-seege!

Sheldon

Damsel wrote:
> "Bob" said:
>
> > I twirl against the plate.

> I've tried that, but I still wind up with stray strands of pasta getting
> involved with the ones I started out with.

I'm a twirler, but I twirl against the palate, and no forkin'... get my
face right down close to your steamy hot 'sketti mound and pull a
serious lip vacuum while twirling with my talented tongue....
slurp-slurp, faster and faster, non stop until your plate is squeaky
clean. And then ya do the hot sauce-seege!

Sheldon

On Mon 27 Jun 2005 01:53:29p, Damsel wrote in rec.food.cooking:

> sf > said:
>
>> On 27 Jun 2005 01:38:02 -0500, Bob wrote:
>>
>> > I twirl against the plate. This generally results in a ball of
>> > pasta roughly the size of a tennis ball stuck on the end of the
>> > fork.
>>
>> Jeeze, Bob... keep it to 3-4 strands! Plunging your fork into the
>> middle of the spaghetti and twirling will always end up in a tennis
>> ball sized mass.
>
> Same thing happens to me when I try to twirl against the plate. Even
> though I'm over on the side, strands from the main group keep jumping
> into the fork and making a pasta tennis ball.

Did you twirl baton? Maybe you're just confused. :-)

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> Damsel wrote :
>
> >
> > Same thing happens to me when I try to twirl against the plate.
>
> Did you twirl baton? Maybe you're just confused. :-)

Damsel may be confused by a lot of things but I bet twirling baton
ain't one of them... I hear tell she could twirl two at a time while
doing a split... why do you think they made her wear dat dress! <G>

Sheldon

On Mon 27 Jun 2005 02:10:36p, Sheldon wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>> Damsel wrote :
>>
>> >
>> > Same thing happens to me when I try to twirl against the plate.
>>
>> Did you twirl baton? Maybe you're just confused. :-)
>
> Damsel may be confused by a lot of things but I bet twirling baton
> ain't one of them... I hear tell she could twirl two at a time while
> doing a split... why do you think they made her wear dat dress! <G>
>
> Sheldon

ROTFLMAO!

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun, 26 Jun 2005 22:14:11 -0700, JimLane >
wrote:

>Damsel wrote:
>
>> How do *you* get 'sketti from the plate to your mouth?
>
>SUCK 'EM UP! The only way. Spoons and forks are for polite people, not
>spaghetti eaters.
>
>
>jim

Yes, that is a decent way to eat spaghetti. We taught our children to
twirl against the spoon. Ok, up to our next holiday to Italy. Then
they learned from the masters, To suck !!!

Wim.

Damsel > wrote in
:

> How do *you* get 'sketti from the plate to your mouth?


I've pondered talking 1 pound of cooked spaghetti, mixing it with about 3
pounds of grated parmesano regiano and pressing it into a springform pan
(approximately 10 psi), let set for a few seconds, unmold and spread with
pesto "icing," and cut into pie slices. Serve with pats of meatball.



--
Andy
http://tinyurl.com/bczgr

Jack Masters > said:

> Damsel wrote:
> >
> > How do *you* get 'sketti from the plate to your mouth?
>
> 1) put plate on potters wheel
> 2) stick fork into spaghetti, and hold steady
> 3) run wheel until enough spaghetti has wrapped itself around fork

<Damsel squeals with delight> I LOVE IT!

Carol

--
Coming at you live, from beautiful Lake Woebegon

Kate Connally > said:

> Damsel wrote:
> >
> > When I was a kid, we got boxes of spaghetti that were about 4 inches square
> > on the ends, and around 3 feet long. The pasta inside was folded in half,
> > so you were talking strands at least 5-1/2 feet long. One or two were all
> > that a fork could hold.
>
> Good grief! How did you get them into the pot to
> cook them if they were that long? Even folded in half
> they'd be too big for any pot I've ever seen.

I was in error about the length. Probably 3-1/2 feet or so when cooked.
Mom made spaghetti in a gigantic soup pot. It "melted" into the boiling
water fairly quickly.

> I've been around over 50 years and I've never come across
> spaghetti that was more than about a foot long. Even
> foot-long spaghetti is tough to get under the water all
> at once, so I can't even begin to see how people would
> manage anything longer. I suspect it was meant to be
> broken into more manageable lengths when put in the
> pot.

That's blasphemy!

Carol

--
Coming at you live, from beautiful Lake Woebegon

>> 3) run wheel until enough spaghetti has wrapped itself around fork


Great, but how the heck are you gonna stop the potter's wheel when the fork
is full?!!! It's like a turbine engine and takes awhile to spin down. If it
had a break, your first forkful would be your last. The rest would
certainly test the doneness theory of throwing a strand against the wall.


--
Andy
http://tinyurl.com/bczgr

Nancy Young wrote:
> "Monsur Fromage du Pollet" > wrote in message

>>I just twirl it around my fork, spoon isn't required.
>
>
> I'm with you ... just twirl it on the fork, make sure you get
> just the right amount and put it in your mouth. One of my
> favorite dinners, along with meatballs and hot Italian sausage
> (I usually have one or the other at any given meal).
>
> nancy

I'll third that motion. Fork only, no spoon. Long strands. I skeeve
spa'ghet that's been all broken up. It seems like it is "dumbing it
down" or something?
Goomba

maxine in ri wrote:


> Enlace a couple of strands in the fork tines and twirl just about the
> plate. I've never seen 6' spagetti. My Mom used to break it in half
> so it was impossible to eat neatly.
>
> maxine in ri
>

You're right. I think when it is broken up it is WAY messier to eat.
Goomba

Joseph Littleshoes > said:

> That is how it is most often cooked but it can be cooked whole in a tall
> pot. It quickly softens and folds itself into the water. I have done
> so as a kind of practical joke on people. 1 whole strands can be laid on
> a plate and look like a ordinary dish of pasta till the person tries to
> eat it and they find it is one long strand. Most people figure out very
> quickly to cut up the pasta into manageable bites but i have seen people
> struggle with it for several minutes, wrapping the whole thing up on a
> fork till they have a big unwieldy ball of pasta on their fork.

We kids would have contests to see who could eat the biggest wad of
spaghetti. As I mentioned earlier, one or two strands is pretty much all
the average person can handle.

Carol

--
Coming at you live, from beautiful Lake Woebegon

"Damsel" > wrote in message
...
> "Bob" > said:
>
>> I twirl against the plate. This generally results in a ball of pasta
>> roughly the size of a tennis ball stuck on the end of the fork. I swish
>> the
>> ball around in the sauce, then elegantly [HA!] bite pieces off the end of
>> the fork.
>
> Please have someone film this performance, okay? I want to see this!
>
>> The trick to twirling against the plate is to start off with the fork at
>> about a 45-degree angle to the plate, twirl it a few times, then slowly
>> bring it to a perpendicular position while twirling.
>
> I've tried that, but I still wind up with stray strands of pasta getting
> involved with the ones I started out with.
>
> Carol
>
> --
> Coming at you live, from beautiful Lake Woebegon
==============

Bob and I apparently learned the same way... although I must admit to
stopping (size-wise) sooner. I wrap until it's the size of a racquet ball
and then press the fork sideways to cut surplus. YMDV! LOL

Cyndi

"-L." > wrote in message
oups.com...
>
>
> Damsel wrote:
>> I've tried that, but I still wind up with stray strands of pasta getting
>> involved with the ones I started out with.
>>
>> Carol
>>
>> --
>> Coming at you live, from beautiful Lake Woebegon
>
> After you twirl awhile, lean the fork back down and cut the strands.
> Then twirl a bit more. You will end up with a tiny plum-sized wad on
> the end of the fork - just big enough for your mouth.
>
> -L.
> (Spaghetti Mastah!)
>==

Hmmm, that too, would describe my technique.

Cyndi

"Nexis" > said:

> It depends on who's watching! lol
> If I'm in a restaurant, I twirl against a spoon or the dish it's served in.
> If I'm at home, sometimes I twirl, sometimes I only twirl it enough to get
> it on the fork so it won't fall off, and slurp up the ends. The kids relax
> and have fun and everyone gets a little messy, but it's good!

No, no, no! You've got it all wrong! You twirl it enough to get it on the
fork so it won't fall off, and then ... lift the fork way up over your
head, line the lingering tendrils up over your face, and lower the
spaghetti into your mouth. Then you finish by eating what's on the fork.
Sheesh, amateurs!

> When I first read your subject line, I was thinking it would be about the
> sauce and degrees of noodle done-ness and such hehe.

You should know me better than that by now!

Carol

--
Coming at you live, from beautiful Lake Woebegon

The Joneses > said:

> Shhhhh, don't tell my DH's Italian relatives - I break the speghetti one
> normally gets in the grocery in half. fits better in the pots I gots. And one
> doesn't waste one's precious energy twirlin'. Makes for smaller bites.

What's the sport in that?? You people just aren't any fun!

Carol

--
Coming at you live, from beautiful Lake Woebegon

Wayne Boatwright > said:

> On Mon 27 Jun 2005 01:51:37p, Damsel wrote in rec.food.cooking:
>
> > I started thinking after I posted. The boxes were more like 2" in
> > length. Otherwise, they never would have fit in the cupboard. The boxes
> > were kept in a lower cabinet, and filled it from front to back. When
> > you're a kid, everything seems larger than life.
>
> Everything? :-)

Sheldon, when did you start forging Wayne's headers?

Carol

--
Coming at you live, from beautiful Lake Woebegon

Wayne Boatwright > said:

> On Mon 27 Jun 2005 01:53:29p, Damsel wrote in rec.food.cooking:
>
> > Same thing happens to me when I try to twirl against the plate. Even
> > though I'm over on the side, strands from the main group keep jumping
> > into the fork and making a pasta tennis ball.
>
> Did you twirl baton? Maybe you're just confused. :-)

That's where I went wrong!

Carol

--
Coming at you live, from beautiful Lake Woebegon

"Sheldon" > said:

> Wayne Boatwright wrote:
> > Damsel wrote :
> >
> > > Same thing happens to me when I try to twirl against the plate.
> >
> > Did you twirl baton? Maybe you're just confused. :-)
>
> Damsel may be confused by a lot of things but I bet twirling baton
> ain't one of them... I hear tell she could twirl two at a time while
> doing a split... why do you think they made her wear dat dress! <G>

Dear Lord, can you imagine me doing a split at my age and with this girth?
Scary, scary picture.

But you're right about the batons. You forgot to mention that the ends of
the batons are on fire.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Carol replied:

>> Damsel may be confused by a lot of things but I bet twirling baton
>> ain't one of them... I hear tell she could twirl two at a time while
>> doing a split... why do you think they made her wear dat dress! <G>
>
> Dear Lord, can you imagine me doing a split at my age and with this girth?
> Scary, scary picture.
>
> But you're right about the batons. You forgot to mention that the ends of
> the batons are on fire.

He didn't mention it because in his fantasy, the ends of the batons AREN'T
on fire. They're coated with Vaseline, and their ultimate resting place is
within Sheldon "The Receptacle" Katz.

Bob

Damsel wrote:
>
> When I was a kid, we got boxes of spaghetti that were about 4 inches square
> on the ends, and around 3 feet long. The pasta inside was folded in half,
> so you were talking strands at least 5-1/2 feet long. One or two were all
> that a fork could hold.
>
> We twirled the cooked pasta by holding the tines of our forks against a
> soup spoon and twirling.
>
> I die inside, just a little, when I see someone chop their spaghetti into
> little pieces. Never could get the hang of twirling against the plate.
>
> How do *you* get 'sketti from the plate to your mouth?
>
> Carol

Twirling it but not against a spoon. I'd never seen anyone do that until
I moved to the US.

"Damsel" > wrote in message
...
> The Joneses > said:
>
>> Shhhhh, don't tell my DH's Italian relatives - I break the speghetti one
>> normally gets in the grocery in half. fits better in the pots I gots. And
>> one
>> doesn't waste one's precious energy twirlin'. Makes for smaller bites.
>
> What's the sport in that?? You people just aren't any fun!
>
> Carol
>
> --
> Coming at you live, from beautiful Lake Woebegon
===========

I break mine in half if DH isn't home and/or going to eat it. I think it's
easier to eat that way.

Cyndi

"Arri London" > wrote in message
...
>
>
> Damsel wrote:
>>
>> When I was a kid, we got boxes of spaghetti that were about 4 inches
>> square
>> on the ends, and around 3 feet long. The pasta inside was folded in
>> half,
>> so you were talking strands at least 5-1/2 feet long. One or two were
>> all
>> that a fork could hold.
>>
>> We twirled the cooked pasta by holding the tines of our forks against a
>> soup spoon and twirling.
>>
>> I die inside, just a little, when I see someone chop their spaghetti into
>> little pieces. Never could get the hang of twirling against the plate.
>>
>> How do *you* get 'sketti from the plate to your mouth?
>>
>> Carol
>
> Twirling it but not against a spoon. I'd never seen anyone do that until
> I moved to the US.
=============

While I've always lived in the US, I never saw it done until I moved to the
Midwest.

I just cringe when I see it...I can't stand the sound of metal on metal
(fork vs. spoon) and the thought of somebody scratching up the spoons...
nope. It just seems *wrong*!!

Cyndi

"Rick & Cyndi" > said:

> "Arri London" > wrote in message
> ...
> >
> > Twirling it but not against a spoon. I'd never seen anyone do that until
> > I moved to the US.
> =============
>
> While I've always lived in the US, I never saw it done until I moved to the
> Midwest.
>
> I just cringe when I see it...I can't stand the sound of metal on metal
> (fork vs. spoon) and the thought of somebody scratching up the spoons...
> nope. It just seems *wrong*!!

SKREEEEEEEEEEEEEEEEEEEAK!

That'll teach ya.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Rick & Cyndi wrote:

> "Damsel" > wrote in message
> ...
> > The Joneses > said:
> >
> >> Shhhhh, don't tell my DH's Italian relatives - I break the speghetti one
> >> normally gets in the grocery in half. fits better in the pots I gots. And
> >> one >> doesn't waste one's precious energy twirlin'. Makes for smaller
> bites.
> >
> > What's the sport in that?? You people just aren't any fun!
> > Carol
>
> I break mine in half if DH isn't home and/or going to eat it. I think it's
> easier to eat that way.
> Cyndi

We could start a fad - a movement even - "You can get anything you want at
Alice's Restaurant!"
Edrena

The Joneses > wrote in
:

> Rick & Cyndi wrote:
>
>> "Damsel" > wrote in message
>> ...
>> > The Joneses > said:
>> >
>> >> Shhhhh, don't tell my DH's Italian relatives - I break the
>> >> speghetti one normally gets in the grocery in half. fits better in
>> >> the pots I gots. And one >> doesn't waste one's precious energy
>> >> twirlin'. Makes for smaller
>> bites.
>> >
>> > What's the sport in that?? You people just aren't any fun!
>> > Carol
>>
>> I break mine in half if DH isn't home and/or going to eat it. I
>> think it's easier to eat that way.
>> Cyndi
>
> We could start a fad - a movement even - "You can get anything you
> want at Alice's Restaurant!"

"Exceptin' Alice."


--
Andy
http://tinyurl.com/bczgr