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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 -- Coming at you live, from beautiful Lake Woebegon |
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Damsel spaketh thusly:
> How do *you* get 'sketti from the plate to your mouth? I don't! Such an incredible pain in the butt! Eating should be fun, not work lol That's why God invented shells, springs, ziti, etc. :-) -- _________________________________________ If u are gonna say that I said something, please say what I REALLY said. ($1 Earl) |
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"I-zheet M'drurz" > said:
> Damsel spaketh thusly: > > > How do *you* get 'sketti from the plate to your mouth? > > I don't! Such an incredible pain in the butt! Eating should be > fun, not work lol > > That's why God invented shells, springs, ziti, etc. :-) So you're not up for a good challenge, huh? LOL! Carol, who's never before heard of anyone who doesn't eat spaghetti -- Coming at you live, from beautiful Lake Woebegon |
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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. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0525-5, 06/25/2005 Tested on: 6/26/2005 10:04:49 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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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 |
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Carol asked:
> 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? 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. 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. Bob |
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"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 |
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![]() 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!) |
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Damsel wrote:
> "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. One can of course use the electrical spaghetti fork, the battery operated, pasta tool. That twirls the pasta for you. Of course like many an other cultural oddity the 'eating' of 'spaghetti' (long form Italian pasta) is as much a regional delectation as it is a universal phenomena. > > > I've tried that, but 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". Even if your ancestors hail form Naples. > > > Carol > > -- > Coming at you live, from beautiful Lake Woebegon -- --- Joseph Littleshoes may be consulted at --- http://finblake.home.mindspring.com/tarotintro.htm |
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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 -- Coming at you live, from beautiful Lake Woebegon |
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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 twirl my spaghetti on using a pitch fork and a snow shovel... ![]() Of course, I wash both really well before using.... ![]() ---Charlie |
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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 While I can't say I've ever seen packages of spaghetti such as you describe, I must confess I break dried spaghetti noodles into 3 equal parts before I cook them. I find extremely long strands of pasta to be unruly, even with the help of a spoon. I prefer ziti and small penne pasta for holding a sauce without requiring elaborate wielding of the knife, fork and spoon. Of course, lots of freshly grated cheese on the pasta helps, too ![]() Jill |
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"jmcquown" > said:
> I must confess I break dried spaghetti noodles into 3 equal parts before I > cook them. AAAAAAAAAARGH! > I find extremely long strands of pasta to be unruly, even with > the help of a spoon. I prefer ziti and small penne pasta for holding a > sauce without requiring elaborate wielding of the knife, fork and spoon. Ahh! It's the sauce you're after. I use just barely enough sauce to lightly coat the pasta. > Of course, lots of freshly grated cheese on the pasta helps, too ![]() Can't argue with that! Carol -- Coming at you live, from beautiful Lake Woebegon |
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Damsel wrote on 26 Jun 2005 in rec.food.cooking
> How do *you* get 'sketti from the plate to your mouth? > > Carol > > -- > Coming at you live, from beautiful Lake Woebegon > I just twirl it around my fork, spoon isn't required. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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Damsel wrote:
> "jmcquown" > said: > >> I must confess I break dried spaghetti noodles into 3 equal parts >> before I cook them. > > AAAAAAAAAARGH! > >> I find extremely long strands of pasta to be unruly, even with >> the help of a spoon. I prefer ziti and small penne pasta for >> holding a sauce without requiring elaborate wielding of the knife, >> fork and spoon. > > Ahh! It's the sauce you're after. I use just barely enough sauce to > lightly coat the pasta. > This implies I soak the pasta in sauce. Not so. I don't want my pasta overwhelmed by sauce but I don't want to have to stretch it out across clotheslines to enjoy it, either! LOL >> Of course, lots of freshly grated cheese on the pasta helps, too ![]() > > Can't argue with that! > > Carol |
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Damsel wrote on 27 Jun 2005 in rec.food.cooking
> I've tried that, but I still wind up with stray strands of pasta > getting involved with the ones I started out with. ![]() > > Carol > You select the 1 or 2 strands you want/like. Pick them up between the tines of the fork. The actual lifting of the strands is sort of a art...use caution that you lifted no more than 2 strands and that you have lifted them somewhat NOT too close to a end of the either of the indivdual strands, but not so far from a end that you get the dreaded dangler. Points to Ponder...The Dreaded Dangler...sounds like a radio drama character from the 30's. Visualization part of demo: make a fist, put fist on a table (horizontally)...extend index finger now lay several strands of string over your index finger...note the clearance from the table top. Now extend the middle finger and make a twisting motion. Note how well this would work if your wrist could spin around and around. While the fork is slightly above the pile (kinda hanging in in the breeze), there is a definite but slight air space between the selected strands and the other foods and the plate. You can use just about any airspace distance you like...but Miss Manners frowns on any distance higher than 1.75 inches. Commence twisting! Huston we have a forkful! Works great. Be sure the twisting motion is fairly brisk but not so brisk that dinning companions get spattered in sauce, another Miss Manners no no. This ensures that no battery operated electric drills are operated on high during your spaghetti dinning experience. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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![]() "Monsur Fromage du Pollet" > wrote in message ... > Damsel wrote on 26 Jun 2005 in rec.food.cooking > >> How do *you* get 'sketti from the plate to your mouth? > > 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 |
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![]() Damsel wrote: > > How do *you* get 'sketti from the plate to your mouth? I have absolutely no problem... just hunch my face down close so my lips are about an inch from the mound, hook a few strands with my fork and ease them to my mouth. Then I twirl them around my tongue while sucking and gripping with my lips, and ever so often as I'm coming to an end I hook a few more strands with my fork and push them to my lips so I don't lose my rhythm. Then continue the tongue twirling-lip suctioning process non-stop faster and faster until the 'skitti cums to an end with a big slurp. Really, that's how I do 'sketti in private. I don't do 'sketti very often in public, folks don't seem to appreciate my technique, especially the audio. At restaurants I prefer shells, ravioli, tortellini, like that. Sheldon |
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![]() "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 > Twirl almost all long Pasta - the real "trick" is knowing just how many strands to put between the tines. Dimitri |
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Nancy Young wrote on 27 Jun 2005 in rec.food.cooking
> > "Monsur Fromage du Pollet" > wrote in message > ... > > Damsel wrote on 26 Jun 2005 in rec.food.cooking > > > >> How do *you* get 'sketti from the plate to your mouth? > > > > 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 > > > NANNERS!!! You're back...boy I missed you. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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![]() "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. Gabby |
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On Sun, 26 Jun 2005 23:21:11 -0500, Damsel wrote:
> 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? I twirl it against the plate - spoons are for sissies. There are two things I NEVER order in a restaurant: spaghetti of any kind and chicken with bones in it. |
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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. |
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![]() "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 just sorta leaps up at me since I'm so attractive ',;~}~ Shaun aRe - Fork 'n' spoon, same as you. |
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sf > wrote in news:4b70c1lsb3bml00ab6j5vf5f90kk4e1pj1@
4ax.com: > 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. That's why Mom always broke the spaghetti in half. I fork-twirl into the spaghetti on the plate, then when I have enough, I stab a piece of meatball onto the end. That's a bite!!! ![]() -- Andy http://tinyurl.com/bczgr |
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![]() "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 > > -- > Coming at you live, from beautiful Lake Woebegon Well, with chopsticks, of course. What's all this spoon and fork nonsense? After all, where did the Italians get all these pasta notions? Correct---China. Pam |
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Damsel wrote:
: When I was a kid, we got boxes of spaghetti that were about 4 inches square ![]() 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. : :How do *you* get 'sketti from the plate to your mouth? 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 |
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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 > Sorry, I'm a chopper but sometimes a twiller. I tend to chop when eating out and don't want to get my clothes dirty. DH, otoh, is always a twiller and slurper suck the spaghetti up. If I tried that, it would be everywhere but my mouth! |
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Damsel wrote:
<snip> >> How do *you* get 'sketti from the plate to your mouth? >> I do the twirl against the spoon thing as well. Debbie |
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Damsel wrote:
>> "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. ![]() If I have to twirl against the plate, I tend to pull a couple of strands away from the rest and twirl. Less chance of getting it mixed up with more strands than can be easily managed. Debbie |
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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. I only eat it in a non-public setting! -- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse. |
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sf replied:
>> 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. Oh, I neglected to mention that I put the fork at the EDGE of the mound of spaghetti. Plunging it into the middle and twirling will result in a ball somewhere between a grapefruit and a cantaloupe in size. Bob |
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![]() "Monsur Fromage du Pollet" > wrote in message ... > Nancy Young wrote on 27 Jun 2005 in rec.food.cooking >> 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). > NANNERS!!! You're back...boy I missed you. I missed you, too! I'm so happy to see you. (hug) nancy |
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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 |
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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 |
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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'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. Kate |
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sf wrote:
> On Sun, 26 Jun 2005 23:21:11 -0500, Damsel wrote: > > >> 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? > > > I twirl it against the plate - spoons are for sissies. > > There are two things I NEVER order in a restaurant: > spaghetti of any kind and chicken with bones in it. No chicken with bones, but ribs with bones? DISCRIMINATION! ;-> jim |
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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. Yep, you can order them through "finger hut" type mail order places. I have never tried one and cant say how well it works, but if its anything like my battery operated martini stirer (an electric swizzle stick) it probly is not really usefull. > > > 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! When it comes to commercal pasta i prefere a noodle rather than a spaghetti. When i make my own pasta i tend to cut it thicker & wider than comercial thus making it easy to 'spear', or otherwise anchor on the fork for ease of conveyance from plate to mouth. For that matter i am more likely to purchase fettuchini than i am spaghetti for no better reason than ease of eating. I like to use a vinegrette to dress pasta which make it more slippery than a thick cream or tomato sauce. --- JL |
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