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

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)

"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

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


---
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Virus Database (VPS): 0525-5, 06/25/2005
Tested on: 6/26/2005 10:04:49 PM
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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

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

"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

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!)

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

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

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

In article >,
wrote:

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

> Carol

Twirl on plate. Rob cuts. I cry for pity. (And it's "pasghetti and
meat bulbs" -- did I ever tell you about my Family Circus cartoon?)
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

In article >,
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

Divide and conquer!
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

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

"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

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?

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

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?

"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

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

"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

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?

"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

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.

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.

"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.

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

"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

Damsel wrote:
: When I was a kid, we got boxes of spaghetti that were about 4 inches
square
n 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.
:
: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

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!

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

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

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.

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

"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

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

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

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

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

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