Thread: 20" Spaghetti

Sqwertz wrote:
>
>I just don't like the thickness of spaghetti.
>I prefer anglehair, capellini, or vermicelli.

Figures Dopey would prefer dwarf spaghetti. LOL
http://www.youtube.com/watch?v=whnn9...eature=related

In article <jyp5l7gsqmad$.[email protected]>, Sqwertz <[email protected]>
wrote:

>
> Is this just a gimmick Italians sell to us gullible greenhorns or do
> Italians really eat 20" spaghetti? Also, why does it come in 2lb
> packages rather than 1 kilo and measure 20" instead of 50 centimeters?
> And it would also seem impractical to cook and eat.

Research shows it is for romantic Lady and the Tramp style dinners

Sqwertz wrote:
>
> I just don't like the thickness of spaghetti. And the way the loose
> ends flap around when you eat it. I prefer anglehair, capellini, or
> vermicelli (our American branded vermicelli is thinner than spaghetti,
> though they're not supposed to be).

I usually buy linguini or the flatter fettuccini. The angelhair is a bit too
dense for me. YMMV.

G.

On Jul 31, 2:43*pm, "Malcom \"Mal\" Reynolds" <atlas-
bug...@invalid.invalid> wrote:
>
> In article <jyp5l7gsqmad$....@sqwertz.com>, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>
>
> > Is this just a gimmick Italians sell to us gullible greenhorns or do
> > Italians really eat 20" spaghetti? *Also, why does it come in 2lb
> > packages rather than 1 kilo and measure 20" instead of 50 centimeters?
> > And it would also seem impractical to cook and eat.
>
> Research shows it is for romantic Lady and the Tramp style dinners.
>
>
Hahahahahaaaaa, good answer!

"...and they call it Bella Notte". I know what song will be stuck in MY head tonight.

"[email protected]" <[email protected]> wrote:

> On Jul 31, 2:43*pm, "Malcom \"Mal\" Reynolds" <atlas-
> bug...@invalid.invalid> wrote:
>>
>> In article <jyp5l7gsqmad$....@sqwertz.com>, Sqwertz
>> <swe...@cluemail.comp
> ost>
>> wrote:
>>
>>
>>
>> > Is this just a gimmick Italians sell to us gullible greenhorns or
>> > do Italians really eat 20" spaghetti? *Also, why does it come in
>> > 2lb packages rather than 1 kilo and measure 20" instead of 50
>> > centimeters? And it would also seem impractical to cook and eat.
>>
>> Research shows it is for romantic Lady and the Tramp style dinners.
>>
>>
> Hahahahahaaaaa, good answer!



Right!

When I got my Kitchen Aid pasta kit I had thoughts of serving 20"+
linguine for the fun of watching dinner guests twirl and twirl a big fat
fork full.

Being my mild mannered Kitchen Clark Kent self, I reverted to less than
super-spaghetti but, I was tempted more than once.

Andy
Andy's Evil Twin: It was MY idea!!1

On Jul 31, 1:54*pm, Sqwertz <swe...@cluemail.compost> wrote:


> I saw some Garofalo brand 20" spaghetti at my favorite Italian
> market/deli/cafe and wondered, "Why?".


I have a theory as to why. They're starting out with 20 inch spags
but are planning to work their way up to 20 foot or even longer so
that Joey Chestnut and others on the competitive-eating circuit can go
from how much food they can eat to how much length they can take down
in a certain amount of time. The spags will be up to 100 feet long,
even longer if necessary - and will be set not on plates but in long
thin tunnels of plastic - sort of like those big Swiss mountain horns
used in the Ruglao cough drops commercial, only narrower - and when
the starting whistle blows, the competitors will begin to suck in
their single spag as quickly as possible - some possible too quickly,
ala the rabbit - others a bit slower like the hare - and whoever sucks
in the longest strand wins the contest and is that years world
spaghetti slurping champion. It's time for the yearly Nathans hot dog
monopoly to have some competition. Anyway, that's my theory. They're
going with 20 inch spags just to acclimate us to the longer ones, then
will use them in competitive eating contests as advertisements for
whatever company puts on the event.

TJ

Sqwertz wrote:

> http://www.amazon.com/dp/B005R3YXL2/...5R3YXL22116963

Garofalo is a good brand, Lucio Garofalo is totally new to me.

> Is this just a gimmick Italians sell to us gullible greenhorns or do
> Italians really eat 20" spaghetti? Also, why does it come in 2lb
> packages rather than 1 kilo and measure 20" instead of 50 centimeters?

For your market, obviously.

> And it would also seem impractical to cook and eat.

Yes, 50 cm spaghetti are a PITA to cook and handle.

On Wed, 1 Aug 2012 09:22:35 +0200, ViLco wrote:

> Sqwertz wrote:
>
>> http://www.amazon.com/dp/B005R3YXL2/...5R3YXL22116963
>
> Garofalo is a good brand, Lucio Garofalo is totally new to me.

It's the same brand. They had two different packages there - the
paper wrapped packages you see above and another plasticine type that
matched their normal branded stuff.

-sw

Sqwertz wrote:

>>> http://www.amazon.com/dp/B005R3YXL2/...5R3YXL22116963

>> Garofalo is a good brand, Lucio Garofalo is totally new to me.

> It's the same brand. They had two different packages there - the
> paper wrapped packages you see above and another plasticine type that
> matched their normal branded stuff.

Right, I overlooked the pictures below. These are the packages we find in
Italy
http://www.amazon.com/Garofalo-Penne...bxgy_gro_img_b

On Tue, 31 Jul 2012 23:35:00 -0700 (PDT), Tommy Joe wrote:

> I have a theory as to why. They're starting out with 20 inch spags
> but are planning to work their way up to 20 foot or even longer so
> that Joey Chestnut and others on the competitive-eating circuit can go
> from how much food they can eat to how much length they can take down
> in a certain amount of time. The spags will be up to 100 feet long,
> even longer if necessary - and will be set not on plates but in long
> thin tunnels of plastic - sort of like those big Swiss mountain horns
> used in the Ruglao cough drops commercial, only narrower - and when
> the starting whistle blows, the competitors will begin to suck in
> their single spag as quickly as possible - some possible too quickly,
> ala the rabbit - others a bit slower like the hare - and whoever sucks
> in the longest strand wins the contest and is that years world
> spaghetti slurping champion. It's time for the yearly Nathans hot dog
> monopoly to have some competition. Anyway, that's my theory. They're
> going with 20 inch spags just to acclimate us to the longer ones, then
> will use them in competitive eating contests as advertisements for
> whatever company puts on the event.

How much pot do you smoke in a day?

-sw

On Wed, 1 Aug 2012 17:38:14 +0200, ViLco wrote:

> Sqwertz wrote:
>
>> It's the same brand. They had two different packages there - the
>> paper wrapped packages you see above and another plasticine type that
>> matched their normal branded stuff.
>
> Right, I overlooked the pictures below. These are the packages we find in
> Italy
> http://www.amazon.com/Garofalo-Penne...bxgy_gro_img_b

I think I have that exact same unopened bag, except I think it claims
to be organic.

-sw

On Aug 1, 7:09*pm, Sqwertz <swe...@cluemail.compost> wrote:


> How much pot do you smoke in a day?

It's changed. I used to smoke about 4 joints a week, but I've
built a tolerance over the years and am now up to maybe 10 a week.
But I write stuff like that even when I'm not smoking, and I'm not a
24/7, get up and get high type smoker, I like to save it for after
I've done my chores of the day, which I try to keep as minimal as
possible. Did you read my entire spaghetti essay? You did? Man,
what kind of drug are YOU on?

TJ
I

Sqwertz wrote:
> I saw some Garofalo brand 20" spaghetti at my favorite Italian
> market/deli/cafe and wondered, "Why?". I like the Garafalo line of
> pastas I have tried, but I don't do spaghetti so I passed.
>
> http://www.amazon.com/dp/B005R3YXL2/...5R3YXL22116963
>
> Is this just a gimmick Italians sell to us gullible greenhorns or do
> Italians really eat 20" spaghetti? Also, why does it come in 2lb
> packages rather than 1 kilo and measure 20" instead of 50 centimeters?
> And it would also seem impractical to cook and eat.
>
> Here's some comments on the length from The Washingtonian (magazine).
> They say different lengths taste different:
>
> "Many Washington chefs buy different brands of pasta according to
> which shape is best. Some even claim to detect differences of texture
> and taste in spaghetti of different lengths made by the same
> manufacturer: Roberto Donna and several of his colleagues give Lucio
> Garofalo 20-inch spaghetti the thumbs up but the widely available
> 10-inch version thumbs down, even though both lengths are the same
> thickness."
>
> I call bull**** on this one unless they indeed have separate
> processing facilities and/or methods for the 20" spaghetti. Perhaps
> the difference they note is just the difference in certain batches.
> Or maybe they need to break down 20" spaghetti into 10" spaghetti and
> taste them again.
>
> OTOH, it did come in third place in one taste test:
>
> http://www.latimes.com/features/food...,7768188.story
>
> I just don't like the thickness of spaghetti. And the way the loose
> ends flap around when you eat it. I prefer anglehair, capellini, or
> vermicelli (our American branded vermicelli is thinner than spaghetti,
> though they're not supposed to be).
>
> -sw

Can't speak about LONG Italian noodles, but the hand-stretched
noodles at the Chinese hole-in-the-wall may well have been even
longer. They are pretty thick, nice and chewy, too. The bowl
contains one and a fraction noodles. (I am trying HARD to stay
away since I am basically LCing now.)

--
Jean B.

Jean B. <[email protected]> wrote:
> Can't speak about LONG Italian noodles, but the hand-stretched
> noodles at the Chinese hole-in-the-wall may well have been even
> longer. They are pretty thick, nice and chewy, too. The bowl
> contains one and a fraction noodles. (I am trying HARD to stay
> away since I am basically LCing now.)

I really like watching a Chinese chef make those noodles. There used to be
some restaurants here where they would come out of the kitchen with a cart
and make a show of it in the dining room. Haven't seen that here in a while.

MartyB

Nunya Bidnits wrote:
> Jean B. <[email protected]> wrote:
>> Can't speak about LONG Italian noodles, but the hand-stretched
>> noodles at the Chinese hole-in-the-wall may well have been even
>> longer. They are pretty thick, nice and chewy, too. The bowl
>> contains one and a fraction noodles. (I am trying HARD to stay
>> away since I am basically LCing now.)
>
> I really like watching a Chinese chef make those noodles. There used to be
> some restaurants here where they would come out of the kitchen with a cart
> and make a show of it in the dining room. Haven't seen that here in a while.
>
> MartyB
>
>
Yes, my daughter and I went in an off-time (in part because this
place is very popular... but tiny), and we got to see that. I
was interested to see that the pulling, at least then, was
delegated to help. Seeing the noodle pulled gave me the thought
that the thing in the bowl just might be one noodle. I think the
reason why there was one long noodle and another little piece or
two was because the bowls didn't appear to be filled enough. The
first time we ate them, though, it may have been because it was
easier to create an end than it was to find a preexisting end.

--
Jean B.

Brooklyn1 <Gravesend1> wrote:
> Sqwertz wrote:
>>
>> I just don't like the thickness of spaghetti.
>> I prefer anglehair, capellini, or vermicelli.
>
> Figures Dopey would prefer dwarf spaghetti. LOL
> http://www.youtube.com/watch?v=whnn9...eature=related

I would like to find a thicker spaghetti. I don't like thin. If you roll a
extra long spaghetti, your going to get a thicker ball. The thinner it is,
the more it mixes with the sauce. The less flavor from the pasta.

Greg

"Jean B." wrote:
>
>Seeing the noodle pulled gave me the thought
>that the thing in the bowl just might be one noodle. I think the
>reason why there was one long noodle and another little piece or
>two was because the bowls didn't appear to be filled enough. The
>first time we ate them, though, it may have been because it was
>easier to create an end than it was to find a preexisting end.

Can you knit... edible bra!

Brooklyn1 wrote:
> "Jean B." wrote:
>> Seeing the noodle pulled gave me the thought
>> that the thing in the bowl just might be one noodle. I think the
>> reason why there was one long noodle and another little piece or
>> two was because the bowls didn't appear to be filled enough. The
>> first time we ate them, though, it may have been because it was
>> easier to create an end than it was to find a preexisting end.
>
> Can you knit... edible bra!

Knitting skipped a generation--or at least this part of it.

--
Jean B.