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Thread: Break in half spaghetti varieties?

  1. #1
    Andy Guest

    Default Break in half spaghetti varieties?

    I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
    it down from two feet lengths.

    You?

    Andy

  2. #2
    ChattyCathy Guest

    Default Re: Break in half spaghetti varieties?

    Andy wrote:

    > I break up dry, not fresh homemade.


    Sacrilege!

    <g>

    --
    Cheers
    Chatty Cathy

  3. #3
    sf Guest

    Default Re: Break in half spaghetti varieties?

    On Fri, 27 Feb 2009 09:48:44 -0600, Andy <[email protected]> wrote:

    >I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
    >it down from two feet lengths.
    >
    >You?
    >

    I don't buy the long stuff and don't break the short ones.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  4. #4
    notbob Guest

    Default Re: Break in half spaghetti varieties?

    On 2009-02-27, ChattyCathy <[email protected]> wrote:

    > Sacrilege!


    Why?

    I got tired of that whole twist around a fork with a spoon, bottom of plate,
    free-hand, etc, nonsense. The spaghetti noodle tastes exactly the same
    whether it's a long or short. [shrug]

    nb



  5. #5
    Lynn from Fargo Ografmorffig Guest

    Default Re: Break in half spaghetti varieties?

    On Feb 27, 9:48*am, Andy <a...@b.c> wrote:
    > I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
    > it down from two feet lengths.
    >
    > You?
    >
    > Andy


    Why do you pay a premium for two foot long pasta and then shorten it?
    I break it only if I can't get it down in the boiling water fast
    enough.
    Lynn in Fargo

  6. #6
    ChattyCathy Guest

    Default Re: Break in half spaghetti varieties?

    notbob wrote:

    > On 2009-02-27, ChattyCathy <[email protected]> wrote:
    >
    >> Sacrilege!

    >
    > Why?


    Did you miss the <g>?

    >
    > I got tired of that whole twist around a fork with a spoon, bottom of
    > plate,
    > free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
    > same
    > whether it's a long or short. [shrug]


    I happen to prefer my spaghetti 'unbroken'. If you wanna break it up, no
    skin off my nose. Why does this somehow remind me of the 'big-end vs
    small-end of a boiled egg' arguments?

    ;-)

    --
    Cheers
    Chatty Cathy

  7. #7
    Kate Connally Guest

    Default Re: Break in half spaghetti varieties?

    Andy wrote:
    > I break up dry, not fresh homemade. Can't very well break up fresh. I DO trim
    > it down from two feet lengths.
    >
    > You?


    I've never used fresh. I don't break dry. Half the
    fun is winding it on your fork!

    Kate

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  8. #8
    Nancy2 Guest

    Default Re: Break in half spaghetti varieties?

    On Feb 27, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
    > Andy wrote:
    > > I break up dry, not fresh homemade.

    >
    > Sacrilege!
    >
    > <g>
    >
    > --
    > Cheers *
    > Chatty Cathy


    Maybe to a purist, but it tastes the same and pretty much looks the
    same, unless you like to swirl a huge amount altogether in the center
    of a serving dish. I would guess that most people don't do that.
    It's much more convenient to eat, too. I break the packaged dry
    spaghetti into thirds. Grab a bunch in the center, and break off both
    ends.

    N.

  9. #9
    ChattyCathy Guest

    Default Re: Break in half spaghetti varieties?

    Nancy2 wrote:
    >
    >
    > Maybe to a purist, but it tastes the same and pretty much looks the
    > same, unless you like to swirl a huge amount altogether in the center
    > of a serving dish. I would guess that most people don't do that.
    > It's much more convenient to eat, too. I break the packaged dry
    > spaghetti into thirds. Grab a bunch in the center, and break off both
    > ends.
    >


    Ya see, this is where we differ in opinion. I find spaghetti easier to
    eat when it's longer (I have learned the twirl it around the fork thing
    too - either against the side of the bowl/plate or against a spoon).

    --
    Cheers
    Chatty Cathy

  10. #10
    Andy Guest

    Default Re: Break in half spaghetti varieties?

    ChattyCathy said...

    > notbob wrote:
    >
    >> On 2009-02-27, ChattyCathy <[email protected]> wrote:
    >>
    >>> Sacrilege!

    >>
    >> Why?

    >
    > Did you miss the <g>?
    >
    >>
    >> I got tired of that whole twist around a fork with a spoon, bottom of
    >> plate,
    >> free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
    >> same
    >> whether it's a long or short. [shrug]

    >
    > I happen to prefer my spaghetti 'unbroken'. If you wanna break it up, no
    > skin off my nose. Why does this somehow remind me of the 'big-end vs
    > small-end of a boiled egg' arguments?
    >
    > ;-)



    Cathy,

    It's only that breaking the spaghetti in half means fewer twirls, smaller
    mouthfuls, etc.

    Best,

    Andy

  11. #11
    Andy Guest

    Default Re: Break in half spaghetti varieties?

    Lynn from Fargo Ografmorffig said...

    > On Feb 27, 9:48*am, Andy <a...@b.c> wrote:
    >> I break up dry, not fresh homemade. Can't very well break up fresh. I DO

    > trim
    >> it down from two feet lengths.
    >>
    >> You?
    >>
    >> Andy

    >
    > Why do you pay a premium for two foot long pasta and then shorten it?
    > I break it only if I can't get it down in the boiling water fast
    > enough.
    > Lynn in Fargo



    Lynn in Faro,

    I don't pay. I make homemade linguine being my favorite. I can roll out 12-
    feet, if left to my own devices!

    http://s1.tinypic.com/62eox2r.jpg w/pesto

    Best,

    Andy

  12. #12
    Andy Guest

    Default Re: Break in half spaghetti varieties?

    Nancy2 said...

    > On Feb 27, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
    >> Andy wrote:
    >> > I break up dry, not fresh homemade.

    >>
    >> Sacrilege!
    >>
    >> <g>
    >>
    >> --
    >> Cheers *
    >> Chatty Cathy

    >
    > Maybe to a purist, but it tastes the same and pretty much looks the
    > same, unless you like to swirl a huge amount altogether in the center
    > of a serving dish. I would guess that most people don't do that.
    > It's much more convenient to eat, too. I break the packaged dry
    > spaghetti into thirds. Grab a bunch in the center, and break off both
    > ends.
    >
    > N.



    Nancy2,

    YES! Foodies can wind up way more than a mouthful of pasta in the "long
    form!"

    Best,

    Andy


  13. #13
    Felice Guest

    Default Re: Break in half spaghetti varieties?


    "Lynn from Fargo Ografmorffig" <[email protected]> wrote in message
    news:[email protected]..
    On Feb 27, 9:48 am, Andy <a...@b.c> wrote:
    > I break up dry, not fresh homemade. Can't very well break up fresh. I DO
    > trim
    > it down from two feet lengths.
    >
    > You?
    >
    > Andy


    Why do you pay a premium for two foot long pasta and then shorten it?
    I break it only if I can't get it down in the boiling water fast
    enough.
    Lynn in Fargo

    I'm with you. I like it broken in half so I don't have to stand there
    wrestling the long strands into the boiling water!

    Felice



  14. #14
    phil--c Guest

    Default Re: Break in half spaghetti varieties?

    Kate Connally wrote:
    > Andy wrote:
    >> I break up dry, not fresh homemade. Can't very well break up fresh. I
    >> DO trim it down from two feet lengths.
    >>
    >> You?

    >
    > I've never used fresh. I don't break dry. Half the
    > fun is winding it on your fork!
    >
    > Kate
    >


    http://www.youtube.com/watch?v=av6AucgbL24

    Nice

  15. #15
    Felice Guest

    Default Re: Break in half spaghetti varieties?



    > Nancy2 wrote:
    >
    > Ya see, this is where we differ in opinion. I find spaghetti easier to
    > eat when it's longer (I have learned the twirl it around the fork thing
    > too - either against the side of the bowl/plate or against a spoon).
    > --
    > Cheers
    > Chatty Cathy


    No! No! Never against a spoon! My Nonna would have rapped my hands for that,
    but then she never put spoons on the table for spaghetti.
    I think she considered it the Italian version of eating peas with a knife.

    Felice



  16. #16
    ChattyCathy Guest

    Default Re: Break in half spaghetti varieties?

    Felice wrote:

    >
    > No! No! Never against a spoon! My Nonna would have rapped my hands for
    > that, but then she never put spoons on the table for spaghetti.
    > I think she considered it the Italian version of eating peas with a
    > knife.


    I will bow down to your Nonna's expertise. No more spoons in the future.
    <g>
    --
    Cheers
    Chatty Cathy

  17. #17
    brooklyn1 Guest

    Default Re: Break in half spaghetti varieties?

    "Andy" wrote:
    >
    >I break.
    >
    > You?
    >
    >


    Ya wuss! We all know you secretly eat Spaghetti-Os with a spoon. ºOoOºoOoº
    LOL




  18. #18
    Wim van Bemmel Guest

    Default Re: Break in half spaghetti varieties?

    On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:

    > ChattyCathy said...
    >
    >> notbob wrote:
    >>
    >>> On 2009-02-27, ChattyCathy <[email protected]> wrote:
    >>>
    >>>> Sacrilege!
    >>>
    >>> Why?

    >>
    >> Did you miss the <g>?
    >>
    >>
    >>> I got tired of that whole twist around a fork with a spoon, bottom of
    >>> plate,
    >>> free-hand, etc, nonsense. The spaghetti noodle tastes exactly the
    >>> same
    >>> whether it's a long or short. [shrug]

    >>
    >> I happen to prefer my spaghetti 'unbroken'. If you wanna break it up,
    >> no skin off my nose. Why does this somehow remind me of the 'big-end vs
    >> small-end of a boiled egg' arguments?
    >>
    >> ;-)

    >
    >
    > Cathy,
    >
    > It's only that breaking the spaghetti in half means fewer twirls,
    > smaller mouthfuls, etc.
    >
    > Best,
    >
    > Andy


    Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds no
    sauce. 1 foot is acceptable. Where I live most spaghetti is sold that
    length, in Netherlands and France.
    --
    Groet, salut, Wim.

  19. #19
    Wim van Bemmel Guest

    Default Re: Break in half spaghetti varieties?

    On Fri, 27 Feb 2009 11:27:09 -0600, Andy wrote:

    > Nancy2 said...
    >
    >> On Feb 27, 9:54Â*am, ChattyCathy <cathy1...@mailinator.com> wrote:
    >>> Andy wrote:
    >>> > I break up dry, not fresh homemade.
    >>>
    >>> Sacrilege!
    >>>
    >>> <g>
    >>>
    >>> --
    >>> Cheers
    >>> Chatty Cathy

    >>
    >> Maybe to a purist, but it tastes the same and pretty much looks the
    >> same, unless you like to swirl a huge amount altogether in the center
    >> of a serving dish. I would guess that most people don't do that. It's
    >> much more convenient to eat, too. I break the packaged dry spaghetti
    >> into thirds. Grab a bunch in the center, and break off both ends.
    >>
    >> N.

    >
    >
    > Nancy2,
    >
    > YES! Foodies can wind up way more than a mouthful of pasta in the "long
    > form!"
    >
    > Best,
    >
    > Andy


    That must be part of the fat foodies syndrome. So cut it.

    --
    Groet, salut, Wim.

  20. #20
    ChattyCathy Guest

    Default Re: Break in half spaghetti varieties?

    Wim van Bemmel wrote:

    > On Fri, 27 Feb 2009 11:11:01 -0600, Andy wrote:


    >>
    >> It's only that breaking the spaghetti in half means fewer twirls,
    >> smaller mouthfuls, etc.
    >>
    >> Best,
    >>
    >> Andy

    >
    > Yes, 2-feet spaghetti is too long. 2 strings fill a fork.. that holds
    > no sauce. 1 foot is acceptable. Where I live most spaghetti is sold
    > that length, in Netherlands and France.


    Hmm. All the dried spaghetti I've seen sold here is also 30cm (1 foot)
    in length. When Andy mentioned trimming it down from 2 foot lengths, I
    thought he was talking about his home made spaghetti...

    So, can somebody please tell me if store-bought dried spaghetti is sold
    in 2 foot lengths in the USA? (I tried to google this, but no luck).
    --
    Cheers
    Chatty Cathy

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