Thread: Break in half spaghetti varieties?

Andy wrote:

> I break up dry, not fresh homemade.

Sacrilege!

<g>

--
Cheers
Chatty Cathy

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

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

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

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

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]

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 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

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

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

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

"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

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

> 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

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

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

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

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.

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.

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