"Robert L Bass" wrote
I like to cook different types with various recipes. Once I try one out
and it works as written I will usually start experimenting.

I love spiral pasta (rotini) for cheesy, meaty, garlicky things, because
each individual noodle catches good stuff.

wrote:

From the time I was born some 50 years ago, it was called spaghetti.
My mother made it, we got it in the school cafeteria. we ate it in
restaurants, and my relatives served it. It was always called
SPAGHETTI. All of a sudden it seems the name has changed to pasta.
What the hell is PASTA?

I thought I was just over reacting and the word Pasta was just
something used by the ultra-wealthy because they always seem to use a
fancy name for something in order to raise the price, such as calling
coffee, java. Everyone knows that java costs two, three or more times
the price of a cup of coffee, and its the same darn thing.

It was not until the other day when I went to the grocery store and
asked this 20ish looking store employee where to find the spaghetti
sauce. He looked at me and said "what's that"? I was shocked and
felt like telling the idiot to find a different job if he dont know
what the #$%^ spaghetti sauce is, but I did my best to remain calm and
say "pasta sauce". He knew right where that was.......

Has the word "spaghetti" been banned for some reason? Is there some
sort of politically incorrect sexual connotation to that word that
offends the religious right, or what? Or does it just cost more
because they now call it pasta?

JB

Ever hear of the reorient "Spago"? which means string, spaghetti is just
the diminutive form of spago.

Your experience sounds sort of like the one i had at a whole foods store
when i asked where they kept the coke and pepsi and i was informed they
did not sell "such things."

It is a form of snobbery, nothing else.
--
JL

On 28-Aug-2007, "cybercat" wrote:
"The Ranger" wrote

Nuh-uh! Macaroni salad is ONLY made with
mini-shells, relish, black olives, hard-boiled egg
and miracle whip!

Nooooo. Macaroni is ELBOW macaroni. When
have you ever seen that name, "Macaroni" on any
pasta product not shaped like elbows?

I'm looking at the deli-made dish right now... "Macaroni Salad w/
Best Mayo" made with ditalini pasta. It's very bland but this one
has red onions and pimento mixed in with dill relish so I thought
I'd give it a try. I'll stick to using Miracle Whip but might swap
out the sweet relish for dill.

The Ranger

Omelet wrote:

In article EKRAi.110$Lz5.21@trndny04,
"Julie Bove" wrote:


Has the word "spaghetti" been banned for some reason? Is there some
sort of politically incorrect sexual connotation to that word that
offends the religious right, or what? Or does it just cost more
because they now call it pasta?

It has been called pasta for years, because that's what it is.


"Pasta" covers the entire massive spectrum of flour based Italian
noodles.

I rather like Fusilli personally.

Holds more sauce.

Conchigli is my favourite for the same reason.
--
JL

"The Ranger" wrote in message
...
On 28-Aug-2007, "cybercat" wrote:
"The Ranger" wrote

Nuh-uh! Macaroni salad is ONLY made with
mini-shells, relish, black olives, hard-boiled egg
and miracle whip!

Nooooo. Macaroni is ELBOW macaroni. When
have you ever seen that name, "Macaroni" on any
pasta product not shaped like elbows?

I'm looking at the deli-made dish right now... "Macaroni Salad w/ Best
Mayo" made with ditalini pasta. It's very bland but this one has red
onions and pimento mixed in with dill relish so I thought I'd give it a
try. I'll stick to using Miracle Whip but might swap out the sweet relish
for dill.

I stand corrected. I LOVE macaroni salad with a little vinegar added to the
mayo and bits of shredded cheddar, some pimento. Celery for crunch. Good
stuff.



--
Posted via a free Usenet account from http://www.teranews.com

"Joseph Littleshoes" wrote

Ever hear of the reorient "Spago"? which means string, spaghetti is just
the diminutive form of spago.


Hey, that's a cool bit of information! I know a little Italian but sure did
not
know that. Little strings! Is Vermicelli "little worms?"



--
Posted via a free Usenet account from http://www.teranews.com

cybercat said...

Is Vermicelli "little worms?"


That would be orzo?

Andy

Bobo Bonobo® wrote:

On Aug 28, 8:56 am, notbob wrote:

On 2007-08-28, wrote:


What the hell is PASTA?

LOL!.... I feel your pain. I get a kick out of the whole pasta
salad thing. If it's pasta and it's cold, it still macaroni salad in
my book and I don't like it.


I'm with you on that! Sometimes the ladies at work eat that nasty
stuff, and I have to empty the trash can in the employee lunchroom on
Thursdays. I find even the smell of most of their vinegar/mayo/tuna/
whatever other icky stuff that's on there pretty repulsive.

nb


--Bryan

De gustibus non est disputandum.

A chilled pasta salad is one of my favourites, toss some small shells in
a vinaigrette with black olives, feta cheese, flaked smoked salmon,
thinly sliced raw mushrooms, artichoke hearts, green onions, crushed raw
garlic, black pepper.

So many things can be added or substituted cauliflower floret's are good
especially if they have been been in an lemon and oil marinade for a few
hours. Small dice of sweet red pepper, substitute diced cooked chicken
for the smoked salmon, different cheeses, shallots instead of green
onions, or sometimes i use a fine dice of raw red onion or an asian
product of fried red onions, garbonzoes etc.
--
JL

Abe wrote:

From the time I was born some 50 years ago, it was called spaghetti.

My mother made it, we got it in the school cafeteria. we ate it in
restaurants, and my relatives served it. It was always called
SPAGHETTI. All of a sudden it seems the name has changed to pasta.
What the hell is PASTA?

I thought I was just over reacting and the word Pasta was just
something used by the ultra-wealthy because they always seem to use a
fancy name for something in order to raise the price, such as calling
coffee, java. Everyone knows that java costs two, three or more times
the price of a cup of coffee, and its the same darn thing.


You are an idiot for raising a red herring on an issue you obviously
you already know the answer to.

Shame on the responders who spent time educating a herring tosser who
posted a bullshit/non-issue just to get people talking about a
non-issue. You should know better.


Wonderful weather were having, read any good books recently, how's your
parents, have you eaten?

Polite conversation does not require a degree in literature and some
people like talking about food as much as some people like to criticize
others conversational forms.
--
JL

Andy wrote:

cybercat said...


Is Vermicelli "little worms?"

Yes it is, at least in its name. Ever see the mel brookes film "Young
Frankenstien"? there's a funny joke about that in the opening scenes.



That would be orzo?

Andy

orzo |ˈôrz�| noun a variety of pasta shaped like grains of barley or
rice. ORIGIN Italian, literally ‘barley.’
--
JL

The Ranger wrote:

Miracle Whip Macaroni Salad

INGREDIENTS:
2 cups small shell pasta, cooked and drained
3/4 cup Miracle Whip
1 sweet onion, diced into small pieces
4 hard-boiled eggs, chopped
1 Tbs. sweet pickle relish
1/2 cup black olives*

* I add a mix of Kalamata and Niçoise and rough-chop them but a
small can of generic black olives works just as well.

_PASTA_ salad opens the diner up to a world of differences!

The Ranger

That is what I had for lunch today, only mine included a can of tuna.

Becca

Becca wrote in message
...
The Ranger wrote:

Miracle Whip Macaroni Salad

INGREDIENTS:
2 cups small shell pasta, cooked and drained
3/4 cup Miracle Whip
1 sweet onion, diced into small pieces
4 hard-boiled eggs, chopped
1 Tbs. sweet pickle relish
1/2 cup black olives*

* I add a mix of Kalamata and Niçoise and rough-chop them but a
small can of generic black olives works just as well.

_PASTA_ salad opens the diner up to a world of differences!

That is what I had for lunch today, only mine included a can of
tuna.

Mine was deli-bought with tasteless mayo. Blah. I liked the red
onions and dill relish that was substituted, though, so I plan on
adding those to a future batch. Interesting about the tuna; I
never think to add a protein to my macaroni salad. Go figure.

The Ranger

Bobo Bonobo® wrote:

I'm with you on that! Sometimes the ladies at work eat that nasty
stuff, and I have to empty the trash can in the employee lunchroom on
Thursdays. I find even the smell of most of their vinegar/mayo/tuna/
whatever other icky stuff that's on there pretty repulsive.
nb

--Bryan

If you think that is bad, try emptying the trash in a Day Spa/Hair
Salon. The stuff they paint on people's nekkid bodies, looks like mud,
but smells much worse, plus the chemicals they use on people's hair.
Ugh, their trash smelled terrible.

Becca

In article ,
"Giusi" wrote:

"Melba's Jammin'" ha scritto nel messaggio
...
I don't think it changes the flavor; it's a matter of which pasta
complements a particular kind of sauce so as to maximize one's enjoyment
of the sauce. The pasta is the carrier for the sauce and together they
can be wonderful.

I believe the rule is the lighter the sauce, the lighter the pasta.
Angel hair doesn't get bolognese sauce (unless you're at my house), it
gets olive oil and fresh tomatoes and garlic and basil. Like that. :-)
--

Sure it can!

All righty, then. And I do.

Example: fresh egg pasta is not suitable for lots of sauces. Even the scale
of the pasta vs the scale of what's with it can alter it. Tubular ones
carry runny sauces inside. Creamy sauces need some corners to catch on to.

Various qualities of pasta make a huge difference, too. Humongous companies
extrude it through Teflon and dry it fast. It leaves a slicker surface and
isn't nearly as good as pasta extruded through bronze and dried slower.

Come to Rome and go to the Pasta Museum! It's not far from the Trevi
Fountain.

Well, where were you last November when I was in Rome?!! g
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

That's like running a kissing booth.

For free.

Hmm. Kind of like being in Carnaval in Salvador, Brazil (where
kisses happen a LOT).

--

Regards,
Robert L Bass

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