"Andy" q ha scritto nel messaggio
...
Davlo said...

No pasta company should be telling you to oil the frigging water!

The reason to add oil to the water is to prevent foam overs, not for the
pasta's benefit. Oil is going to ride on the surface anyway and has that
effect. A couple drops would probably do.

Maybe that company's pasta foams over more than other brands and they're
trying to solve the problem that way instead of making better pasta?

Andy

Hi Andy! I have never seen foam in my pasta. BTW I put oil in the water only
when I cook Gnocchi or Lasagne...to prevent sticking

--
Kisses
Pandora

"Michael Kuettner" wrote in message
...
Be careful here.
We're dealing mostly with USAns here. The simple fact that there are 10
different
thicknesses for Barilla spaghetti (I prefer numero 3) might cause a
culture-shock.

Cheers,

Michael Kuettner


Barilla is available everywhere here where I live (in the U.S.). I buy
spaghetti in various sizes.
I like DeCecco as well. And a favorite here in the U.S. by a lot of people
is Ronzoni.

I can buy Barilla and DeCecco cheap(er) at Costco, but I do search out
Ronzoni for linguini, fettucine and lasagna noodles. Here are the varying
types/styles of pasta made by Ronzoni.

http://www.amazon.com/s?ie=UTF8&rh=n...Ronzoni&page=1


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"Omelet" ha scritto nel messaggio
news
In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit longer
(I was a kid so don't remember the details) but that might account for
it some.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their
foot down." -- Steve Rothstein

When I was in camping at 2000 mt of altitude, my very cold water for pasta
boiled in 5 minutes"!!!!!


--
Kisses
Pandora

"Pandora" schrieb im Newsbeitrag
...

"Omelet" ha scritto nel messaggio
news
In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit longer
(I was a kid so don't remember the details) but that might account for
it some.
When I was in camping at 2000 mt of altitude, my very cold water for pasta
boiled in 5 minutes"!!!!!

Yes, Dear !

That's what several of us have stated. The lower the pressure (athmospheric),
the lower the temperature for starting the boiling.
Hint : Heat your very cold water for pasta before you put the pasta in ;-P

Cheers,

Michael Kuettner

I don't know Ronzoni pasta, but I have seen your link and I thank you.
But they don't have this:
Spaghetti alla chitarra (De Cecco brand) ...GNAM GNAM; and YUM YUM
Look: they are called maccheroni alla chitarra but they are only quared
spaghetti DD

javascript:void(5)
cheers
Pandora

"Dee Dee" ha scritto nel messaggio
...

"Michael Kuettner" wrote in message
...
Be careful here.
We're dealing mostly with USAns here. The simple fact that there are 10
different
thicknesses for Barilla spaghetti (I prefer numero 3) might cause a
culture-shock.

Cheers,

Michael Kuettner


Barilla is available everywhere here where I live (in the U.S.). I buy
spaghetti in various sizes.
I like DeCecco as well. And a favorite here in the U.S. by a lot of
people is Ronzoni.

I can buy Barilla and DeCecco cheap(er) at Costco, but I do search out
Ronzoni for linguini, fettucine and lasagna noodles. Here are the varying
types/styles of pasta made by Ronzoni.

http://www.amazon.com/s?ie=UTF8&rh=n...Ronzoni&page=1


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"Michael Kuettner" wrote in message
...

"Pandora" schrieb im Newsbeitrag
...

"Omelet" ha scritto nel messaggio
news
In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit longer
(I was a kid so don't remember the details) but that might account for
it some.
When I was in camping at 2000 mt of altitude, my very cold water for
pasta boiled in 5 minutes"!!!!!

Yes, Dear !

That's what several of us have stated. The lower the pressure
(athmospheric),
the lower the temperature for starting the boiling.
Hint : Heat your very cold water for pasta before you put the pasta in ;-P

Cheers,

Michael Kuettner

Telling an Italian how to make pasta? Interesting. :-)

"Pandora" ha scritto nel messaggio
...

I don't know Ronzoni pasta, but I have seen your link and I thank you.
But they don't have this:
Spaghetti alla chitarra (De Cecco brand) ...GNAM GNAM; and YUM YUM
Look: they are called maccheroni alla chitarra but they are only quared
spaghetti DD

Sorry the link is this:
http://www.dececco.it/base_semola.as...pologia=1&ID=8

cheers
Pandora

In article ,
ChattyCathy wrote:

Heh. I am talking store-bought (dried?) spaghetti here.... so sue me!

The cooking "destructions" say that it should be cooked in boiling
(salted) water (with a tablespoon of oil added to the water) for 10-12
minutes...

Yeah right!

Mine always takes *at least* 25 minutes before it's "al dente" i.e. it's
not "soggy".
And yes, before anyone asks, the water is *boiling* the whole time...

Is it just me or...???

Cooking time is dictated by different factors such as the heat output of
your range, the amount of water you use, etc. Do whatever works best for
you.

"Michael Kuettner" ha scritto nel messaggio
...

"Pandora" schrieb im Newsbeitrag
...

"Omelet" ha scritto nel messaggio
news
In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit longer
(I was a kid so don't remember the details) but that might account for
it some.
When I was in camping at 2000 mt of altitude, my very cold water for
pasta boiled in 5 minutes"!!!!!

Yes, Dear !

That's what several of us have stated. The lower the pressure
(athmospheric),
the lower the temperature for starting the boiling.
Hint : Heat your very cold water for pasta before you put the pasta in ;-P

Cheers,

Michael Kuettner

;-P

--
Kisses
Pandora

"JoeSpareBedroom" ha scritto nel messaggio
...
"Michael Kuettner" wrote in message
...

"Pandora" schrieb im Newsbeitrag
...

"Omelet" ha scritto nel messaggio
news In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit
longer
(I was a kid so don't remember the details) but that might account for
it some.
When I was in camping at 2000 mt of altitude, my very cold water for
pasta boiled in 5 minutes"!!!!!

Yes, Dear !

That's what several of us have stated. The lower the pressure
(athmospheric),
the lower the temperature for starting the boiling.
Hint : Heat your very cold water for pasta before you put the pasta in
;-P

Cheers,

Michael Kuettner

Telling an Italian how to make pasta? Interesting. :-)

....True! And I will explain how to make a good chicken pie DDDDD

--
Kisses
Pandora

"Pandora" wrote in message
...
Also here in Italy we have pasta which cook in 25 minutes. And after 25
minutes it is "al dente"!
But not for this, it is a good type of pasta. A good pasta cook in 10 - 13
minutes!
And yes. I agree with you: better brands are DeCecco (my favourite) and
Barilla.


Wow, a Real Italian likes my favorite brands of pasta!

On Sun, 30 Sep 2007 18:16:52 +0200, ChattyCathy
wrote:


OK - one other thing - we live at an altitude of approx. 1600 meters
(about 5000 feet) above sea level - so our water boils at a little under
100 Deg C. Wonder if that has anything to do with it??

It has a lot to do with it. I have the same problem, and not just
with pasta. I am a bit higher in altitude, but ABQ is at 5000 feet
above sea level too.

So, no it is not you.

The porno chicken? I have to add about another hour to the cooking
time. Same for the pot roast.

Christine

"Pandora" wrote in message
...

"JoeSpareBedroom" ha scritto nel messaggio
...
"Michael Kuettner" wrote in message
...

"Pandora" schrieb im Newsbeitrag
...

"Omelet" ha scritto nel messaggio
news In article ,
ChattyCathy wrote:

cybercat wrote:


TWENTY FIVE MINUTES FOR PASTA???


Yep.

Cathy just finished eating her pasta with meat sauce

Altitude: 5000 feet

When we lived at 6,000 in California, boiled stuff did take a bit
longer
(I was a kid so don't remember the details) but that might account for
it some.
When I was in camping at 2000 mt of altitude, my very cold water for
pasta boiled in 5 minutes"!!!!!

Yes, Dear !

That's what several of us have stated. The lower the pressure
(athmospheric),
the lower the temperature for starting the boiling.
Hint : Heat your very cold water for pasta before you put the pasta in
;-P

Cheers,

Michael Kuettner

Telling an Italian how to make pasta? Interesting. :-)

...True! And I will explain how to make a good chicken pie DDDDD

--
Kisses
Pandora

Please don't. I have a pie crust disability. :-(

Michael Kuettner wrote:
"Pandora" schrieb im Newsbeitrag
...
Also here in Italy we have pasta which cook in 25 minutes. And after 25
minutes it is "al dente"!
But not for this, it is a good type of pasta. A good pasta cook in 10 - 13
minutes!
And yes. I agree with you: better brands are DeCecco (my favourite) and
Barilla.

Be careful here.
We're dealing mostly with USAns here. The simple fact that there are 10
different
thicknesses for Barilla spaghetti (I prefer numero 3) might cause a
culture-shock.

And both brands are readily available to me down south in the ole USofA.

Omelet wrote:

Because she _likes_ to tell people what they can and cannot do.

We always break pasta noodles in 1/2 to make them easier to eat.

Really long noodles make for too big of a bite and are a pain in the
ass, unless you have a really big mouth!

Oh.

Nevermind.

eg

And breaking them up is perhaps the way one eats children's food and
should be outgrown once out of the nursery, and certainly would be
messier as those loose ends flop about.
Are you unable to use your fork to twirl a couple strands into a small
compact package for your lady like mouth?