which just proves its the pasta and not the sauce, Lee
"Cindy Hamilton" > wrote in message
...
On Jul 20, 9:29 am, Brooklyn1 <Gravesend1> wrote:
> On Wed, 20 Jul 2011 06:16:44 -0700 (PDT), Cindy Hamilton
>
>
>
>
>
> > wrote:
> >On Jul 16, 9:59 pm, Jerry Avins > wrote:
> >> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> >> makes a convenient support while twirling. If it's in a bowl, as I
> >> prefer it, the curve of the side of the bowl is all the support
> >> needed. Some people cut long pasta into short pieces before taking it
> >> up on a fork. A few cooks break it into short pieces before cooking
> >> it. What do you do?
>
> >Twirl. With a spoon. I don't care if Italians think it's for babies.
>
> >Last night I took the opportunity to experiment. Usually I
> >cook sphaghetti whole, but I tried breaking it in half.
>
> >Epic fail. Couldn't get those short strands to wind around
> >the fork properly.
>
> The trick to ****ghetti winding is a thick/hearty sauce... thin/watery
> sauce makes the strands slip off the fork.

Well, there wasn't a sauce (as such) with this dish. Some sauteed
mushrooms, some blanched green beans, some sliced chicken
breast. A little bacon grease. Salt and pepper.

Experience tells me that I could have wound it up fine
if I hadn't broken it in half.

Cindy Hamilton