On Wednesday, August 1, 2012 9:02:07 PM UTC-4, Bryan wrote:
> On Tuesday, July 31, 2012 12:52:28 PM UTC-5, The Other Guy wrote:
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> > On Tue, 31 Jul 2012 10:01:35 -0700 (PDT), Kalmia
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> > >On Tuesday, July 31, 2012 11:20:02 AM UTC-4, Janet Bostwick wrote:
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> > >> On Tue, 31 Jul 2012 08:10:57 -0700 (PDT), Kalmia
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> > >> >I did a blind taste test on di Cecco penne (2.59 a 1 lb box) vs. Hannaford housebrand (.89).
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> > >> >DH helped by straining and plating it etc. I could NOT tell any difference. I am adding this to my list of OK housebrand items along with oatmeal and 'grapenuts'.
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> > >> did they both cook in the same amount of time? How long was the
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> > >> cooking time? Were either of them rough surfaced?
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> > >> Janet US
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> > >I used same amt of water, 12 minutes, both smooth surface.
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> > I can't imagine WHY anyone would expect any different result.
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> > What POSSIBLE differences between pastas COULD there be?
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> > I remember when a TV Network did a vodka taste test some years ago.
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> > When people THOUGHT they were drinking high priced vodka,
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> > they rated it best. The claimed cheapest was rated as bad.
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> > In reality, they were rating the cheapest as the best.
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> I buy mid-priced. The cheap tastes off, and the expensive tastes the same when mixed. I haven't drunk straight liquor in well over a decade, and probably never will.
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> --Bryan

I couldn't agree more. On all counts.