FoodBanter.com - View Single Post - Barilla Ready Pasta

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On Thu, 08 Nov 2018 14:28:34 GMT, Pamela >
wrote:

>On 12:59 8 Nov 2018, wrote in
:
>
>> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela >
>> wrote:
>>
>>>On 16:23 4 Nov 2018, Sqwertz > wrote in
:
>>>
>>>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote:
>>>>
>>>>> Only way I could see buying that was if I wanted it for a lunch at
>>>>> work where it is not easy to cook pasta. Usually I'd just bring it
>>>>> from home as leftovers.
>>>>
>>>> I always cook up extra pasta so I can make other noodle dishes or
>>>> sides quickly within the next 10 days or so. Carbonara, pesto, or
>>>> simple garlic buttered parsley noodles are a few of my standbys. Right
>>>> now I have extra cooked farfalle in the fridge (as well pasta salad
>>>> from the farfalle)
>>>>
>>>> -sw
>>>
>>>I think re-heating pasta from the fridge is a desperate measure. The al
>>>dente bite is lost. Unless it's coated in an oily sauce, it clumps
>>>together.
>>>
>>>Why bother when it only take minutes to make freshly cooked pasta?
>>
>> I assume you just throw the left over away? Something that really
>> shocked me when we first came to NA in 1967 was the food wastage.
>> Growing up during WWII and heavy rationing taught me to never waste
>> anything - left over bread makes bread pudding etc.
>
>I throw it in the bin. Saving food was once very important and my parents
>couldn't afford to throw any food away but now we have so much and it's so
>cheap that waste is no longer so extravagent.

Tell that to Yemeni kids!