Dunno!

I can tell you that earlier this week I spent the better part of a day
making my usual (and usually wonderful) meat sauce. When it was near time
for dinner I discovered I was completely out of spaghetti. I cooked a pot
of elbow macaroni instead, stirred in some of the sauce, and topped each
plate of pasta with more sauce. Didn't miss the spaghetti a bit.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

previously in rfc, Wayne > wrote:

> Dunno!
>
> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near
> time for dinner I discovered I was completely out of spaghetti. I
> cooked a pot of elbow macaroni instead, stirred in some of the sauce,
> and topped each plate of pasta with more sauce. Didn't miss the
> spaghetti a bit.
>


I was making spaghetti with clam sauce tonight, only to discover I had no
spaghetti, so it was rigatoni with clam sauce instead... Lost some
bits of clam INSIDE the rigatonis, but it was just as delicious! And the
ridges held more of the garlic and oil.

-Claudia

>I was making spaghetti with clam sauce tonight, only to discover I had no
>spaghetti, so it was rigatoni with clam sauce instead... Lost some
>bits of clam INSIDE the rigatonis, but it was just as delicious! And the
>ridges held more of the garlic and oil.
>
>-Claudia

Supposed to be Linguinni... it's a law.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>I was making spaghetti with clam sauce tonight, only to discover I had no
>spaghetti, so it was rigatoni with clam sauce instead... Lost some
>bits of clam INSIDE the rigatonis, but it was just as delicious! And the
>ridges held more of the garlic and oil.
>
>-Claudia

Supposed to be Linguinni... it's a law.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Wayne wrote:

> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near time
> for dinner I discovered I was completely out of spaghetti. I cooked a pot
> of elbow macaroni instead, stirred in some of the sauce, and topped each
> plate of pasta with more sauce. Didn't miss the spaghetti a bit.


I know it's fine but I just can't get over that no matter which dish I'm
making, if 'macaroni' is used it's always going to resemble Hamburger
Helper...

~john

Levelwave© > wrote in
:

> Wayne wrote:
>
>> I can tell you that earlier this week I spent the better part of a
>> day making my usual (and usually wonderful) meat sauce. When it was
>> near time for dinner I discovered I was completely out of spaghetti.
>> I cooked a pot of elbow macaroni instead, stirred in some of the
>> sauce, and topped each plate of pasta with more sauce. Didn't miss
>> the spaghetti a bit.
>
>
> I know it's fine but I just can't get over that no matter which dish
> I'm making, if 'macaroni' is used it's always going to resemble
> Hamburger Helper...
>
> ~john

Actually, the macaroni is appealing to me because of a childhood thing,
*not* because of hamburger helper. Mothers of my friends would sometimes
serve homemade "chili-mac" when I occasionally stayed there for dinner.
My mother *never* made anything at all like that, so it was a treat.

Hamburger Helper...*ugh*!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

> Hamburger Helper...*ugh*!


I used to *love* Hamburger Helper when I was kid... I haven't had it in
quite sometime but it always seemed to taste better camping - as does
everything else... percolated coffee included.

~john

Wayne wrote:

> Hamburger Helper...*ugh*!


I used to *love* Hamburger Helper when I was kid... I haven't had it in
quite sometime but it always seemed to taste better camping - as does
everything else... percolated coffee included.

~john

Levelwave© > wrote in
:

> Wayne wrote:
>
>> I can tell you that earlier this week I spent the better part of a
>> day making my usual (and usually wonderful) meat sauce. When it was
>> near time for dinner I discovered I was completely out of spaghetti.
>> I cooked a pot of elbow macaroni instead, stirred in some of the
>> sauce, and topped each plate of pasta with more sauce. Didn't miss
>> the spaghetti a bit.
>
>
> I know it's fine but I just can't get over that no matter which dish
> I'm making, if 'macaroni' is used it's always going to resemble
> Hamburger Helper...
>
> ~john

Actually, the macaroni is appealing to me because of a childhood thing,
*not* because of hamburger helper. Mothers of my friends would sometimes
serve homemade "chili-mac" when I occasionally stayed there for dinner.
My mother *never* made anything at all like that, so it was a treat.

Hamburger Helper...*ugh*!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:
> Dunno!
>
> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near time
> for dinner I discovered I was completely out of spaghetti. I cooked a pot
> of elbow macaroni instead, stirred in some of the sauce, and topped each
> plate of pasta with more sauce. Didn't miss the spaghetti a bit.
>
That is one shape my father never allowed into the house. He
truly skeeved that shape and said it was too American. To
this day I (irrationally) feel it is inferior and slimy. Oh
well! Many other lovely shapes to enjoy so no loss!
Goomba

>Goomba38 writes"
>
>Wayne wrote:
>>
>> I can tell you that earlier this week I spent the better part of a day
>> making my usual (and usually wonderful) meat sauce. When it was near time
>> for dinner I discovered I was completely out of spaghetti. I cooked a pot
>> of elbow macaroni instead, stirred in some of the sauce, and topped each
>> plate of pasta with more sauce. Didn't miss the spaghetti a bit.
>>
>That is one shape my father never allowed into the house. He
>truly skeeved that shape and said it was too American.

Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as
Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian
(its extrusion being the *only* Italian claim to the noodle). The very first
rendition of a tubular shape was curved, the "elbow". And in fact much
experimentation over a long time went into developing extrusion methods which
eliminated that curve so that straight tubes could become possible... the
straight line being the most unnatural configuration in the universe. The
Italians are credited with an amazing afinity for developing pasta shapes but
they did not by any stretch of the imagnation invent the noodle.

http://www.maldari.com/index.htm


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as
> Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian
> (its extrusion being the *only* Italian claim to the noodle). The very first
> rendition of a tubular shape was curved, the "elbow". And in fact much
> experimentation over a long time went into developing extrusion methods which
> eliminated that curve so that straight tubes could become possible... the
> straight line being the most unnatural configuration in the universe. The
> Italians are credited with an amazing afinity for developing pasta shapes but
> they did not by any stretch of the imagnation invent the noodle.
> ````````````

No clue Shel. I just know he'd sneer at it. A nice curved
ziti was fine.. a short little elbow was not.
Goomba

PENMART01 wrote:

> Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as
> Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian
> (its extrusion being the *only* Italian claim to the noodle). The very first
> rendition of a tubular shape was curved, the "elbow". And in fact much
> experimentation over a long time went into developing extrusion methods which
> eliminated that curve so that straight tubes could become possible... the
> straight line being the most unnatural configuration in the universe. The
> Italians are credited with an amazing afinity for developing pasta shapes but
> they did not by any stretch of the imagnation invent the noodle.
> ````````````

No clue Shel. I just know he'd sneer at it. A nice curved
ziti was fine.. a short little elbow was not.
Goomba

This thread on usage brings up a pet peeve of mine. The highly
variable use of the adjective Bolognese on American menus. A couple
of decades ago it meant that the pasta of choice (usually tagliatelle)
was served with ragu Bolognese. This is a very meaty sauce made with
fat pork, chicken livers, and cream, as well as chopped beef , white
wine and a battuto and very little tomato. Now it can be any pizza
parlor style meat and tomato sauce. OK, so I have to ask the
"waitperson" but what are the chances of getting a meaningful answer?
I'd better quit now so I won't get any more worked up over what I
call the Californication of the food biz- grrr!

D.M.

(D. A.'Dutch' Martinich) wrote in
om:

> This thread on usage brings up a pet peeve of mine. The highly
> variable use of the adjective Bolognese on American menus. A couple
> of decades ago it meant that the pasta of choice (usually tagliatelle)
> was served with ragu Bolognese. This is a very meaty sauce made with
> fat pork, chicken livers, and cream, as well as chopped beef , white
> wine and a battuto and very little tomato. Now it can be any pizza
> parlor style meat and tomato sauce. OK, so I have to ask the
> "waitperson" but what are the chances of getting a meaningful answer?
> I'd better quit now so I won't get any more worked up over what I
> call the Californication of the food biz- grrr!
>
> D.M.

You are so right! Unless you really know the restaurant, you really
don't know what you'll get, and it's not just about Bolognese.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

> (D. A.'Dutch' Martinich) wrote in
> om:
>
>
>>This thread on usage brings up a pet peeve of mine. The highly
>>variable use of the adjective Bolognese on American menus. A couple
>>of decades ago it meant that the pasta of choice (usually tagliatelle)
>>was served with ragu Bolognese. This is a very meaty sauce made with
>>fat pork, chicken livers, and cream, as well as chopped beef , white
>>wine and a battuto and very little tomato. Now it can be any pizza
>>parlor style meat and tomato sauce. OK, so I have to ask the
>>"waitperson" but what are the chances of getting a meaningful answer?
>> I'd better quit now so I won't get any more worked up over what I
>>call the Californication of the food biz- grrr!
>>
>>D.M.
>
>
> You are so right! Unless you really know the restaurant, you really
> don't know what you'll get, and it's not just about Bolognese.
>
Agreed. More often than not it just means a meat sauce. Best choice is
to make it at home. It's not all that difficult although it does take
some time and care. The results however are usually much better than
what can be obtained out. (With some rare exceptions of course)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Wayne wrote:

> You are so right! Unless you really know the restaurant, you really
> don't know what you'll get, and it's not just about Bolognese.

Worst ever: Ordering Eggs Benedict and getting some nacho-cheese goop
instead of hollandaise sauce. Denny's used to do that, but I don't know if
they still do.

Bob

Wayne wrote:

> (D. A.'Dutch' Martinich) wrote in
> om:
>
>
>>This thread on usage brings up a pet peeve of mine. The highly
>>variable use of the adjective Bolognese on American menus. A couple
>>of decades ago it meant that the pasta of choice (usually tagliatelle)
>>was served with ragu Bolognese. This is a very meaty sauce made with
>>fat pork, chicken livers, and cream, as well as chopped beef , white
>>wine and a battuto and very little tomato. Now it can be any pizza
>>parlor style meat and tomato sauce. OK, so I have to ask the
>>"waitperson" but what are the chances of getting a meaningful answer?
>> I'd better quit now so I won't get any more worked up over what I
>>call the Californication of the food biz- grrr!
>>
>>D.M.
>
>
> You are so right! Unless you really know the restaurant, you really
> don't know what you'll get, and it's not just about Bolognese.
>
Agreed. More often than not it just means a meat sauce. Best choice is
to make it at home. It's not all that difficult although it does take
some time and care. The results however are usually much better than
what can be obtained out. (With some rare exceptions of course)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Wayne wrote:

> (D. A.'Dutch' Martinich) wrote in
> om:
>
>
>>This thread on usage brings up a pet peeve of mine. The highly
>>variable use of the adjective Bolognese on American menus. A couple
>>of decades ago it meant that the pasta of choice (usually tagliatelle)
>>was served with ragu Bolognese. This is a very meaty sauce made with
>>fat pork, chicken livers, and cream, as well as chopped beef , white
>>wine and a battuto and very little tomato. Now it can be any pizza
>>parlor style meat and tomato sauce. OK, so I have to ask the
>>"waitperson" but what are the chances of getting a meaningful answer?
>> I'd better quit now so I won't get any more worked up over what I
>>call the Californication of the food biz- grrr!
>>
>>D.M.
>
>
> You are so right! Unless you really know the restaurant, you really
> don't know what you'll get, and it's not just about Bolognese.
>
Agreed. More often than not it just means a meat sauce. Best choice is
to make it at home. It's not all that difficult although it does take
some time and care. The results however are usually much better than
what can be obtained out. (With some rare exceptions of course)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"D. A.'Dutch' Martinich" > wrote in message
om...
> This thread on usage brings up a pet peeve of mine. The highly
> variable use of the adjective Bolognese on American menus.

I agree with you.

> A couple
> of decades ago it meant that the pasta of choice (usually tagliatelle)
> was served with ragu Bolognese.

Only at restaurants that might be expected to serve a Bologna style sauce.

> This is a very meaty sauce made with
> fat pork, chicken livers, and cream, as well as chopped beef , white
> wine and a battuto and very little tomato.

Well, this is open to the cook. You are right that it is a meaty and complex
sauce with dairy and more than one meat in it. Mine uses pork, beef, the
"holy trinity", milk, wine, garlic, herbs and s&p, additional sugar
depending on the carrots and tomatoes, and lots of tomatoes. This is the
basic stuff. I usually add other things as well, such as mushrooms and
Parmesan rind. Never have I desired chicken of any kind, and especially
livers, in Bolognese sauce.

> Now it can be any pizza
> parlor style meat and tomato sauce. OK, so I have to ask the
> "waitperson" but what are the chances of getting a meaningful answer?
> I'd better quit now so I won't get any more worked up over what I
> call the Californication of the food biz- grrr!

Please explain "Californication". It is not a term I have ever heard of.
From the context, I gather it isn't a compliment. I suppose you are another
clueless California basher - Sheldon will love you. ;-)

Charliam


>
> D.M.

>Please explain "Californication". It is not a term I have ever heard of.
>From the context, I gather it isn't a compliment. I suppose you are another
>clueless California basher - Sheldon will love you. ;-)
>
>Charliam

Not necessarily so... I'm an equal opportunity basher, no entity is exempt.
But you already knew that. hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Charles Gifford wrote:

> Please explain "Californication". It is not a term I have ever heard of.
> From the context, I gather it isn't a compliment. I suppose you are another
> clueless California basher - Sheldon will love you. ;-)

It is the title of an annoyingly catchy piece of popular music by
'The Red Hot Chilli Peppers' your honour.

Phil

Charles Gifford wrote:

> Please explain "Californication". It is not a term I have ever heard of.
> From the context, I gather it isn't a compliment. I suppose you are another
> clueless California basher - Sheldon will love you. ;-)


http://tinyurl.com/5nl5u

~john

(D. A.'Dutch' Martinich) wrote in
om:

> This thread on usage brings up a pet peeve of mine. The highly
> variable use of the adjective Bolognese on American menus. A couple
> of decades ago it meant that the pasta of choice (usually tagliatelle)
> was served with ragu Bolognese. This is a very meaty sauce made with
> fat pork, chicken livers, and cream, as well as chopped beef , white
> wine and a battuto and very little tomato. Now it can be any pizza
> parlor style meat and tomato sauce. OK, so I have to ask the
> "waitperson" but what are the chances of getting a meaningful answer?
> I'd better quit now so I won't get any more worked up over what I
> call the Californication of the food biz- grrr!
>
> D.M.

You are so right! Unless you really know the restaurant, you really
don't know what you'll get, and it's not just about Bolognese.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Goomba38 > wrote in message >...
> Wayne wrote:
> > Dunno!
> >
> > I can tell you that earlier this week I spent the better part of a day
> > making my usual (and usually wonderful) meat sauce. When it was near time
> > for dinner I discovered I was completely out of spaghetti. I cooked a pot
> > of elbow macaroni instead, stirred in some of the sauce, and topped each
> > plate of pasta with more sauce. Didn't miss the spaghetti a bit.
> >
> That is one shape my father never allowed into the house. He
> truly skeeved that shape and said it was too American. To
> this day I (irrationally) feel it is inferior and slimy. Oh
> well! Many other lovely shapes to enjoy so no loss!
> Goomba

It's OK for baking, but IMO inferior to ziti even there.

--
Chris Green

>Goomba38 writes"
>
>Wayne wrote:
>>
>> I can tell you that earlier this week I spent the better part of a day
>> making my usual (and usually wonderful) meat sauce. When it was near time
>> for dinner I discovered I was completely out of spaghetti. I cooked a pot
>> of elbow macaroni instead, stirred in some of the sauce, and topped each
>> plate of pasta with more sauce. Didn't miss the spaghetti a bit.
>>
>That is one shape my father never allowed into the house. He
>truly skeeved that shape and said it was too American.

Hmmm, perhaps he was ashamed of his roots... the elbow configuration is as
Italian a pasta shape as it gets.... pasta extrusion was invented by an Italian
(its extrusion being the *only* Italian claim to the noodle). The very first
rendition of a tubular shape was curved, the "elbow". And in fact much
experimentation over a long time went into developing extrusion methods which
eliminated that curve so that straight tubes could become possible... the
straight line being the most unnatural configuration in the universe. The
Italians are credited with an amazing afinity for developing pasta shapes but
they did not by any stretch of the imagnation invent the noodle.

http://www.maldari.com/index.htm


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Goomba38 > wrote in message >...
> Wayne wrote:
> > Dunno!
> >
> > I can tell you that earlier this week I spent the better part of a day
> > making my usual (and usually wonderful) meat sauce. When it was near time
> > for dinner I discovered I was completely out of spaghetti. I cooked a pot
> > of elbow macaroni instead, stirred in some of the sauce, and topped each
> > plate of pasta with more sauce. Didn't miss the spaghetti a bit.
> >
> That is one shape my father never allowed into the house. He
> truly skeeved that shape and said it was too American. To
> this day I (irrationally) feel it is inferior and slimy. Oh
> well! Many other lovely shapes to enjoy so no loss!
> Goomba

It's OK for baking, but IMO inferior to ziti even there.

--
Chris Green

Sam wrote:

> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
got might have been better than what you thought you would get. The shape of
the pasta isn't completely inconsequential; some pastas hold sauce better
than others, and spaghetti isn't particularly good at holding sauce.

The issue of tossing the pasta with the sauce has been discussed here
before. The consensus was that saucing and tossing results in a dish with
better flavor, and the (mostly American) practice of simply pouring the
sauce on top of the pasta is an indication of laziness, and results in the
sauce not soaking into the pasta the way it should.

Bob

Sam wrote:
<snip>
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

If I had a restaurant (which I don't) I wouldn't serve it that way
unless a customer requested it. Maybe they ran out of spaghetti?
I wouldn't have complained though either. Actually the spirals
probably held the sauce much better. hmmm... maybe I'll try that next
time I make some.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:

>hi there,
>
>we ate yesterday at an 'italian' resturant ordering spaghetti
>bolognese.
>
>the plate was of macaroni spirals mixed about in bolognese sauce.
>
>it did not resemble my preconceptional idea that spaghetti bolognese
>is a dish of cooked spaghetti or other long thin pasta with bologese
>sauce neatly poured on the top.
>
>the waiter and the owners said that macaroni is the same as spagetti.
>as i am not italian i felt i wasnt in a position to argue with people
>who have been eating these dishes since their childhood.
>
>Maybe some here could enlighten me, can you use macaroni spirals and
>still call it spaghetti bologese? would you serve it that way in your
>resturant?

I don't think I'd serve it in a restaurant because people EXPECT
traditional spaghetti, but really all egg pasta is the same. When I
cook spaghetti at home I prefer spirals or shells because they hold
the sauce better and you don't have to chase it around the plate or
struggle to wrap it on the fork. The restaurant probably ran out of
spaghetti and substituted what they had on hand...
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit wrote:

> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>
>>hi there,
>>
>>we ate yesterday at an 'italian' resturant ordering spaghetti
>>bolognese.
>>
>>the plate was of macaroni spirals mixed about in bolognese sauce.
>>
>>it did not resemble my preconceptional idea that spaghetti bolognese
>>is a dish of cooked spaghetti or other long thin pasta with bologese
>>sauce neatly poured on the top.
>>
>>the waiter and the owners said that macaroni is the same as spagetti.
>>as i am not italian i felt i wasnt in a position to argue with people
>>who have been eating these dishes since their childhood.
>>
>>Maybe some here could enlighten me, can you use macaroni spirals and
>>still call it spaghetti bologese? would you serve it that way in your
>>resturant?
>
> I don't think I'd serve it in a restaurant because people EXPECT
> traditional spaghetti, but really all egg pasta is the same. When I
> cook spaghetti at home I prefer spirals or shells because they hold
> the sauce better and you don't have to chase it around the plate or
> struggle to wrap it on the fork. The restaurant probably ran out of
> spaghetti and substituted what they had on hand...

I hardly know where to start...

Spaghetti means "little strings" and is a specific shape. It's not the
generic name for pasta (which *is* the generic name).

Spaghetti isn't egg pasta. Virtually never will you find egg pasta in
the shape of spaghetti.

Spirals (whatever that shape really is) and shells are names of other
pastas, not other spaghetti.

Bolognese sauce isn't served with spaghetti in the traditional service.

OP and reply are both in need of a remedial read about pasta.

Pastorio

"Bob (this one)" wrote:

> Spaghetti means "little strings" and is a specific shape. It's not the
> generic name for pasta (which *is* the generic name).

I'm not arguing, of course you're correct, but growing up, if you
were at an Italian family's house, they might say, we're having
spaghetti, you want to stay for dinner? You didn't know what you'd
get could be anything from actual spaghetti to rotelli to lasagna.

I still say the spiral pasta is much better for bolognese sauce
than spaghetti.

nancy

>Nancy Young writes:
>
>"Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not the
>> generic name for pasta (which *is* the generic name).
>
>I'm not arguing, of course you're correct, but growing up, if you
>were at an Italian family's house, they might say, we're having
>spaghetti, you want to stay for dinner? You didn't know what you'd
>get could be anything from actual spaghetti to rotelli to lasagna.

I don't think so. Growing up in Brooklyn, all the Italian families I knew
refered to pasta generically (and familiarilly) as "macaronis", in fact I never
heard them use the word 'pasta' except for when refering to the *dough* and the
forming thereof.

>I still say the spiral pasta is much better for bolognese sauce than
spaghetti.

Wouldn't that depend on the magnitude and configuration of ones oral orifice
and how well one twirls? <g>

By spiral I suspect you mean rotini/rotelli (screws)... I equate those with the
pasta used for deli salads, I place them in the same catagory with elbows.
With meat sauce I prefer cut fusilli (little springs).


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Nancy Young wrote:
> "Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not
>> the generic name for pasta (which *is* the generic name).
>
> I'm not arguing, of course you're correct, but growing up, if you
> were at an Italian family's house, they might say, we're having
> spaghetti, you want to stay for dinner? You didn't know what you'd
> get could be anything from actual spaghetti to rotelli to lasagna.

Really ?
I find Australian-Italians *very* specific about their pasta, and would just
say "we're having pasta" ( if the exact meal was unknown at the time of
asking ). If they said "spaghetti", then you'd be getting the long stuff

> I still say the spiral pasta is much better for bolognese sauce
> than spaghetti.

agreed.


--
Leabee knows best

Nancy Young wrote:
> "Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not
>> the generic name for pasta (which *is* the generic name).
>
> I'm not arguing, of course you're correct, but growing up, if you
> were at an Italian family's house, they might say, we're having
> spaghetti, you want to stay for dinner? You didn't know what you'd
> get could be anything from actual spaghetti to rotelli to lasagna.

Really ?
I find Australian-Italians *very* specific about their pasta, and would just
say "we're having pasta" ( if the exact meal was unknown at the time of
asking ). If they said "spaghetti", then you'd be getting the long stuff

> I still say the spiral pasta is much better for bolognese sauce
> than spaghetti.

agreed.


--
Leabee knows best

"Bob (this one)" > wrote in
:

> Kajikit wrote:
>
>> Sam had something important to tell us on 9 Sep 2004
>> 09:39:24 -0700:
>>
>>>hi there,
>>>
>>>we ate yesterday at an 'italian' resturant ordering
>>>spaghetti bolognese.
>>>
>>>the plate was of macaroni spirals mixed about in bolognese
>>>sauce.
>>>
>>>it did not resemble my preconceptional idea that spaghetti
>>>bolognese is a dish of cooked spaghetti or other long thin
>>>pasta with bologese sauce neatly poured on the top.
>>>
>>>the waiter and the owners said that macaroni is the same
>>>as spagetti. as i am not italian i felt i wasnt in a
>>>position to argue with people who have been eating these
>>>dishes since their childhood.
>>>
>>>Maybe some here could enlighten me, can you use macaroni
>>>spirals and still call it spaghetti bologese? would you
>>>serve it that way in your resturant?
>>
>> I don't think I'd serve it in a restaurant because people
>> EXPECT traditional spaghetti, but really all egg pasta is
>> the same. When I cook spaghetti at home I prefer spirals
>> or shells because they hold the sauce better and you don't
>> have to chase it around the plate or struggle to wrap it
>> on the fork. The restaurant probably ran out of spaghetti
>> and substituted what they had on hand...
>
> I hardly know where to start...
>
> Spaghetti means "little strings" and is a specific shape.
> It's not the generic name for pasta (which *is* the generic
> name).
>
> Spaghetti isn't egg pasta. Virtually never will you find
> egg pasta in the shape of spaghetti.
>
> Spirals (whatever that shape really is) and shells are
> names of other pastas, not other spaghetti.
>
> Bolognese sauce isn't served with spaghetti in the
> traditional service.
>
> OP and reply are both in need of a remedial read about
> pasta.
>
> Pastorio
>


For the edification of all us remedials, what is the
"traditional service" for spaghetti?

I can't imagine such a humble food has much of a traditional
service in its traditional home.

I agree with OP: if I order spaghetti bolognese, then I would
expect spaghetti and not some other pasta shape. If nothing
else, it's a question of mouth feel.

Andy.

A Brit in Canada wrote:

> For the edification of all us remedials, what is the
> "traditional service" for spaghetti?
>
> I can't imagine such a humble food has much of a traditional
> service in its traditional home.

Then it is time for you to go read about it. While I've loved you for
years and you've meant the world to me, do your own homework and
acquire this most basic level of education by your own hand.

Your imagination needs furbishing.

Pastorio

Be a nice little troll and **** off.



"Bob (this one)" > wrote in
:

> A Brit in Canada wrote:
>
>> For the edification of all us remedials, what is the
>> "traditional service" for spaghetti?
>>
>> I can't imagine such a humble food has much of a
>> traditional service in its traditional home.
>
> Then it is time for you to go read about it. While I've
> loved you for years and you've meant the world to me, do
> your own homework and acquire this most basic level of
> education by your own hand.
>
> Your imagination needs furbishing.
>
> Pastorio
>

Be a nice little troll and **** off.



"Bob (this one)" > wrote in
:

> A Brit in Canada wrote:
>
>> For the edification of all us remedials, what is the
>> "traditional service" for spaghetti?
>>
>> I can't imagine such a humble food has much of a
>> traditional service in its traditional home.
>
> Then it is time for you to go read about it. While I've
> loved you for years and you've meant the world to me, do
> your own homework and acquire this most basic level of
> education by your own hand.
>
> Your imagination needs furbishing.
>
> Pastorio
>

A Brit in Canada wrote:

> For the edification of all us remedials, what is the
> "traditional service" for spaghetti?
>
> I can't imagine such a humble food has much of a traditional
> service in its traditional home.

Then it is time for you to go read about it. While I've loved you for
years and you've meant the world to me, do your own homework and
acquire this most basic level of education by your own hand.

Your imagination needs furbishing.

Pastorio