On 7/17/2011 10:41 AM, Jerry Avins wrote:
> On Jul 17, 3:25 am, > wrote:
>> "Jerry > ha scritto nel messaggio
>>
>>> 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?
>>
>> I do what the Lord intended. I twirl it on a fork with no helpers. The
>> spoon thing is for babies and is frowned on at table. The soup bowl is the
>> best for pasta, although a tall and narrow bowl is nice for Asian pastas
>> sometimes.
>
> I'm glad you spoke up. My born-in-Italy friends tell me that spoons
> are used there by young children and maladroit foreigners. We wonder
> why even the most pretentious Italian restaurants here serve them to
> everyone. I once saw a battery-operated spaghetti-twirling fork in a
> novelty store. I wonder, would it be possible to eat with one? (They
> also had dribble cups.)
>
> Some flatware sets have small round handles. Twirling is nearly
> impossible with those forks.
>

By the way, chop sticks are fine implements for eating spaghetti. Even
the Thais, whose normal implements are a spoon and a fork, use them for
noodles. I've said it before and I'll say it again; why did Marco Polo
not bring chopsticks back with him as well as spaghetti?

--


James Silverton, Potomac

I'm *not*

On Jul 17, 10:42*am, "Ophelia" > wrote:
> "Giusi" > wrote in message
>
> ...
>
>
>
> > "Jerry Avins" > ha scritto nel messaggio
> >>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?
>
> > I do what the Lord intended. *I twirl it on a fork with no helpers. *The
> > spoon thing is for babies and is frowned on at table. *The soup bowl is
> > the best for pasta, although a tall and narrow bowl is nice for Asian
> > pastas sometimes.
>
> Yep! *I am a twirler too! *When my boys were young they used to suck it in
> from one end <g> What a mess, but what enjoyment

My doing that fast enough, you can get the tag end to swing up and hit
your forehead. Did the kids have contests? :-)

Before my kids were old enough to eat with implements, we fed them
large pasta (usually large shells) that they could hold in their
hands.

Jerry
--
Engineering is the art of making what you want from things you can
get.

Jerry
--
Engineering is the art of making what you want from things you can get.

I break my spaghetti in 1/2 then cook it. I eat by twisting onto a
fork sans a spoon.

On Jul 17, 12:52*am, (Steve Pope) wrote:
> sf > wrote:
> >On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
> >(Steve Pope) wrote:
>
> >> John Kuthe > wrote:
>
> >> >I break my linguini in 1/2 before cooling, to fit it into the pot of
> >> >water.
>
> >> Huh?
>
> >His pot is obviously too small.
>
> Well, that and it isn't necessary that the uncooked spaghetti fit
> in the pot... it only has to half-fit, and then it flops down.
>
> I like this discussion. *It is so fundamental.
>
> Steve

I also break mine in half to cook it. I only cook half of the
package.
When I eat it I cut it into small pieces.


Lucille

On Sun, 17 Jul 2011 09:59:37 -0400, Brooklyn1 <Gravesend1> wrote:

> On Sat, 16 Jul 2011 21:42:50 -0700, sf > wrote:
>
> >On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
> >(Steve Pope) wrote:
> >
> >> John Kuthe > wrote:
> >>
> >> >I break my linguini in 1/2 before cooling, to fit it into the pot of
> >> >water.
> >>
> >> Huh?
> >>
> >His dick is obviously too small.
>
> Like his brain.

Stop changing my words or I'll killfile you again, coward.

--

Today's mighty oak is just yesterday's nut that held its ground.

James Silverton wrote:
> On 7/17/2011 10:41 AM, Jerry Avins wrote:
>> On Jul 17, 3:25 am, > wrote:
>>> "Jerry > ha scritto nel messaggio
>>>
>>>> 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?
>>>
>>> I do what the Lord intended. I twirl it on a fork with no helpers. The
>>> spoon thing is for babies and is frowned on at table. The soup bowl
>>> is the
>>> best for pasta, although a tall and narrow bowl is nice for Asian pastas
>>> sometimes.
>>
>> I'm glad you spoke up. My born-in-Italy friends tell me that spoons
>> are used there by young children and maladroit foreigners. We wonder
>> why even the most pretentious Italian restaurants here serve them to
>> everyone. I once saw a battery-operated spaghetti-twirling fork in a
>> novelty store. I wonder, would it be possible to eat with one? (They
>> also had dribble cups.)
>>
>> Some flatware sets have small round handles. Twirling is nearly
>> impossible with those forks.
>>
>
> By the way, chop sticks are fine implements for eating spaghetti. Even
> the Thais, whose normal implements are a spoon and a fork, use them for
> noodles. I've said it before and I'll say it again; why did Marco Polo
> not bring chopsticks back with him as well as spaghetti?
>
I have had the same thought and mused at my daughter about it
sometime within the last week.

--
Jean B.

On Sat, 16 Jul 2011 23:10:19 -0500, "Polly Esther"
> wrote:

> Maybe the olive oil (and I can say it without calling it evoo and giggling)

There's regular olive oil and there's extra virgin olive oil, which is
known as EVOO. No need to giggle, but don't call regular olive oil
EVOO because it's not.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 15:43:26 +0100, "Ophelia" >
wrote:

>
>
> "Sqwertz" > wrote in message
> ...
> > On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
> >
> >> No twirling here. I break vermicelli into short pieces and toss it into
> >> boiling salted water with a splash of olive oil. Not really sure why I
> >> add
> >> the olive oil; must be just doing what Granny did. Polly
> >
> > Unless you're making aglio olio, oil in the water prevents sauce from
> > sticking the pasta. Never use oil in the water or rinse your pasta.
> > IMO.
>
> I Did Not Know That!!! I supposed the oil was to stop the pasta sticking
> together in the pan!
>
Stir your pasta a couple of times while the water is coming back to
the boil and you won't have problems with it clumping together in the
pot.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 11:34:04 +0200, "Giusi" >
wrote:

> But that is exactly what you do. Wear old clothes that wash easily and
> slurp.

OIC, there's no way to eat it and not look like a painting by Jackson
Pollock when you're finished eating.

> I do not eat it in restaurants.

No kidding!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 07:41:08 -0700 (PDT), Jerry Avins >
wrote:

> I'm glad you spoke up. My born-in-Italy friends tell me that spoons
> are used there by young children and maladroit foreigners. We wonder
> why even the most pretentious Italian restaurants here serve them to
> everyone.

I thought that spoon twirling thing was Sicilian.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 10:23:45 -0400, Brooklyn1 <Gravesend1> wrote:

> otherwise I
> eat directly from the pot... LOs go into the fridge to be eaten cold
> the next morning. Anyone says they don't do the same is not being
> honest.

When you're alone, you eat like you were brought up in a barn and you
think everyone else does that too. Idiot.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 10:46:00 -0400, "Jean B." > wrote:

> 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?
> >
> > Jerry
> > --
> > Engineering is the art of making what you want from things you can get.
>
> Twirling without employing any other utensil. My daughter will
> only eat such things with chopsticks.

I hate using chopsticks with noodles, it's sloppier than a fork.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> On Sun, 17 Jul 2011 11:34:04 +0200, "Giusi" >
> wrote:
>
>> But that is exactly what you do. Wear old clothes that wash easily and
>> slurp.
>
> OIC, there's no way to eat it and not look like a painting by Jackson
> Pollock when you're finished eating.
>
>> I do not eat it in restaurants.
>
> No kidding!
>
Heh! I would eat spaghetti in a restaurant, but I am averse to
eating noodle soups in Asian restaurants. Too bad, because I love
them.

--
Jean B.

sf wrote:
> On Sun, 17 Jul 2011 10:46:00 -0400, "Jean B." > wrote:
>
>> 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?
>>>
>>> Jerry
>>> --
>>> Engineering is the art of making what you want from things you can get.
>> Twirling without employing any other utensil. My daughter will
>> only eat such things with chopsticks.
>
> I hate using chopsticks with noodles, it's sloppier than a fork.
>
For you. Probably for me too. Actually, I don't know which I am
better at for the really long Asian noodles. Maybe chopsticks.
My daughter will not eat noodles, spaghetti etc. with a fork though.

--
Jean B.

On 7/17/2011 10:43 AM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>>
>>> No twirling here. I break vermicelli into short pieces and toss it into
>>> boiling salted water with a splash of olive oil. Not really sure why
>>> I add
>>> the olive oil; must be just doing what Granny did. Polly
>>
>> Unless you're making aglio olio, oil in the water prevents sauce from
>> sticking the pasta. Never use oil in the water or rinse your pasta.
>> IMO.
>
> I Did Not Know That!!! I supposed the oil was to stop the pasta sticking
> together in the pan!
>
> Thanks for that

Pasta sticks when it isn't cooked with enough water. Adding oil seems to
be one of those things that became popular for no good reason. Same with
rinsing. Starchy food picks up more flavors when it is still hot and has
more surface starch. Rinsing cools it and also washes off some of the
starch.

On 7/17/2011 10:23 AM, Brooklyn1 wrote:
> On Sat, 16 Jul 2011 21:42:32 -0500, >
> wrote:
>
>> On Sat, 16 Jul 2011 18:59:24 -0700 (PDT), 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?
>>
>> MCINL: I don't eat spaghetti. If I eat long pasta is usually going
>> to be cappelini or angel hair and a non-tomato sauce. Usually aglio
>> olio or a cream sauce both with shrimp. And then I twist it on my
>> plate and stab a shrimp to anchor it all together.
>>
>> I don't think it really matters.
>
> 'Zactly, doesn't matter. I eat spaghetti very rarely, and when I do
> eat long pasta it's linguinni. I rarely serve long pasta to guests,
> even embarrasses dagos. If yoose want honesty I pile more onto my
> fork than can fit into my mouth and bite off the extra and let it fall
> back onto my plate. And that's when there's company... otherwise I
> eat directly from the pot... LOs go into the fridge to be eaten cold
> the next morning. Anyone says they don't do the same is not being
> honest. And that is why I don't want to be served pasta already mixed
> with the sauce, those are left overs/plate scrapings.
> This is the civilized method for serving pasta:
> http://i55.tinypic.com/34r7sdl.jpg

What a bunch of nonsense. How exactly would folks of Italian descent be
embarrassed by long pasta? Do you ever actually eat with anyone other
than your cats?

And the description you gave of how you eat might be best described as a
pig.

"Jerry Avins" > wrote in message
...
>> Yep! I am a twirler too! When my boys were young they used to suck it
>> in
>> from one end <g> What a mess, but what enjoyment
>
> My doing that fast enough, you can get the tag end to swing up and hit
> your forehead. Did the kids have contests? :-)

LOL not in my presence)

> Before my kids were old enough to eat with implements, we fed them
> large pasta (usually large shells) that they could hold in their
> hands.

Oh yes, before implements hands were good)

On Sun, 17 Jul 2011 12:41:54 -0400, "Jean B." > wrote:

> Heh! I would eat spaghetti in a restaurant, but I am averse to
> eating noodle soups in Asian restaurants. Too bad, because I love
> them.

I understand. I haven't mastered the process of lifting just a couple
of noodles high enough, to get them into the spoon well enough, to
have them stay there long enough, to get the spoon into my mouth with
my left hand. It's just too awkward for me.

Did you know it's possible to twirl noodles around a pair of
chopsticks neatly? I need to learn that technique. I wish someone
would make a youtube how-to video about that.

--

Today's mighty oak is just yesterday's nut that held its ground.

George wrote:
>
> Pasta sticks when it isn't cooked with enough water. Adding oil
> seems
> to be one of those things that became popular for no good reason.
> Same with rinsing. Starchy food picks up more flavors when it is
> still hot and has more surface starch. Rinsing cools it and also
> washes off some of the starch.

I certainly don't break it up in the pot - I simply boil mine in
plenty of salted water and drain in a colander, then serve
immediately. If I'm doing it incorrectly, Giusi will tell me, I hope!

Dora

On Jul 16, 9:07*pm, James Silverton >
wrote:
> On 7/16/2011 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?
>
> I use a fork and no spoon. It's not really difficult with a little
> practice tho' I hate to think how long ago it was that I learned how :-)
>
> --
>
> James Silverton, Potomac
>
>
Same here, no spoon, no problem getting spaghetti twirled on the fork.

"George" > wrote in message
...
> On 7/17/2011 10:43 AM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>>>
>>>> No twirling here. I break vermicelli into short pieces and toss it into
>>>> boiling salted water with a splash of olive oil. Not really sure why
>>>> I add
>>>> the olive oil; must be just doing what Granny did. Polly
>>>
>>> Unless you're making aglio olio, oil in the water prevents sauce from
>>> sticking the pasta. Never use oil in the water or rinse your pasta.
>>> IMO.
>>
>> I Did Not Know That!!! I supposed the oil was to stop the pasta sticking
>> together in the pan!
>>
>> Thanks for that
>
> Pasta sticks when it isn't cooked with enough water. Adding oil seems to
> be one of those things that became popular for no good reason. Same with
> rinsing. Starchy food picks up more flavors when it is still hot and has
> more surface starch. Rinsing cools it and also washes off some of the
> starch.

That sounds logical, thanks I have never had pasta stick. I assumed it
was the addition of oil that prevented that. I don't rinse either

On Jul 16, 11:10*pm, "Polly Esther" > wrote:
> "Sqwertz" > wrote in message
>
> ...> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>
> >> No twirling here. *I break vermicelli into short pieces and toss it into
> >> boiling salted water with a splash of olive oil. *Not really sure why I
> >> add
> >> the olive oil; must be just doing what Granny did. *Polly
>
> > Unless you're making aglio olio, oil in the water prevents sauce from
> > sticking the pasta. *Never use oil in the water or rinse your pasta.
> > IMO.
>
> > -sw
>
> Yes. *I've read that but ignore the premise. *Maybe the olive oil (and I can
> say it without calling it evoo and giggling) gives the pasta a bit of
> flavor? *Polly

>
>
No, it adds no flavor, just makes for greasy pasta.

On 7/17/2011 12:37 PM, sf wrote:
> On Sun, 17 Jul 2011 10:46:00 -0400, "Jean > wrote:
>
>> 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?
>>>
>>> Jerry
>>> --
>>> Engineering is the art of making what you want from things you can get.
>>
>> Twirling without employing any other utensil. My daughter will
>> only eat such things with chopsticks.
>
> I hate using chopsticks with noodles, it's sloppier than a fork.
>

They work well when you get the technique down. The biggest mistake
people make is ignoring the technique that one stick is always fixed. I
guess maybe that comes from all of those TV shows that show people using
them improperly.

On Jul 17, 9:53*am, Sqwertz > wrote:
> On Sun, 17 Jul 2011 10:31:46 -0400, Brooklyn1 wrote:
>
>
> > I'm wondering how much truth there is to your vermicelli story... it's
> > rare to find vermicelli at stupidmarkets.

>
> I have two packages of vermicelli in my cupboard. *It readily
> available.
>
>
> -sw
>
>
It's readily available here as well.

sf wrote:
> On Sun, 17 Jul 2011 12:41:54 -0400, "Jean B." > wrote:
>
>> Heh! I would eat spaghetti in a restaurant, but I am averse to
>> eating noodle soups in Asian restaurants. Too bad, because I love
>> them.
>
> I understand. I haven't mastered the process of lifting just a couple
> of noodles high enough, to get them into the spoon well enough, to
> have them stay there long enough, to get the spoon into my mouth with
> my left hand. It's just too awkward for me.
>
> Did you know it's possible to twirl noodles around a pair of
> chopsticks neatly? I need to learn that technique. I wish someone
> would make a youtube how-to video about that.
>
I think part of the problem with the Asian noodles and soups
containing same, is that we have been brought up not to slurp.
But I, too, have not mastered that spoon plus chopsticks
technique. I suppose persisting with that (preferably at home)
would lead to a better ability to do that.

I have never seen noodles twirled around chopsticks!

--
Jean B.

On 7/17/2011 12:41 PM, Jean B. wrote:
> sf wrote:
>> On Sun, 17 Jul 2011 11:34:04 +0200, "Giusi" >
>> wrote:
>>
>>> But that is exactly what you do. Wear old clothes that wash easily
>>> and slurp.
>>
>> OIC, there's no way to eat it and not look like a painting by Jackson
>> Pollock when you're finished eating.
>>
>>> I do not eat it in restaurants.
>>
>> No kidding!
>>
> Heh! I would eat spaghetti in a restaurant, but I am averse to eating
> noodle soups in Asian restaurants. Too bad, because I love them.
>

My favorite is pho bo.

A good way to learn technique is to use two small dishes. Put some dried
beans in one and practice moving them to the other and back with the
chopsticks. That is how I was shown. Picking up small hard objects
makes you learn the right technique because it is impossible to do it
using the technique you see on TV shows. Best ones to use to learn are
the square sawcut wood ones that you break apart. After you get the
technique it will be just as easy to use the enameled rounded ones.

"Dora" > ha scritto nel messaggio
> I certainly don't break it up in the pot - I simply boil mine in plenty of
> salted water and drain in a colander, then serve immediately. If I'm
> doing it incorrectly, Giusi will tell me, I hope!

Yes ma'am. U're doing it right.

On Sun, 17 Jul 2011 13:51:49 -0400, "Jean B." > wrote:

> I have never seen noodles twirled around chopsticks!

I saw it when we were on the China trip. A waitress in a restaurant
served noodle soup that way and one of the people on the trip with us
ate soup noodles that way. She said her family had a Chinese cook who
taught her how to do it when she was little. I think she said she was
3 YO when she learned how. It's very neat, like using a two tined
fork.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>I thought that spoon twirling thing was Sicilian.

Not so far as I know. Half of my family is Sicilian and they
never use a spoon.

I suppose it could be southern Sicilian. They are northern Sicilian.

Steve

On Sun, 17 Jul 2011 18:36:07 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >I thought that spoon twirling thing was Sicilian.
>
> Not so far as I know. Half of my family is Sicilian and they
> never use a spoon.
>
> I suppose it could be southern Sicilian. They are northern Sicilian.
>

Italy seems divided on the subject too, I would guess more don't use a
spoon than do.
http://boards.straightdope.com/sdmb/.../t-105324.html
<http://www.tripadvisor.com/ShowTopic-g187768-i20-k2437811-How_do_Italians_eat_Spaghetti_Spoon_or_no_spoon-Italy.html>



--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio

> Italy seems divided on the subject too, I would guess more don't use a
> spoon than do.
> http://boards.straightdope.com/sdmb/.../t-105324.html
> <http://www.tripadvisor.com/ShowTopic-g187768-i20-k2437811-How_do_Italians_eat_Spaghetti_Spoon_or_no_spoon-Italy.html>

Since 1973 I have never seen any Italian eat spaghetti with a spoon.
Anywhere.

On Jul 17, 12:31*pm, sf > wrote:
> On Sun, 17 Jul 2011 07:41:08 -0700 (PDT), Jerry Avins >
> wrote:
>
> > I'm glad you spoke up. My born-in-Italy friends tell me that spoons
> > are used there by young children and maladroit foreigners. We wonder
> > why even the most pretentious Italian restaurants here serve them to
> > everyone.
>
> I thought that spoon twirling thing was Sicilian.

My friends are from Rome. Maybe they think of Sicilians as maladroit
foreigners. :-)

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sun, 17 Jul 2011 09:56:02 -0500, Sqwertz >
wrote:

>On Sun, 17 Jul 2011 10:23:45 -0400, Brooklyn1 wrote:
>
>> If yoose want honesty I pile more onto my
>> fork than can fit into my mouth and bite off the extra and let it fall
>> back onto my plate. And that's when there's company...
>
>OK, you want honesty? Your a slob.

YOU'RE A MORON!

On Sun, 17 Jul 2011 12:31:28 -0700 (PDT), Jerry Avins >
wrote:

> On Jul 17, 12:31*pm, sf > wrote:
> > On Sun, 17 Jul 2011 07:41:08 -0700 (PDT), Jerry Avins >
> > wrote:
> >
> > > I'm glad you spoke up. My born-in-Italy friends tell me that spoons
> > > are used there by young children and maladroit foreigners. We wonder
> > > why even the most pretentious Italian restaurants here serve them to
> > > everyone.
> >
> > I thought that spoon twirling thing was Sicilian.
>
> My friends are from Rome. Maybe they think of Sicilians as maladroit
> foreigners. :-)
>
It's interesting how different regions do things so differently in
such a small country. Recipes being local, right down to a particular
town, etc.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 17, 12:03*am, sf > wrote:
> On Sun, 17 Jul 2011 04:52:48 +0000 (UTC),
>
>
>
> (Steve Pope) wrote:
> > sf > wrote:
>
> > >On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
> > >(Steve Pope) wrote:
>
> > >> John Kuthe > wrote:
>
> > >> >I break my linguini in 1/2 before cooling, to fit it into the pot of
> > >> >water.
>
> > >> Huh?
>
> > >His pot is obviously too small.
>
> > Well, that and it isn't necessary that the uncooked spaghetti fit
> > in the pot... it only has to half-fit, and then it flops down.
>
> > I like this discussion. *It is so fundamental.
>
> I had a whole post about that, but I deleted it to ask the size of his
> pot. *
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

The size of my pot is my personal business!

And I just cooked up a batch of linguini (broken in 1/2 to fit in my
pot!) and my special sauce, so I'm gonna have lunck now! :-)

John Kuthe...

George wrote:
> On 7/17/2011 12:41 PM, Jean B. wrote:
>> sf wrote:
>>> On Sun, 17 Jul 2011 11:34:04 +0200, "Giusi" >
>>> wrote:
>>>
>>>> But that is exactly what you do. Wear old clothes that wash easily
>>>> and slurp.
>>>
>>> OIC, there's no way to eat it and not look like a painting by Jackson
>>> Pollock when you're finished eating.
>>>
>>>> I do not eat it in restaurants.
>>>
>>> No kidding!
>>>
>> Heh! I would eat spaghetti in a restaurant, but I am averse to eating
>> noodle soups in Asian restaurants. Too bad, because I love them.
>>
>
> My favorite is pho bo.
>
> A good way to learn technique is to use two small dishes. Put some dried
> beans in one and practice moving them to the other and back with the
> chopsticks. That is how I was shown. Picking up small hard objects
> makes you learn the right technique because it is impossible to do it
> using the technique you see on TV shows. Best ones to use to learn are
> the square sawcut wood ones that you break apart. After you get the
> technique it will be just as easy to use the enameled rounded ones.

Oh, I am adept at using chopsticks. The problem is the really
long noodles, especially when they appear in soups.

--
Jean B.

sf wrote:
> On Sun, 17 Jul 2011 13:51:49 -0400, "Jean B." > wrote:
>
>> I have never seen noodles twirled around chopsticks!
>
> I saw it when we were on the China trip. A waitress in a restaurant
> served noodle soup that way and one of the people on the trip with us
> ate soup noodles that way. She said her family had a Chinese cook who
> taught her how to do it when she was little. I think she said she was
> 3 YO when she learned how. It's very neat, like using a two tined
> fork.
>
How interesting! I have never even seen that in Chinatown, but
the Asians are apt to be using Western utensils while we
non-Asians use chopsticks. Hmmm. Probably more true of older
Asians. I guess I need to look at THEIR techniques.

--
Jean B.

On Jul 16, 8:59*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?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

And as I'm eating my linguini (broken in 1/2 to fit in my pot!) I'm
realizing I don't twirl anything. I gather up a forkful of linguini
and as much of the goodies (ground beef, tomatoes and mushrooms!) that
I asses to the sauce as I can, then over the bowl (yes I eat my
linguini and sauce from a bowl!) pop it in my mouth then use my mouth
lips and tongue to encourage the hanging linguini into my mouth!

Just thought you'd like to know! I'm gonna finish my linguini and
sauce with yummy stuff in it now!

John Kuthe...

"Giusi" > wrote in message

> "sf" > ha scritto nel messaggio
>
>> Italy seems divided on the subject too, I would guess more don't
>> use
>> a spoon than do.
>> http://boards.straightdope.com/sdmb/.../t-105324.html
>> <http://www.tripadvisor.com/ShowTopic-g187768-i20-k2437811-How_do_Italians_eat_Spaghetti_Spoon_or_no_spoon-Italy.html>
>
> Since 1973 I have never seen any Italian eat spaghetti with a spoon.
> Anywhere.

I was never allowed to. My Nonna said it was bad manners, and that was
that, so I became adept at twirling it with my fork.

Felice

In article >, Felice > wrote:

>"Giusi" > wrote in message

>> Since 1973 I have never seen any Italian eat spaghetti with a spoon.
>> Anywhere.

>I was never allowed to. My Nonna said it was bad manners, and that was
>that, so I became adept at twirling it with my fork.

Yep, that's right.

And you use a knife and fork for eating pizza. And... well we've
gone over all this before.



S.