"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)

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 was raised to cut it & spear a forkful. When I was 15 I went to a
girlfriend's house for spaghet and was schooled on twirling. Now
I twirl.


Jim
[I also -usually- add oil to the pasta pot and *never* rinse my
pasta.-- Habits]

Jim Elbrecht wrote:
>
>I was raised to cut it & spear a forkful. When I was 15 I went to a
>girlfriend's house for spaghet and was schooled on twirling.
>Now I twirl.

Girls are good at teaching guys to twirl.

On Jul 17, 7:12*am, Andy > wrote:
> I grew up as a big fan of pasta. Thanks Mom! RIP
>
> My favorite is linguine (linguini). It twirls much better than spaghetti!!!
>
> Who can disagree with the worldwide BUM!!! known as Andy?
>
> I'm usually mistaken!

Yes, you are. At least you are often self denigrating. It's pretty
much the only time you're correct.
>
> Andy

--Bryan

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

slurp from the end of each strand. One @ a time.
'-)

"John Smythe" > wrote in message
...
> 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
>
> slurp from the end of each strand. One @ a time. '-)

lol

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.

--
Jean B.

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 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 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.

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

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...

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.

Cindy Hamilton

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.

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

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

On Wed, 20 Jul 2011 09:55:41 -0500, Andy > wrote:

>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.
>
>
>I like linguine. It stays on the tines better.

Linguinne also packs more densely (like flat fire hose), more in your
mouth.

>Also full-length, not broken strands makes for less slippage.

Never break long pasta except for a toddler.

>I agree about the thick and hearty sauce. For me it's either tomato paste
>or pesto.

I don't like pesto, a waste of good olive oil, pine nuts, and
cheese... pulverized basil is exactly like what I scrape from under my
lawnmower.

>I don't twirl with a spoon.

I like the gals who can twirl.
http://www.youtube.com/watch?v=laVekAildjg

On 7/20/2011 9:16 AM, Cindy Hamilton wrote:
> On Jul 16, 9:59 pm, Jerry > 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.
>
Lift a forkful, then suck noisily: good old oriental method!
--


James Silverton, Potomac

I'm *not*

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

I never understood why people need a spoon or whatever to twirl
their spaghetti. I twirl it on my fork but have never used a spoon
or anything else as "support".

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
>
> I never understood why people need a spoon or whatever to twirl
> their spaghetti. I twirl it on my fork but have never used a spoon
> or anything else as "support".

When I twirl long noodles on a fork alone I end up with about twice as
much on the fork as when I use a spoon. The spoon is more of a limiter
than a positioner for me.

"Sqwertz" > 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.
>
> -sw

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

"Polly Esther" > wrote in message
...
>
> "Sqwertz" > 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.
>>
>> -sw
>
> 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
>
Don't do what granny did! Sauce (red, white, who cares) won't cling to
pasta if you oil it first.

Jill

totally don't agree, Lee
"jmcquown" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>>
>> "Sqwertz" > 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.
>>>
>>> -sw
>>
>> 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
>>
> Don't do what granny did! Sauce (red, white, who cares) won't cling to
> pasta if you oil it first.
>
> Jill
>
>

"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

Polly Esther > wrote:

>"Sqwertz" > wrote in message

>> 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.

>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

In my opinion, there is no point to adding olive oil to the water
the pasta is cooked in. However, I sometimes add olive oil to the
pasta after draining/plating it but before adding the sauce.

Perhaps this makes the sauce not stick to the pasta, but I haven't
noticed any downside to this if so. I do it to add flavor. Of course,
one can just put more olive oil into the sauce, but somehow I like
the effect of adding the olive oil directly to the hot pasta.

(Of course, I do not combine the pasta and sauce in a large batch
before plating it. Of course.)


Steve

On Sun, 17 Jul 2011 04:22:34 +0000 (UTC), (Steve Pope)
wrote:

>(Of course, I do not combine the pasta and sauce in a large batch
>before plating it. Of course.)

Lidia Bastianich does, but what does she know. 8)

-- Larry

> wrote:

> (Steve Pope)

>>(Of course, I do not combine the pasta and sauce in a large batch
>>before plating it. Of course.)

>Lidia Bastianich does, but what does she know. 8)

Right. :-)

If you're doing that, then you probably don't want to pre-oil the pasta.
The sauce might all slip to one side or something.

Steve

the dh's grandfather was cicilian, sp he always salted the water and put in
oil, Lee
"Polly Esther" > wrote in message
...
>
> "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

On Sun, 17 Jul 2011 00:40:17 -0500, "Storrmmee"
> wrote:

>the dh's grandfather was cicilian,

That would be cesarean... or do you mean a Sicilian section...

>"Polly Esther" > wrote in message
...
>>
>> "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.

Airhead?

Sorry, but just becanse grandma did it doesn't make it right. Oil added to
the cooking water simply makes the pasta slippery. That's nice for when you
drain it, but no good sauce will cling to it. And what is the point of
pasta if not a good sauce? Just salt the water prior to cooking the pasta
and forgoe the oil. Please It's a mistake we all make. Our grandmother
did it, therefore our mother did it, therefore we do it. Hey! Break out of
the box sometime!

It reminds me of a television show (8 Simples Rules), I've been seeing
re-runs lately. It's a parable. The woman's mom kept cutting off the end
of the roast. She asked her mother why and she said "because grandma always
did." She asked her grandma and she said "Because your great grandmother
always did." She went to her great grandmother and asked, "Why do you
always cut the end off the roast?" The reply: "Because I didn't have a big
enough pan." LOL

The lesson.... break the spaghetti to fit your pan, add to boiling salted
water and forget what you were told about adding oil.

Jill


"Storrmmee" > wrote in message
...
> the dh's grandfather was cicilian, sp he always salted the water and put
> in oil, Lee
> "Polly Esther" > wrote in message
> ...
>>
>> "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
>
>

"jmcquown" > wrote:

>Sorry, but just becanse grandma did it doesn't make it right. Oil added to
>the cooking water simply makes the pasta slippery. That's nice for when you
>drain it, but no good sauce will cling to it.

Ahhhh! That' the kicker. I wondered why I never had any problem
with enough sauce sticking to my pasta. I make bad sauce.<g> Works
for me.

And BTW-- I don't add it so the pasta doesn't stick-- I add it to
reduce evaporation, thus cooling the pot and heating my kitchen.

If there is an impact on flavor I don't see it-- I certainly don't see
a difference in how much sauce sticks to my pasta.

-snip-

>The lesson.... break the spaghetti to fit your pan, add to boiling salted
>water and forget what you were told about adding oil.

I think broken spaghetti is sacrilege.<g> It will fit soon enough.

Jim

i can't disagree more,

background.

as a child my aunt was married to an it family before she married she had to
learn to cook mmaammaas way or no aprooval, she did, one glug of oo per
boiling salted pan...

fast forward, both from dh and grandfather, still oo but a bit less...

why it makes a difference, oil does add to taste of pasta and as grandfater
w says, when you put the pasta on the plate, if its drowning the pasta its
too much, there should be just enoughe sauce to decorate the plate not cover
or drown, he said use bread to get the left over sauce, but still not much
sauce...

just culteral and taste i guess.

Lee
"jmcquown" > wrote in message
...
> Sorry, but just becanse grandma did it doesn't make it right. Oil added
> to the cooking water simply makes the pasta slippery. That's nice for
> when you drain it, but no good sauce will cling to it. And what is the
> point of pasta if not a good sauce? Just salt the water prior to cooking
> the pasta and forgoe the oil. Please It's a mistake we all make. Our
> grandmother did it, therefore our mother did it, therefore we do it. Hey!
> Break out of the box sometime!
>
> It reminds me of a television show (8 Simples Rules), I've been seeing
> re-runs lately. It's a parable. The woman's mom kept cutting off the end
> of the roast. She asked her mother why and she said "because grandma
> always did." She asked her grandma and she said "Because your great
> grandmother always did." She went to her great grandmother and asked,
> "Why do you always cut the end off the roast?" The reply: "Because I
> didn't have a big enough pan." LOL
>
> The lesson.... break the spaghetti to fit your pan, add to boiling salted
> water and forget what you were told about adding oil.
>
> Jill
>
>
> "Storrmmee" > wrote in message
> ...
>> the dh's grandfather was cicilian, sp he always salted the water and put
>> in oil, Lee
>> "Polly Esther" > wrote in message
>> ...
>>>
>>> "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
>>
>>
>
>
>

On Mon, 18 Jul 2011 09:56:06 -0500, Andy > wrote:

>"jmcquown" > wrote:
>
>> The lesson.... break the spaghetti to fit your pan, add to boiling
>> salted water and forget what you were told about adding oil.
>
>
>Jill,
>
>Mom always broke boxed spaghetti in half. Made it easier to spin up with
>a fork. And you didn't need to trouble yourself with miles and miles of
>twirling. Took forever!
>
>For my homemade spaghetti I'd sometimes trim it to two feet lengths. Just
>for fun! Confounded family and friends.

I hope you alternated twirling equally between left hand and right
hand rotation... or you'd grow up dizzy. hehe

On Sat, 16 Jul 2011 23:10:19 -0500, "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

I'm wondering how much truth there is to your vermicelli story... it's
rare to find vermicelli at stupidmarkets and broken into short lengths
it's more a soup pasta (Lipton's), otherwise it's mostly used for
Asian dishes.

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.

On 7/17/2011 1:48 PM, ItsJoanNotJoann wrote:
> On Jul 17, 9:53 am, > 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.
>

Same here. It is about as rare as elbows and linguini.

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 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.

"ItsJoanNotJoann" > wrote in message
...
> 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.


I agree! People are calling me a nut for saying not to add oil to the
cooking water. But there is a reason not to.

Jill

you are NOT a nut yo just cook your pasta differently than we do, as in most
things i don't think there really are rights/wrongs to cooking beyond food
safety, just preferences, Lee
"jmcquown" > wrote in message
...
>
> "ItsJoanNotJoann" > wrote in message
> ...
>> 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.
>
>
> I agree! People are calling me a nut for saying not to add oil to the
> cooking water. But there is a reason not to.
>
> Jill