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.

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

I'm *not*

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.

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

Ditto that. I don't use a spoon. Just a fork. It's not that difficult.

Jill

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 twirl it with a fork. No spoon. No breaking before cooking.

I try to keep an open mind about it, but either breaking it before
cooking, or seeing someone want to twirl it against a spoon, makes
me squick.

Steve

"Steve Pope" > 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?
>
> I twirl it with a fork. No spoon. No breaking before cooking.
>
> I try to keep an open mind about it, but either breaking it before
> cooking, or seeing someone want to twirl it against a spoon, makes
> me squick.
>
> Steve

Breaking it before cooking depends on the size of the pot of boiling salted
water, I suppose. But who really cares how long the spaghetti is before
it's cooked?! I've never seen the spoon-twirling thing. I have seen people
in restaurants take simple pasta in red sauce and cut it up into tiny
pieces. Okay, now you're talking baby food, right? No, these were adults.
Obviously adults with either denture problems or toddlers at home

Jill

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 had this tonight for dinner. I rarely use spaghetti noodles in favor
of other forms. I used a big jar of Classico traditional sauce, a can
of tomato sauce, a can of diced tomatoes, a small can of tomato paste.
I threw in an uncooked onion and a few garlic cloves. Some additional
herbs like parsley, oregano, basil. Lots and lots of fresh ground
pepper, and two bay leaves. When the sauce cooked down some, I took out
the bay leaves and used my immersion blender to smooth the diced
tomatoes, onion and garlic. Put the bay back in to simmer while I
browned some ground beef and threw in some of the frozen cooked ground
sausage I like to keep in a bag in the freezer for quick meals.

While this all simmered along with some parm reg and other cheeses, I
used up some open boxes of pasta including some big shells and some
ziti. I have a lot of meaty sauce left over that went into the freezer
for the next decedent meal. And after I ate my dinner I have a lot of
pasta-meat sauce left for lunches and/or dinners this week.

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?
>
Twirl it on a fork and think spoons are for sissies.

--

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

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.

I break my linguini in 1/2 before cooling, to fit it into the pot of
water.

Eat it twirling it onto a fork, no spoon, etc.

John Kuthe...

John Kuthe > wrote:

>I break my linguini in 1/2 before cooling, to fit it into the pot of
>water.

Huh?


S.

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.

--

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

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

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.

On 7/17/2011 12:52 AM, Steve Pope wrote:
> > wrote:
>
>> On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> John > 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.

Exactly, I do that often when only cooking a small quantity. Put the
unbroken pasta in the pot, within seconds you can push the rest in if it
already hasn't flopped in itself.

>
> I like this discussion. It is so fundamental.
>
> Steve

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 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.

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.

"Steve Pope" > wrote in message
...
> John Kuthe > wrote:
>
>>I break my linguini in 1/2 before cooling, to fit it into the pot of
>>water.
>
> Huh?

I think he meant before "cooking". But then maybe he's into pain and likes
to take the hot pasta into his hands, breaking each piece in half as he
screams from the heat, then puts in a pot of cool water to, well, cool.

On Sat, 16 Jul 2011 19:34:26 -0700 (PDT), John Kuthe
> wrote:

> I break my linguini in 1/2 before cooling, to fit it into the pot of
> water.

How big is the pot you're using? Sounds like you need a larger one.

--

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

On Sat, 16 Jul 2011 19:34:26 -0700 (PDT), John Kuthe
> wrote:

>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.
>
>I break my linguini in 1/2 before cooling, to fit it into the pot of
>water.
>
>Eat it twirling it onto a fork, no spoon, etc.

If your cooking is as unredacted as your writing you eat shit.

all of these depending on how much time we have to make/eat it and how fancy
the sauce is dh makes, he never uses a recipe for his sauce and its always
different depending on what we have in the house. good question... the dh
almost alwys twirls on the fork if he makes it long, Lee
"Jerry Avins" > wrote in message
...
>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.

"Jerry Avins" > wrote in message
...
>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 twirl. I've known how to twirl since I was a little kid, but... For some
strange reason, my dad (who taught me how to twirl) would take a knife and
cut my spaghetti into little bits when I was a kid, making it nearly
impossible to eat! To make matters worse when my mom cooked it, she broke
the strands in half so they would fit in the pot.

I got a Rachael Ray oval pasta pot. No need to break long pasta for that.
Or to try to bend it as it softens. I love that thing.

In article >,
"Julie Bove" > wrote:

> To make matters worse when my mom cooked it, she broke
> the strands in half so they would fit in the pot.

I've been known to do that. I can't tell the difference from one strand
to another after cooking them except they're all shorter and, for me,
more convenient to eat. I also eat Chinese food with a fork 'cause I
don't know no better.

leo

"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.

Giusi wrote:

> 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.

....in which case you should use chopsticks to pick up a shaggy comet-shaped
mass of noodles.

I think the question of twirling spaghetti is trivial. What I'd like to know
is, how do you eat *bucatini*? it's too thick to twirl on a normal fork, and
you can't even slurp it because it's hollow.

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> Giusi wrote:
>
>> 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.
>
> ...in which case you should use chopsticks to pick up a shaggy
> comet-shaped
> mass of noodles.

And I do.

>
> I think the question of twirling spaghetti is trivial. What I'd like to
> know
> is, how do you eat *bucatini*? it's too thick to twirl on a normal fork,
> and you can't even slurp it because it's hollow.

But that is exactly what you do. Wear old clothes that wash easily and
slurp. I do not eat it in restaurants. Traditionally, sauces for it are
liquid enough to flow into the hole. I once wrote an article entitled
"Bucatini, bucatini, how I love you bucatini." Cuz I do.

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.

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.

On Sun, 17 Jul 2011 01:55:16 -0700, "Bob Terwilliger"
> wrote:

>....What I'd like to know
>is, how do you eat *bucatini*? it's too thick to twirl on a normal fork, and
>you can't even slurp it because it's hollow.

Jam one tine of the fork into one end of a strand of bucatini, hoist it up above
youe head so it dangles, and lower the free end into your mouth.

This method is most satisfying along with a goat bladder full of red wine.

-- Larry

On Jul 17, 3:25*am, "Giusi" > wrote:
> "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.

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.

Jerry

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*

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 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.

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.

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 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.

"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

"Ophelia" > wrote in message
...
>
>
> "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

I should have added.. when they could get away with it)

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.