Jacques Pepin just said something interesting. He said that macaroni cooks
up much larger and that 10 oz. of it will feed 6-8 people while 10 oz. of
spaghetti will only serve 2. Just taking him at his word for this but...

I do remember the first time I cooked macaroni for spaghetti red, I put
waaaay too much in the pot and was surprised that it erupted everywhere. My
mom was home and she helped me clean up the mess.

I also wondered why my family always made this dish with macaroni rather
than spaghetti. I had surmised that somehow macaroni was cheaper than
spaghetti. Like maybe a better sale price or they had a coupon or
something. But now I think I know why!

On 18/10/2013 10:38, Julie Bove wrote:
> Jacques Pepin just said something interesting. He said that macaroni
> cooks up much larger and that 10 oz. of it will feed 6-8 people while 10
> oz. of spaghetti will only serve 2. Just taking him at his word for
> this but...
>
> I do remember the first time I cooked macaroni for spaghetti red, I put
> waaaay too much in the pot and was surprised that it erupted
> everywhere. My mom was home and she helped me clean up the mess.
>
> I also wondered why my family always made this dish with macaroni rather
> than spaghetti. I had surmised that somehow macaroni was cheaper than
> spaghetti. Like maybe a better sale price or they had a coupon or
> something. But now I think I know why!
Easier to eat as well, for me that is, I have not got the winding around
a fork perfected yet!

On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
> wrote:

> On 18/10/2013 10:38, Julie Bove wrote:
> > Jacques Pepin just said something interesting. He said that macaroni
> > cooks up much larger and that 10 oz. of it will feed 6-8 people while 10
> > oz. of spaghetti will only serve 2. Just taking him at his word for
> > this but...
> >
> > I do remember the first time I cooked macaroni for spaghetti red, I put
> > waaaay too much in the pot and was surprised that it erupted
> > everywhere. My mom was home and she helped me clean up the mess.
> >
> > I also wondered why my family always made this dish with macaroni rather
> > than spaghetti. I had surmised that somehow macaroni was cheaper than
> > spaghetti. Like maybe a better sale price or they had a coupon or
> > something. But now I think I know why!
> Easier to eat as well, for me that is, I have not got the winding around
> a fork perfected yet!

I can wind spaghetti, no problem - but I'd rather stab pasta than wind
it these days.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
> > wrote:
>
>> On 18/10/2013 10:38, Julie Bove wrote:
>> > Jacques Pepin just said something interesting. He said that
>> > macaroni cooks up much larger and that 10 oz. of it will feed 6-8
>> > people while 10 oz. of spaghetti will only serve 2. Just taking
>> > him at his word for this but...
>> >
>> > I do remember the first time I cooked macaroni for spaghetti red, I
>> > put waaaay too much in the pot and was surprised that it erupted
>> > everywhere. My mom was home and she helped me clean up the mess.
>> >
>> > I also wondered why my family always made this dish with macaroni
>> > rather than spaghetti. I had surmised that somehow macaroni was
>> > cheaper than spaghetti. Like maybe a better sale price or they had
>> > a coupon or something. But now I think I know why!
>> Easier to eat as well, for me that is, I have not got the winding
>> around a fork perfected yet!
>
> I can wind spaghetti, no problem - but I'd rather stab pasta than wind
> it these days.
>

Don't they taste different? Or is it all in my mind, what there is of it?




--
"Where there's smoke there's toast!" Anon

In article >,
says...
>
> sf > wrote in
> :
>
> > On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
> > > wrote:
> >
> >> On 18/10/2013 10:38, Julie Bove wrote:
> >> > Jacques Pepin just said something interesting. He said that
> >> > macaroni cooks up much larger and that 10 oz. of it will feed 6-8
> >> > people while 10 oz. of spaghetti will only serve 2. Just taking
> >> > him at his word for this but...
> >> >
> >> > I do remember the first time I cooked macaroni for spaghetti red, I
> >> > put waaaay too much in the pot and was surprised that it erupted
> >> > everywhere. My mom was home and she helped me clean up the mess.
> >> >
> >> > I also wondered why my family always made this dish with macaroni
> >> > rather than spaghetti. I had surmised that somehow macaroni was
> >> > cheaper than spaghetti. Like maybe a better sale price or they had
> >> > a coupon or something. But now I think I know why!
> >> Easier to eat as well, for me that is, I have not got the winding
> >> around a fork perfected yet!
> >
> > I can wind spaghetti, no problem - but I'd rather stab pasta than wind
> > it these days.
> >
>
> Don't they taste different? Or is it all in my mind, what there is of it?

No, and yes.

On 2013-10-18 1:50 PM, KenK wrote:
> sf > wrote in
> :
>
>> On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
>> > wrote:
>>
>>> On 18/10/2013 10:38, Julie Bove wrote:
>>>> Jacques Pepin just said something interesting. He said that
>>>> macaroni cooks up much larger and that 10 oz. of it will feed 6-8
>>>> people while 10 oz. of spaghetti will only serve 2. Just taking
>>>> him at his word for this but...
>>>>
>>>> I do remember the first time I cooked macaroni for spaghetti red, I
>>>> put waaaay too much in the pot and was surprised that it erupted
>>>> everywhere. My mom was home and she helped me clean up the mess.
>>>>
>>>> I also wondered why my family always made this dish with macaroni
>>>> rather than spaghetti. I had surmised that somehow macaroni was
>>>> cheaper than spaghetti. Like maybe a better sale price or they had
>>>> a coupon or something. But now I think I know why!
>>> Easier to eat as well, for me that is, I have not got the winding
>>> around a fork perfected yet!
>>
>> I can wind spaghetti, no problem - but I'd rather stab pasta than wind
>> it these days.
>>
>
> Don't they taste different? Or is it all in my mind, what there is of it?
>
>


Most of them are made with the same dough. They put it into the same
machines and the size and shape determine what they are called.

On Fri, 18 Oct 2013 02:38:55 -0700, "Julie Bove"
> wrote:

>Jacques Pepin just said something interesting. He said that macaroni cooks
>up much larger and that 10 oz. of it will feed 6-8 people while 10 oz. of
>spaghetti will only serve 2. Just taking him at his word for this but...
>
>I do remember the first time I cooked macaroni for spaghetti red, I put
>waaaay too much in the pot and was surprised that it erupted everywhere. My
>mom was home and she helped me clean up the mess.
>
>I also wondered why my family always made this dish with macaroni rather
>than spaghetti. I had surmised that somehow macaroni was cheaper than
>spaghetti. Like maybe a better sale price or they had a coupon or
>something. But now I think I know why!

I don't follow anyone's dreamed up rules... whenever I cook pasta for
guests I allow one pound for every two adults. To date that has
always worked out, it's rare I have much left overs. I think if
people don't eat much pasta it's simply because it's not very
appetizing. Most normal teenage boys can easily polish off close to a
pound.

On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
> wrote:

>On 18/10/2013 10:38, Julie Bove wrote:
>> Jacques Pepin just said something interesting. He said that macaroni
>> cooks up much larger and that 10 oz. of it will feed 6-8 people while 10
>> oz. of spaghetti will only serve 2. Just taking him at his word for
>> this but...
>>
>> I do remember the first time I cooked macaroni for spaghetti red, I put
>> waaaay too much in the pot and was surprised that it erupted
>> everywhere. My mom was home and she helped me clean up the mess.
>>
>> I also wondered why my family always made this dish with macaroni rather
>> than spaghetti. I had surmised that somehow macaroni was cheaper than
>> spaghetti. Like maybe a better sale price or they had a coupon or
>> something. But now I think I know why!
>Easier to eat as well, for me that is, I have not got the winding around
>a fork perfected yet!

So I can assume you're not very popular with the gals, you're very
lacking in lingual skills.

On 2013-10-18 5:48 PM, l not -l wrote:
> On 18-Oct-2013, Dave Smith > wrote:
>
>> Most of them are made with the same dough. They put it into the same
>> machines and the size and shape determine what they are called.
> You're right; the various shapes of dry pasta all say "Enriched macaroni
> product" on the package. This is true across brands; this morning at
> the supermarket I saw it on the 3 brands they stock in any array of
> shapes - house brand, Barilla and Creamette.

I have an Italian friend who calls all pasta Macaroni.

I realize that most people like Italian food, which, for most people, is
pasta with a tomato sauce with some variations. It can be a different
size or shape of pasta and some variations in the tomato sauce it is
served with. There can be meat balls on top, ground meat in the sauce,
meat and cheese and or Bechemel sauce. Basically, pasta, tomato sauce, a
little meat and some cheese.

I always liked the stuff but it never seemed to like me. Two nights ago
my supper included some pasta. We had Ravioli with tomato sauce (garlic
and spinach in the sauce). I kept waiting for it to hit my system. It
was my first pasta and tomato sauce experience since I had my gall
bladder out. I am happy to say that the feared after effects did not
happen. I had also been eating tomatoes in other things and not being
bothered by them.

I am not going to rush out to an Italian restaurant because I think of
them as over priced for the mediocre food they offer, but I don't dread
eating the stuff as much.

On 2013-10-18, Dave Smith > wrote:

> Most of them are made with the same dough. They put it into the same
> machines and the size and shape determine what they are called.

It's all about Italians hyping their own cuisine. Perhaps one
actually grasps a sauce marginally better than onother, but most of it
is bull. Spaghetti vs angel hair? Macaroni vs shell? You can alias
it however you like, it's still all starch filler.

On Friday, October 18, 2013 3:08:34 PM UTC-7, Brooklyn1 wrote:
> On Fri, 18 Oct 2013 02:38:55 -0700, "Julie Bove"
>
> > wrote:
>
>
>
> >Jacques Pepin just said something interesting. He said that macaroni cooks
>
> >up much larger and that 10 oz. of it will feed 6-8 people while 10 oz. of
>
> >spaghetti will only serve 2. Just taking him at his word for this but....
>
> >
>
> >I do remember the first time I cooked macaroni for spaghetti red, I put
>
> >waaaay too much in the pot and was surprised that it erupted everywhere. My
>
> >mom was home and she helped me clean up the mess.
>
> >
>
> >I also wondered why my family always made this dish with macaroni rather
>
> >than spaghetti. I had surmised that somehow macaroni was cheaper than
>
> >spaghetti. Like maybe a better sale price or they had a coupon or
>
> >something. But now I think I know why!
>
>
>
> I don't follow anyone's dreamed up rules... whenever I cook pasta for
>
> guests I allow one pound for every two adults. To date that has
>
> always worked out, it's rare I have much left overs. I think if
>
> people don't eat much pasta it's simply because it's not very
>
> appetizing. Most normal teenage boys can easily polish off close to a
>
> pound.

I have to agree- my 16 year old is growing like crazy- at least 4 inches in 3 months. I am (or was)5-9, and he is a good 2 inches taller last night when we looked. Granted, I have been working hard and have the shitty bug that's going around, so was probably slouching a bit. But that kid is an eating machine!

"merryb" > wrote in message
...
On Friday, October 18, 2013 3:08:34 PM UTC-7, Brooklyn1 wrote:
> On Fri, 18 Oct 2013 02:38:55 -0700, "Julie Bove"
>
> > wrote:
>
>
>
> >Jacques Pepin just said something interesting. He said that macaroni
> >cooks
>
> >up much larger and that 10 oz. of it will feed 6-8 people while 10 oz. of
>
> >spaghetti will only serve 2. Just taking him at his word for this but...
>
> >
>
> >I do remember the first time I cooked macaroni for spaghetti red, I put
>
> >waaaay too much in the pot and was surprised that it erupted everywhere.
> >My
>
> >mom was home and she helped me clean up the mess.
>
> >
>
> >I also wondered why my family always made this dish with macaroni rather
>
> >than spaghetti. I had surmised that somehow macaroni was cheaper than
>
> >spaghetti. Like maybe a better sale price or they had a coupon or
>
> >something. But now I think I know why!
>
>
>
> I don't follow anyone's dreamed up rules... whenever I cook pasta for
>
> guests I allow one pound for every two adults. To date that has
>
> always worked out, it's rare I have much left overs. I think if
>
> people don't eat much pasta it's simply because it's not very
>
> appetizing. Most normal teenage boys can easily polish off close to a
>
> pound.

I have to agree- my 16 year old is growing like crazy- at least 4 inches in
3 months. I am (or was)5-9, and he is a good 2 inches taller last night when
we looked. Granted, I have been working hard and have the shitty bug that's
going around, so was probably slouching a bit. But that kid is an eating
machine!

---
Hmmm... I wonder if boys have bigger growth spurts than girls and/or eat
more? My daughter had a growth spurt of about 2" some time ago but in
general, she seems to grow just a little bit at time. Her feet have been
pretty much the same size now for 3-4 years. Perhaps 2 years ago they did
grow not quite half a size. That allowed her to fit into the canvas ballet
shoes that hadn't fit properly prior. She is about an inch taller than me
now. I am shrinking. I used to be not quite 5'7" and that's what she is
now.

She never went through the eating machine thing though. I keep hearing of
kids doing this. But I have not noticed it. However in many cases she
seems to have a bigger appetite than some other kids.

A lot of the kids that I see seem to regard food as poison unless perhaps it
is something junky like chips or candy. If presented with a taco,
casserole, pasta, etc, they will pick at it and never ever seem to finish
it. I can remember watching this one girl eating some spaghetti that her
mom had sent in to dance for her dinner. She used a knife and carefully cut
the strands into about 2" pieces. She ate each little piece by itself. One
piece at a time only her fork, dangled into her mouth then chewed to death.
The mom had only sent in about 1/2 a cup of it to begin with and she barely
ate half. The mom eats very little too. When she was pregnant, she came in
once and announced that she felt soooo fat because she had just eaten TWO
Girl Scout cookies before she left the house! As though eating two of the
things was just obscene or something.

The other girl had some white rice from the Teriyaki place. Her mom said
she didn't know what to feed her because that was the only thing she could
get around there that she would eat. I watched her poke at the sticky
looking lump of rice, taking one grain at a time on her fork, then holding
her hand under the fork as if she was going to drop it and put it in her
mouth. Again, didn't come close to eating it. I also noticed that she and
a lot of the other kids would open their mouths as though they were taking a
huge bite when in fact it was just the tiniest bite. And then they would
chew like they had a full mouth when they didn't!

I've known of other kids whose parents had to enforce rules on them such as
that they couldn't do anything else until they had eaten 5 bites of their
food. I don't know why the rule was always 5 bites, but it was. Both boys
and girls! I am glad that I never had to deal with that.

"Dave Smith" > wrote in message
...
> On 2013-10-18 5:48 PM, l not -l wrote:
>> On 18-Oct-2013, Dave Smith > wrote:
>>
>>> Most of them are made with the same dough. They put it into the same
>>> machines and the size and shape determine what they are called.
>> You're right; the various shapes of dry pasta all say "Enriched macaroni
>> product" on the package. This is true across brands; this morning at
>> the supermarket I saw it on the 3 brands they stock in any array of
>> shapes - house brand, Barilla and Creamette.
>
> I have an Italian friend who calls all pasta Macaroni.

Yes! My husband's one grandma did that. I made lasagna and she called it
macaroni.
>
> I realize that most people like Italian food, which, for most people, is
> pasta with a tomato sauce with some variations. It can be a different size
> or shape of pasta and some variations in the tomato sauce it is served
> with. There can be meat balls on top, ground meat in the sauce, meat and
> cheese and or Bechemel sauce. Basically, pasta, tomato sauce, a little
> meat and some cheese.
>
> I always liked the stuff but it never seemed to like me. Two nights ago
> my supper included some pasta. We had Ravioli with tomato sauce (garlic
> and spinach in the sauce). I kept waiting for it to hit my system. It
> was my first pasta and tomato sauce experience since I had my gall
> bladder out. I am happy to say that the feared after effects did not
> happen. I had also been eating tomatoes in other things and not being
> bothered by them.

Sadly, some of my husband's relatives have this problem and they are
Italian. The red sauce or gravy as some of them call it, bothers their
GERD. My FIL had it really bad not long before he died. I had to make sure
that nothing I cooked had tomatoes in it.
>
> I am not going to rush out to an Italian restaurant because I think of
> them as over priced for the mediocre food they offer, but I don't dread
> eating the stuff as much.

Yeah. I don't care for most Italian restaurants. But one does stick out in
my mind. It's located near the Avoca airport in Scranton PA. They had
things on the menu that were different. I had some kind of pasta with peas
in it. I can't remember much beyond that. And out of this world desserts!
I very rarely order desserts but we saw some going to other tables and they
were just beautiful. The service was also impeccable! They had two sides
to the place. The more casual side and the dressy side. We went casual
since that is how we were dressed. They had a person come to the table with
a crumb catcher and clean the table between each course. And when someone
dropped a fork, they were right there with a clean one.

Sadly, Italian food in a restaurant is pretty much out of the question for
me now since I can't have eggs, dairy and some seasonings. But if I didn't
have those issues and I was in that area again, I'd eat there in a
heartbeat!

I do make Italian food at home at least twice a month. Probably more. But
it's not always just pasta. People seem to think of only pizza and pasta
when they think of Italian food. Perhaps I am just lucky. My FIL had a
friend who was a chef. He taught me to make things I've never seen in a
cookbook. I only had the pleasure of meeting him a couple of times. But
both times, he would start asking me what was in the cupboards or fridge.
I'd call out what was there and then he'd tell me to take this or that and
tell me how to prepare the stuff. It was almost like he was barking out
orders and some people might have thought it was rude but I enjoyed learning
to cook the stuff. And Italian people can sometimes come across as being
rather abrupt like that. Perhaps I am just used to it.

"notbob" > wrote in message
...
> On 2013-10-18, Dave Smith > wrote:
>
>> Most of them are made with the same dough. They put it into the same
>> machines and the size and shape determine what they are called.
>
> It's all about Italians hyping their own cuisine. Perhaps one
> actually grasps a sauce marginally better than onother, but most of it
> is bull. Spaghetti vs angel hair? Macaroni vs shell? You can alias
> it however you like, it's still all starch filler.

I do prefer some shapes over others for certain things. Macaroni and cheese
fine because the cheese sauce makes it sort of sticky. But to eat plain
macaroni? Hard to pick up in a spoon or on a fork. I also dislike the tiny
shapes in a pasta salad. I prefer big shapes for that. And I prefer the
bigger shapes for heavier sauces.

My MIL and her family made something for Christmas that they pronounced as
"Eye-ah Oy!" Perhaps they were trying to say Aioli. Not sure but what they
made didn't quite seem like that either. It was just angel hair pasta with
canned shrimp, lots of garlic and some oil. Oddly enough, most of them
didn't even use olive oil. They had a tendency to use something like
Wesson, perhaps because it was cheaper. I never saw any olive oil in my
MIL's house unless I put it there. I did not care for this dish at all and
neither did my one SIL. We both took turns making it after my MIL became
ill. The men in the family all insisted that it was good and made properly.
But we gals felt that it needed something else. Eventually when I made it,
I gave it a richer taste by adding a little chicken broth, parsley, butter
and olive oil. I will use angel hair if I happen to remember to buy it.
Otherwise I just use spaghetti. No complaints from husband but... I only
make it once a year. There is so much garlic in there it could be lethal!
And he prefers to eat it cold after it has sat all night in the garlicky oil
and soaked it all up. Oh, I add a lot more shrimp to mine too. MIL only
put one small can in there to a whole package of pasta.

On Fri, 18 Oct 2013 20:54:33 -0700, "Julie Bove"
> wrote:

> The service was also impeccable! They had two sides
> to the place. The more casual side and the dressy side. We went casual
> since that is how we were dressed. They had a person come to the table with
> a crumb catcher and clean the table between each course. And when someone
> dropped a fork, they were right there with a clean one.

That's the kind of service I want. How hard is it to keep "crumb
catcher/sweeper in a pocket and take it out when you're checking on
your customers?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 18 Oct 2013 20:54:33 -0700, "Julie Bove"
> > wrote:
>
>> The service was also impeccable! They had two sides
>> to the place. The more casual side and the dressy side. We went casual
>> since that is how we were dressed. They had a person come to the table
>> with
>> a crumb catcher and clean the table between each course. And when
>> someone
>> dropped a fork, they were right there with a clean one.
>
> That's the kind of service I want. How hard is it to keep "crumb
> catcher/sweeper in a pocket and take it out when you're checking on
> your customers?

Indeed!

On 10/18/2013 2:47 PM, Yellow wrote:
> In article >,
> says...
>>
>> sf > wrote in
>> :
>>
>>> On Fri, 18 Oct 2013 17:08:01 +0100, Broadback
>>> > wrote:
>>>
>>>> On 18/10/2013 10:38, Julie Bove wrote:
>>>>> Jacques Pepin just said something interesting. He said that
>>>>> macaroni cooks up much larger and that 10 oz. of it will feed 6-8
>>>>> people while 10 oz. of spaghetti will only serve 2. Just taking
>>>>> him at his word for this but...
>>>>>
>>>>> I do remember the first time I cooked macaroni for spaghetti red, I
>>>>> put waaaay too much in the pot and was surprised that it erupted
>>>>> everywhere. My mom was home and she helped me clean up the mess.
>>>>>
>>>>> I also wondered why my family always made this dish with macaroni
>>>>> rather than spaghetti. I had surmised that somehow macaroni was
>>>>> cheaper than spaghetti. Like maybe a better sale price or they had
>>>>> a coupon or something. But now I think I know why!
>>>> Easier to eat as well, for me that is, I have not got the winding
>>>> around a fork perfected yet!
>>>
>>> I can wind spaghetti, no problem - but I'd rather stab pasta than wind
>>> it these days.
>>>
>>
>> Don't they taste different? Or is it all in my mind, what there is of it?
>
> No, and yes.
>
I totally agree with the no and yes. it is the same ingredient, but
mixes differently with the other ingredients depending on how large the
pasta is.

--
CAPSLOCK–Preventing Login Since 1980.

On 10/18/2013 6:22 PM, Dave Smith wrote:
>
> I am not going to rush out to an Italian restaurant because I think of
> them as over priced for the mediocre food they offer, but I don't dread
> eating the stuff as much.

I have to make sure to keep up with my daily prevacid to be able to eat
pasta with tomato sauce without discomfort.

--
CAPSLOCK–Preventing Login Since 1980.

On Sat, 19 Oct 2013 03:00:45 -0400, Cheryl >
wrote:

> On 10/18/2013 6:22 PM, Dave Smith wrote:
> >
> > I am not going to rush out to an Italian restaurant because I think of
> > them as over priced for the mediocre food they offer, but I don't dread
> > eating the stuff as much.
>
> I have to make sure to keep up with my daily prevacid to be able to eat
> pasta with tomato sauce without discomfort.

I don't have any digestion or dietary issues so I cook what appeals to
me. I think the various pastas are pretty much interchangeable in
tomato dishes. I don't use extruded type for soup/stew or macaroni
and cheese and tubular would be out of place with carbonara.
Otherwise, I can't think of anything I make where one type or the
other is set in stone.

--
Food is an important part of a balanced diet.