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Barilla Ready Pasta - $6.72/lb
On Thu, 08 Nov 2018 17:12:58 GMT, Pamela >
wrote: >On 15:01 8 Nov 2018, Cindy Hamilton > wrote >in : > >> On Thursday, November 8, 2018 at 7:59:56 AM UTC-5, >> wrote: >>> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela > >>> wrote: >>> >>> >On 16:23 4 Nov 2018, Sqwertz > wrote in >>> : >>> > >>> >> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>> >> >>> >>> Only way I could see buying that was if I wanted it for a lunch >>> >>> at work where it is not easy to cook pasta. Usually I'd just >>> >>> bring it from home as leftovers. >>> >> >>> >> I always cook up extra pasta so I can make other noodle dishes or >>> >> sides quickly within the next 10 days or so. Carbonara, pesto, or >>> >> simple garlic buttered parsley noodles are a few of my standbys. >>> >> Right now I have extra cooked farfalle in the fridge (as well >>> >> pasta salad from the farfalle) >>> >> >>> >> -sw >>> > >>> >I think re-heating pasta from the fridge is a desperate measure. The >>> >al dente bite is lost. Unless it's coated in an oily sauce, it >>> >clumps together. >>> > >>> >Why bother when it only take minutes to make freshly cooked pasta? >>> >>> I assume you just throw the left over away? Something that really >>> shocked me when we first came to NA in 1967 was the food wastage. >>> Growing up during WWII and heavy rationing taught me to never waste >>> anything - left over bread makes bread pudding etc. >> >> I only make enough pasta for a single meal. >> >> Food in North America is cheap and plentiful. There's no real >> downside to wasting it. A nickel's worth of spaghetti isn't going to >> matter. Nobody is going to send that spaghetti to a starving person, >> and a nickel isn't going to keep anybody from contributing to charity, >> if they are so inclined. >> >> That said, I'm always a little ****ed when I waste food. Like most >> engineers, I prize efficiency. My freezer has several partial loaves >> of bread that will end up being toasted. (I buy bread on Thursdays, >> and whatever hasn't been eaten by Sunday goes in the freezer. I'm >> taking this week off, though, since we're accumulating half-loaves >> that need to be eaten.) >> >> Cindy Hamilton > >Out of interest, what sort of engineering do you do? no personal information, remember? |
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Barilla Ready Pasta - $6.72/lb
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Barilla Ready Pasta - $6.72/lb
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Barilla Ready Pasta - $6.72/lb
On Thu, 08 Nov 2018 10:56:04 -0400, wrote:
>On Thu, 08 Nov 2018 14:28:34 GMT, Pamela > >wrote: > >>On 12:59 8 Nov 2018, wrote in m: >> >>> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela > >>> wrote: >>> >>>>On 16:23 4 Nov 2018, Sqwertz > wrote in : >>>> >>>>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>>>> >>>>>> Only way I could see buying that was if I wanted it for a lunch at >>>>>> work where it is not easy to cook pasta. Usually I'd just bring it >>>>>> from home as leftovers. >>>>> >>>>> I always cook up extra pasta so I can make other noodle dishes or >>>>> sides quickly within the next 10 days or so. Carbonara, pesto, or >>>>> simple garlic buttered parsley noodles are a few of my standbys. Right >>>>> now I have extra cooked farfalle in the fridge (as well pasta salad >>>>> from the farfalle) >>>>> >>>>> -sw >>>> >>>>I think re-heating pasta from the fridge is a desperate measure. The al >>>>dente bite is lost. Unless it's coated in an oily sauce, it clumps >>>>together. >>>> >>>>Why bother when it only take minutes to make freshly cooked pasta? >>> >>> I assume you just throw the left over away? Something that really >>> shocked me when we first came to NA in 1967 was the food wastage. >>> Growing up during WWII and heavy rationing taught me to never waste >>> anything - left over bread makes bread pudding etc. >> >>I throw it in the bin. Saving food was once very important and my parents >>couldn't afford to throw any food away but now we have so much and it's so >>cheap that waste is no longer so extravagent. > >Tell that to Yemeni kids! I can't send my LOs and veggie parings to Yemen but possums, skunks, and rabbits have babies to feed too. Even the few crumbs from baked goods go out on my deck, birds are not fussy. I toss meat bones into the hedgerow, raccoons chomp them until nothing is left. Cooking fat goes out too, it's much appreciated in winter. |
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Barilla Ready Pasta - $6.72/lb
On Thu, 08 Nov 2018 14:28:34 GMT, Pamela >
wrote: >On 12:59 8 Nov 2018, wrote in : > >> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela > >> wrote: >> >>>On 16:23 4 Nov 2018, Sqwertz > wrote in : >>> >>>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>>> >>>>> Only way I could see buying that was if I wanted it for a lunch at >>>>> work where it is not easy to cook pasta. Usually I'd just bring it >>>>> from home as leftovers. >>>> >>>> I always cook up extra pasta so I can make other noodle dishes or >>>> sides quickly within the next 10 days or so. Carbonara, pesto, or >>>> simple garlic buttered parsley noodles are a few of my standbys. Right >>>> now I have extra cooked farfalle in the fridge (as well pasta salad >>>> from the farfalle) >>>> >>>> -sw >>> >>>I think re-heating pasta from the fridge is a desperate measure. The al >>>dente bite is lost. Unless it's coated in an oily sauce, it clumps >>>together. >>> >>>Why bother when it only take minutes to make freshly cooked pasta? >> >> I assume you just throw the left over away? Something that really >> shocked me when we first came to NA in 1967 was the food wastage. >> Growing up during WWII and heavy rationing taught me to never waste >> anything - left over bread makes bread pudding etc. > >I throw it in the bin. Saving food was once very important and my parents >couldn't afford to throw any food away but now we have so much and it's so >cheap that waste is no longer so extravagent. Foolishness is nothing to boast about. I can well afford to toss left overs into the trash but then how will I live with myself with so many hungry critters struggling to find a meal... not a crumb of anything edible ever goes into my trash. If we don't want it I open my window and toss it out for the critters, often within minutes some bird will grab it. I prepared a big salad for lunch, all the parings went outside, let me look, yup, every bit is gone except for some onion peels, those will quickly decompose. |
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Barilla Ready Pasta - $6.72/lb
Pamela wrote:
> On 21:09 8 Nov 2018, wrote in > : > >> On Thu, 08 Nov 2018 14:28:34 GMT, Pamela > >> wrote: >> >>> On 12:59 8 Nov 2018, wrote in >>> : >>> >>>> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela > >>>> wrote: >>>> >>>>> On 16:23 4 Nov 2018, Sqwertz > wrote in >>>>> : >>>>> >>>>>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>>>>> >>>>>>> Only way I could see buying that was if I wanted it for a lunch >>>>>>> at work where it is not easy to cook pasta. Usually I'd just >>>>>>> bring it from home as leftovers. >>>>>> >>>>>> I always cook up extra pasta so I can make other noodle dishes or >>>>>> sides quickly within the next 10 days or so. Carbonara, pesto, or >>>>>> simple garlic buttered parsley noodles are a few of my standbys. >>>>>> Right now I have extra cooked farfalle in the fridge (as well >>>>>> pasta salad from the farfalle) >>>>>> >>>>>> -sw >>>>> >>>>> I think re-heating pasta from the fridge is a desperate measure. The >>>>> al dente bite is lost. Unless it's coated in an oily sauce, it >>>>> clumps together. >>>>> >>>>> Why bother when it only take minutes to make freshly cooked pasta? >>>> >>>> I assume you just throw the left over away? Something that really >>>> shocked me when we first came to NA in 1967 was the food wastage. >>>> Growing up during WWII and heavy rationing taught me to never waste >>>> anything - left over bread makes bread pudding etc. >>> >>> I throw it in the bin. Saving food was once very important and my >>> parents couldn't afford to throw any food away but now we have so much >>> and it's so cheap that waste is no longer so extravagent. >> >> Foolishness is nothing to boast about. > > Foolishness is thinking if you don't throw out food then somehow people > in Yemen will be better fed for it. What nonsense. It's a guilt trip > but I am not on it. > >> I can well afford to toss left overs into the trash but then how will >> I live with myself with so many hungry critters struggling to find a >> meal... > > Sob. You almost make me weep. Your picture of starving creaturs is so > sad and troubling that it almost tugs my heartstrings but luckily not. > >> not a crumb of anything edible ever goes into my trash. > > Good for you. You probably award yourself green virtue points whenever > you don't throw some food waste out. Save the planet, save the > elephants, dolphins and small furry animals. Well done. A life well > lived by its own standards. > >> If we don't want it I open my window and toss it out for the critters, >> often within minutes some bird will grab it. > > If you had a busy job you wouldn't have time for such hobbies. > >> I prepared a big salad for lunch, all the parings went outside, let me >> look, yup, every bit is gone except for some onion peels, those will >> quickly decompose. > > We try not to encourage vermin in our neighbourhood by leaving out food. > Ole Popeye has always thrown all his garbage out of his windows. It's an old navy habit. Back in the day, he was a cook on a ratty tin can. One of his duties was throwing out the garbage, from port holes, or off the deck in good weather. It's also where he developed his intense hatred of *** people. Some of the other sailors used him for a humpy pumpy doll, and he was never the same afterwards. |
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Barilla Ready Pasta - $6.72/lb
On 2018-11-09 8:18 AM, l not -l wrote:
> On 9-Nov-2018, wrote: > > >> I am surprised at the number of people who hate peas. I like them and >> have trouble understanding why anyone would hate them. There are some >> vegetables I do not like and some that I can understand others not >> liking, but I find nothing in the least bit offensive about peas. > There was a time when I did not like peas; but, that was more rebellion than > anything else. As a child, peas and green beans were, seemingly, on the > menu often; they grew prolifically in my grandparent's (very large) garden. > They were not only available in-season, they were 'put up" and available all > year. My father was a firm believer in "eat you vegetables before you leave > the table". > > After a few years of rebellion, I learned to like peas and frozen peas are > much better than put-up/canned peas. The only peas I cannot stand are split > peas, regardless of what they are used in/for. My youngest brother still whines about the time he was not allowed to go out trick or treating on Halloween because he would not eat his peas. I was sitting there wondering what the hell his problem was that he would not eat them. I always liked them. I would eat them fresh, frozen or even canned. Yellow split peas make incredible soup. |
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Barilla Ready Pasta - $6.72/lb
On Friday, November 9, 2018 at 10:51:22 AM UTC-5, Dave Smith wrote:
> On 2018-11-09 8:18 AM, l not -l wrote: > > On 9-Nov-2018, wrote: > > > > > >> I am surprised at the number of people who hate peas. I like them and > >> have trouble understanding why anyone would hate them. There are some > >> vegetables I do not like and some that I can understand others not > >> liking, but I find nothing in the least bit offensive about peas. > > There was a time when I did not like peas; but, that was more rebellion than > > anything else. As a child, peas and green beans were, seemingly, on the > > menu often; they grew prolifically in my grandparent's (very large) garden. > > They were not only available in-season, they were 'put up" and available all > > year. My father was a firm believer in "eat you vegetables before you leave > > the table". Yeah, they tried that with me once. I puked them right back up on the table. > > After a few years of rebellion, I learned to like peas and frozen peas are > > much better than put-up/canned peas. The only peas I cannot stand are split > > peas, regardless of what they are used in/for. > > > My youngest brother still whines about the time he was not allowed to go > out trick or treating on Halloween because he would not eat his peas. I > was sitting there wondering what the hell his problem was that he would > not eat them. I always liked them. I would eat them fresh, frozen or > even canned. Yellow split peas make incredible soup. Tastes vary. I don't like split pea soup of any color. Oddly enough, I love the Ethiopian dish Kik Alicha: <https://tastespace.wordpress.com/2012/05/21/ethiopian-split-pea-puree-kik-alicha/> Cindy Hamilton |
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Barilla Ready Pasta - $6.72/lb
On 2018-11-09 11:44 AM, l not -l wrote:
> On 9-Nov-2018, Dave Smith > wrote: > >> On 2018-11-09 8:18 AM, l not -l wrote: >>> On 9-Nov-2018, wrote: >>> >>> >>>> I am surprised at the number of people who hate peas. I like them and >>>> have trouble understanding why anyone would hate them. There are some >>>> vegetables I do not like and some that I can understand others not >>>> liking, but I find nothing in the least bit offensive about peas. >>> There was a time when I did not like peas; but, that was more rebellion >>> than >>> anything else. As a child, peas and green beans were, seemingly, on the >>> menu often; they grew prolifically in my grandparent's (very large) >>> garden. >>> They were not only available in-season, they were 'put up" and available >>> all >>> year. My father was a firm believer in "eat you vegetables before you >>> leave >>> the table". >>> >>> After a few years of rebellion, I learned to like peas and frozen peas >>> are >>> much better than put-up/canned peas. The only peas I cannot stand are >>> split >>> peas, regardless of what they are used in/for. >> >> >> My youngest brother still whines about the time he was not allowed to go >> out trick or treating on Halloween because he would not eat his peas. I >> was sitting there wondering what the hell his problem was that he would >> not eat them. I always liked them. I would eat them fresh, frozen or >> even canned. Yellow split peas make incredible soup. > > Words like incredible are among my favorites. While we may disagree on > split peas, we can agree that your statement about yellow pea soup is > absolutely correct. 8-) > > Merriam-Webster: Definition of incredible > 1 : too extraordinary and improbable to be believed making incredible claims > 2 : amazing, extraordinary > It's hard to believe what a good soup you can make with split peas ;-) Use a nice smoked ham hock to make it delicious. |
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Barilla Ready Pasta - $6.72/lb
On 11/9/2018 8:18 AM, l not -l wrote:
>> >> I am surprised at the number of people who hate peas. I like them and >> have trouble understanding why anyone would hate them. I never liked peas growing up because the only ones we had were canned peas. Ugh. I'd never tasted fresh small green peas until I was in my 30's. Once I found out what they actually taste like... hey! These are good! Frozen *small* green peas are good, too. But never again canned peas.  Jill |
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Barilla Ready Pasta - $6.72/lb
On Fri, 9 Nov 2018 20:02:48 -0500, jmcquown >
wrote: >On 11/9/2018 8:18 AM, l not -l wrote: >>> >>> I am surprised at the number of people who hate peas. I like them and >>> have trouble understanding why anyone would hate them. > >I never liked peas growing up because the only ones we had were canned >peas. Ugh. I'd never tasted fresh small green peas until I was in my >30's. Once I found out what they actually taste like... hey! These are >good! Frozen *small* green peas are good, too. But never again canned >peas. > >Jill Costs more but worth it: https://lesueurvegetables.com/vegetables/ Frozen peas have better texture but little flavor... only edible when incorporated in a well seasoned dish like pot pies. Fresh peas from my garden are good but a pain to harvest and then shell so I no longer grow peas, instead I grow sugar snap peas, the entire pod is edible and I don't cook them... excelent cold salad veggie and good for dipping. They're rarely sold at market, pretty much need to grow your own but very easy to grow. https://www.gardeningknowhow.com/edi...-snap-peas.htm |
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Barilla Ready Pasta - $6.72/lb
On 11/8/2018 6:58 AM, Pamela wrote:
> On 16:23 4 Nov 2018, Sqwertz > wrote in > : > >> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >> >>> Only way I could see buying that was if I wanted it for a lunch at >>> work where it is not easy to cook pasta. Usually I'd just bring it >>> from home as leftovers. >> >> I always cook up extra pasta so I can make other noodle dishes or >> sides quickly within the next 10 days or so. Carbonara, pesto, or >> simple garlic buttered parsley noodles are a few of my standbys. Right >> now I have extra cooked farfalle in the fridge (as well pasta salad >> from the farfalle) >> >> -sw > > I think re-heating pasta from the fridge is a desperate measure. The al > dente bite is lost. Unless it's coated in an oily sauce, it clumps > together. > > Why bother when it only take minutes to make freshly cooked pasta? > I don't make extra plain pasta but nor do I toss the uneaten. It gets put away for another meal or for lunch the next day. Usually it will have sauce on it though. |
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Barilla Ready Pasta - $6.72/lb
On Thu, 8 Nov 2018 09:30:38 -0500, Ed Pawlowski > wrote:
>On 11/8/2018 6:58 AM, Pamela wrote: >> On 16:23 4 Nov 2018, Sqwertz > wrote in >> : >> >>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>> >>>> Only way I could see buying that was if I wanted it for a lunch at >>>> work where it is not easy to cook pasta. Usually I'd just bring it >>>> from home as leftovers. >>> >>> I always cook up extra pasta so I can make other noodle dishes or >>> sides quickly within the next 10 days or so. Carbonara, pesto, or >>> simple garlic buttered parsley noodles are a few of my standbys. Right >>> now I have extra cooked farfalle in the fridge (as well pasta salad >>> from the farfalle) >>> >>> -sw >> >> I think re-heating pasta from the fridge is a desperate measure. The al >> dente bite is lost. Unless it's coated in an oily sauce, it clumps >> together. >> >> Why bother when it only take minutes to make freshly cooked pasta? >> >I don't make extra plain pasta but nor do I toss the uneaten. It gets >put away for another meal or for lunch the next day. Usually it will >have sauce on it though. there's always something that can be made for lunch, breakfast or dinner by putting together a few bits and pieces. My favorite is leftover chicken and pasta. Fry diced or sliced onion, bell pepper and maybe mushrooms in a bit of butter. Add the cold pasta, stir together and fry 'til the edges get a little crispy. Cut up the leftover chicken (protein) and toss it in the mix to warm. Season with s&p and whatever else you like. Janet US |
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Barilla Ready Pasta - $6.72/lb
Ed Pawlowski wrote:
> > I don't make extra plain pasta but nor do I toss the uneaten. It gets > put away for another meal or for lunch the next day. Usually it will > have sauce on it though. I always cook for more than one meal but I do eat it later on or freeze. I never toss out leftovers. |
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Barilla Ready Pasta - $6.72/lb
"Gary" > wrote in message ...
> Ed Pawlowski wrote: >> >> I don't make extra plain pasta but nor do I toss the uneaten. It gets >> put away for another meal or for lunch the next day. Usually it will >> have sauce on it though. > > I always cook for more than one meal but I do eat it later on or > freeze. I never toss out leftovers. I really never have to much, the dog takes care of what I don't use. Cheri |
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Barilla Ready Pasta - $6.72/lb
On Thursday, November 8, 2018 at 4:30:42 AM UTC-10, Ed Pawlowski wrote:
> On 11/8/2018 6:58 AM, Pamela wrote: > > On 16:23 4 Nov 2018, Sqwertz > wrote in > > : > > > >> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: > >> > >>> Only way I could see buying that was if I wanted it for a lunch at > >>> work where it is not easy to cook pasta. Usually I'd just bring it > >>> from home as leftovers. > >> > >> I always cook up extra pasta so I can make other noodle dishes or > >> sides quickly within the next 10 days or so. Carbonara, pesto, or > >> simple garlic buttered parsley noodles are a few of my standbys. Right > >> now I have extra cooked farfalle in the fridge (as well pasta salad > >> from the farfalle) > >> > >> -sw > > > > I think re-heating pasta from the fridge is a desperate measure. The al > > dente bite is lost. Unless it's coated in an oily sauce, it clumps > > together. > > > > Why bother when it only take minutes to make freshly cooked pasta? > > > I don't make extra plain pasta but nor do I toss the uneaten. It gets > put away for another meal or for lunch the next day. Usually it will > have sauce on it though. I used to fry up cold, leftover, spaghetti. Just put it in a hot non-stick pan with oil and add some cheese. The cheese melts and gets crispy. Fried cheese, what can be better than that? Nuttin. |
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Barilla Ready Pasta - $6.72/lb
On 11/8/2018 9:30 AM, Ed Pawlowski wrote:
> On 11/8/2018 6:58 AM, Pamela wrote: >> On 16:23Â* 4 Nov 2018, Sqwertz > wrote in >> : >> >>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>> >>>> Only way I could see buying that was if I wanted it for a lunch at >>>> work where it is not easy to cook pasta.Â* Usually I'd just bring it >>>> from home as leftovers. >>> >>> I always cook up extra pasta so I can make other noodle dishes or >>> sides quickly within the next 10 days or so.Â* Carbonara, pesto, or >>> simple garlic buttered parsley noodles are a few of my standbys. Right >>> now I have extra cooked farfalle in the fridge (as well pasta salad >>> from the farfalle) >>> >>> -sw >> >> I think re-heating pasta from the fridge is a desperate measure. The al >> dente bite is lost.Â* Unless it's coated in an oily sauce, it clumps >> together. >> >> Why bother when it only take minutes to make freshly cooked pasta? >> > I don't make extra plain pasta but nor do I toss the uneaten.Â* It gets > put away for another meal or for lunch the next day.Â* Usually it will > have sauce on it though. Yeah, I don't get the "desperate measure" premise. I've never had leftover refrigerated pasta clump together. Nor does it need an "oily sauce". <shrug> Jill |
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Barilla Ready Pasta - $6.72/lb
On Sat, 10 Nov 2018 10:47:58 -0500, jmcquown >
wrote: >On 11/8/2018 9:30 AM, Ed Pawlowski wrote: >> On 11/8/2018 6:58 AM, Pamela wrote: >>> On 16:23* 4 Nov 2018, Sqwertz > wrote in >>> : >>> >>>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>>> >>>>> Only way I could see buying that was if I wanted it for a lunch at >>>>> work where it is not easy to cook pasta.* Usually I'd just bring it >>>>> from home as leftovers. >>>> >>>> I always cook up extra pasta so I can make other noodle dishes or >>>> sides quickly within the next 10 days or so.* Carbonara, pesto, or >>>> simple garlic buttered parsley noodles are a few of my standbys. Right >>>> now I have extra cooked farfalle in the fridge (as well pasta salad >>>> from the farfalle) >>>> >>>> -sw >>> >>> I think re-heating pasta from the fridge is a desperate measure. The al >>> dente bite is lost.* Unless it's coated in an oily sauce, it clumps >>> together. >>> >>> Why bother when it only take minutes to make freshly cooked pasta? >>> >> I don't make extra plain pasta but nor do I toss the uneaten.* It gets >> put away for another meal or for lunch the next day.* Usually it will >> have sauce on it though. > >Yeah, I don't get the "desperate measure" premise. I've never had >leftover refrigerated pasta clump together. Nor does it need an "oily >sauce". <shrug> > >Jill I don't eat plain cold cooked pasta, but when heated like in soup or made into pasta salad with mayo it totally unclumps within seconds. Actually left over cold pasta is better for pasta salad just like left over cold rice is better for fly lice. For a pasta fritatta saute the pasta for two minutes before adding the eggs, no clumps. |
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Barilla Ready Pasta - $6.72/lb
On Thu, 08 Nov 2018 11:58:12 GMT, Pamela >
wrote: >On 16:23 4 Nov 2018, Sqwertz > wrote in : > >> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >> >>> Only way I could see buying that was if I wanted it for a lunch at >>> work where it is not easy to cook pasta. Usually I'd just bring it >>> from home as leftovers. >> >> I always cook up extra pasta so I can make other noodle dishes or >> sides quickly within the next 10 days or so. Carbonara, pesto, or >> simple garlic buttered parsley noodles are a few of my standbys. Right >> now I have extra cooked farfalle in the fridge (as well pasta salad >> from the farfalle) >> >> -sw > >I think re-heating pasta from the fridge is a desperate measure. The al >dente bite is lost. Unless it's coated in an oily sauce, it clumps >together. > >Why bother when it only take minutes to make freshly cooked pasta? Actually pasta from the fridge is more al dente as it tends to dry some, and when reheating it needn't be over heated. I use most LO pasta in a soup, add the pasta to the already heated soup... I usually already have soup in the fridge and/or in the freezer. If I don't feel like soup LO pasta is excellent in a fritatta.... most any combo of LOs go well fried in beaten eggs... and don't skip the cheese. There really are no rules for LOs... I'll add LO pasta to a can of Campbells tomato soup, with a tube steak sliced into coins... how much time and effort is that, was grade school cafeteria lunch. Right now I have a container of cooked small shells in the freezer, a container of plain cooked white rice too. Either go well in a quick chicken egg drop from a boullion cube. But then I'm really not a fussy eater, I don't expect LOs to be gourmet, but sometimes they turn out that way. |
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Barilla Ready Pasta - $6.72/lb
On Thu, 08 Nov 2018 21:37:18 GMT, Pamela >
wrote: >On 20:53 8 Nov 2018, wrote in : > >> Actually pasta from the fridge is more al dente as it tends to dry >> some, and when reheating it needn't be over heated. > >For goodness sake, that's not al dente. That's curling up pasta dried >out pasta. Al dente pasta has a 'cookedness' profile to it. Soft on >the outside and firm in the middle. Like a grain of boiled rice. > >> I use most LO pasta in a soup, add the pasta to the already heated >> soup... I usually already have soup in the fridge and/or in the >> freezer. If I don't feel like soup LO pasta is excellent in a >> fritatta.... most any combo of LOs go well fried in beaten eggs... and >> don't skip the cheese. There really are no rules for LOs... I'll add >> LO pasta to a can of Campbells tomato soup, with a tube steak sliced >> into coins... how much time and effort is that, was grade school >> cafeteria lunch. Right now I have a container of cooked small shells >> in the freezer, a container of plain cooked white rice too. Either go >> well in a quick chicken egg drop from a boullion cube. But then I'm >> really not a fussy eater, I don't expect LOs to be gourmet, but >> sometimes they turn out that way. > >What is LO pasta? It's Low Offset pasta. It's a pasta that doesn't affect glucose levels in diabetics much. |
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Barilla Ready Pasta - $6.72/lb
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Barilla Ready Pasta - $6.72/lb
Pamela wrote:
> Hey, I think I just got fooled by Brice with his explanation of "low > offset" diabetic pasta. Oh well. He sure did fool you. I had to laugh when you took it seriously and posted back about it. I was waiting for him to laugh and say, "Got you!" But he just let it go and laughed and laughed.  Sounds to me here like a 'troll vs troll' situation between you two. |
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Barilla Ready Pasta - $6.72/lb
"Pamela" > wrote in message ... > On 16:23 4 Nov 2018, Sqwertz > wrote in > : > >> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >> >>> Only way I could see buying that was if I wanted it for a lunch at >>> work where it is not easy to cook pasta. Usually I'd just bring it >>> from home as leftovers. >> >> I always cook up extra pasta so I can make other noodle dishes or >> sides quickly within the next 10 days or so. Carbonara, pesto, or >> simple garlic buttered parsley noodles are a few of my standbys. Right >> now I have extra cooked farfalle in the fridge (as well pasta salad >> from the farfalle) >> >> -sw > > I think re-heating pasta from the fridge is a desperate measure. The al > dente bite is lost. Unless it's coated in an oily sauce, it clumps > together. > > Why bother when it only take minutes to make freshly cooked pasta? Agree. I dislike leftover pasta. |
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Barilla Ready Pasta - $6.72/lb
On 11/10/2018 3:09 AM, Julie Bove wrote:
> > "Pamela" > wrote in message > ... >> On 16:23Â* 4 Nov 2018, Sqwertz > wrote in >> : >> >>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote: >>> >>>> Only way I could see buying that was if I wanted it for a lunch at >>>> work where it is not easy to cook pasta.Â* Usually I'd just bring it >>>> from home as leftovers. >>> >>> I always cook up extra pasta so I can make other noodle dishes or >>> sides quickly within the next 10 days or so.Â* Carbonara, pesto, or >>> simple garlic buttered parsley noodles are a few of my standbys. Right >>> now I have extra cooked farfalle in the fridge (as well pasta salad >>> from the farfalle) >>> >>> -sw >> >> I think re-heating pasta from the fridge is a desperate measure. The al >> dente bite is lost.Â* Unless it's coated in an oily sauce, it clumps >> together. >> >> Why bother when it only take minutes to make freshly cooked pasta? > > Agree. I dislike leftover pasta. Start with a list of things you don't dislike, it would take less time. Jill |
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Barilla Ready Pasta - $6.72/lb
On 2018-11-10 6:58 PM, jmcquown wrote:
> On 11/10/2018 3:09 AM, Julie Bove wrote: >> >>> I think re-heating pasta from the fridge is a desperate measure. The al >>> dente bite is lost.Â* Unless it's coated in an oily sauce, it clumps >>> together. >>> >>> Why bother when it only take minutes to make freshly cooked pasta? >> >> Agree. I dislike leftover pasta. > > Start with a list of things you don't dislike, it would take less time. > Hmmm...... beans. It is a short list. |
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Barilla Ready Pasta - $6.72/lb
On Sat, 3 Nov 2018 19:49:12 -0500, Sqwertz >
wrote: >The convenience food business is getting ridiculous while they test >just how much lazy people are willing to pay for "convenience". I >don't know how long these have been out, but I got a free package >for buying some meatballs that I would have bought anyway. It's >about 1/4lb of pasta cooked and packaged in a hermetically sealed >bag. > >https://www.barilla.com/en-us/produc...sta?sort=alpha > >My store sells them for $1.68. Which comes out to $6.72/lb. Normal >price for a pound of Barilla dried pasta is $1.25. So that's a 550% >increase in price. > >Sheesh. I felt stupid jsut getting one for free. > >-sw I saw it on the shelf last week. Not interested |
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Barilla Ready Pasta - $6.72/lb
On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. >
wrote: >On Sat, 3 Nov 2018 19:49:12 -0500, Sqwertz > >wrote: > >>The convenience food business is getting ridiculous while they test >>just how much lazy people are willing to pay for "convenience". I >>don't know how long these have been out, but I got a free package >>for buying some meatballs that I would have bought anyway. It's >>about 1/4lb of pasta cooked and packaged in a hermetically sealed >>bag. >> >>https://www.barilla.com/en-us/produc...sta?sort=alpha >> >>My store sells them for $1.68. Which comes out to $6.72/lb. Normal >>price for a pound of Barilla dried pasta is $1.25. So that's a 550% >>increase in price. >> >>Sheesh. I felt stupid jsut getting one for free. >> >>-sw >I saw it on the shelf last week. Not interested I've no home interest, of course, but convenience is in the eye of the beholder. A food-fussy child can be accommodated easily with something like this, and so can an office worker with a microwave or a student away at school or anyone whose talents lie beyond even the simple boiling of water. These people exist and since take-away meals are becoming such a large part of eating these days, the price comparisons do not look so insane. Though one can easily boil up pasta and store it in the fridge for mini-uses, it tends, without care, to get sticky, which some find a bother, especially if it is eaten with only a bit of butter or oil or a sprinkle of cheese. True, and while this is the sort of product I'd walk by in the market while rolling my eyes, I don't find it any more nutso than buying a container of boiled eggs at the store and that seems to be a product that has caught on. That is sort of a WTF item, too, AFAIAC. Barilla has also put out a line of high end pastas - they refer to them as artisinal. These are not fresh made, they are dried and sittin' on the shelf. Every manufacturer tries to expand their shelf facings. Ideas get researched, R&D gets involved, taste tests are done...a good percentage of these things vanish in market, but ya gotta give the companies. A for effort. No one wants a static bottom line. Besides, all that research made me a very decent living over the years. |
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Barilla Ready Pasta - $6.72/lb
On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar
> wrote: >On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > >wrote: snip >>> >>>-sw >>I saw it on the shelf last week. Not interested > >I've no home interest, of course, but convenience is in the eye of the >beholder. A food-fussy child can be accommodated easily with something >like this, and so can an office worker with a microwave or a student >away at school or anyone whose talents lie beyond even the simple >boiling of water. These people exist and since take-away meals are >becoming such a large part of eating these days, the price comparisons >do not look so insane. > I've got time to cook it. I understand your point about convenience but my feeling is that 'people' are losing something important when they lose track of how to boil pasta, bake a potato or boil an egg. Janet US |
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Barilla Ready Pasta - $6.72/lb
On 2018-11-04 10:04 AM, U.S. Janet B. wrote:
> On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar > > wrote: > >> On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > >> wrote: > > snip >>>> >>>> -sw >>> I saw it on the shelf last week. Not interested >> >> I've no home interest, of course, but convenience is in the eye of the >> beholder. A food-fussy child can be accommodated easily with something >> like this, and so can an office worker with a microwave or a student >> away at school or anyone whose talents lie beyond even the simple >> boiling of water. These people exist and since take-away meals are >> becoming such a large part of eating these days, the price comparisons >> do not look so insane. >> > > I've got time to cook it. I understand your point about convenience > but my feeling is that 'people' are losing something important when > they lose track of how to boil pasta, bake a potato or boil an egg. > Janet US > We are being bombarded with ads on the TV for food+menu delivery services such as: makegoodfood.ca I can't see them being over successful yet as there is still high unemployment in Calgary from the oil price crash. |
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Barilla Ready Pasta - $6.72/lb
On 11/4/2018 11:51 AM, graham wrote:
> On 2018-11-04 10:04 AM, U.S. Janet B. wrote: >> On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar >> > wrote: >> >>> On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > >>> wrote: >> >> snip >>>>> >>>>> -sw >>>> I saw it on the shelf last week. Not interested >>> >>> I've no home interest, of course, but convenience is in the eye of the >>> beholder. A food-fussy child can be accommodated easily with something >>> like this, and so can an office worker with a microwave or a student >>> away at school or anyone whose talents lie beyond even the simple >>> boiling of water. These people exist and since take-away meals are >>> becoming such a large part of eating these days, the price comparisons >>> do not look so insane. >>> >> >> I've got time to cook it. I understand your point about convenience >> but my feeling is that 'people' are losing something important when >> they lose track of how to boil pasta, bake a potato or boil an egg. >> Janet US >> > We are being bombarded with ads on the TV for food+menu delivery > services such as: makegoodfood.ca > I can't see them being over successful yet as there is still high > unemployment in Calgary from the oil price crash. > Too much money trying to find a place to go. |
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Barilla Ready Pasta - $6.72/lb
On Sun, 04 Nov 2018 10:04:09 -0700, U.S. Janet B. >
wrote: >On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar > wrote: > >>On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > >>wrote: > >snip >>>> >>>>-sw >>>I saw it on the shelf last week. Not interested >> >>I've no home interest, of course, but convenience is in the eye of the >>beholder. A food-fussy child can be accommodated easily with something >>like this, and so can an office worker with a microwave or a student >>away at school or anyone whose talents lie beyond even the simple >>boiling of water. These people exist and since take-away meals are >>becoming such a large part of eating these days, the price comparisons >>do not look so insane. >> > >I've got time to cook it. I understand your point about convenience >but my feeling is that 'people' are losing something important when >they lose track of how to boil pasta, bake a potato or boil an egg. >Janet US Times change, people change - my grandmother's generation usually made cakes from scratch, my mother's made them from mixes, now there are microwave mug cakes. Still, people are out there making cakes. I do not think cooking basics will be abandoned, just altered. I don't usually boil eggs any more. I have a fabulous electric gadget that makes them perfectly for me with no supervision at all. When I grew up, no one I knew even baked potatoes in the oven. There was a terrific stove-top thing to do them in. (wow, look at how pricey the old $1.95 item is now. https://www.houzz.com/products/conte.../pid=118981061 This is me, of course - very accepting of newer ways of doing things, from electronics to kitchen toys. History sorts out the winners from the losers. Food gets made, whether it is an old fashioned Sunday roast or a sous vide tenderloin and all of that is fun. Think of it this way...I have not kneaded bread in ages. New fangled stretch and fold is so much more interesting, yet there are those who still swear that 10 minutes of elbow grease with a lump of dough is the only way to do it. (you know, lol, the kinds of things I am not accepting of, natch) |
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Barilla Ready Pasta - $6.72/lb
On Sun, 04 Nov 2018 16:07:59 -0500, Boron Elgar
> wrote: >On Sun, 04 Nov 2018 10:04:09 -0700, U.S. Janet B. > >wrote: > snip I >don't usually boil eggs any more. I have a fabulous electric gadget >that makes them perfectly for me with no supervision at all. > snip good to know about the egg gadget. Have been thinking about it |
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Barilla Ready Pasta - $6.72/lb
On Sunday, November 4, 2018 at 11:08:03 AM UTC-10, Boron Elgar wrote:
> On Sun, 04 Nov 2018 10:04:09 -0700, U.S. Janet B. > > wrote: > > >On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar > > wrote: > > > >>On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > > >>wrote: > > > >snip > >>>> > >>>>-sw > >>>I saw it on the shelf last week. Not interested > >> > >>I've no home interest, of course, but convenience is in the eye of the > >>beholder. A food-fussy child can be accommodated easily with something > >>like this, and so can an office worker with a microwave or a student > >>away at school or anyone whose talents lie beyond even the simple > >>boiling of water. These people exist and since take-away meals are > >>becoming such a large part of eating these days, the price comparisons > >>do not look so insane. > >> > > > >I've got time to cook it. I understand your point about convenience > >but my feeling is that 'people' are losing something important when > >they lose track of how to boil pasta, bake a potato or boil an egg. > >Janet US > > > Times change, people change - my grandmother's generation usually made > cakes from scratch, my mother's made them from mixes, now there are > microwave mug cakes. Still, people are out there making cakes. > > I do not think cooking basics will be abandoned, just altered. I > don't usually boil eggs any more. I have a fabulous electric gadget > that makes them perfectly for me with no supervision at all. > > When I grew up, no one I knew even baked potatoes in the oven. There > was a terrific stove-top thing to do them in. (wow, look at how pricey > the old $1.95 item is now. > > https://www.houzz.com/products/conte.../pid=118981061 > > This is me, of course - very accepting of newer ways of doing things, > from electronics to kitchen toys. History sorts out the winners from > the losers. Food gets made, whether it is an old fashioned Sunday > roast or a sous vide tenderloin and all of that is fun. Think of it > this way...I have not kneaded bread in ages. New fangled stretch and > fold is so much more interesting, yet there are those who still swear > that 10 minutes of elbow grease with a lump of dough is the only way > to do it. > > (you know, lol, the kinds of things I am not accepting of, natch) My wife and daughter and I went to McDonalds today. The place had been renovated and it was a pretty good glimpse as to the corporate direction McDonald's wants to take in some locations. The joint was more upscale with dark colors and dramatic, high-intensity led lighting. They're copying the Starbucks' vibe. There's more open seating with fewer booths, the chairs aren't fixed to the floor, and there's more individual seating. They might be open to people lingering in the restaurant. There were kiosks for ordering and paying. You select from the big screen what you want and then take a table tent with a number on it. They want to cut back on humans taking orders. This is going to be and important trend. The front counter has been greatly shortened so any order for pickup has less room for holding. The front counter had a wide opening with no door. They are expecting people to wait at a table and have their food delivered to the table. It's a good idea. Now I don't have to hang around the pickup area listening and waiting for my number to get called. It was quite a relaxed experience. The old way was like cattle waiting to be fed. |
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Barilla Ready Pasta - $6.72/lb
In article >,
says... > > On Sun, 04 Nov 2018 10:04:09 -0700, U.S. Janet B. > > wrote: > > >On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar > > wrote: > > > >>On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > > >>wrote: > > > >snip > >>>> > >>>>-sw > >>>I saw it on the shelf last week. Not interested > >> > >>I've no home interest, of course, but convenience is in the eye of the > >>beholder. A food-fussy child can be accommodated easily with something > >>like this, and so can an office worker with a microwave or a student > >>away at school or anyone whose talents lie beyond even the simple > >>boiling of water. These people exist and since take-away meals are > >>becoming such a large part of eating these days, the price comparisons > >>do not look so insane. > >> > > > >I've got time to cook it. I understand your point about convenience > >but my feeling is that 'people' are losing something important when > >they lose track of how to boil pasta, bake a potato or boil an egg. > >Janet US > > > Times change, people change - my grandmother's generation usually made > cakes from scratch, my mother's made them from mixes, now there are > microwave mug cakes. Still, people are out there making cakes. Cakes made from packet mixes and in microwave mug are very inferior IMO > > I do not think cooking basics will be abandoned, just altered. I > don't usually boil eggs any more. I have a fabulous electric gadget > that makes them perfectly for me with no supervision at all. We both still bake cakes and boil eggs from scratch. Blending cake batter from raw ingredients only takes seconds with a FP or a few minutes with an electric hand mixer. Husband always hand-kneads bread dough because he finds it very therapeutic and relaxing. > When I grew up, no one I knew even baked potatoes in the oven. There > was a terrific stove-top thing to do them in. (wow, look at how pricey > the old $1.95 item is now. > > https://www.houzz.com/products/conte.../pid=118981061 ??? Which of those gadgets is for baking potatoes on the stove top? Janet UK |
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Barilla Ready Pasta - $6.72/lb
On 11/4/2018 12:04 PM, U.S. Janet B. wrote:
> On Sun, 04 Nov 2018 08:58:30 -0500, Boron Elgar > > wrote: > >> On Sat, 03 Nov 2018 22:25:45 -0600, U.S. Janet B. > >> wrote: > > snip >>>> >>>> -sw >>> I saw it on the shelf last week. Not interested >> >> I've no home interest, of course, but convenience is in the eye of the >> beholder. A food-fussy child can be accommodated easily with something >> like this, and so can an office worker with a microwave or a student >> away at school or anyone whose talents lie beyond even the simple >> boiling of water. These people exist and since take-away meals are >> becoming such a large part of eating these days, the price comparisons >> do not look so insane. >> > > I've got time to cook it. I understand your point about convenience > but my feeling is that 'people' are losing something important when > they lose track of how to boil pasta, bake a potato or boil an egg. > Janet US > I agree with you wholeheartedly, JanetB. Really... you can't boil water to cook pasta? Got to go with the microwave convenience version. I don't get it. It's not as if it's time consuming or even difficult. There was some other discussion in this thread about soft vs. al dente. How tough might this pre-cooked pasta get when cooked in the pouch in the microwave? Doesn't seem like it could be cooked softer than whatever the max minutes in the microwave might be. Oh good, chewy and/or dried out microwaved pasta! Sorry, not interested, not even in a free sample. Jill Jill |
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Barilla Ready Pasta - $6.72/lb
On 11/4/2018 12:25 AM, U.S. Janet B. wrote:
> On Sat, 3 Nov 2018 19:49:12 -0500, Sqwertz > > wrote: > >> The convenience food business is getting ridiculous while they test >> just how much lazy people are willing to pay for "convenience". I >> don't know how long these have been out, but I got a free package >> for buying some meatballs that I would have bought anyway. It's >> about 1/4lb of pasta cooked and packaged in a hermetically sealed >> bag. >> >> https://www.barilla.com/en-us/produc...sta?sort=alpha >> >> My store sells them for $1.68. Which comes out to $6.72/lb. Normal >> price for a pound of Barilla dried pasta is $1.25. So that's a 550% >> increase in price. >> >> Sheesh. I felt stupid jsut getting one for free. >> >> -sw > I saw it on the shelf last week. Not interested > I've only seen ads for it. Maybe the people the product attracts don't actually own pots and pans. College dorm rooms with only a microwave, maybe? I wouldn't buy it. Then again, I don't have a problem boiling water. Jill |
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Barilla Ready Pasta - $6.72/lb
I like Barilla whole grain pasta.
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Barilla Ready Pasta - $6.72/lb
On Monday, November 5, 2018 at 8:44:47 AM UTC-6, wrote:
> I like Barilla whole grain pasta. Yep, that's the brand and variety that I buy and use. I like their ingredients list: wheat! ;-) John Kuthe... |
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Barilla Ready Pasta - $6.72/lb
> wrote in message
... >I like Barilla whole grain pasta. I love the flat lasagna noodles. Cheri |
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