Speak for yourself, peasant. And Whole Foods is running low on Dasani water for the bidet, so the rest of you stop drinking it.
Regards,
Shodan
Perhaps this can fucking apply to Caren as well as the rest of us.
Don’t be a fucking Caren.
Caren–like Karen, except a big “C”.
You must have missed that she is a Master Gardener <TM>.
Gerolsteiner or GTFO.
Projection, thy name is Ckaren. Karrin. Cheryn? Whatever.
But honestly, Monica . . .
Hijack: was it really? I used to sell produce to Park Slope, also years ago, by way of a growers’ cooperative. They were one of our best customers.
Why would want to slap them for using the jerund* to show they’re car’n’ people. Honestly, I’m surprised they didn’t go with apostrophes instead of vowels in their spelling of the name.
*That was intentional.
Very important uses for vegetables:
Smoothies, obvs.
I’m still wiping mine with flour.
Wonder Bread is best.
Hard wheat pasta is shelf stable – hard wheat was the basis of the Roman Empire --, and to my eternal irritation, it’s what we have on our shelves once the Italian immigrants became sufficiently wealthy and influential. When I first moved out of home, Australian soft-wheat spaghetti was still available, and it cooks in 5-7 minutes instead of 10-15 minutes. Which, IMHO, is nice if you’re a single male university student rather than a full-time home maker.
Incidentally, the opposite is true about cornmeal. Italian Polenta is typically made with soft corn meal, which only lasts 3-6 months, instead of American hard corn meal, which typically lasts 1~2 years.
If you are making fresh pasta at home, you can use bread flour instead of semolina/duram.
I am sure that Caren’s children only use home-baked bread.
I do have pasta at home. It has an expiration date of 2015. Can dry pasta really expire?
Oh, you unimaginative people, buying spaghetti instead of planting spaghetti trees…
That’s the BBC’s piece from 1957 on the Spaghetti Harvest in Ticino (on the Switzerland/Italy border). Here’s some background on it.
Somebody please correct me if I’m wrong, but my understanding is that dry pasta doesn’t really “expire”, as in become unsafe to eat, but it really does have a “best used by” date (about two years if stored in a cool and dry place). Past that, you may start to notice degradation in taste and texture.
If your pasta has an expiration date of 2015, and you’re cooking it in 2020, unless you actually see mold or other discoloration or it has a moldy or musty smell (dry pasta can apparently go moldy), it should be perfectly safe to eat, but it may have lost a lot of flavor and it may have an unpleasant texture when cooked.
Cook a small test batch - it if turns out ok, you’re good to go with the rest of the box.
I was the backup produce buyer 2003-2005. What’s the name of your cooperative? I dealt with dozens of you guys for everything from eggs to summer tomatoes to chickens.
It was Finger Lakes Organic; and now I think defunct, though not for some time after I left it. Last year I sold anything through FLO was 2003.