Food Terminology Q : The Al Dente Scourge

[voltaire]

@CandidGamera

Sarcasm? On the internet? How innovative.

As others have surmised, there was no sarcasm in my post. I really do like my pasta and rice “over” cooked as much as possible. I really do strive to duplicate my elementary school cafeteria rice, though, since I tend to use brown rice and whole wheat pasta these days, I really, really have to boil the shit out of it to even approach the ideal, yet very difficult to attain, ice-cream scooper level.

With rice, one trick I’ve found for maximum stickiness is to never rinse the rice before cooking, like they tell you to.

ETA: PS: I do my spaghetti the same way, there is no maximum boiling time, just a minimum.

[Beware_of_Doug]

The Al Dente Scourge. Band name rights hereby claimed.

[CandidGamera]

@voltaire

As others have surmised, there was no sarcasm in my post. I really do like my pasta and rice “over” cooked as much as possible. I really do strive to duplicate my elementary school cafeteria rice, though, since I tend to use brown rice and whole wheat pasta these days, I really, really have to boil the shit out of it to even approach the ideal, yet very difficult to attain, ice-cream scooper level.

With rice, one trick I’ve found for maximum stickiness is to never rinse the rice before cooking, like they tell you to.

ETA: PS: I do my spaghetti the same way, there is no maximum boiling time, just a minimum.

Then you have my apology. I’d had enough of the snarky food snobbery in this thread, and mistook your intent.

[Pleonast]

@Beware_of_Doug

The Al Dente Scourge. Band name rights hereby claimed.

I was visualizing Chef Boyardee with a cat-o-nine-tails made of spaghetti with just enough firmness to leave a mark.