Free verse!
Hey, I like Johnny L.A.'s food comments. They give me inspiration and ideas for dinner when it’s my turn to cook.
Dirt? I pass. I like Parmesan cheese, though. Along with the Italian seasoning that comes in a shaker.
Let me know where this is so I can put it on my list of places to avoid. Such spaghetti would taste like rubber bands.
Ah, a true gourmet!
No it wouldn’t. That’s pretty standard in many places that do a lot of pasta. You cook it to about 30 seconds shy of al dente, then finish it off just before it’s time to plate.
Much like your taste in movies - your taste in food has been summed up in a single thread.
Rubber bands are the state pasta of Ohio.
I avoid such places, although I will admit there are a lot of them who commit atrocities like that. There are clues (taking a look in the kitchen is one if the meal promises to be pricey), and spending an hour or so having to deal with bad food is pricey regardless of the amount of currency. I have been known to take one taste of the spaghetti, stand up, calmly ask for the bill, and leave.
Of course that is just part of a good meal. There are good guides to the better places for decent and not overly expensive meals available for most cities so it isn’t that hard.
You have no idea how they cook your pasta. Based on your first post, I doubt you’ve ever even cooked pasta. It’s impossible to cook dried spaghetti so that it has the consistency of rubber bands.
Tell that to the lunch ladies at my junior high school! The memory still burns decades later.
My high school’s pasta was mushy.
The post I quoted reminded me that I needed to make pasta.
Yeah, the problem with pasta is the mush factor when it’s over cooked. Rubber bands? Somebody is confusing pasta for calamari again.
And hot red pepper flakes. Gotta have hot red pepper flakes! :o
You’re welcome to it. I don’t want my spaghetti to taste like Indian curry! :eek:
This thread gets weirder every time you post in it.
Hey–if it had salt in it, it would clearly taste like Mu Shu Pork, so what’s so weird about the idea that the utterly bizarre notion of putting Italian red pepper flakes in a standard Italian tomato sauce would suddenly make it taste like Indian Curry?
You might as well express skepticism about the CLEAR FACT that putting peanut butter on toast makes it taste like Beef bourguignon. So let’s hold back with the “weirder” comments from a completely reasonable comparison like these and that one.
You’re so right. I’m not sure what I was thinking.
I have made fettucini alfredo before, and it turned out extremely well.
That is not a random comment–I am telling it to you so that my own questions won’t seem to come from someone who just has something against people making their own pasta or something.
In that sense, you can see that my comment about the pasta I made served some purpose in communicating something I thought it was important for my reader to know, and which I thought (rightly or wrongly) my reader might be interested to know.
Well, in an attempt to educate, let me introduce you to a common (and delicious) Italian dish called Spaghetti all’arrabbiata. Although add some turmeric, cumin, coriander, and perhaps a little fresh ginger, then you’ll have something that tastes a bit like an Indian curry.
Mmm…curried spaghetti.