"Omelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Dee Dee said:
"James Silverton" <[email hidden]> wrote in message news:RI6Mi.976$P06.463@trnddc05... > ChattyCathy wrote on Mon, 01 Oct 2007 15:26:44 +0200: > > ??>> Altitude is the problem. Simple solution - pressure > ??>> cooker. > > C> Heh. Funny you should talk about PC's. My Dad just "donated" > C> one to me.. He swears by it. I haven't used it yet... > > C> I've never thought of doing pasta in one before - I would > C> have thought it wasn't suitable for it? So how long would > C> it take? 'Scuse my ignorance - never liked them myself, > C> never bothered to buy one - they scare me 😉 > > I don't have a pressure cooker but I seem to remember in the dim and > distant past being told not to use one for spaghetti because of foam > perhaps clogging the safety valve. Was this just a superstition or > urban > legend? > > James Silverton > Potomac, Maryland
The urban legend I've heard mostly about is not to cook beans in them because of the foaming, and on it goes about blowing up, etc.
I have a pressure cooker, but about the only think I would like to cook in it is beans. I don't even cook beans anymore, except Indian type that aren't so finicky, so I needn't worry. Just open a can of kidney beans, or whatever. Goya is always there for me. Dee Dee
Try Eden if you can find it. :-) -- Peace, Om
I think DH is stopping by Wegman's today, I'll ask him to look. I like Eden's products, but I never thought they had BEANS! Somebody will have them. Thanks for the wonderful tip. I just love beans!
Good hunting. :-) I like Eden because they are all organic and there are not any additives. The flavor is very good imho. -- Peace, Om
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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
On Sun, 30 Sep 2007 12:39:44 -0400, Goomba38 <[email hidden]>
Quoted message said:
jmcquown wrote: In fact, > sometimes after I get the water to a rapid boil I add the spaghetti > (broken > into 3rds for manageability)
<clutching chest in pain> Short broken pieces of spaghetti don't twirl worth a [censored].
I'm turning into a stabber. I just don't like to twirl anymore unless it's linguine and clams. So, intead of spaghetti - I prefer rigatoni with my meat sauce. --
I don't like twirling, don't like stabbing -- I just scoop and eat about 3 strands at a time that haven't fallen off the fork. Pretty boring way to eat. Dee Dee
If it works for you what difference does it make? 😉
Why are you telling anyone how to eat pasta, FFS? I like mine the way you like yours, but I make my husband's the way HE likes it--broken in to thirds.
Kinda reminds me of Chef Boyardee canned stuff. Ugh.
That would be because the Chef Boyardee stuff contains cooked to death pasta which wouldn't twirl if you got down on your knees and begged it. Al dente pasta, even if the long lengths are broken in half or in thirds can still be twirled, if you choose to do so.
Because she _likes_ to tell people what they can and cannot do.
We always break pasta noodles in 1/2 to make them easier to eat.
Really long noodles make for too big of a bite and are a pain in the ass, unless you have a really big mouth!
Oh.
Nevermind.
<eg>
And breaking them up is perhaps the way one eats children's food and should be outgrown once out of the nursery, and certainly would be messier as those loose ends flop about. Are you unable to use your fork to twirl a couple strands into a small compact package for your lady like mouth?
Goomba, I never ate pasta that way as a child. Don't know what gave you that idea. I find it more likely if I don't break the pasta in half or thirds (depending upon the length of the pasta) I'm more likely to get slapped in the face with a few strands of sauced full-length "twirled" pasta. And *that* surely looks childish in a nice restaurant.
I'm turning into a stabber. I just don't like to twirl anymore unless it's linguine and clams. So, intead of spaghetti - I prefer rigatoni with my meat sauce.
I've been tempted to leave my homemade spaghetti in untrimmed three-foot lengths. Maybe have a "candid camera" moment watching guests twirl up tennis ball sized wads of spaghetti!!? 😄
Andy's Evil Twin
I noticed recently that Trader Joe's sells a really long spaghetti - in the neighborhood of two to three feet I'd guess from memory. Everytime I see it, I want to buy it, but I can't figure out how I would cook it without breaking it in half -and that - to me - would be spoiling the fun! Kinda like eating pizza with knife and fork - which is just plain wrong! ;-)
I suppose I could use the biggest pot I have and slowly feed it into the boiling water as it softens....
Tracy (spaghetti twirler)
Tracy,
I've seen the fresh pasta at the market that comes packaged folded over a couple times for you to snip in half or more. Is that the same for the dry stuff? Maybe you soak it and trim before cooking?
jmcquown wrote: In fact, > sometimes after I get the water to a rapid boil I add the spaghetti > (broken > into 3rds for manageability)
Quoted message said:
Quoted message said:
<clutching chest in pain> Oh no no no, Jill. Don't do this! This is horrible. Just twirl a few strands on your fork to make a compact package you then can lift to your mouth. It isn't hard, and is a more grown up way of eating. Short broken pieces of spaghetti don't twirl worth a [censored].
Quoted message said:
I'm turning into a stabber. I just don't like to twirl anymore unless it's linguine and clams. So, intead of spaghetti - I prefer rigatoni with my meat sauce. --
> jmcquown wrote: > In fact, >> sometimes after I get the water to a rapid boil I add the spaghetti >> (broken >> into 3rds for manageability) > > <clutching chest in pain> > Short broken pieces of spaghetti don't twirl worth a [censored].
I'm turning into a stabber. I just don't like to twirl anymore unless it's linguine and clams. So, intead of spaghetti - I prefer rigatoni with my meat sauce. --
I don't like twirling, don't like stabbing -- I just scoop and eat about 3 strands at a time that haven't fallen off the fork. Pretty boring way to eat. Dee Dee
If it works for you what difference does it make? 😉
"Tracy" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Andy q said:
said...
Quoted message said:
I'm turning into a stabber. I just don't like to twirl anymore unless it's linguine and clams. So, intead of spaghetti - I prefer rigatoni with my meat sauce.
I've been tempted to leave my homemade spaghetti in untrimmed three-foot lengths. Maybe have a "candid camera" moment watching guests twirl up tennis ball sized wads of spaghetti!!? 😄
Andy's Evil Twin
I noticed recently that Trader Joe's sells a really long spaghetti - in the neighborhood of two to three feet I'd guess from memory. Everytime I see it, I want to buy it, but I can't figure out how I would cook it without breaking it in half -and that - to me - would be spoiling the fun! Kinda like eating pizza with knife and fork - which is just plain wrong! ;-)
I suppose I could use the biggest pot I have and slowly feed it into the boiling water as it softens....
Tracy (spaghetti twirler)
Italians eat pizza with a knife and fork and think N Americans very crude for picking it up. They also feed the long pasta into a big pot as it softens. Doesn't take long.-- http://www.judithgreenwood.com
"ChattyCathy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
James Silverton said:
I don't have a pressure cooker but I seem to remember in the dim and distant past being told not to use one for spaghetti because of foam perhaps clogging the safety valve. Was this just a superstition or urban legend?
Not sure James, but I was thinking the same thing... as far as I know Dad never makes spaghetti in his, I'll have to ask him...
Cathy:
Hopefully you'll find this in an already crowded thread.
Although I agree 99% with pasta cooks that oil is a no-no, this might be the exception to the rule if you plan on cooking pasta with a pressure cooker at your altitude. From what I understand, a couple of drops of oil will break the surface tension of the water enough to help decrease foaming, which might interfere with your cooker's pressure regulator.
Either way, it's something to think about. For 50 cents worth of pasta it might be worth an experiment or two to be better safe than sorry. Best of luck.
"Curt Nelson" <X> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Although I agree 99% with pasta cooks that oil is a no-no, this might be the exception to the rule if you plan on cooking pasta with a pressure cooker at your altitude. From what I understand, a couple of drops of oil will break the surface tension of the water enough to help decrease foaming, which might interfere with your cooker's pressure regulator.
Either way, it's something to think about. For 50 cents worth of pasta it might be worth an experiment or two to be better safe than sorry. Best of luck.
Hasta, Curt Nelson
I just can't agree with the pressure cooker idea. The same pasta can take different times on different days or particularly for different sauces. Slightly overcooked pasta can be horrible and slimy in cream sauces, for example. You have to bite it to test it. You can't do that using a pressure cooker. The pasta continues to cook while it cools!
So, it takes 25 minutes at her altitude. At least she ends up with edible pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use it for beans or perhaps stews or long cooking stuff, but never for pasta.-- http://www.judithgreenwood.com
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Dee said:
<sf> wrote in message news:[email hidden]... > On Sun, 30 Sep 2007 12:39:44 -0400, Goomba38 <[email hidden]> > wrote: > >> jmcquown wrote: >> In fact, >>> sometimes after I get the water to a rapid boil I add the >>> spaghetti (broken >>> into 3rds for manageability) >> >> <clutching chest in pain> >> Short broken pieces of spaghetti don't twirl worth a [censored]. > > I'm turning into a stabber. I just don't like to twirl anymore > unless it's linguine and clams. So, intead of spaghetti - I prefer > rigatoni with my meat sauce. > --
I don't like twirling, don't like stabbing -- I just scoop and eat about 3 strands at a time that haven't fallen off the fork. Pretty boring way to eat. Dee Dee
If it works for you what difference does it make? 😉
Jill
Makes none, if you've had enough wine ;-)
Dee Dee
Maybe that's my problem. I haven't had any wine since my trip last month! Come to think of it, I haven't had any pasta since then, either!
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:
> I don't like twirling, don't like stabbing -- I just scoop and eat > about 3 strands at a time that haven't fallen off the fork. Pretty > boring way to eat. > Dee Dee
If it works for you what difference does it make? 😉
Jill
Makes none, if you've had enough wine ;-)
Dee Dee
Maybe that's my problem. I haven't had any wine since my trip last month! Come to think of it, I haven't had any pasta since then, either!
Jill
DH came back from his trip to NY and brought two 12 bottle boxes of wine. The old addage for me, "A day without wine is a day without sunshine."
I don't drink much at a time, a glass; maybe two with pasta or pizza, but it sure enhances my meal.
-- Dee Dee "A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Italians eat pizza with a knife and fork and think N Americans very crude for picking it up. They also feed the long pasta into a big pot as it softens. Doesn't take long.>
Didn't know that about the Italians....but I also just came back from Spain and they ate pizza with a knife and fork too. Good thing I didn't order pizza - wouldn't want to look crude! ;-)
The next time I go to TJs I am getting that really long spaghetti! I will be fun to try and eat it. I am reminded of a 3 Stooges sketch suddenly - which revolved around a meatball and a pile of spaghetti....or maybe one long strand of spaghetti? Anyone? I suppose I could try and search for it on youtube....
The next time I go to TJs I am getting that really long spaghetti! I will be fun to try and eat it. I am reminded of a 3 Stooges sketch suddenly - which revolved around a meatball and a pile of spaghetti....or maybe one long strand of spaghetti? Anyone? I suppose I could try and search for it on youtube....
Well I don't know about the meat ball, but Guisi has been served one long spaghetto🙂)
The next time I go to TJs I am getting that really long spaghetti! I will be fun to try and eat it. I am reminded of a 3 Stooges sketch suddenly - which revolved around a meatball and a pile of spaghetti....or maybe one long strand of spaghetti? Anyone? I suppose I could try and search for it on youtube....
Well I don't know about the meat ball, but Guisi has been served one long spaghetto🙂)
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Tracy said:
The next time I go to TJs I am getting that really long spaghetti! I will be fun to try and eat it. I am reminded of a 3 Stooges sketch suddenly - which revolved around a meatball and a pile of spaghetti....or maybe one long strand of spaghetti? Anyone? I suppose I could try and search for it on youtube....
Well I don't know about the meat ball, but Guisi has been served one long spaghetto🙂)
LOL yes, pici in fact, and it must have been 5 meters long. No meatballs with pasta around here, tho.
"Curt Nelson" <X> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Although I agree 99% with pasta cooks that oil is a no-no, this might be the exception to the rule if you plan on cooking pasta with a pressure cooker at your altitude. From what I understand, a couple of drops of oil will break the surface tension of the water enough to help decrease foaming, which might interfere with your cooker's pressure regulator.
Either way, it's something to think about. For 50 cents worth of pasta it might be worth an experiment or two to be better safe than sorry. Best of luck.
Hasta, Curt Nelson
I just can't agree with the pressure cooker idea. The same pasta can take different times on different days or particularly for different sauces. Slightly overcooked pasta can be horrible and slimy in cream sauces, for example. You have to bite it to test it. You can't do that using a pressure cooker. The pasta continues to cook while it cools!
So, it takes 25 minutes at her altitude. At least she ends up with edible pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use it for beans or perhaps stews or long cooking stuff, but never for pasta.-- http://www.judithgreenwood.com
Guess she'll just have to build the kitchen as a pressurized cabin like an airplane so the entire environment is pressurized to sea level and things cook in the expected time frames.
