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View Poll Results: Do you break your spaghetti/linguine prior to cooking?
Yes, almost always or always 27 35.06%
No, never or barely ever 41 53.25%
Less than 50% of the time 6 7.79%
More than 50% of the time 3 3.90%
Voters: 77. You may not vote on this poll

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Old 10-04-2013, 01:09 PM   #191
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Originally Posted by mysterychef View Post
I was brought up twirling it with a fork into a soup spoon. Till this day my wife says it looks odd. I tell her thats the way we did it back when the dinosaurs roamed. To each their own.
Also my mother eat spaghetti in this way, but it is judged right not even in Italy. Anyway, there are many people who do it.

To whom doesn't know how to face meatball, why don't you choose a good "ragł alla bolognese"? There is meat but no meatball to break
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Old 10-05-2013, 10:32 PM   #192
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Originally Posted by Fos87 View Post
Also my mother eat spaghetti in this way, but it is judged right not even in Italy. Anyway, there are many people who do it.

To whom doesn't know how to face meatball, why don't you choose a good "ragł alla bolognese"? There is meat but no meatball to break
So what is judged right in Italy?

Skipping the issue of whether to cut the meat ball apart. (IMO it's gross to not cut a big meat ball into small pieces before consuming.)
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Old 10-17-2013, 06:29 AM   #193
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So what is judged right in Italy?

Skipping the issue of whether to cut the meat ball apart. (IMO it's gross to not cut a big meat ball into small pieces before consuming.)
You should use only the fork.
About the issue of the meat ball, I agree: we don't use meatballs in the pasta (someone put them in the lasagna, but very small ones), but cutting them with the fork before you eat them seems the only logical thing.
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Old 10-17-2013, 03:24 PM   #194
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Look what I found in my store today

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Views:	114
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ID:	18868
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Old 10-17-2013, 03:31 PM   #195
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I almost always break my spaghetti --- agree that the mess from a swinging dangle of a long piece of pasta con sauce is the reason.

If I'm at a friends house or a restaurant---- I cut it up first. To heck with convention. lol
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Old 10-17-2013, 05:28 PM   #196
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Originally Posted by bakechef View Post
Look what I found in my store today

Attachment 18868
Do you think someone there has been reading our discussion, maybe?

And my store has this.

Prince - Our Products - Quick Cook<sup>®</sup> Elbows

I bought one box of the Penne. Will let you know how it is. You boil it like you do for Success rice. In a bag.
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Old 10-17-2013, 05:32 PM   #197
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[QUOTE=bakechef;1310797]Look what I found in my store today

Attachment 18868[/QUOTE

For a dollar seventy-nine I'll break my own!
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Old 10-17-2013, 05:50 PM   #198
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[QUOTE=Aunt Bea;1310836]
Quote:
Originally Posted by bakechef View Post
Look what I found in my store today

Attachment 18868[/QUOTE

For a dollar seventy-nine I'll break my own!
I saw that too. I only buy pasta when it is $1.00 a pound. And I don't break it. Just plain laziness on my part.
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Old 10-17-2013, 05:51 PM   #199
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[QUOTE=Aunt Bea;1310836]
Quote:
Originally Posted by bakechef View Post
Look what I found in my store today

Attachment 18868[/QUOTE

For a dollar seventy-nine I'll break my own!
It's actually the same price as the unbroken. I usually pay $1 a pound, I wait until it goes on sale.
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Old 10-17-2013, 05:53 PM   #200
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Quote:
Originally Posted by Addie View Post
Do you think someone there has been reading our discussion, maybe?

And my store has this.

Prince - Our Products - Quick Cook<sup>®</sup> Elbows

I bought one box of the Penne. Will let you know how it is. You boil it like you do for Success rice. In a bag.
We have that same Pasta in the Ronzoni brand. I was wondering why we don't have Prince pasta here, it's what I grew up with. Remember "Wednesday, Prince Spaghetti day"? Apparently Prince and Ronzoni are the same company.
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