"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
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

Reply
 
Thread Tools Display Modes
 
Old 05-03-2012, 04:45 AM   #81
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Luca: Thatīs It Luca, The Way To Go !

Good Morning Luca,

You would be a fine Italian Regional Culinary Instructor and Humorist !

My pastas dance and sing to Eros Ramazotti, Luciano Pavoratti. Laura Pausini, Il Divo, Barbara Streisand & Celine Dion ... Truth ! I have been doing this for years ... and whatever you bake, comes out better too ...

Have lovely Day,
Margi Cintrano.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 05-03-2012, 05:09 AM   #82
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Margi Cintrano View Post
Good Morning Luca,

You would be a fine Italian Regional Culinary Instructor and Humorist !

My pastas dance and sing to Eros Ramazotti, Luciano Pavoratti. Laura Pausini, Il Divo, Barbara Streisand & Celine Dion ... Truth ! I have been doing this for years ... and whatever you bake, comes out better too ...

Have lovely Day,
Margi Cintrano.
Thanks Margi!
Maybe one day I'll publish some website of mine to further pollute the cyberspace, after all everyone on planet Earth is doing it...
But I'm one of the worst procrastinator ever baked under the sun. So sad. What a disgraceful waste of talent and intelligence.
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 05-03-2012, 06:37 AM   #83
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Luca Lazzari View Post
Thanks Margi!
Maybe one day I'll publish some website of mine to further pollute the cyberspace, after all everyone on planet Earth is doing it...
But I'm one of the worst procrastinator ever baked under the sun. So sad. What a disgraceful waste of talent and intelligence.
hello again luca!
personally i never break spaghetti,i just tuck the tablecloth into my collar,restaurants have laundries right!
ok luca,please put the olive oil in the water debate to bed.i see chefs on the tv over here recommending adding olive oil(probably the ones who have their own brand oil on the supermarket shelves-cynical?moi?!) to the cooking water to avoid sticking.
personally i can't see the point,oil floats on the surface so even if the pasta goes through the oil on it's way to the water it won't stay with the pasta & i don't have a problem with pasta sticking anyway.
harry
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 05-03-2012, 09:15 AM   #84
Assistant Cook
 
Join Date: Sep 2011
Posts: 29
Just as a side dish.....................


On top of spagetti (on top of spagetti)
All covered with cheese (all covered with cheese)
I lost my poor meatball (I lost my poor meatball)
When somebody sneezed (when somebody sneezed)

It rolled off the table (it rolled off the table)
And onto the floor (and onto the floor)
And then my poor meatball (and then my poor meatball)
Rolled out of the door (rolled out of the door)

It rolled in the garden (it rolled in the garden)
And under a bush (and under a bush)
And then my poor meatball (and then my poor meatball)
Was nothing but mush (was nothing but mush)

Alright now
I'll tell you the words
And you sing it back to me

On top of spagetti (on top of spagetti)
All covered with cheese (all covered with cheese)
I lost my poor meatball (I lost my poor meatball)
When somebody sneezed (when somebody sneezed)

It rolled off the table (it rolled off the table)
And onto the floor (and onto the floor)
And then my poor meatball (and then my poor meatball)
Rolled out of the door (rolled out of the door)

It rolled in the garden (it rolled in the garden)
And under a bush (and under a bush)
And then my poor meatball (and then my poor meatball)
Was nothing but mush (was nothing but mush)

Oh, the mush was as tasty (oh, the mush was as tasty)
As tasty could be (as tasty could be)
And early next summer (and early next summer)
It grew into a tree (it grew into a tree)

The tree was all covered (the tree was all covered)
With beautiful moss (with beautiful moss)
It grew lovely meatballs (it grew lovely meatballs)
And tomato sauce (and tomato sauce)

So if you eat spaghetti (so if you eat spaghetti)
All covered with cheese (all covered with cheese)
Hold on to your meatball (hold on to your meatball)
And don't ever sneeze (and don't ever sneeze)
And don't ever sneeze

__________________
2old2change is offline   Reply With Quote
Old 05-03-2012, 10:25 AM   #85
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
2old2change I LOVE YOU!!!!!!!!!!!

Thanks for the video and, most of all, thanks for the transcription!

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 05-03-2012, 10:28 AM   #86
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Harry Cobean View Post
hello again luca!
personally i never break spaghetti,i just tuck the tablecloth into my collar,restaurants have laundries right!
ok luca,please put the olive oil in the water debate to bed.i see chefs on the tv over here recommending adding olive oil(probably the ones who have their own brand oil on the supermarket shelves-cynical?moi?!) to the cooking water to avoid sticking.
personally i can't see the point,oil floats on the surface so even if the pasta goes through the oil on it's way to the water it won't stay with the pasta & i don't have a problem with pasta sticking anyway.
harry
Harry, we need to open another thread. But, before of that, I need to gather irrefutable evidence supporting my personal idea.
And maybe some funny video!
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 05-03-2012, 11:16 AM   #87
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
One of my favourite TV chefs said that if you add oil to the pasta cooking water you get non-stick pasta. So, don't! You want the sauce to stick. In fact, if it doesn't stick well enough, add a splash of the pasta cooking water to the sauce for the starch. She calls that an "Old nonni trick".

And I believe her.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-03-2012, 11:32 AM   #88
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by taxlady View Post
One of my favourite TV chefs said that if you add oil to the pasta cooking water you get non-stick pasta. So, don't! You want the sauce to stick. In fact, if it doesn't stick well enough, add a splash of the pasta cooking water to the sauce for the starch. She calls that an "Old nonni trick".

And I believe her.
Taxlady, I believe her too. Oil in the water is not an option in Italy.
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 05-03-2012, 11:37 AM   #89
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Luca Lazzari View Post
Taxlady, I believe her too. Oil in the water is not an option in Italy.
She's of East Indian descent. She spent a few years in Italy as a chef.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-03-2012, 01:06 PM   #90
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
One of my favourite TV chefs said that if you add oil to the pasta cooking water you get non-stick pasta. So, don't! You want the sauce to stick. In fact, if it doesn't stick well enough, add a splash of the pasta cooking water to the sauce for the starch. She calls that an "Old nonni trick".

And I believe her.
Quote:
Originally Posted by Luca Lazzari View Post
Taxlady, I believe her too. Oil in the water is not an option in Italy.
hey luca/taxlady
i don't have a problem with pasta sticking so can't see the point,maybe we cook better than the celebs......now there's a thought,wadda they know anyway!
harry
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
breaking pasta, breaking spaghetti, cooking, dried spaghetti, spaghetti

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.