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Old 04-08-2011, 10:00 AM   #11
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Well...you can tell how my mind works. I saw the title and the first thought that flew through my mind was that some one had posted a recipe for a "pot" sauce for pasta.
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Old 04-08-2011, 10:52 AM   #12
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Quote:
Originally Posted by Constance View Post
Well...you can tell how my mind works. I saw the title and the first thought that flew through my mind was that some one had posted a recipe for a "pot" sauce for pasta.


This happened a long time ago in Montreal. The police knocked on the door of an Italian grandmother. They wanted to know who was growing that plant (and pointed at a pot plant) in her front yard. It was her. They told her what it was and that it was illegal to grow it.

She was shocked and somewhat disbelieving. It was the herb that was the secret ingredient in her pasta sauce. She had always grown it, even in the "the old country". Everyone loved her pasta sauce.

I suspect everyone wanted seconds and thirds of that pasta sauce.

Okay, I wasn't there. Maybe it's just an urban legend. I heard it in the '70s, only a few years after it was supposed to have happened.
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Old 04-08-2011, 12:01 PM   #13
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Quote:
Originally Posted by taxlady View Post


This happened a long time ago in Montreal. The police knocked on the door of an Italian grandmother. They wanted to know who was growing that plant (and pointed at a pot plant) in her front yard. It was her. They told her what it was and that it was illegal to grow it.

She was shocked and somewhat disbelieving. It was the herb that was the secret ingredient in her pasta sauce. She had always grown it, even in the "the old country". Everyone loved her pasta sauce.

I suspect everyone wanted seconds and thirds of that pasta sauce.

Okay, I wasn't there. Maybe it's just an urban legend. I heard it in the '70s, only a few years after it was supposed to have happened.
OMG!!

About 6 or 7 years ago I was home alone in the middle of a freezing early winter night when I heard all this banging near my back door. So I called the police.

I let them in the front and they walked through to the kitchen where the back door is.

Right there on the kitchen table were about 5 sandwich baggies with dried basil from my garden in them. I had dried it and been lazy about bagging it and giving it to friends. To me it looked just like pot, but I confess to have pretty much forgotten what that looks like.

They didn't say a word, but I was both a bit embarassed and amused by this.

The noise, by the way, was a case of diet coke exploding one can at a time as they froze.
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Old 04-08-2011, 12:13 PM   #14
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At least you didn't call reporting gunshots!
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Old 04-08-2011, 08:18 PM   #15
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I boil pasta in a 5 qt pot with about 4 qts of salted (1 TBS sea salt) rapidly boiling water. When done el dente dip it out with a spider and drop it into the sauce, which should be hot and simmering in another pan. Mix and turn into a serving bowl. Dump out the pasta water when it cools. Lots of recipes for quick pasta sauce that you can prepare while the pasta boils.
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Old 04-09-2011, 12:42 AM   #16
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I have this for short-ish, medium size pot, works great
Amazon.com: Farberware Classic 6-Quart Stockpot with Lid: Kitchen & Dining

and if you don't like em short (but 8qt)
Amazon.com: Farberware Classic 8-Quart Stockpot with Lid: Kitchen & Dining
Amazon.com: Winware Stainless Steel 8 Quart Stock Pot with Cover: Kitchen & Dining

And of course the classic Le Creuset
Amazon.com: Le Creuset Enamel-on-Steel 6-Quart Covered Stockpot, Dune: Kitchen & Dining
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Old 04-09-2011, 01:05 AM   #17
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Thanks for the recommendations.

I was suprised to see people saying the teflon coating flaking off was no big deal. I could swear I've seen a number of stories over the past couple of years about the coatings being carcinogenic, especially after being exposed to high heat, which is what I use to get the water to boil.
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Old 04-09-2011, 06:45 AM   #18
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I believe it is the fumes you are referring to.
Many bird owners keep no non-stick cookware in their home because the fumes from heating can kill a bird. That is why it is recommended you add oil to the pan before turning on the burner, where a SS pan you can do it either way.
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Old 04-09-2011, 09:24 AM   #19
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Yes it is the fumes from heating it empty to extreme high temps. Much much much higher then it could ever get with water in the pot. When boiling water the coating is around the 200 degree mark. It needs to get above 600 to start off gassing.
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Old 04-09-2011, 02:46 PM   #20
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There have been side threads here now and then about the merits and DE-merits of non-stick coatings. If you don't worry about fumes or bits of flaking coating in your food, then you will use non-stick pots. IMHO non-stick is one of those gimics to appeal to folks who don't cook much and who want to avoid fat at any cost. Much of the flavor in food comes from fat or carmelized bits (the fond). Why anyone would think non-stick was necessary in a pasta pot that just boils water is a mystery.
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