Plastic Unknown Mayonnaise

[Adam]

I have to say, I've boiled my share of spaghetti in my lifetime, and I've never added anything but noodles and water. No salt, even, and the noodles don't stick. I do eat it fairly quickly after making it, though.

 

[stratman]

My sister, classically trained chef, would probably smack me if I did that. All you have to do to keep pasta from sticking is stir it as you place the dry ingredients into the water. This breaks apart the starch and keeps it from building up nothing else is needed to boil pasta but water and plenty of salt (about 1 tablespoon per quart of water).

That's the correct way, but a lot of folks just keep the tradition alive. You know "it's been done like this since I was a kid and I'll keep doing that way" boy just had a flaskback of when granny was alive.

 

[mazersteven]

nothing else is needed to boil pasta but water and plenty of salt (about 1 tablespoon per quart of water).

Salt? Are you out of your mind? You put salt on French Frys. Not Pasta.

 

[avaserfi]

Salt? Are you out of your mind? You put salt on French Frys. Not Pasta.

When you boiling pasta the only chance you have to actually season the pasta is when it is in the water hence adding the salt then. Try it, it is a great way to add some flavor to the pasta itself. This is what I personally prefer to do and what I have read in many places as well as being told to do by chefs.

 

[MDS]

Spaghetti with butter or oil to keep them from sticking, man, that's sacrilegious! My grandma would've killed someone if they ever did that in front of her, on my dad's side we're "guidos" and there's things that are just not done, as one of my cousins would say "it just ain't natural, watsa matter with that goober" ( add thick Brooklyn accent.)

How's this for sacrilege. I'm the type of guy that takes a bundle of spaghetti and breaks it into two or three pieces before dropping it into the water. Alton Brown had an episode on pasta with his evil twin ('Bad AB') and he went into a long tirade about it when his brother (played by himself of course) crumbled up the spaghetti.

 

[Adam]

How's this for sacrilege. I'm the type of guy that takes a bundle of spaghetti and breaks it into two or three pieces before dropping it into the water.

I do that, too! I always break the sticks in half before I put them in my pot because that way they'll fit completely into the water (my pot is pretty small).

 

[pzaur]

I think you'd all be amazed at how many places do the butter thing!

I've tried oil in water, oil and salt in water, salt in water. Always get the same result. Some of it sticks. But not all of it. The salt does make a flavor difference in the noodles.

Breaking noodles...I'll have to agree with the view of it as a "sacreligious act" on the pasta. (I'll let it slide if you pot is really too small...).

-pat

 

[mazersteven]

(my penis is pretty small).

You don't have to tell everyone. LOL

 

[hemiram]

O.K. Mazer, MDS, hemi: you've all written your opinion. That's fine. You are entitled to your likes and dislikes. Much like whiskey (Bourbon or Scotch), cigars (Maduro or Colorado), beer (ale or stout), we each have our own tastes...I can live with that.

I'm just saying ten (10) butter tubs and and eleven (11) Pringles cannisters, and no less than four (4) mayo jars is, well, frankly......unnatural.

The best CP has done is assure us that they various tubs and jars are actually spent, and are now being used as storage bins for rice. He's not selling...and I'm not buying. I don't know...that's an awful lot of butter and mayo.

Maybe he's like a neighbor of mine that used to have a freezer full of all kinds of ice cream, but almost never ate any of it, os she would toss it every couple of months when it was all freezer burned to hell. She collected sheets and pillowcases too, an entire house full by the time she died.

 

[Johnd]

Maybe he's like a neighbor of mine that used to have a freezer full of all kinds of ice cream, but almost never ate any of it, os she would toss it every couple of months when it was all freezer burned to hell. She collected sheets and pillowcases too, an entire house full by the time she died.

It sound like she and CP are a match. Let's kook them up!

I'm sure we could convince them to "organize" all of their butter tubs, Pringles cans, mayo jars and sheets inside those extra pillowcases.

Come on, CP. Cough it up. What did you really do with 22 lbs. of butter? Anyone consuming that much fat would experience what they call in the industry "seepage."

 

[hemiram]

Yeah, diss cheese and forget it you're toast, nothing better than a ground sirloin Angus Beef burger topped with blue cheese, red onions, lettuce (optional) with a side of home fries and a pint of Guinness. Man I just had sushi for dinner and I feel lacking.....caveman need meat, now.

No lettuce, no cheese of ANY kind on my burger, and Vidalia onions, not red ones. Home fries are great, as long as peppers and cheese, and of course, Ketchup, are not involved in any way. Well done, no pink in my Bronto-burger.
On French or the Italian rolls a local store sells, with a little butter/margarine, and a lot of garlic.

A really great burger is to take a few slices of canadian bacon, chop it up to about 1/4" pieces, and mix it in with the gtround meat. Garlic and black pepper to your taste, and grill it over a charcoal fire. Fantastic.