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Post by Moose on Oct 25, 2015 21:21:06 GMT
Whilst I like spaghetti, I nearly choked on some once so am fairly wary of it now and if i have it I cut it into small pieces before eating. My pasta of choice would be the spiral shaped one - Fusilli? - not because it's particularly aesthetically pleasing but because it's cheap and easy to cook. There are various shell shaped ones but I always seem to make a mess of those .. they never drain properly so I always end up with a load of soggy water.
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Post by juju on Oct 25, 2015 21:49:48 GMT
Fusilli are good, and so are farfalle, the bow shaped ones. However, our favourite is tripoline, which is long and frilly ribbons. Actually we've always called it 'octopus spaghetti' because, um... we just do.
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Post by Miisa on Oct 25, 2015 22:19:23 GMT
I also like fusilli, as they cook evenly and are a suitable size. I also like plain spaghetti. I bought and still have some small hearts, which I liked the look of in principle, but tend to just make a glomp of pasta, though usable when added to tomato soup. Others I cannot use is the bow ties, they just don't cook properly in the middle bit. More shapes I have avoided due to my experiences with those.
Macaroni is a no, thanks to childhood trauma.
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Post by JoeP on Oct 25, 2015 22:39:23 GMT
Was your childhood macaroni trauma as bad as rb's childhood caterpillar trauma?
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Post by Miisa on Oct 25, 2015 22:50:15 GMT
No, as not a single event, just repeated emotional abuse from macaroni casserole again and again.
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Post by Alvamiga on Oct 25, 2015 22:53:37 GMT
Viewers of Seinfeld will think of this when Fusilli is mentioned...
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Post by tangent on Oct 26, 2015 19:35:21 GMT
I'm sure pasta in the shape of a Möbius strip would be my favourite if I could find it anywhere.
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Post by Deleted on Oct 26, 2015 21:21:48 GMT
We usually have fusilli as well. Or spaghetti. Haven't had other kinds of pasta in years.
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Post by raspberrybullets on Oct 28, 2015 9:22:35 GMT
Spaghetti is probably my favourite. I like the no.3 size, not completely thin but I don't like it very thick either. Penne would probably come next, good in a pasta bake too.
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Post by Moose on Oct 28, 2015 19:12:20 GMT
*lays Miisa down on a couch*
tell us ALL about your macaroni trauma. Let it all go. We're here for you.
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Post by whollygoats on Oct 30, 2015 0:08:47 GMT
I'm a rotini fan. This is because I think it goes best with my homemade pesto.
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Post by Moose on Oct 30, 2015 19:11:19 GMT
What is rotini? And how do you home make pesto? *loves pesto*
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Post by whollygoats on Oct 31, 2015 16:17:02 GMT
Rotini is very much like fusilli. It is a shorter, but broader spiral fin. It looks like a tiny pasta augur. It holds a lot of pesto. Making homemade pesto requires a blender or a food processor. Olive oil. Fresh basil leaves. LOTS of fresh basil leaves. Fresh garlic Nuts (pine nuts are the preferred, but they tend to be expensive, so shelled walnuts will do. I have used pecans to good effect.) Italian grated cheese (I prefer asiago, but parmesan or blends will work just fine.) Add enough oil to start and blend in the fresh basil leaves, add in garlic cloves and nuts as you add increments of basil... Add oil when the slurry in the processor gets too thick to circulate the new material down to the blades. The product should be a slurry the consistency of a thick sauce. It freezes quite well. I add the cheese when I'm about to serve because it helps 'keep' the pesto longer in the frig, but some like to add it right out, before tossing the cooked pasta with the pesto. Last spring, I planted six Italian sweet basil plants in pots on my patio. From those six, I managed to harvest three significant sessions of pesto making, with about eight individual meals from each harvest, probably more from the first harvest. (When to harvest? When the basil plant starts to form buds...if allowed to bloom fully, it will make the sweet basil bitter.) I am about to use my last ration of pesto.
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Post by raspberrybullets on Nov 1, 2015 2:08:37 GMT
I think I've seen almonds also used as an alternative to pine nuts. Have you ever tried that WG? Good idea with adding the cheese later.
We're having pasta tonight, not sure what shape yet, but with smoked salmon and leek which is a fave.
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Post by whollygoats on Nov 1, 2015 2:58:01 GMT
I have not tried almonds. I have thought of trying cashews, just because I had a lot of them at the time.
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Post by Moose on Nov 2, 2015 19:29:39 GMT
I don't like almonds .. one of the few nuts that I really don't care for. But I do have a blender ... some EF members sent me one when I split up with Antti (I realise that that needs qualification and so I will say that, although they sent me present BECAUSE I split up with Antti and was feeling sad, the blender was as a result of someone - Juju? - suggesting a good recipe for fruit smoothies to me, and was not intended as some sort of revenge item ). Anyway it's a hand blender but I would imagine it would work quite well, though I've not used it in ages.
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Post by JoeP on Nov 2, 2015 20:48:28 GMT
But I do have a blender ... some EF members sent me one when I split up with Antti ... was not intended as some sort of revenge item ... it's a hand blender Whose hand were you going to blend then?
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Post by Moose on Nov 9, 2015 16:57:57 GMT
Yours if you don't behave.
I saw a TV ad for some stock cube thing the other day with a pic of extremely lush looking spag bol on it and I've been craving that ever since.
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Post by Moose on Jan 23, 2016 18:08:45 GMT
HAving spaghetti this evening ... as I said I don't usually but it came as part of a prepackaged thingy so I am. Tomato and garlic sauce, yummy.
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Post by JoeP on Jan 23, 2016 18:37:26 GMT
We rather focused on Miisa's macaroni-related pasta trauma in this thread and overlooked your spaghetti-related pasta trauma. Whilst I like spaghetti, I nearly choked on some once so am fairly wary of it now and if i have it I cut it into small pieces before eating. I think you should talk about it. *concerned voice*
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Post by ceptimus on Jan 23, 2016 19:59:21 GMT
All the twisted pasta has the same 'right handed' thread; that seems unfair to me so I mostly buy non-chiral pasta - spaghetti or macaroni.
I remember reading somewhere that it's supposed to be bad luck to break/cut spaghetti into smaller lengths before serving it, but I laugh in the face of this advice: I buy the dried (hard) spaghetti and usually break it in half (or into even shorter pieces) so that it fits into the boiling water in the pan more quickly and easily.
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Post by JoeP on Jan 23, 2016 20:08:09 GMT
All the twisted pasta has the same 'right handed' thread; that seems unfair to me so I mostly buy non-chiral pasta - spaghetti or macaroni. You have a chirality-related pasta trauma. I think you need an appointment - I can fit you in next week.
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Post by Moose on Jan 23, 2016 20:09:34 GMT
SUPPORT GROUP!
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Post by JoeP on Jan 23, 2016 20:17:57 GMT
PTSD, Pasta Trauma Support Doctor
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Post by Alvamiga on Jan 23, 2016 22:22:33 GMT
All pasta is horrid!
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Post by Moose on Jan 25, 2016 23:31:04 GMT
I bet you've never tried it.
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Post by juju on Jan 25, 2016 23:40:38 GMT
How can anyone have not tried pasta? Not even macaroni cheese?
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Post by Moose on Jan 25, 2016 23:56:19 GMT
Col does not eat cooked cheese.
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Post by Alvamiga on Jan 26, 2016 0:17:14 GMT
...for the same reason as pasta! It's a horrid, gunky texture that violently disagrees with me!
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Post by Miisa on Jan 26, 2016 5:44:19 GMT
Well, I don't like ice cream for much the same reasons. I now love mushrooms, onions and other things I wouldn't as a child, and would miss them. Pasta disagrees with my gut, but it is amazingly satisfying to eat.
ETA: and for me life without cooked cheese might as well be a life of just eating soylent.
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