What can I do with leftover spaghetti

[USENET News System]

Followup-To:
Distribution:
Organization: University of Pennsylvania
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From: vin...@linc.cis.upenn.edu (Jack Vinson)
Path: linc.cis.upenn.edu!vinson

Hello,
Does anyone have a suggestion for leftover spaghetti. I don't
have a microwave, but it seems there might be something to do with it
after you realize that spaghetti looks lots smaller before it has been
cooked.

Thanks Jack Vin...@linc.cis.upenn.edu

[langdon.e.alger]

From article <23...@netnews.upenn.edu>, by ne...@netnews.upenn.edu

Hello,
Does anyone have a suggestion for leftover spaghetti. I
don't have a microwave, but it seems there might be something to
do with it after you realize that spaghetti looks lots smaller
before it has been cooked.

It is an old family secret, but I consider the rec.food.cooking group
family, so here it is:

In the morning, ya wake up, put a frying pan on your stove, hit the
gas (or electricity if you are not a purist), throw in a pat or two of
butter or margarine, and once it melts toss in your leftover spaghetti
(with the leftover sauce, if you have it). Fry it up until it is hot, and
enjoy it. It goes FANTASTICALLY with a glass of milk in the AM.
Now, some people may look at this as "gross", but believe me (as
somebody who has, at one time or another, consumed practically everything
he has had for dinner for breakfast, including salad), fried spaghetti (FS)
is the best "only for afternoon meals" breakfast in the world. Be warned,
however, that some specialty pastas (esp. spinach) are a little to delicate
for the frying pan, and are not suggested for the beginning FS consumer.
If you have nothing but leftover noodles (no sauce), try tossing it
into some tuna, tomatoes, cut up cheese &/or meat, and other veggies (peas,
carrots, etc.) and adding a light vinaigrette.

Yours in happy & healthy eating,

[Marianne Evans;685-2929;61-252]

In article <23...@netnews.upenn.edu> ne...@netnews.upenn.edu (USENET News System) writes:
>Followup-To:
>Distribution:
>Organization: University of Pennsylvania
>Keywords:
>From: vin...@linc.cis.upenn.edu (Jack Vinson)
>Path: linc.cis.upenn.edu!vinson
>

> Does anyone have a suggestion for leftover spaghetti. I don't
>have a microwave, but it seems there might be something to do with it
>after you realize that spaghetti looks lots smaller before it has been
>cooked.

Growing up, my mother always baked spaghetti.
She made the sauce, cooked the pasta, mixed
it together and baked it. So actually, it
was more a casserole than what most people
call spaghetti. I love it baked. I also
like it fried. If you have a teflon coated
frying pan, you can pam spray it, heat the
pad, add the spaghetti and press it down a
bit and fry it like a pancake.

[Gretchen Miller]

>From: vin...@linc.cis.upenn.edu (Jack Vinson)
>Path: linc.cis.upenn.edu!vinson
>

> Does anyone have a suggestion for leftover spaghetti. I don'v

>have a microwave, but it seems there might be something to do with it
>after you realize that spaghetti looks lots smaller before it has been
>cooked.

Presuming you are talking about the noodles only, and not left over
spaghetti and sauce, here's a couple things I like to do (basic
instructions given below):

Lo Mein - make your basic stir-fry (onion, meat/fish, cabbage, snowpeas,
etc). When it's almost done throw in the noodles and stir until the
noodles are hot and coated with sauce.

Fried Spaghetti - Take a frying pan. Melt (in the pan) at least enough
butter to coat the amount of noodles you have (or you can use olive oil
instead of butter). Add your favorite spices to the butter/oil.
Personally I like garlic powder (yes, I'm lazy) and basil. If you use
real garlic, sautee the garlic in the butter/oil for a minute or so.
Add the noodles and stir until noodles are hot and coated with
butter/oil. Serve. Sprinkle with cheese if you like.

'Course simplest of all is just to take cold noodles, sprinkle on some
salt and cheese and eat them.

Anyhow, enjoy!

Gretchen
(g...@andrew.cmu.edu)

[Miriam H. Nadel]

One interesting alternative is a spaghetti fritatta. You make this pretty
much the same way you make any other fritatta - put the spaghetti in a
heavy oven proof skillet with a bit of butter. Heat it up, pour some
beaten eggs over it and cook at low temperature until the eggs are just set.
Then stick under the broiler for a minute to brown the top. Eat hot or
cold.

Miriam Nadel

--
Not one of the 88% of American women who would rather stay home with their
children if they could afford it.

na...@aerospace.aero.org

[Mike Fourman]

Make a peanut sauce:

Crunchy Peanut butter
Sesame Oil
Chili Oil
Cold Tea

Put it on your cold spaghetti.

You can slice some spring onions (= scallions) on if you want to
make it look more healthy. And add some chunks of cold chicken and
cucumber if you want a feast.

-------------------------------------------------------------------------------
Michael P. Fourman
Professor of Computer Systems email mi...@lfcs.ed.ac.uk
Dept. of Computer Science 'PHONE (+44) (0)31-667 1081 X2733

[mo...@kuhub.cc.ukans.edu]

I was travelling in Capri one Christmas back in the 70's, and stayed at a
Bed & Breakfast place. The innkeeper was a transplanted immigrant to
Italy from Czechoslovakia. One day the main dish at lunch was term
"Spaghetti Pizza." It consisted of left-over spaghetti (inc. sauce) patted
into a frying pan in place of dough, and various sauce and toppings added,
a la pizza. It was a little weird, but not bad tasting.

N. Sliker, Univ. of Kansas
mouse@ukanvax

[Deanna L. Nason]

In article <23...@netnews.upenn.edu> ne...@netnews.upenn.edu (USENET News System) writes:

>Followup-To:
>Distribution:
>Organization: University of Pennsylvania
>Keywords:
>From: vin...@linc.cis.upenn.edu (Jack Vinson)
>Path: linc.cis.upenn.edu!vinson
>

> Does anyone have a suggestion for leftover spaghetti.

You can put it in a casserole dish with some cheese on top and bake it.
It's great the second time around!

[Bob Thomas]

in article <somethingortheother>, somebody says:
>
> Does anyone have a suggestion for leftover spaghetti. I don'v
>have a microwave, but it seems there might be something to do with it
>after you realize that spaghetti looks lots smaller before it has been
>cooked.

Yes! Freeze it! When you're ready for spaghetti again, thaw it by
throwing it in boiling water. Believe it or not, the stuff tastes fine.

Bob Thomas

[Howard Steel]

In article <23...@netnews.upenn.edu> ne...@netnews.upenn.edu (USENET News System) writes:

>Hello,
> Does anyone have a suggestion for leftover spaghetti. I don't
>have a microwave, but it seems there might be something to do with it
>after you realize that spaghetti looks lots smaller before it has been
>cooked.

What I do is take the offending extra noodles and mix them into the left over
sauce I have... if sauce is insufficient for the task I add a little more
tomato sauce and some cheese and stick the whole mess in the fridge. Within
a day or two I heat up a quicky snack when I want (chunk out as much as you
will need this time around). Another good trick is to do the same thing as
above, but to let it sit in the fridge for about two weeks... then you can
open the lid and say "Pheww, I guess its time I got rid of this crap".

--
Howard...@Waterloo.NCR.COM NCR Canada Ltd.
Product Safety E & M Waterloo
(519)884-1710 Ext 570 580 Weber St.N Waterloo, Ont., N2J 4G5
(519)884-0610 Facs

[Meloney D Cregor]

>Hello,
> Does anyone have a suggestion for leftover spaghetti. I don't
>have a microwave, but it seems there might be something to do with it
>after you realize that spaghetti looks lots smaller before it has been
>cooked.
>
>Thanks Jack Vin...@linc.cis.upenn.edu

Homemade frozen TV dinners? We do this with a lot of left overs. It's
great for those busy nights when one just doesn't have time, and better
than the commercial variety.

m...@iies.ecn.purdue.edu

[Edward Vielmetti]

Does anyone have a suggestion for leftover spaghetti.

Cold pizza for breakfast,
in a pinch cold spaghetti will do.

(from some modern singer-songwriter)

--Ed

Edward Vielmetti, U of Michigan math dept.
e...@math.lsa.umich.edu

[Edith Lotto]

>e...@math.lsa.umich.edu (Edward Vielmetti) writes:
>
>"Cold pizza for breakfast
>"In a pinch cold spaghetti will do"
>
> (some modern songwriter)

Christine Lavin. She's great.
--

-Edith N. Lotto

INTERNET: elo...@nsf1.mth.msu.edu
Department of Mathematics/Michigan State University/East Lansing, MI 48824

[sbi...@desire.wright.edu]

I also dump some spagetti sauce over it before I put it away and brown some
hamburger the next day, mix it in, heat it all up and sprinkle with parmesan.
I have a finicky kid who won't eat it but I like to....

[Andrew Duane]

How about a simple frittata? Take a serving of spaghetti, and whip an
egg into it (it should be mostly spaghetti), and add 1/4 cup of
grated cheese. Then, cook it like an omelet until it is almost done.
Sprinkle with another 1/4 cup cheese, then broil until the cheese is
brown (~2 minutes).

Voila!

Andrew L. Duane (JOT-7) w:(508)-685-7200 X122 h:(603)-434-7934
Samsung Software America decvax!cg-atla!samsung!duane
1 Corporate Drive uunet/
Andover, MA. 01810 du...@samsung.com

Only my cats share my opinions, and they're kosher vegetarians.

[Steve Cavrak,113 Waterman,6561483,]

From article <23...@netnews.upenn.edu>, Jack Vin...@linc.cics.upenn.edu):

Does anyone have a suggestion for leftover spaghetti. I don't
have a microwave, but it seems there might be something to do
with it after you realize that spaghetti looks lots smaller
before it has been cooked.

Besides cold (Mike Elliot), Baked (Marianne Evans), and Fried (Marianne
Evans, Lanfon Algor, Gretchen Miller), I'd like to suggest Fritata.

Fritata is your basic "time to straighten out the veggie bin" omlette
that has spaghetti thrown in at the last minute.

Saute the veggies (brocolli, onion, garlic, green peppers, scallions,
zuchinni, and / or spinach (my favorite)) appropriately, (toss in some
leftover sausage, ham, or beef pieces if you want), then a couple of
eggs, the spaghetti, and some cheese(s).

Improvise. Try to match the ingredients to the number of people who
will be eating. If you set the table nicely, this can be a fancy dish
for brunch, lunch, or dinner.

[Theodore John Swift]

> Does anyone have a suggestion for leftover spaghetti?

I knew a house of college students in Portland, OR. They had a policy that
there not be any leftover pasta. If there was leftover pasta, it *must* fly
through the air. Dinner at their house was interesting...and fun, if a bit
sticky :-)
--
------------
We boast of being immigrants...when we no longer are subject to the immegrant's
ordeal, after we have become certifiable natives... -Meg Greenfield,
Ted Swift !well!tswift "The Immigrant Mystique"

[bruce bowser]

I always thought that everyone kept the sauce separate from the pasta until the last minute.

[songbird]

bruce bowser wrote:

...old stuff deleted...

> I always thought that everyone kept the sauce separate from the pasta until the last minute.

i'd like it that ways more but the cook here doesn't do it
that ways. oh well. i eat it anyways.


songbird

[Mike Duffy]

On Tue, 22 Feb 2022 17:34:38 -0500, songbird wrote:

> i'd like it that ways more but the cook here doesn't do it
> that ways. oh well. i eat it anyways.
>

What do you mean you're not a cook?

I've seen you post a lot about cooking.

[Michael Trew]

I know people who bake spaghetti. I don't think that I've ever tried
it, but I might try it on the leftover stuff next time. I usually plan
out spaghetti to not have any leftover, however.

[Bruce 7.3]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[Gary]

bruce bowser wrote:
> I always thought that everyone kept the sauce separate from the pasta until the last minute.

When I make a large pot of sauce (4-7 quarts), I'll freeze sauce only.
In one pint containers.
When making a smaller batch, just enough to add to 1 pound of pasta,
I'll mix it all together for a few quicky microwave snacks later on.
I'll just eat all that within a few days - no freezer.

Put the saved mix in a bowl with a lid and microwave for less than 2
minutes. It's a good "commercial break" meal.

[songbird]

Mike Duffy wrote:
...

> What do you mean you're not a cook?
>
> I've seen you post a lot about cooking.

oh and i should have also said that sometimes we do
cook togther. like yesterday i cut up some ham and
cheese for use in our omlettes.


songbird

[songbird]

yes, and i do cook, but not all the time. Mom cooks a lot
(less in recent years than in year's past but still often
enough).

in the past week i've cooked about half the meals.
as time gets on an Mom wants to cook less i'll cook more.


songbird

[songbird]

Michael Trew wrote:
...

> I know people who bake spaghetti. I don't think that I've ever tried
> it, but I might try it on the leftover stuff next time. I usually plan
> out spaghetti to not have any leftover, however.

we do have a separate recipe for baked spaghetti. it's
completely different than what we do for our normal spaghetti
sauce (or spaghetti and meatballs sauce). this sauce is also
different than the sauce we make for lasagna or manicotti.


songbird

[Bruce 8.1]

On Wed, 23 Feb 2022 14:28:22 -0500, songbird <song...@anthive.com>
wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Bruce 8.1]

On Wed, 23 Feb 2022 14:26:33 -0500, songbird <song...@anthive.com>
wrote:

[Bruce 8.1]

On Wed, 23 Feb 2022 14:24:47 -0500, songbird <song...@anthive.com>
wrote:

[dsi1]

On Thursday, April 12, 1990 at 5:47:33 PM UTC-10, USENET News System wrote:
> Followup-To:
> Distribution:
> Organization: University of Pennsylvania
> Keywords:
> From: vin...@linc.cis.upenn.edu (Jack Vinson)
> Path: linc.cis.upenn.edu!vinson

> Hello,

> Does anyone have a suggestion for leftover spaghetti. I don't
> have a microwave, but it seems there might be something to do with it
> after you realize that spaghetti looks lots smaller before it has been
> cooked.

> Thanks Jack Vin...@linc.cis.upenn.edu

I made some fried spaghetti for lunch. Just add some oil to a non-stick pan and lay your spaghetti down. I had some leftover linguine also. Top with cheese and cook at low heat to brown and for the cheese to melt. It's best to use shredded cheese for this. After the cheese melts, flip the spaghetti cake over to brown and fry up the cheese. The spaghetti is done when both sides are fried crisp. Cut into wedges and enjoy.

https://photos.app.goo.gl/rbgHS8noBreN8K9H7

https://photos.app.goo.gl/AwK7sSfPVgirWMDU6

Future-boy

[jmcquown]

I've never had baked spaghetti. I plan tomato sauce (with or without
meat) with the intention of having leftover sauce portioned out for the
freezer. And yes, you can also freeze leftover cooked unsauced
spaghetti noodles. I haven't done that in a long time. It's just as
easy to cook enough of the spaghetti pasta needed for the amount of
sauce thawed. I don't combine the two (pasta and sauce) and freeze it
that way. That's just me.

Jill

[jmcquown]

The OP from 1990 specifically stated he didn't have a microwave. I
don't know what the OP from 1990 had in mind and in 2022 we'll never
know. There is more than one type of sauce which may be used with
leftover cooked spaghetti. Pesto and "alfredo" sauce immediately come
to mind.

Leftover plain cooked spaghetti noodles can be portioned out and frozen
for later use. You don't need a microwave to reheat it. Simply thaw
and reheat it very quickly in very hot water, drain and proceed from
there. That's assuming the spaghetti wasn't cooked to death in the
first place.

Jill

[Sheldon Martin]

On Wed, 23 Feb 2022 jmcquown wrote:
>On 2/23/2022 Michael Trew wrote:

I freeze the sauce but pasta is as cheap as cheap can be, If I don 't
intend to eat it within two days pasta goes out the window for the
critters. Birds eat pasta, especially drizzled with some olive oil,
during cold winters birds eat whatever they can find. We have a
ragged old wooden table on our deck, it serves as a bird feeder. Birds
like dry cat food, especially kitten chow.

[jmcquown]

Sheldon, no matter how many times you say it, I'm not throwing people
food outside in my back yard. It was 78°F here today. The birds don't
need my leftover pasta and I sure as heck don't want to attract
raccoons, marsh rats, etc. We we live in very different climates.

Jill

[odlayo]

On Tuesday, February 22, 2022 at 4:03:12 PM UTC-6, bruce bowser wrote:
> I always thought that everyone kept the sauce separate from the pasta until the last minute.

It was already mentioned thirty years ago that day-old sauced pasta works really well in frittatas. My favorite might be a simple spaghetti aglio y olio (olive oil and garlic, maybe with a little anchovy), but tomato sauce works well too. Whatever's on the pasta, you don't want it dripping with sauce. Sometimes I'll purposely make extra so I have leftovers for a frittata the next day.

[jmcquown]

Sorry, but a frittata sounds like an odd use for leftover spaghetti.

Jill

[odlayo]

On Wednesday, February 23, 2022 at 7:14:12 PM UTC-6, j_mc...@comcast.net wrote:
> Sorry, but a frittata sounds like an odd use for leftover spaghetti.

I'm sorry that you think a frittata sounds like an odd use for leftover spaghetti. Actually, I prefer using rotini, fusilli or similar shapes. They make interesting patterns when you slice the frittata. It's been at least at least a year since my last pasta frittata. I foresee one in my near future, perhaps with the World's Largest Fusilli.

[Ed Pawlowski]

Yesterday we got an email from the HOA reminding people not to feed the
wildlife.

Often times, we as humans have the best of intentions when putting food
out or sharing food with the wild animals we come into contact with.
However, it is imperative that we do not feed the wild animals. Here's
some reminders why:

Animals can be highly susceptible to diseases from humans.
Feeding wild animals creates a dependency on humans that diminishes the
animals natural survival abilities.
Feeding interferes and upsets the balance of the food chain.
Irregular feeding can lead to aggressive behavior towards humans.
If we feed wild animals the wrong food they can become sick or addicted
to the wrong type of food.
Human contact with animals encourages them to approach all humans they
come into contact with and changes their natural behaviors.
Migration to human-populated areas to be fed increases the risk of
animal attacks and road accidents – especially for birds, squirrels, and
raccoons.
Wild animals travel great distances in the wild for food and they need
to for good physical and mental health.
Human food becomes addictive for animals because it’s often high in
fructose & sucrose and they will often times attach to get more.
Providing food in residential areas often leads to property damage and
unwelcome “house-guests”.
It’s often illegal to touch and feed wild animals and can result in a
hefty fine and even jail time.

[Hank Rogers]

jmcquown wrote:
> On 2/23/2022 6:52 PM, Sheldon Martin wrote:
>> On Wed, 23 Feb 2022 jmcquown wrote:
>>> I've never had baked spaghetti.  I plan tomato sauce (with or
>>> without
>>> meat) with the intention of having leftover sauce portioned out
>>> for the
>>> freezer.  And yes, you can also freeze leftover cooked unsauced
>>> spaghetti noodles.  I haven't done that in a long time.  It's
>>> just as
>>> easy to cook enough of the spaghetti pasta needed for the amount of
>>> sauce thawed.  I don't combine the two (pasta and sauce) and
>>> freeze it
>>> that way.  That's just me.
>>>
>>> Jill
>>
>> I freeze the sauce but pasta is as cheap as cheap can be, If I
>> don 't
>> intend to eat it within two days pasta goes out the window for the
>> critters.  Birds eat pasta, especially drizzled with some olive oil,
>> during cold winters birds eat whatever they can find.  We have a
>> ragged old wooden table on our deck, it serves as a bird feeder.
>> Birds
>> like dry cat food, especially kitten chow.
>
> Sheldon, no matter how many times you say it, I'm not throwing

> people food outside in my back yard.  It was 78°F here today.  The

> birds don't need my leftover pasta and I sure as heck don't want to
> attract raccoons, marsh rats, etc.  We we live in very different
> climates.
>
> Jill

Aw, cmon. Put a smile on the old sailor's face and throw some
garbage out yoose window :)

[Bruce 10.0]

On Wed, 23 Feb 2022 19:40:19 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

[jmcquown]

We have different definitions of frittata.

Jill

[Dave Smith]

Actually, that could be pretty good. \

[Cindy Hamilton]

Don't leave us hanging. What is your definition of frittata?

--
Cindy Hamilton

[Gary]

dsi1 wrote:
> I made some fried spaghetti for lunch. Just add some oil to a non-stick pan and lay your spaghetti down. I had some leftover linguine also. Top with cheese and cook at low heat to brown and for the cheese to melt. It's best to use shredded cheese for this. After the cheese melts, flip the spaghetti cake over to brown and fry up the cheese. The spaghetti is done when both sides are fried crisp. Cut into wedges and enjoy.
>

> https://photos.app.goo.gl/AwK7sSfPVgirWMDU6
>
> Future-boy

At least now I know what happened to my missing Corelle plate. :)

[Gary]

On 2/23/2022 6:32 PM, jmcquown wrote:
> On 2/23/2022 7:52 AM, Gary wrote:
>>   bruce bowser wrote:
>>> I always thought that everyone kept the sauce separate from the pasta
>>> until the last minute.
>>
>> When I make a large pot of sauce (4-7 quarts), I'll freeze sauce only.
>> In one pint containers.
>
>> When making a smaller batch, just enough to add to 1 pound of pasta,
>> I'll mix it all together for a few quicky microwave snacks later on.
>> I'll just eat all that within a few days - no freezer.
>>
>> Put the saved mix in a bowl with a lid and microwave for less than 2
>> minutes. It's a good "commercial break" meal.
>>
> The OP from 1990 specifically stated he didn't have a microwave.  I
> don't know what the OP from 1990 had in mind and in 2022 we'll never
> know.  There is more than one type of sauce which may be used with
> leftover cooked spaghetti.  Pesto and "alfredo" sauce immediately come
> to mind.

I'm addicted to my microwave. It's my most used small appliance. Last
time I had one die, it took two weeks to find a replacement that I
wanted and I was miserable until then..stovetop or oven? arrggghh!
(time wise)

Also, I did make spaghetti with a jar of pesto once. I loved it. :)

I've also made (a few times) a red (tomato based) spaghetti sauce but
using a few cans of tuna for the meat. It's very good. I wonder what
Cindy, or all the italians would think about that?

[Cindy Hamilton]

On 2022-02-24, Gary <g.ma...@att.net> wrote:
>
> I've also made (a few times) a red (tomato based) spaghetti sauce but
> using a few cans of tuna for the meat. It's very good. I wonder what
> Cindy, or all the italians would think about that?

"All the Italians" would want to know that you used good tuna.
The dish is called "Pasta al Tonno" in Italy.

I might try it some time, although I prefer tuna (and most other
seafood) served cold.

--
Cindy Hamilton

[bruce bowser]

Me too and Salmon, but not most other seafood. I like cold leftover New England clam chowder and leftover oyster bisque.

[bruce bowser]

On Wednesday, February 23, 2022 at 6:52:58 PM UTC-5, Sheldon wrote:
> On Wed, 23 Feb 2022 jmcquown wrote:
> >On 2/23/2022 Michael Trew wrote:
> >> On 2/22/2022 bruce bowser wrote:
> >>>
> >>> I always thought that everyone kept the sauce separate from the pasta
> >>> until the last minute.
> >>
> >> I know people who bake spaghetti. I don't think that I've ever tried
> >> it, but I might try it on the leftover stuff next time. I usually plan
> >> out spaghetti to not have any leftover, however.
> >
> >I've never had baked spaghetti. I plan tomato sauce (with or without
> >meat) with the intention of having leftover sauce portioned out for the
> >freezer. And yes, you can also freeze leftover cooked unsauced
> >spaghetti noodles. I haven't done that in a long time. It's just as
> >easy to cook enough of the spaghetti pasta needed for the amount of
> >sauce thawed. I don't combine the two (pasta and sauce) and freeze it
> >that way. That's just me.
> >
> >Jill
>
> I freeze the sauce but pasta is as cheap as cheap can be,

But now the sauce is too. Especially at the dollar store, where they even sell pizza sauce.

> If I don 't intend to eat it within two days pasta goes out the window for
> the critters. Birds eat pasta, especially drizzled with some olive oil,
> during cold winters birds eat whatever they can find. We have a
> ragged old wooden table on our deck, it serves as a bird feeder. Birds
> like dry cat food, especially kitten chow.

I'd take the table off of the deck and put it on the actual ground, because birds will also shit on it.

[Gary]

My definition is just a fancy pants name for an omelet or scrambled eggs
with other ingredients added.

[Ed Pawlowski]

On 2/24/2022 5:27 AM, Cindy Hamilton wrote:

I'm not sure what a pasta frittata is unless it is just cooked pasta and
egg.


https://en.wikipedia.org/wiki/Frittata
Frittata is an egg-based Italian dish similar to an omelette or
crustless quiche or scrambled eggs, enriched with additional ingredients
such as meats, cheeses, or vegetables. The word frittata is Italian and
roughly translates to "fried".

[Gary]

bruce bowser wrote:> I like cold leftover New England clam chowder

I was gifted 2-3 large cans of Walmart brand New
England clam chowder.

Mixed review. The taste was excellent and included plenty of clam pieces.

On the dark side, they use a flour roux to substitute for cream. The
texture was very odd. Tastes a bit floury and wrong. All in all, not
bad. I'll eat the rest of it someday.

[Sheldon Martin]

You don't think birds poop on the ground? We never eat from that
table, in fact it's rare we go out on that deck. It's on the south
side of the house and becomes unbearingly hot and buggy during warm
weather. The deck gets cleaned during a rain and we often power wash
it. The people who built the house didn't think about where to place
the deck, but I don't think they ate outdoors either, very few people
here eat outdoors. We thought of installing one of those roll-up
awnings but there are many better places to sit outdoors, we have
large lovely shade trees. We cook on a grill outdoors but we never
eat outdoors, too buggy, it's much more enjoyable to bring the food
indoors to A/C during summer.

[Cindy Hamilton]

On 2022-02-24, Gary <g.ma...@att.net> wrote:

The cooking technique is different from omelets or scrambled eggs:

<https://www.thespruceeats.com/omelets-vs-frittatas-1807039>

And, of course, scrambled eggs are characterized by separated curds in
the finished product.

--
Cindy Hamilton

[Sheldon Martin]

On Thu, 24 Feb 2022 05:38:10 -0500, Gary <g.ma...@att.net> wrote:

>dsi1 wrote:
>> I made some fried spaghetti for lunch. Just add some oil to a non-stick pan and lay your spaghetti down. I had some leftover linguine also. Top with cheese and cook at low heat to brown and for the cheese to melt. It's best to use shredded cheese for this. After the cheese melts, flip the spaghetti cake over to brown and fry up the cheese. The spaghetti is done when both sides are fried crisp. Cut into wedges and enjoy.
>>
>> https://photos.app.goo.gl/AwK7sSfPVgirWMDU6

I call that a kugel... better made with egg noodles.
I don't think I've ever had left over pissghetti. When I open a new 1
pound box I weigh out 1/2, enough for both of us and the other 1/2 lb
for next time. We don't like to pig out on pasta. Most times we
don't have tomato sauce with pasta, it's usually with thinly sliced
sauted garlic and other sauteed veggies, could be spinach or other
greens. Neither of us likes basil, it's flavor is too overpowering.

[Sheldon Martin]

A fritata is an omelet, not scrambled eggs. We have a fritata for
dinner often but not with pasta, beaten eggs are poured over sauted
veggies, very good with asparagas and or bell peppers. Can be with
diced meat too but we usually use veggies, shrooms too. Often we use
fried diced potatoes with leafy greens, beet tops work well. Collards
and swiss chard are good too. We allot a patch for swiss chard, very
good in tossed salad.

[itsjoan...@webtv.net]

On 2/23/2022 9:19 PM, jmcquown wrote:
> We have different definitions of frittata.
>
> Jill
>

Whats the difference between you and an egg, Jilldoe?

An egg gets laid.

[Sheldon Martin]

On Thu, 24 Feb 2022 04:39:28 -0000 (UTC), heyjoe <th...@is.invalid>
wrote:

>jmcquown wrote :

>
>> I've never had baked spaghetti.
>

>You might take a chance on this recipe that calls for already cooked
>spaghetti.
>
>CHICKEN SPAGHETTI
>
>1/4 C. chicken fat
>1/4 c. chopped onion
>1 clove garlic
>1/4 c. flour
>1 c. grated cheese
>2 c. strong chicken broth
>1 c. canned tomatoes
>2 c. diced chicken
>1 8 oz. package spaghetti (cooked)
>
>Melt fat and cook onions and garlic slowly for 10 minutes or until
>clear; add flour, stir well; add stock and stir until thickened; add
>cheese and stir until melted; then add tomatoes and chicken; add
>cooked spaghetti and bake 25 min. at 375° F.
>
>This is better prepared day before the day of serving - just pop in
>oven.

It's pretty rare that folks have all those ingredients in the fridge.

[odlayo]

Frittata seems to be a difficult concept around here, as is clear from several comments in this thread (and plenty elsewhere).

[odlayo]

On Thursday, February 24, 2022 at 9:41:01 AM UTC-6, Sheldon wrote:
> A fritata is an omelet, not scrambled eggs.

You are correct that a frittata is not scrambled eggs. But a frittata is not an omelet either. Cindy already posted a link explaining the difference between a frittata and an omelet, but here's another explanation. This is from The Classic Italian Cook Book by Marcella Hazan, perhaps the preeminent English voice on authentic Italian cooking.

"In some texts, the Italian frittata has become partly confused with French omelets. Actually, the technique for frittata differs in three very important ways from that for making omelets.

- Whereas an omelet is cooked very briefly over high heat, a frittata is cooked slowly over very low heat.

- An omelet is creamy and moist, just short of runny. A frittata is firm and set, although by no means stiff and dry.

- A frittata is flat and perfectly round."

She then goes on to discuss methods for cooking the other side.

"A frittata must be cooked on both sides. To do this, some people flip it in mid-air like a flapjack. Others turn it over on a dish and then slide it back into the pan. I have found that the least perilous and most effective way is to run it under the broiler for about 20 seconds to cook the top side once the underside is done."

[bruce bowser]

On Thursday, February 24, 2022 at 11:04:57 AM UTC-5, odlayo wrote:
> On Thursday, February 24, 2022 at 9:41:01 AM UTC-6, Sheldon wrote:
> > A fritata is an omelet, not scrambled eggs.
> You are correct that a frittata is not scrambled eggs.

So what? Its also not egg foo young.

[Michael Trew]

I have all of them on hand, but the chicken isn't cooked diced, broth
frozen, cheese isn't grated, etc. I can't say that I have any "chicken
fat" though; other than what's on the whole frozen bird in the freezer.
I'm sure another fat can be substituted.

[Michael Trew]

On 2/23/2022 18:32, jmcquown wrote:
> On 2/23/2022 7:52 AM, Gary wrote:

>> bruce bowser wrote:
>>> I always thought that everyone kept the sauce separate from the pasta
>>> until the last minute.
>>

>> When I make a large pot of sauce (4-7 quarts), I'll freeze sauce only.
>> In one pint containers.
>
>> When making a smaller batch, just enough to add to 1 pound of pasta,
>> I'll mix it all together for a few quicky microwave snacks later on.
>> I'll just eat all that within a few days - no freezer.
>>
>> Put the saved mix in a bowl with a lid and microwave for less than 2
>> minutes. It's a good "commercial break" meal.
>>
> The OP from 1990 specifically stated he didn't have a microwave. I don't
> know what the OP from 1990 had in mind and in 2022 we'll never know.

One of these days, someone that posted years ago and still lurks might
see a response to their post. It might take a while ;)

Then again, if one does a web search on their own name regularly, a new
Usenet post might come up that they originally made 30 years ago, which
Bowser recent dug up from the depths of history and re-posted.

[Michael Trew]

On 2/23/2022 20:08, odlayo wrote:

> On Tuesday, February 22, 2022 at 4:03:12 PM UTC-6, bruce bowser wrote:
>> I always thought that everyone kept the sauce separate from the pasta until the last minute.
>

> It was already mentioned thirty years ago that day-old sauced pasta works really well in frittatas. My favorite might be a simple spaghetti aglio y olio (olive oil and garlic, maybe with a little anchovy), but tomato sauce works well too. Whatever's on the pasta, you don't want it dripping with sauce. Sometimes I'll purposely make extra so I have leftovers for a frittata the next day.

I don't have any anchovy paste here, I don't think I've ever bought it.
Next time I crack open a can of anchovies to make a pizza pie or
something, I'll have to use the rest in spaghetti sauce; that sounds good!

[Michael Trew]

On 2/24/2022 6:11, Gary wrote:
> On 2/23/2022 6:32 PM, jmcquown wrote:
>>
>> The OP from 1990 specifically stated he didn't have a microwave. I
>> don't know what the OP from 1990 had in mind and in 2022 we'll never
>> know. There is more than one type of sauce which may be used with
>> leftover cooked spaghetti. Pesto and "alfredo" sauce immediately come
>> to mind.
>
> I'm addicted to my microwave. It's my most used small appliance. Last
> time I had one die, it took two weeks to find a replacement that I
> wanted and I was miserable until then..stovetop or oven? arrggghh! (time
> wise)

*Insert eye roll*

> Also, I did make spaghetti with a jar of pesto once. I loved it. :)

If you loved it, why only once? I have a small jar of pesto sauce in
the cabinet; I should do something with that and pasta.

[Sheldon Martin]

On Thu, 24 Feb 2022 08:04:46 -0800 (PST), odlayo <odl...@gmail.com>
wrote:

>On Thursday, February 24, 2022 at 9:41:01 AM UTC-6, Sheldon wrote:
>> A fritata is an omelet, not scrambled eggs.

I see no confusion, a fritatata can be the configuration of whatever
pan is used or if cooked on a flat top.
A fritatata can be cooked however firm or soft one wants and at
whatever temperature one wants, so can an omelet. The only real
difference is the spelling for omelet or fritata... different
languages use different spellings/pronunciations for the same thing.

Fritatas are usually prepared wth the additions blended in prior to
cooking, omelets are filled with various ingredients after the eggs
are patially set.
Marcella Hazan has likely never cooked an omelet, fritatata, or
anyhing... typically cookbook authors don't/can't cook.
Chinese cooks make omelets and fritatas, they call them 'Egg Foo
Yong".

Nonsense, either are cooked on both sides, I had no need to show off
by flipping midair. I make omelets and fritatas very often, I usually
flip with a spatula. I cooked thousands upon thousands of omelets in
the navy, all flipped with a spatula... we had no pans aboard ship, no
pots either, fried eggs were cooked on a large griddle, there was no
way to flip a two ton griddle that was bolted down to the galley deck.
I had 20 minutes to feed 400. I had two huge griddles, one for eggs,
one for ham steaks. Bacon was cooked in the oven on sheet pans.
Sometimes we served a Battle Breakfast, half pound fillet migons, home
fried spuds, and all the eggs you can eat, fried or boiled. There was
always hot cereal, toast, and bug juice. Coffee, milk, and hot water
for tea was available 24/7, almost always cinnamon buns or pound cake.
Very little baked goods arrived in port, most bread was baked aboard,
fifty large loaves every night.

[dsi1]

You caught me red handed. I was going to sell your plate on eBay but the competition was too fierce and I was taken by the "Crazy Daisy" pattern in a most enchanted way. I'm using it to eat breakfast right now! You can get your plate back but it's gonna cost you at least $200 - plus $16.95 S+H, of course.

https://photos.app.goo.gl/PdrgmNsi6whdqDm56

[Sheldon Martin]

On Thu, 24 Feb 2022 08:19:47 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

>On 2/24/2022 5:27 AM, Cindy Hamilton wrote:
>> On 2022-02-24, jmcquown <j_mc...@comcast.net> wrote:
>>> On 2/23/2022 8:29 PM, odlayo wrote:
>>>> On Wednesday, February 23, 2022 at 7:14:12 PM UTC-6,
>>>> j_mc...@comcast.net wrote:
>>>>> Sorry, but a frittata sounds like an odd use for leftover spaghetti.
>>>>
>>>> I'm sorry that you think a frittata sounds like an odd use for leftover
>>>> spaghetti. Actually, I prefer using rotini, fusilli or similar shapes.
>>>> They make interesting patterns when you slice the frittata. It's been
>>>> at least at least a year since my last pasta frittata. I foresee one
>>>> in my near future, perhaps with the World's Largest Fusilli.
>>>
>>> We have different definitions of frittata.
>>
>> Don't leave us hanging. What is your definition of frittata?
>
>I'm not sure what a pasta frittata is unless it is just cooked pasta and
>egg.

I doubt many make fritata with pasta... I've never. I'll sometimes
reheat sauced pasta with saw-seege in the nuker. But plain pasta
feeds the critters.

[Hank Rogers]

Yoose sure miss the navy Popeye. Why did they kick yoose out?

[Dave Smith]

????? WTF? There is nothing rare about that stuff. Lots of people cook
chickens and have leftovers. We keep chicken fat for roasting potatoes.
We always have lots of onions and garlic, chicken broth, flour and
canned tomatoes. The one thing we do not have is grated cheese, but we
can always go old school and grate real cheese.

My SiL is definitely not a cook. She would likely not have all of those
ingredients. Hell, she would not even have the flour. And, no, I am not
kidding. We went to their place or Thanksgiving a few years ago and
cooked dinner for them. When it came time to make the gravy she had to
go next door to borrow some flour.

[Bruce 14.0]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[Bruce 14.0]

On Thu, 24 Feb 2022 14:39:17 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

[Bruce 15a]

On Thu, 24 Feb 2022 14:38:17 -0500, Sheldon Martin <penm...@aol.com>
wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[jmcquown]

On 2/24/2022 5:27 AM, Cindy Hamilton wrote:
> On 2022-02-24, jmcquown <j_mc...@comcast.net> wrote:
>> On 2/23/2022 8:29 PM, odlayo wrote:
>>> On Wednesday, February 23, 2022 at 7:14:12 PM UTC-6,
>>> j_mc...@comcast.net wrote:
>>>> Sorry, but a frittata sounds like an odd use for leftover spaghetti.
>>>
>>> I'm sorry that you think a frittata sounds like an odd use for leftover
>>> spaghetti. Actually, I prefer using rotini, fusilli or similar shapes.
>>> They make interesting patterns when you slice the frittata. It's been
>>> at least at least a year since my last pasta frittata. I foresee one
>>> in my near future, perhaps with the World's Largest Fusilli.
>>
>> We have different definitions of frittata.
>
> Don't leave us hanging. What is your definition of frittata?
>

My definition of a frittata is an unfolded omelet.

Jill

[jmcquown]

That's all well and good but it doesn't explain why you think a frittata
is a good use for leftover (unsauced) spaghetti.

Jill

[Dave Smith]

My definition would be more about over cooked eggs. The closer eggs are
to being viable hatchlings the more I like them. I don't like fried,
boiled or poached eggs where the yolks have become firm. I don't like
omelets that are cooked to the point were there are browned areas. I
don't like fried eggs that are brown and crispy around the edges. I
have known about Frittatas for years, but I have never been interested
in trying one because they seem to have been cooked way longer than any
egg dish should be.

[Dave Smith]

The egg would be a binder for something that is likely to be good, and
the tomato sauce would compensate for the grossly over cooked eggs.

[jmcquown]

On 2/23/2022 11:39 PM, heyjoe wrote:
> jmcquown wrote :
>
>> I've never had baked spaghetti.
>
> You might take a chance on this recipe that calls for already cooked
> spaghetti.
>
> CHICKEN SPAGHETTI
>
> 1/4 C. chicken fat
> 1/4 c. chopped onion
> 1 clove garlic
> 1/4 c. flour
> 1 c. grated cheese
> 2 c. strong chicken broth
> 1 c. canned tomatoes
> 2 c. diced chicken
> 1 8 oz. package spaghetti (cooked)
>
> Melt fat and cook onions and garlic slowly for 10 minutes or until
> clear; add flour, stir well; add stock and stir until thickened; add
> cheese and stir until melted; then add tomatoes and chicken; add
> cooked spaghetti and bake 25 min. at 375° F.
>
> This is better prepared day before the day of serving - just pop in
> oven.
>

Great idea but I have no idea where I'd get schmaltz. I don't buy
enough skin-on chicken to collect enough skin and fat to render my own
chicken fat. :(

Jill

[Ed Pawlowski]

On 2/24/2022 5:18 PM, Dave Smith wrote:

>
>
> My definition would be more about over cooked eggs. The closer eggs are
> to being viable hatchlings the more I like them. I don't like fried,
> boiled or poached eggs where the yolks have become firm.  I don't like
> omelets that are cooked to the point were there are browned areas. I
> don't like fried eggs that are brown and crispy around the edges.  I
> have known about Frittatas for years, but I have never been interested
> in trying one because they seem to have been cooked way longer than any
> egg dish should be.
>

The one article pointed out the milk/cream aspect of it. Forms more of
a custard than a scrambled egg. No need for browned areas, that is too
fast and/or too hot.

Never met an egg I did not like. Yesterday I cooked four eggs. Took
two out for soft boiled, left two sit in the water for today's hard
boiled. Six days a week I have two eggs, others are fried or scrambled.

[jmcquown]

What do you do on the 7th day? ;)

My boss' wife had him bring me a half a dozen fresh eggs earlier in the
week (yeah, they have 6 laying hens). It's very nice to be gifted with
fresh eggs from time to time. The yolks on those eggs are the most
amazing golden shade of yellow. :)

Jill

[Dave Smith]

On 2022-02-24 5:52 p.m., jmcquown wrote:
> On 2/24/2022 5:32 PM, Ed Pawlowski wrote:
>> On 2/24/2022 5:18 PM, Dave Smith wrote:
>>
>>>
>>>
>>> My definition would be more about over cooked eggs. The closer eggs
>>> are to being viable hatchlings the more I like them. I don't like
>>> fried, boiled or poached eggs where the yolks have become firm.  I
>>> don't like omelets that are cooked to the point were there are
>>> browned areas. I don't like fried eggs that are brown and crispy
>>> around the edges.  I have known about Frittatas for years, but I have
>>> never been interested in trying one because they seem to have been
>>> cooked way longer than any egg dish should be.
>>>
>>
>> The one article pointed out the milk/cream aspect of it.  Forms more
>> of a custard than a scrambled egg.  No need for browned areas, that is
>> too fast and/or too hot.
>>
>> Never met an egg I did not like.  Yesterday I cooked four eggs.  Took
>> two out for soft boiled, left two sit in the water for today's hard
>> boiled.  Six days a week I have two eggs, others are fried or scrambled.
>
> What do you do on the 7th day? ;)

He rests and is adored ;-)

>
> My boss' wife had him bring me a half a dozen fresh eggs earlier in the
> week (yeah, they have 6 laying hens).  It's very nice to be gifted with
> fresh eggs from time to time.  The yolks on those eggs are the most
> amazing golden shade of yellow. :)

My old neighbours had free range chickens and the yolks in their eggs
were a very bright orange. I think if was because of the raspberries
they ate from my garden.

[jmcquown]

Well, these aren't free range chickens although they are free to roam
around inside the chicken wire enclosure where by the coop. ;) I don't
know what they eat. The hens are Easter Eggers. They lay eggs that
come out with shells in shades of blue, green, pink and yellow. :)

Jill

[Quokka]

On Thu, 24 Feb 2022 18:04:28 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Quokka]

[Quokka]

On Thu, 24 Feb 2022 17:52:06 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Quokka]

[Quokka]

On Thu, 24 Feb 2022 17:29:12 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Quokka]

[Quokka]

[Quokka]

On Thu, 24 Feb 2022 17:14:11 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Quokka]

On Thu, 24 Feb 2022 17:10:36 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Quokka]

On Thu, 24 Feb 2022 16:04:49 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2022-02-24 10:45 a.m., Sheldon Martin wrote:
>> On Thu, 24 Feb 2022 04:39:28 -0000 (UTC), heyjoe <th...@is.invalid>
>> wrote:
>>
>>> jmcquown wrote :
>>>

>>>> I've neUhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))GHETTI

[Mike Duffy]

On Thu, 24 Feb 2022 08:57:24 -0500, Sheldon Martin wrote:

> You don't think birds poop on the ground?

Shithawks can do it in the air, and they sometimes actually aim at you.

[Quakko]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))

[Quako]

On Thu, 24 Feb 2022 23:42:48 -0000 (UTC), Mike Duffy
<mxd...@bell.net> wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Quako]

[Quako]

On Tue, 22 Feb 2022 14:03:02 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

>On Friday, April 13, 1990 at 12:26:14 PM UTC-4, Marianne Evans;685-2929;61-252 wrote:
>> In article <23...@netnews.upenn.edu> ne...@netnews.upenn.edu (USENET News System) writes:
>> >Followup-To:
>> >Distribution:
>> >Organization: University of Pennsylvania
>> >Keywords:
>> >From: vin...@linc.cis.upenn.edu (Jack Vinson)
>> >Path: linc.cis.upenn.edu!vinson
>> >
>> > Does anyone have a suggestion for leftover spaghetti. I don't
>> >have a microwave, but it seems there might be something to do with it
>> >after you realize that spaghetti looks lots smaller before it has been
>> >cooked.
>> Growing up, my mother always baked spaghetti.
>> She made the sauce, cooked the pasta, mixed
>> it together and baked it. So actually, it
>> was more a casserole than what most people
>> call spaghetti. I love it baked. I also
>> like it fried. If you have a teflon coated
>> frying pan, you can pam spray it, heat the
>> pad, add the spaghetti and press it down a
>> bit and fry it like a pancake.
>
>I always thought that everyone kept the sauce separate from the pasta until the last minute.

[Ed Pawlowski]

Some Publix stores carry it. You can get all sorts of fats at Amazon
though. Chicken, duck, beef. Even camel hump fat. Never thought of
that one. Comes from Australia.

Quite a selection here:

https://tinyurl.com/fwcjnwxv

[Ed Pawlowski]

Bagel. I have a package of Ray's New York Bagels in the freezer. I
prefer onion but they only carry plain and everything here. When I was
working, on Wednesday Sue and I had a bagel in the morning. Thursday I
brought McGriddles, Friday she brought donuts.

[Jeßus]

On Thu, 24 Feb 2022 17:32:56 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

>Never met an egg I did not like.

You need to meet more eggs, such as Balut ;)

[Bryan Simmons]

If you like McGriddles, every day in the app you can get a
sausage egg and cheese McGriddles for $1, and I bring it
home, scrape the cheese off the one pancake, then have
the pancakes with lots of butter and maple syrup, and
then have the sausage, egg and cheese.

That reminds me. The other day, I ran out of maple syrup,
and resorted to the artificial maple stuff my son had bought,
and that we had brought back from his house after he
moved to Mexico. It wasn't bad. I think they might have
gotten better at artificial maple flavor than they were the
last time I had the fake stuff. I bought a new bottle today,
so back into the pantry goes the emergency syrup.

--Bryan