Re: Why dont they make shorter spaghetti

[James Silverton]

On 1/22/2012 9:46 AM, gerr...@none.com wrote:
> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.
>
>
Well, I've been cooking spaghetti in smaller pots for many years. As
soon as it softens, it slips down into the water.

--
Jim Silverton

Extraneous "not" in Reply To.

[Pete C.]

gerr...@none.com wrote:
>
> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.

They do, they sell "cut spaghetti" which will fit in most any pot. Or
you can just take the normal spaghetti and break it in half before you
put it in the pot.

[notbob]

On 2012-01-22, gerr...@none.com <gerr...@none.com> wrote:

> I can grab a handful and crack the bundle in half, but.....

....yer a dolt?

Ever consider breaking the noodles in a bag or outdoors?

nb

--
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Contact your congressman and/or representative, now!
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[spamtrap1888]

On Jan 22, 6:58 am, James Silverton <jim.silver...@verizon.net> wrote:
> On 1/22/2012 9:46 AM, gerry...@none.com wrote:> I've never found a pan large enough to fit spaghetti.  I'm sure that

For years, I used oversized pots till I saw someone use that
technique. Now, for two people I boil no more than a gallon of water,
then shove the stack of pasta into the corner until it all slides in.

Short spaghetti doesn't twirl like longer spaghetti does. There are
plenty of short cuts you can use under your marinara sauce.

[z z]

My complaint also. Hint: buy bags not boxes and break it in half in the
bag before you open it. Or, buy an asparagus pan lol.

[Gary]

I've done both....put them whole into a pot then stir the tops down as the
bottom softens. Most times, I'll just break a bunch into thirds in a bowl.
No pieces flying around the kitchen. geez! ;)

Gary

[Gary]

And if you want to eat the very best pasta you've ever had
and also avoid the length problem?

Make your own pasta and cook it right away while it's still soft.
this is the best tasting ever.

Gary

[zxcvbob]

gerr...@none.com wrote:
> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.
>
>

Goto an Oriental grocery store and you can find spaghetti-like noodles
dried in little "nests" or balls. Usually one ounce each, although some
types are a little larger (2 ounces). So you can cook a single serving
of long spaghetti in a small pot if you don't mind the noodles being
Chinese instead of Italian-American.

-Bob

[rosie]

On Jan 22, 8:46 am, gerry...@none.com wrote:
> I've never found a pan large enough to fit spaghetti.  I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough.  But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food.  Why cant they just make shorter spaghetti in shorter but
> thicker packages?  The same amount by weight that's half the length,
> would take up the same shelf space in the stores.  It would just make
> cooking easier for smaller amounts in the home.

Then it wouldn't be spaghetti! It would be some other type of pasta,
You can handle it, buy a bigger pot if you do not want to fool with
it!. It is too much fun to eat spaghetti like it is.

[Jerry Avins]

When I have no semolina, bread flour works. For rolled-out pastas like
noodles and fettuccine, even all-purpose flour works. (A full-size
rolling pin is hard to use. A pastry pin or even a piece of broomstick
works well.)

Jerry
--
Never look back unless you are planning to go that way.
Henry David Thoreau

[spamtrap1888]

On Jan 22, 8:04 am, zxcvbob <zxcv...@charter.net> wrote:

Fideo! Great idea.

http://en.wikipedia.org/wiki/Fideo

[Pico Rico]

<gerr...@none.com> wrote in message
news:1r7oh79c2crdr8pji...@4ax.com...

> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.
>
>

maybe you are just not cut out for this cooking stuff.

[Brooklyn1]

On Sun, 22 Jan 2012 08:46:46 -0600, gerr...@none.com wrote:

>I've never found a pan large enough to fit spaghetti. I'm sure that
>restaurants and other places that cook for large numbers of people, they
>have pots large enough. But for the home, they are all too small.
>
>I can grab a handful and crack the bundle in half, butthere are always
>small pieces that fly in the air and mess up the kitchen floor, plus
>waste food. Why cant they just make shorter spaghetti in shorter but
>thicker packages? The same amount by weight that's half the length,
>would take up the same shelf space in the stores. It would just make
>cooking easier for smaller amounts in the home.

Most every home kitchen would have several pots that can accomodate
whole spaghetti... slip it into an eight quart pot and press it down
with a wooden spoon as it softens... a six quart pot can easily handle
a pound too. To break spaghetti without making a mess roll a 1/4
pound at a time in a clean kitchen towel... break all your spaghetti
in advance... or as I do for children, I can snap handfuls directly
over the pot of boiling water. Typically broken spaghetti is for rug
rats. Perhaps you should keep some cans of Spaghetti-Os on hand.

[dsi1]

On Jan 22, 4:46 am, gerry...@none.com wrote:
> I've never found a pan large enough to fit spaghetti.  I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough.  But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food.  Why cant they just make shorter spaghetti in shorter but
> thicker packages?  The same amount by weight that's half the length,
> would take up the same shelf space in the stores.  It would just make
> cooking easier for smaller amounts in the home.

This one is easy. Lay the package of spaghetti on a table suspended on
both ends and give it a swift karate chop in the middle. Cut that bag
open with kitchen shears, cook, and enjoy!

You pretty much have to buy spaghetti in bags for this to work
although you could use a downwards palm technique on a box no problem
but that's more suitable in a commercial kitchen.

I just like to break my pasta over the pot. You do get some shrapnel
but I like the sound that it makes when it hits the stove. It's a
happy cooking sound. 🍝

[Gary]

Brooklyn1 wrote:
>
> To break spaghetti without making a mess roll a 1/4
> pound at a time in a clean kitchen towel... break all your spaghetti
> in advance...

I just break some in a bowl, never any mess.

> or as I do for children, I can snap handfuls directly
> over the pot of boiling water.

You snap children directly over boiling water. disturbing.

Gary

[Dave Smith]

On 22/01/2012 11:04 AM, zxcvbob wrote:

>
> Goto an Oriental grocery store and you can find spaghetti-like noodles
> dried in little "nests" or balls. Usually one ounce each, although some
> types are a little larger (2 ounces). So you can cook a single serving
> of long spaghetti in a small pot if you don't mind the noodles being
> Chinese instead of Italian-American.
>

I can get Italian pasta like that in my grocery stores, and I have a
choice of fresh or dried.

[cshenk]

Pico Rico wrote in rec.food.cooking:

LOL! You tagged it.

--

[Gary]

Sqwertz wrote:

>
> On Sun, 22 Jan 2012 10:04:26 -0600, zxcvbob wrote:
> >
> > Goto an Oriental grocery store and you can find spaghetti-like noodles
> > dried in little "nests" or balls. Usually one ounce each, although some
> > types are a little larger (2 ounces). So you can cook a single serving
> > of long spaghetti in a small pot if you don't mind the noodles being
> > Chinese instead of Italian-American.
>

> I knoew what you're talking but that are usually made with artificial
> eggs (from artificial chickens) and are more of a fettucini than a
> spaghetti. I've never seen round noodles in nests. They are much
> less dense as well.

I've actually used ramen noodles for other dishes and saved the flavor
packets for something later.

Gary

[Dave Smith]

On 22/01/2012 1:04 PM, dsi1 wrote:

>
> This one is easy. Lay the package of spaghetti on a table suspended on
> both ends and give it a swift karate chop in the middle. Cut that bag
> open with kitchen shears, cook, and enjoy!
>
> You pretty much have to buy spaghetti in bags for this to work
> although you could use a downwards palm technique on a box no problem
> but that's more suitable in a commercial kitchen.
>
> I just like to break my pasta over the pot. You do get some shrapnel
> but I like the sound that it makes when it hits the stove. It's a
> happy cooking sound. 🍝

I just get a nice big pot of boiling water and set the spaghetti in and
spread it a bit to prevent from sticking. Within a minute or so it
softens up and I can stir it into the water.

[Dan Abel]

In article <1r7oh79c2crdr8pji...@4ax.com>,

gerr...@none.com wrote:

> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.

When I was a kid, my father liked to buy spaghetti by the box. I think
they were 10 pounds. We stored the boxes on top of the fridge, since
they were too big to fit anywhere else. I think the boxes were two feet
long! The noodles were actually twice that length, since they were
folded in half.

--
Dan Abel
Petaluma, California USA
da...@sonic.net

[sf]

On Sun, 22 Jan 2012 08:46:46 -0600, gerr...@none.com wrote:

> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people, they
> have pots large enough. But for the home, they are all too small.
>
> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.
>

LOLOL! You shouldn't be allowed in the kitchen if you can't figure
out how to cook spaghetti whole.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

[dsi1]

That's what like to do too. I break the pasta these days because it
makes it easier for my mother-in-law to eat, at least that's what my
wife says. She has to chop up the spaghetti and spoon feed it to her
anyway so I don't know what that's all about. My son had a nifty pot
for spaghetti that was just grand but they moved out. I gotta get me
one of those!

[sf]

On Sun, 22 Jan 2012 10:04:29 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

> This one is easy. Lay the package of spaghetti on a table suspended on
> both ends and give it a swift karate chop in the middle. Cut that bag
> open with kitchen shears, cook, and enjoy!

Sounds like you've never cut glass. It can be done with more finesse.

[Goomba]

On 1/22/12 9:46 AM, gerr...@none.com wrote:

> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.
>
>

To me it is a PITA to eat spaghetti that someone broke in half. It
doesn't twirl onto my fork worth a darn, flopping loose ends about
flinging bits of sauce....
Just eat like an adult and stop breaking the spaghet!
Please tell me you don't rinse it afterwards too...? PLEASE!?

[Julie Bove]

gerr...@none.com wrote:
> I've never found a pan large enough to fit spaghetti. I'm sure that
> restaurants and other places that cook for large numbers of people,
> they have pots large enough. But for the home, they are all too
> small.
>

> I can grab a handful and crack the bundle in half, butthere are always
> small pieces that fly in the air and mess up the kitchen floor, plus
> waste food. Why cant they just make shorter spaghetti in shorter but
> thicker packages? The same amount by weight that's half the length,
> would take up the same shelf space in the stores. It would just make
> cooking easier for smaller amounts in the home.

Rachael Ray pasta pot.

http://www.google.com/search?sclient=psy-ab&hl=en&tbm=shop&source=hp&q=rachael+ray+pasta+pot&btnG=Search

Works like a dream! I hate having my spaghetti broken in half. My dad
always did this and then to further add insult to injury he would massacre
what was on our plates, thinking this would make it easier to eat. It
didn't.

[dsi1]

On Jan 22, 9:58 am, sf <s...@geemail.com> wrote:
> On Sun, 22 Jan 2012 10:04:29 -0800 (PST), dsi1 <dsi...@yahoo.com>
> wrote:
>
> > This one is easy. Lay the package of spaghetti on a table suspended on
> > both ends and give it a swift karate chop in the middle. Cut that bag
> > open with kitchen shears, cook, and enjoy!
>
> Sounds like you've never cut glass.  It can be done with more finesse.
>

Scoring the pasta first and breaking on the score is a very refined
idea. I don't have the patience. Just call me "caveman."

[dsi1]

On Jan 22, 10:25 am, "Julie Bove" <julieb...@frontier.com> wrote:

> gerry...@none.com wrote:
> > I've never found a pan large enough to fit spaghetti.  I'm sure that
> > restaurants and other places that cook for large numbers of people,
> > they have pots large enough.  But for the home, they are all too
> > small.
>
> > I can grab a handful and crack the bundle in half, butthere are always
> > small pieces that fly in the air and mess up the kitchen floor, plus
> > waste food.  Why cant they just make shorter spaghetti in shorter but
> > thicker packages?  The same amount by weight that's half the length,
> > would take up the same shelf space in the stores.  It would just make
> > cooking easier for smaller amounts in the home.
>
> Rachael Ray pasta pot.
>

> http://www.google.com/search?sclient=psy-ab&hl=en&tbm=shop&source=hp&...

>
> Works like a dream!  I hate having my spaghetti broken in half.  My dad
> always did this and then to further add insult to injury he would massacre
> what was on our plates, thinking this would make it easier to eat.  It
> didn't.

Well, he probably had your best interests at heart anyway.

[J. Clarke]

In article <d8a5550f-d5d9-4bb7-b99e-3625be7a5cd0
@g27g2000yqa.googlegroups.com>, RMi10...@aol.com says...

Here's a pot large enough to cook spaghetti and it's cheap:
<http://www.fastapastacooker.com/>. Downside is that it needs a
microwave oven.

But when I was young and starting out I used to cook it just fine in a 2
quart saucepan. The trick is to get the water boiling then when you add
the spaghetti don't just put it in and go away, hold it until it starts
to soften then feed it in and if it does go in all the way stir it a
little with a fork.

[sf]

On Sun, 22 Jan 2012 11:56:19 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

One of those spaghetti pots with a sieve inside? I wanted one of
those when the kids were still home. Now that it's just the two of us
unless we have "company", I don't think about it anymore. There's no
place to store it anyway.

[Julie Bove]

No. It was a control thing.

[Giusi]

"Goomba" <goom...@comcast.net> ha scritto nel messaggio gerr...@none.com

The real answer is Darwinian. Those who can't cook it starve and die.

[dsi1]

On 1/22/2012 10:50 AM, sf wrote:
> On Sun, 22 Jan 2012 11:56:19 -0800 (PST), dsi1<dsi...@yahoo.com>
> wrote:
>
>> On Jan 22, 8:46 am, Dave Smith<adavid.sm...@sympatico.ca> wrote:
>>>
>>> I just get a nice big pot of boiling water and set the spaghetti in and
>>> spread it a bit to prevent from sticking. Within a minute or so it
>>> softens up and I can stir it into the water.
>>
>> That's what like to do too. I break the pasta these days because it
>> makes it easier for my mother-in-law to eat, at least that's what my
>> wife says. She has to chop up the spaghetti and spoon feed it to her
>> anyway so I don't know what that's all about. My son had a nifty pot
>> for spaghetti that was just grand but they moved out. I gotta get me
>> one of those!
>
> One of those spaghetti pots with a sieve inside? I wanted one of
> those when the kids were still home. Now that it's just the two of us
> unless we have "company", I don't think about it anymore. There's no
> place to store it anyway.
>

It was a tall pot. The lid had a retaining lip that allowed you to pour
with the cover on without holding it. The strainer fit within the pot.
Mostly it was a luxury item but I recommend it if you like to make
spaghetti.

[dsi1]

OK, it could be that too. Sorry to hear this. :-(

[sf]

On Sun, 22 Jan 2012 11:09:56 -1000, dsi1 <ds...@usenet-news.net> wrote:

> It was a tall pot. The lid had a retaining lip that allowed you to pour
> with the cover on without holding it. The strainer fit within the pot.
> Mostly it was a luxury item but I recommend it if you like to make
> spaghetti.

If the strainer is in the pot, you're supposed to lift it out, pour
the spaghetti directly into a bowl and wait for the water to cool
before disposing of it after dinner.

[sf]

On Sun, 22 Jan 2012 12:52:49 -0800, "Julie Bove"
<juli...@frontier.com> wrote:

> No. It was a control thing.

My dad was a control freak too, but at least he taught us to twirl.

[Victor Sack]

<gerr...@none.com> wrote:

> I've never found a pan large enough to fit spaghetti.

Assuming you are not a troll, spaghetti and other pasta soften very fast
as they are put in hot liquids and can then fit even in small pans and
pots.

> Why cant they just make shorter spaghetti in shorter but
> thicker packages?

Posted before:
If you do not like long pasta shapes for whatever reason, opt for short
ones. There are few things harder to eat neatly than too-short
spaghetti, even if in desperation you were to resort to chopsticks.
Normal-length spaghetti (and other long shapes) are very easy to learn
to twirl onto a fork and into a neat bite-sized bundle with only a bit
of practice. There are also spaghetti lunghi, extra-long spaghetti.
Why do you think they are produced? A single extra-long spaghetto will
be enough for such a bite-sized bundle.

Victor

[dsi1]

On Jan 22, 12:10 pm, sf <s...@geemail.com> wrote:

The strainer was removable. I would pour out the water, remove the
lid, dump the pasta in the strainer and then place the strainer in the
pot. It was a shiny SS pot that looked good and worked good. What more
could one ask for?

[dsi1]

On Jan 22, 12:13 pm, sf <s...@geemail.com> wrote:
> On Sun, 22 Jan 2012 12:52:49 -0800, "Julie Bove"
>

> <julieb...@frontier.com> wrote:
> > No.  It was a control thing.
>
> My dad was a control freak too, but at least he taught us to twirl.
>
> --
>
> Tell congress not to censor the web.  Add your voice here.https://www.google.com/landing/takeaction/

It makes me sad to hear of people with a non-happy childhood. I think
it important that kids have a childhood that they can recall fondly.

[Michael Siemon]

In article
<74c0f8a1-f30d-4306...@c8g2000yqc.googlegroups.com>,

I have fond memories -- and not-so-fond ones. It is not particularly
clear on balance which ones predominate. That strikes me as pretty much
the experience of all those whom I know well enough to have any idea
of their childhoods. Assuming "childhood" includes middle/junior-high
school, negatives seem often to assume more of a role than before.
And then all adolescence breaks loose! :-)

[Lou Decruss]

On Sun, 22 Jan 2012 16:46:11 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

I'm enjoying mine right now.

Lou

[ItsJoanNotJoann]

On Jan 22, 9:36 am, angie-...@webtv.net (z z) wrote:
>
> My complaint also. Hint: buy bags not boxes and break it in half in the
> bag before you open it. Or, buy an asparagus pan lol.

>
>
Gerry and you need to read James Silverton's post. You both might
learn something. (eye roll)

[sf]

On Sun, 22 Jan 2012 16:42:14 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

> On Jan 22, 12:10 pm, sf <s...@geemail.com> wrote:
> > On Sun, 22 Jan 2012 11:09:56 -1000, dsi1 <d...@usenet-news.net> wrote:
> > > It was a tall pot. The lid had a retaining lip that allowed you to pour
> > > with the cover on without holding it. The strainer fit within the pot.
> > > Mostly it was a luxury item but I recommend it if you like to make
> > > spaghetti.
> >
> > If the strainer is in the pot, you're supposed to lift it out, pour
> > the spaghetti directly into a bowl and wait for the water to cool
> > before disposing of it after dinner.
> >

> The strainer was removable. I would pour out the water, remove the
> lid, dump the pasta in the strainer and then place the strainer in the
> pot.

That's not how to use a pasta pot with strainer insert!
http://www.ehow.com/how_7518643_use-pasta-pot.html

> It was a shiny SS pot that looked good and worked good. What more
> could one ask for?

[sf]

On Sun, 22 Jan 2012 16:46:11 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

> On Jan 22, 12:13 pm, sf <s...@geemail.com> wrote:
> > On Sun, 22 Jan 2012 12:52:49 -0800, "Julie Bove"
> >
> > <julieb...@frontier.com> wrote:
> > > No.  It was a control thing.
> >
> > My dad was a control freak too, but at least he taught us to twirl.
> >
>

> It makes me sad to hear of people with a non-happy childhood. I think
> it important that kids have a childhood that they can recall fondly.

He was a jerk, but at least he was gone 5 days a week.

[spamtrap1888]

On Jan 22, 1:04 pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> In article
> <358c7ace-a5c0-4bd7-923e-c1e22c03e...@p3g2000pbb.googlegroups.com>,
>
>  spamtrap1888 <spamtrap1...@gmail.com> wrote:
> > For years, I used oversized pots till I saw someone use that
> > technique. Now, for two people I boil no more than a gallon of water,
> > then shove the stack of pasta into the corner until it all slides in.
>
> What the heck kind of pan or pot are you using that has a corner??
> IMWTK.
>

Where the bottom meets the side.

[dsi1]

This is a different design where the pasta is not boiled in the
strainer. Such a pot would really be spiffy.

[Brooklyn1]

On Mon, 23 Jan 2012 05:33:44 -0600, gerr...@none.com wrote:

>On Sun, 22 Jan 2012 12:46:12 -0500, "J. Clarke" <jclark...@cox.net>
>wrote:

>This is exactly what I was looking for. I probably should have said
>that I do all cooking in a microwave. After reading all the messages on
>here, I got several good tips. Breaking it in the package it comes in
>is one of them, as well as using a plastic bag. Common sense stuff, but
>without asking who would know these tricks. Actually I do remember my
>mother would boil water and push the handful in the pan, and it would
>soften and go in. But I dont think that would work in a glass microwave
>pot too well. The water is probably not hot enough too.

Spaghetti cooks very well in a microwave oven in 1-2 portion servings
(no more than 1/2 pound), in an oblong glass caserole dish covered
with plastic cling wrap with a corner turned back as a vent... stir
once or twice during cooking... use just enough water to cover, with
salt and butter/oil if desired.

[sf]

[sf]

On Mon, 23 Jan 2012 08:02:41 -1000, dsi1 <ds...@usenet-news.net> wrote:

I see, thanks.