when is it "al dente" ?
Alan Horowitz
Anyone have any opinions or knowledge about when pasta is "al dente" ?
I presume that the answer is something like, "when xx grams of uncooked
pasta have picked up an extra yy percent of weight of water".
I'd make some measurements myself, but I don't have a precise scale. Maybe
someone who does wopuld care to make some measurements? Uh oh, I hope I
haven't started a quarrel.
Besides, I'd like to get a lot of opinions, to see if there's a general
consensus.
I'd be grateful if answers are in English
--
Alan Horowitz al...@wilma.widomaker.com
Giorgio Capuani
Alan Horowitz wrote:
>
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> I presume that the answer is something like, "when xx grams of uncooked
> pasta have picked up an extra yy percent of weight of water".
>
Sorry, no chance to have an objective measurement... it's just a matter
of taste
Not even need to mention that "uncooked pasta" is a little bit too
generic.. pasta is so different even for the same brand!
> I'd make some measurements myself, but I don't have a precise scale.
> Uh oh, I hope I haven't started a quarrel.
Quarrel? Sometimes there are fightings at lunch time, too! And they
started long, long before you posted.... :')
> Besides, I'd like to get a lot of opinions, to see if there's a general
> consensus.
No, I don't think so.
> I'd be grateful if answers are in English
We do our very best, on IHC... (but even so, cross-posting is not very
well welcome... ;'>)
take care
Giorgio
--
E Dio disse:"Non e' bene per l'uomo che resti solo...".
E, fattolo cadere in un sonno profondo,
trasse una costola dal suo costato.
Guardandolo dormire beatamente,
Dio, nella sua infinita saggezza e bonta', disse:
"... pero', meglio che male accompagnato...".
E rimise la costola al suo posto.
E fu sera e fu mattina. Sesto giorno.
--------------------------------------------------
Giorgio Capuani
Dipartimento di Chimica - Universita' "La Sapienza"
Piazzale Aldo Moro, 5 - 00185 Roma
voice: ++39-6-4991 ext. 3708/3576 fax: ++39-6-4455278
E-mail: cap...@axrma.uniroma1.it
man...@nmrserv.chem.uniroma1.it
Victor Sack
Alan Horowitz <al...@widomaker.com> wrote:
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> I presume that the answer is something like, "when xx grams of uncooked
> pasta have picked up an extra yy percent of weight of water".
>
> I'd make some measurements myself, but I don't have a precise scale. Maybe
> someone who does wopuld care to make some measurements? Uh oh, I hope I
> haven't started a quarrel.
>
> Besides, I'd like to get a lot of opinions, to see if there's a general
> consensus.
>
> I'd be grateful if answers are in English
'Al dente' means, literally, 'to the tooth'. Pasta is tender but still
firm to the bite. The answer is in your jaws. Since neither pasta (of
any kind), nor even water it is boiled in is standardized, it would be
ridiculous to expect any exact measurements or scales to exist.
Victor
JJ
Alan Horowitz wrote:
>
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> I presume that the answer is something like, "when xx grams of uncooked
> pasta have picked up an extra yy percent of weight of water".
>
> I'd make some measurements myself, but I don't have a precise scale. Maybe
> someone who does wopuld care to make some measurements? Uh oh, I hope I
> haven't started a quarrel.
>
> Besides, I'd like to get a lot of opinions, to see if there's a general
> consensus.
>
> I'd be grateful if answers are in English
> Alan Horowitz al...@wilma.widomaker.com
Al dente is when you slap it against the wall and it don't fall off.
(we're talking about pasta here)
moyerclan
Since "al dente" refers to "to the tooth" it's just a matter of learning
when pasta is done and not "al mush".
Madeline
cooki...@ridgecrest.ca.us
Al dente means to the bite, if I remember correctly. That is a close
enough definition. I just take a piece of pasta out of the cooking pot,
cool it down a bit, and then take a bite. If the pasta has just enough
bite left (not too overcooked or limp) then it is done to my taste. In
other words, al dente. Every pasta is different so this is a great way
to make sure the pasta is done just right.
Mary
Giorgio Capuani wrote:
>
> Alan Horowitz wrote:
> >
> > Anyone have any opinions or knowledge about when pasta is "al dente" ?
> >
>
Send email to:
Mary's Cozy Corner otherwise known as my home page is located at:
JJ
giacomo boffi wrote:
>
> al...@widomaker.com (Alan Horowitz) writes:
>
> Dear Alan, you're welcome.
>
> > Anyone have any opinions or knowledge about when pasta is "al dente" ?
> >
> > pasta have picked up an extra yy percent of weight of water".
> >
> > I'd make some measurements myself, but I don't have a precise scale. Maybe
> > someone who does wopuld care to make some measurements?
>
> homework for us...
>
> you should apply for a copy of the manual adopted by the "Stefanelli &
> Gatti Advanced School of Precise Cooking"
>
> Chapter 13 of the manual is fully devoted to establish a quantitative
> method for cooking pasta "al dente"
>
> S&G (Stefanelli & Gatti) slowly start with a longish etymological
> discussion of the term "al dente", and a taxonomy of different pasta
> formats with regard to their cookability
>
> having cleared the field from possible misunderstandings, S&G
> adequately expose the chemical reaction pasta has with salted boiling
> water, and report their findings in a series of diagrams, among which
> the glutine content, the content of water, the Brinnel hardness, the
> spectral peak of cooked pasta in the visible and near infrared
> spectra, and the spectral peak of the boiling water in the audio
> spectrum
>
> these diagrams are plotted against a normalized time axis, where
> normalization keeps into due account a host of different aspects, that
> are clearly stated and discussed before proceeding, as well as simple
> methods to measure the parameters involved
>
> S&G conclusions are that you should train yourself to detect the
> subtle change in the noise of boiling water, because after that
> magical "al dente" point, due to a sharp release of amid, the
> viscosity of water changes abruptly, and so the sound of bubbles
> breaking at the surface
>
> other indices are either more difficult to measure, or lead to fuzzier
> identification of the critical time
>
That's what I said, slap it against the wall.
Antidisestablishmentarianism
Victor Sack wrote:
>
> Alan Horowitz <al...@widomaker.com> wrote:
>
> > Anyone have any opinions or knowledge about when pasta is "al dente" ?
> >
> > I presume that the answer is something like, "when xx grams of uncooked
> > pasta have picked up an extra yy percent of weight of water".
> >
> > I'd make some measurements myself, but I don't have a precise scale. Maybe
> > haven't started a quarrel.
> >
> > Besides, I'd like to get a lot of opinions, to see if there's a general
> > consensus.
> >
> > I'd be grateful if answers are in English
>
> firm to the bite. The answer is in your jaws. Since neither pasta (of
> any kind), nor even water it is boiled in is standardized, it would be
> ridiculous to expect any exact measurements or scales to exist.
>
> Victor
if i want al dente i cook my pasta till its rubbery soft to me thats it
Anti=D
Unknown
On Fri, 14 Nov 1997 16:12:13 GMT, Ray...@worldnet.att.net wrote:
Abbiamo sfondato le frontiere ?
Anche in inglese , adesso?
WOW siamo cosi' interessanti?
O è merito della pasta ?
°°°°°°°°°°°°°°°°°°°°°°°°°°°
Per rispondere con una mail
mettere tin al posto di
under
°°°°°°°°°°°°°°°°°°°°°°°°°°°
Unknown
On Fri, 14 Nov 1997 16:12:13 GMT, Ray...@worldnet.att.net wrote:
>This is MY method, and it's objective, not subjective.
Yes, it is right !!
Very well
Ciao
Anna Mayer
Alan Horowitz wrote:
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> I presume that the answer is something like, "when xx grams of
> uncooked
> pasta have picked up an extra yy percent of weight of water".
>
> I'd make some measurements myself, but I don't have a precise scale.
> Maybe
> someone who does wopuld care to make some measurements? Uh oh, I hope
> I
> haven't started a quarrel.
>
> Besides, I'd like to get a lot of opinions, to see if there's a
> general
> consensus.
>
> I'd be grateful if answers are in English
The truth is that we actually dive our hands in boiling water, gather
the pasta and, with a nuclear propelled scale we measure the EXACT
quantity of air bubbles left in the pasta cells...
Oh please! Evere heard of *feelings*? That's what cooking's alla bout,
isn't it?
So, try not to get your pasta too soft (i.e. it does NOT have to stick
to the wall) - I actually like it a little bit hard, not that you can
still see the white pin inside, but just a nanosecond (measured on the
famous Italian sincroton accelerator watch) after...
Anna
Nathalie Chiva
JJ wrote:
> Al dente is when you slap it against the wall and it don't fall off.
> (we're talking about pasta here)
Nah, that is mushy pasta. Yucky.
Nathalie Chiva
Informatique administrative UNIL
Switzerland
giacomo boffi
al...@widomaker.com (Alan Horowitz) writes:
Dear Alan, you're welcome.
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> I presume that the answer is something like, "when xx grams of uncooked
> pasta have picked up an extra yy percent of weight of water".
>
> I'd make some measurements myself, but I don't have a precise scale. Maybe
> someone who does wopuld care to make some measurements?
no, don't worry about measurements. luckily, someone did all the
homework for us...
> Uh oh, I hope I haven't started a quarrel.
oh Alan, Italians just love quarreling!
> Besides, I'd like to get a lot of opinions, to see if there's a
> general consensus.
no no no!
S&G represent in their manual the actual consensus about these themes
you should definitely seek no longer other different, confusing,
troublesome answers
ciao Alan
g
ps: :-) (but the story abut the change in the sound of boiling water
is pure truth)
PMF
giacomo boffi wrote:
... snip
> ps: :-) (but the story abut the change in the sound of boiling water
> is pure truth)
I confirm. this is a universal constant parameter, independent from any
brand and format you're cooking.
Anyway, my doctoral colleague cav. Boffi forgot to cite a little hint in
chapter 12 of S&G manual: in Italy (unfortunately this isn't true all
over the world) the word PASTA is referred ONLY to durum wheat pasta.
May be this "hysteresis effect" in boiling water doesn't work if you're
cooking other non durum wheat pasta. If the latter is you're situation,
my personal opinion is: "don't approach an italian woman... may be you're
health will collapse soon!"
Paolo
Ray...@worldnet.att.net
On 14 Nov 1997 05:44:50 -0500, al...@widomaker.com (Alan Horowitz)
wrote:
>Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
>I presume that the answer is something like, "when xx grams of uncooked
>pasta have picked up an extra yy percent of weight of water".
>
>I'd make some measurements myself, but I don't have a precise scale. Maybe
>someone who does wopuld care to make some measurements? Uh oh, I hope I
>haven't started a quarrel.
>
>Besides, I'd like to get a lot of opinions, to see if there's a general
>consensus.
>
>I'd be grateful if answers are in English
>--
>Alan Horowitz al...@wilma.widomaker.com
This is MY method, and it's objective, not subjective. Easiest to
learn on round spaghetti, but applicable to all pastas. After it has
cooked for a few minutes, I remove a piece from the water and bite the
end off. I look at the end. There will be a small round white circle
in the center of a translucent ring. The translucent ring is cooked,
the white circle is still raw. I sample every half-minute or so, even
less as the white circle gets very small . The instant the white
circle is gone, indicating the pasta is cooked all the way to the
center, I quickly sample one or two more pieces to make sure the batch
is consistent. If there are no more white circles I remove the pasta
from the water, because it's done. When cooking flat pastas, like
fetuccini, the white part is a very thin streak within a translucent
border. Whatever it's shape, once the white is gone there is no
reason to continue cooking any pasta, because it's done and will, from
that point on, start to turn to mush.
Francesco
al...@widomaker.com (Alan Horowitz) wrote:
>Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
>I presume that the answer is something like, "when xx grams of uncooked
>pasta have picked up an extra yy percent of weight of water".
>
>I'd make some measurements myself, but I don't have a precise scale. Maybe
>someone who does wopuld care to make some measurements? Uh oh, I hope I
>haven't started a quarrel.
>
>Besides, I'd like to get a lot of opinions, to see if there's a general
>consensus.
>
>I'd be grateful if answers are in English
>--
>Alan Horowitz al...@wilma.widomaker.com
"Al dente" means that pasta is quit hard to eat. In order to make
pasta al dente, you should cook it a bit less than what the box of the
pasta says.
Love
Francesco
md4...@mclink.it
Miche
> al...@widomaker.com (Alan Horowitz) ha scritto:
>
> >Anyone have any opinions or knowledge about when pasta is "al dente" ?
> >
Throw it against the wall. When it sticks, it's done.
Miche
------------
Miche Campbell <*>
Captain of the Starship Yentaprise
These are not necessarily the opinions of the University of Otago
You say Chaos like it's a *bad* thing!
"Beer is furrowed." -- Nigel Barley, _The Innocent Anthropologist_
PENMART10
Re: when is it "al dente" ?
Re: when is it "al dente" ?
Re: when is it "al dente" ?
Re: when is it "al dente" ?
Silly question, ladies! ;)
Sheldon
Gene
marco zabot wrote:
>PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
>with checkup! Thanx.
Not even homemade checkup?
--
There are three kinds of people in the world: those who understand
mathematics, and those who don't.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
e-mail: moc.suiris@enegreve <--- Read it this way.
Gene
Kathy wrote:
>I always test my noodles by flinging one at a wall. But..... if it falls off
>the first time I try, I pick it up and try again. Often the same piece will
>stick on the second throw, in which case it's ready. If it falls off
>twice... it's not ready. (If it sticks the first time, I've probably
>overcooked it). However, if I'm testing other forms of pasta, for example
>shells, I take a bite. If it is firm (gives some resistance to the teeth)
>but not hard, it's ready (al dente).
If it's long thin pasta, of the fettucine/spaghetti family, I fling it
at my computer monitor. This only works, of course, if the image on
the screen is a list of message headers from rec.food.cooking. If the
pasta sticks to something posted by anyone in the RFC 10, it's done.
If it sticks to any message in the "RFC IS A COOKING NEWSGROUP"
thread, I throw the pasta away and go out to eat.
--
"The thought of suicide is a great consolation: by means of it
one gets successfully through many a bad night." -- Nietzsche
Damsel in dis Dress
look@end_of_msg.com (Gene) spake unto us, saying:
>If it's long thin pasta, of the fettucine/spaghetti family, I fling it
>at my computer monitor. This only works, of course, if the image on
>the screen is a list of message headers from rec.food.cooking. If the
>pasta sticks to something posted by anyone in the RFC 10, it's done.
>If it sticks to any message in the "RFC IS A COOKING NEWSGROUP"
>thread, I throw the pasta away and go out to eat.
And if it lands on the "THIS IS A COOKY NEWSGROUP, DAG NAB IT!" thread,
what? Scrap dinner and go straight to dessert?
Carol, always trying to learn to do things the right way
To reply, replace "no-spam" with "visi"
Please visit my homepage at:
http://www.visi.com/~damsel/
Proud member of the RFC Web Ring
Judith
While I wouldn't put it like Micheal did, I agree. Especially with
homemade pastas, but including dried, it often won't stick till overdone by
classic standards. It may be that it has more to do with your wallcovering
than the pasta!
Miche
In article <346D14A4...@dnai.com>
Michael Sierchio <ku...@dnai.com> writes:
> > Throw it against the wall. When it sticks, it's done.
>
> che idiota.
Once again in English, please? I'm afraid I don't speak Italian.
Helle G. Paulsen
Nathalie Chiva <Nathali...@ci.unil.ch> wrote:
>JJ wrote:
>> Al dente is when you slap it against the wall and it don't fall off.
>> (we're talking about pasta here)
>
>Nah, that is mushy pasta. Yucky.
Possibly, but when you move out, you can frame the chosen spot. At
least that's what some friends of mine claim they did.
Helle
marco zabot
On 15 Nov 1997 03:56:30 GMT, anti...@ucs.indiana.edu (Mimi W. Tzeng)
wrote:
>Alan Horowitz (al...@widomaker.com) wrote:
>: Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
>I haven't seen my method yet. I tell by feeling how the pasta slaps
>against plastic (specifically my spaghetti fork).
Ouch, come on! How can you eat spaghetti al dente with a plastic fork!
How can you EAT anything with a plastic fork! To eat a good dish of
spaghetti (or pasta) the first feeling is in your fingers holding a
right weight metal fork.
You can use plastic fork to survive, not to eat!
Pasta al dente is not matter of 1/2 minute more or less. Is question
of seconds. But the trick it's not only on how long you cook it. It's
the kind and quantity of water, the temperature of the boiling water
and MAINLY on what you do when you think the pasta is ready.
Really want to learn? You've one choice (so, no choice). Look for a
really Italian friend or come over to meet us. Ask him and specially
LOOK at him.
marco
Curly Sue
michelle...@stonebow.otago.ac.nz (Miche) wrote:
>In article <346D14A4...@dnai.com>
>Michael Sierchio <ku...@dnai.com> writes:
>> > Throw it against the wall. When it sticks, it's done.
>>
>> che idiota.
>Once again in English, please? I'm afraid I don't speak Italian.
>Miche
No problem. I've been studying Italian for two months and I can
handle it. "Che idiota" means "I've changed the follow-ups in hopes
that suggestions like that aren't posted on the it.* newsgroups any
more."
Once I master the past tense and hand signals I think I have a great
career ahead in simultaneous translation for the UN, don't cha think?
:>
OBKitchen: Ho pulito il frigo scorsa settimana.
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
LINDA Cumberledge
al dente is "not fully cooked' FIRM, BUT
CHEWY" ELCIE
Reka
marco zabot <zabot....@nospam.polito.it> wrote
>
> On 15 Nov 1997 03:56:30 GMT, anti...@ucs.indiana.edu (Mimi W. Tzeng)
> wrote:
>
> >Alan Horowitz (al...@widomaker.com) wrote:
> >: Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
>
> Pasta al dente is not matter of 1/2 minute more or less. Is question
> of seconds. But the trick it's not only on how long you cook it. It's
> the kind and quantity of water, the temperature of the boiling water
> and MAINLY on what you do when you think the pasta is ready.
Not only is it a matter of seconds, but you have to remember that it
keeps on cooking even after you take it out of the water, so it's better
to take it out when you have the feeling it's a bit harder than you'd
like it to be. And, you're right, it depends on what you're going to do
with it...I always use raw noodles for lasagne, for example.
Richard H. Weiner
JJ wrote:
> Alan Horowitz wrote:
> > Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
> Al dente is when you slap it against the wall and it don't fall off.
> (we're talking about pasta here)
I've heard that the wall test is not the best...throwing the pasta at the
ceiling is more indicative of doneness.RHW
Curly Sue
>JJ wrote:
Ann Landers is always asking for a hundred lashes with a wet noodle.
Maybe she's on to something, although it sounds a bit kinky to me.
Rain
GE>marco zabot wrote:
>PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
>with checkup! Thanx.
Sorry, what's checkup?
---
ţ OLX 2.2 TD ţ Show me a sane man and I'll cure him for you.
al.be
Alan Horowitz wrote:
>
> Anyone have any opinions or knowledge about when pasta is "al dente" ?
>
Dear Alan, the question is quite simple:
1) On the packet of pasta there is nearly always the cooking time:
follow it or
2) Just eat a little piece of pasta: when it is "cooked", but not
"overcooked", then it is "al dente". Ciao, buon appetito.
--
Don't "look for" yourself. Just ride yourself.
Non "cercare" te stesso. Cavąlcati e basta.
AdaNčk, Italy/EU.
Curly Sue
ka...@wwa.com (Kate) wrote:
>In article <97111913...@hothouse.iglou.com>, ra...@hothouse.iglou.com (Rain) wrote:
>>GE>marco zabot wrote:
>>
>>>PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
>>>with checkup! Thanx.
>>
>>Sorry, what's checkup?
>I think he meant ketchup. I have heard unconfirmed reports that some
>Americans dress their spaghetti with ketchup. That would undoubtedly shock an
>Italian...heck, it shocks me and I'm an American ;-).
The only person I've ever seen put ketchup on spaghetti was my
Japanese roommate. She cooked bacon, then added the ketchup and put
the admixture over the pasta.
However, that was several days after I came home late one night and as
I was eating the meal she had saved for me, she said "I didn't know
you liked jellyfish." :P
Before that, I might have fainted at the thought of bacon and ketchup
on spaghetti....
Kate
In article <97111913...@hothouse.iglou.com>, ra...@hothouse.iglou.com (Rain) wrote:
>GE>marco zabot wrote:
>
>>PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
>>with checkup! Thanx.
>
>Sorry, what's checkup?
I think he meant ketchup. I have heard unconfirmed reports that some
Americans dress their spaghetti with ketchup. That would undoubtedly shock an
Italian...heck, it shocks me and I'm an American ;-).
Kate
Young
I have a friend whose husband butters his spaghetti, then pours
tomato juice over it ... his comfort food ... I don't even like
to think about it ...
moyerclan
I took it to be a joke on the "to the tooth" meaning of al dente.
Madeline (who would pass out in embarressment if someone served
ketchup to me over pasta)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Liam
Rain wrote:
>
> GE>marco zabot wrote:
>
> >PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
> >with checkup! Thanx.
>
> Sorry, what's checkup?
I'd guess catsup.
Liam
>
> ---
> ş OLX 2.2 TD ş Show me a sane man and I'll cure him for you.
--
SHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSH
The Sherlock Holmes Society of San Diego Founded in 1971
C. Liam Gifford, President of the Society
SHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSHSH
ALZELT
In article <64vk8r$b...@dfw-ixnews8.ix.netcom.com>, Young
<qwe...@ix.netcom.com> writes:
>I have a friend whose husband butters his spaghetti, then pours
>tomato juice over it ... his comfort food ... I don't even like
>to think about it ...
oh gawd. there must be an NG for that kind of sick behavior. One man's comfort
food is anothers...........oops-----RALPH
Relaena
qwe...@ix.netcom.com shared the following nightmare with us:
> >I have a friend whose husband butters his spaghetti, then pours
> >tomato juice over it ... his comfort food ... I don't even like
> >to think about it ...
To which Alan choked out:
> oh gawd. there must be an NG for that kind of sick behavior. One man's comfort
> food is anothers...........oops-----RALPH
Welllllll.... Dave's idea of comfort food, involving pasta, is to butter
the noodles and then stir in a bunch of sugar. Seems his mom did this
for the 3 boys when they were tired of chicken soup remedy and starting
to feel better. My Italian sis-in-law is also a proponent of this
approach.
As for me, it tastes like warm soggy breakfast cereal.
Funny how you learn to love what you associate pleasant childhood
memories with.
(Yeah, I ended with a preposition. So *flame* me) ;o)
Relaena
Rain
KA>I think he meant ketchup. I have heard unconfirmed reports that some
KA>Americans dress their spaghetti with ketchup. That would undoubtedly shock
KA>Italian...heck, it shocks me and I'm an American ;-).
Me too. Bleurrgghh. :p
---
þ OLX 2.2 TD þ "I used to be Snow White, but I drifted." - Mae West
Carmen Bartels
Curly Sue <s...@addressin.sig> wrote:
> The only person I've ever seen put ketchup on spaghetti was my
> Japanese roommate. She cooked bacon, then added the ketchup and put
> the admixture over the pasta.
My mother served us spaghetti with ketchup for lunch too.
I quickly realized that tomato-soup made from powder tastes a lot
better with especially when accompanied with a boiled egg whose white
parts are barely firm ;-)
I don't know why she served such a dish, normally she is a quite good cook
but maybe the idea of bought noodles made her uncertain. Eben nowadays
she does only serve noodles with premade sauces when they are the whole
dish.
> However, that was several days after I came home late one night and as
> I was eating the meal she had saved for me, she said "I didn't know
> you liked jellyfish." :P
WHAt is jellyfish and how does it look and taste like?
The most uncommon japanese stuff I have eaten up to now where little
whole dried and maybe salted fishes (up to 1 inch in size) complete
with head and eyes ;-) Interesting taste *grin* but way too salty
> Before that, I might have fainted at the thought of bacon and ketchup
> on spaghetti....
*smile*
Carmen
--
Carmen Bartels elfgar@NightFall, elfgar@Xyllomer
ca...@squirrel.han.de caba@irc
Jan Penovich
>Kate wrote:
>>
>> In article <97111913...@hothouse.iglou.com>, ra...@hothouse.iglou.com (Rain) wrote:
>> >GE>marco zabot wrote:
>> >
>> >>PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
>> >>with checkup! Thanx.
>> >
>> >Sorry, what's checkup?
>>
>> Italian...heck, it shocks me and I'm an American ;-).
Okay I admit it. One of my favorite comfort foods is pasta,
garlic, butter, grated cheese, and ketchup. Drives my
Italian-American husband crazy. :-)
I do, however, usually eat pasta with any number of things
sauteed in olive oil (don't like tomato sauce very much).
jan
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TTFN, *jpen...@encore.com* (my opinions are my own
jan penovich *Encore Computer Corp.* not my employer's)
Curly Sue
ca...@squirrel.han.de (Carmen Bartels) wrote:
>> However, that was several days after I came home late one night and as
>> I was eating the meal she had saved for me, she said "I didn't know
>> you liked jellyfish." :P
>WHAt is jellyfish and how does it look and taste like?
It's probably not a true fish. In fact, I guessed coelenterate
(probably because of the obvious resemblence to hydra) and just looked
it up. That's what it is alright.
This is what my CD dictionary says:
jellyfish (jèl´ê-fîsh´), free-swimming stage (see POLYP AND MEDUSA) of
invertebrate animals (COELENTERATES) of the classes Hydrozoa and
Scyphozoa of the phylum Cnidaria. Many jellyfish are colored and are
considered to be among the most beautiful of animals. They have bell-
or umbrella-shaped bodies with a clear, jellylike material filling
most of the space between the upper and lower surfaces. A mouth is
located on the underside and tentacles dangle from the bell margin.
Most catch their prey with stinging cells located in the tentacles and
most are marine, living in ocean depths and along the coasts.
So you have a bell shaped jelly-like body with tentacles hanging down
as it goes through the water. I believe the tentacles sometimes are
venomous. At any rate, they can be a problem when a swimmer
encounters jellyfish in the ocean near the coasts. Some jellyfish are
small and some can get quite large.
One caveat about her telling me that what I ate was "jellyfish"... If
I had to guess what it was as I ate it, I would have said squid. It
is possible that someone told her incorrectly that the English word
for what she had was "jellyfish" and that's why she told me that.
OTOH- I shouldn't doubt it. Is there any type of seafood that the
Japanese *don't* eat???? ;>
>The most uncommon japanese stuff I have eaten up to now where little
>whole dried and maybe salted fishes (up to 1 inch in size) complete
>with head and eyes ;-) Interesting taste *grin* but way too salty
>> Before that, I might have fainted at the thought of bacon and ketchup
>> on spaghetti....
>*smile*
>Carmen
Sue(tm)
TJ
Curly Sue wrote:
> So you have a bell shaped jelly-like body with tentacles hanging down
> as it goes through the water. I believe the tentacles sometimes are
> venomous. At any rate, they can be a problem when a swimmer
> encounters jellyfish in the ocean near the coasts. Some jellyfish are
> small and some can get quite large.
I picked up a oblong, pale blue thing in the waters off New South Wales,
thinking it was a toy, and it BIT me. It was as if the whole body sent
something into the skin of my palm. My mother rubbed my hand very hard
with sand while my brother held me down (made *his* vacation) and I
recovered within a day. I was later told it was a Blue Bottle Jelly
fish. Any Aussies who can confirm this?
tj
once bitten, twice shy.
Mimi W. Tzeng
(yeah, I know I know... I'm late again. Sorry if I'm reviving a dead
thread...).
marco zabot (zabot....@nospam.polito.it) wrote:
: On 15 Nov 1997 03:56:30 GMT, anti...@ucs.indiana.edu (Mimi W. Tzeng)
: wrote:
: >I haven't seen my method yet. I tell by feeling how the pasta slaps
: >against plastic (specifically my spaghetti fork).
: Ouch, come on! How can you eat spaghetti al dente with a plastic fork!
*chuckle* I meant the plastic cooking utensil that I use to stir the
spaghetti while it's boiling in the pot. (Well, actually I use a wooden
spoon for most of it and just the spaghetti fork when I'm testing).
When it comes to eating it, yes, I use a metal dinner fork. ;)
: Really want to learn? You've one choice (so, no choice). Look for a
: really Italian friend or come over to meet us. Ask him and specially
: LOOK at him.
Hah! I *wish* I could afford to go to Italy, for a lot of reasons
other than learning to cook pasta properly. ;)
On the other hand, both my husband and I like the results of what I
do now, so I'll stick with it.
: PS. If you learn to cook spaghetti al dente, PLEASE don't dress it
: with checkup! Thanx.
We use Ragu, actually. Not much better but my husband isn't a foodie...
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Mimi W. Tzeng
TJ (tsi...@gte.net) wrote:
I don't know about it being a Blue Bottle Jelly, but what they have are
"stinging cells" which are basically barbs that they can shoot into
your skin which have toxins. It's how they capture their food. (It's
how sea anemones and coral polyps do too).