tag:blogger.com,1999:blog-2628776998814234909.post2612237824651706965..comments2024-03-28T05:56:40.746-05:00Comments on rabbit food rocks: Pasta 101: Betcha didn't know that!Unknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2628776998814234909.post-3498268572134373632011-05-11T19:30:46.188-05:002011-05-11T19:30:46.188-05:00kristina - thanks for check my blog out! i look f...kristina - thanks for check my blog out! i look forward to our "bloggership" :)Ameehttps://www.blogger.com/profile/11385570737771221735noreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-27092751617810843182011-05-11T19:30:02.271-05:002011-05-11T19:30:02.271-05:00anonymous - thanks for stopping by and posting a c...anonymous - thanks for stopping by and posting a comment. I appreciate your thoughts. I agree that with less water there's not a detectable difference in taste or texture, but then again the experiment was done w spaghetti whereas tube-like pasta have a different geometry and more surface area.. regarding the olive oil...i've usually got an eye on my pasta...i never walk away really so boil over is not a problem for me. Plus, no one in italy puts oil in their water...and they MUST know what they are doing, right? I've never needed it, but by all means, if it works for you, great!!!Ameehttps://www.blogger.com/profile/11385570737771221735noreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-30758480473985773612011-05-07T09:27:42.925-05:002011-05-07T09:27:42.925-05:00This is great! Love the "close talker" ...This is great! Love the "close talker" comment :) I didn't get a chance to meet you at Camp Blogaway but I look forward to reading your blog!Kristina Vannihttp://www.betterrecipes.com/blogs/daily-dish/noreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-89859740929134928802011-05-05T14:59:31.986-05:002011-05-05T14:59:31.986-05:00Lovely post on the whole, but just a few things.
...Lovely post on the whole, but just a few things.<br /><br />For the sake of conservation, it may be wise to use less water and as a result less energy to heat said water. Harold McGee (one of my favorite food writers) actually experimented with various amounts of water, and found (among other things) that with just 2 quarts, a full pound of spaghetti "had the texture and saltiness I expected, seemed about as sticky as usual, and when tossed with a little oil, seemed perfectly normal." Plenty of more info and experimentation at https://www.nytimes.com/2009/02/25/dining/25curi.html.<br /><br />I would recommend *not* holding the olive oil. Oil and water don't mix, and that's sort of the point. The olive oil breaks the surface tension and prevents boilover. A quick google search gave me this general chemistry FAQ page that addresses the specific issue: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/oil-and-defoaming.shtml<br /><br /><br />Hope this helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-50358613973004863442011-05-02T15:13:25.983-05:002011-05-02T15:13:25.983-05:00Roshni - make us a t-shirt! :P
Laura - thanks for...Roshni - make us a t-shirt! :P<br />Laura - thanks for reading and commenting...I forgot the word "Parmesan" in my pasta tongue twister!<br />Xiaolu - don't worry I've been doing some of those things too...like the hot water out of the tap. I probably have lead poisoning from that...Ameehttps://www.blogger.com/profile/11385570737771221735noreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-28985165768905488702011-04-30T17:13:31.963-05:002011-04-30T17:13:31.963-05:00Lol I LOVE these tips! Most of them are new to me....Lol I LOVE these tips! Most of them are new to me. I've been adding my salt too early all these years it seems =).Xiaolu @ 6 Bittersweetshttp://www.6bittersweets.comnoreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-69881072405635651672011-04-28T22:25:55.272-05:002011-04-28T22:25:55.272-05:00Lol you rock woman. No one else could write such a...Lol you rock woman. No one else could write such a fun post about the details of pasta. PAHS-tah and all.The Cooking Photographerhttps://www.blogger.com/profile/09227831809462588981noreply@blogger.comtag:blogger.com,1999:blog-2628776998814234909.post-95039902711857862011-04-28T21:10:25.417-05:002011-04-28T21:10:25.417-05:00Great new logo!!!!!
"Sauce only flirts with ...Great new logo!!!!!<br /> "Sauce only flirts with a glistening noodle.". <br />Love it!Roshninoreply@blogger.com