Pasta Shapes
 

What is your favorite pasta shape and why.

I like bow ties because they're so *formal*

:)

Depends on what I am making. For regular pasta, I like penne or spirals. For soup, orzo or ditalini - although, I did just use pastina. Mac and Cheese I like shells the best.

:)

Orecchiette. Catches the sauce really well. And they're cute...

Cavatappi is my favorite.


I hate Fusilli. Feels like squirming worms in my mouth.

Ima go wit fusilli.

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I'm not shapist. I think there's room for all types of pasta in this world.

I'm colorist. I only like white pasta. but I don't care what shape it is.

I love fettucini, but would not eat it in a restaurant as I believe it to be the messiest of all the pastas.

Lol @ Ali.

I think all fans of pasta of whatever colour or shape should bury their differences, come together and gang up on the couscous eaters.

Amen!

Food fight! Throw rice at 'em and call it a wedding.

s'pose it could be NSFW
 

but
if
you
just
glance
quickly
you'll
be
fine

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I like couscous!
(should I gang up on myself?)

I fine with plain old spaghetti, but I am a size-ist, I prefer thin or angel hair.

I grew up in the Midwest. Pasta shouldn't be chewy.

I am also a big fan of the Spaghetti-O. With the little hot dogs.

I really don't like the uber skinny pastas. Don't like uber skinny noodles either, or rice noodles. Pasta has to have some substance to it for me. Too wormy else.

Lightly chewy pasta also still has the flavor in it. That's essential. Food should stimulate at least one sense besides heat.

That's why FSM invented chillies.
They can stimulate your tongue, nose and eyes too.

I made spaghetti carbonara yesterday with No. 4 spaghetti. It went down well.

#4 spag?

It's the size of the spaghetti. 4 is fairly thin, but not angel hair thin.

It does come in sizes. Changes the cooking time, and gives a rather different texture. Personally, I never got too excited about the difference.

Fettucini's flat surfaces mean I have to chase it around in the boiling pot more to keep it from sticking together like so much badly welded wrought iron. Clumps. Gotta de-clump.

A generous dash of olive oil helps prevent clumping. I figure you probably know, but ... meh, eh?

I grew up in the Midwest. Food shouldn't have adventurous flavor. Or flavor, for that matter.

Is yours the region that came up with the 7-Up Recipe Book?

I think that may have been Texas.

But, 7-Up is a wonderful poaching liquid for fish and really zings up your Jello.

There's a really simple recipe for scones using 7 up or lemonade as we call it here.

Spill ...

Ingredients:
1 cup of lemonade (not flat)
1 cup of cream
3 cups self-raising flour
Handful of sultanas (optional)
Method:
Preheat oven to very hot 220°C.

Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden

The recipe is so simple.

I'm going to try making it with ginger beer one day soon. I think that would be quite yummy.

You can add any type of fruit or even cheese if you like cheese scones, instead of the sultanas. :)

coke and blue cheese scones.....?

not so sure about that combo. If you decide to give it a go, let me know how it tastes. lol

dr pepper and jalapenos?

Sounds like a match made in heaven -anyone brave enough? :lol:

Since I don't like Dr Pepper or jalapenos, I'll pass! Blech, ptooey, bleh.

I hear tell of an apple pie made from Ritz crackers.

Oh, and my grandma has a recipe for a cake that uses tomato soup. I have her recipe file I should find it.

i don't like either, either. But I have vision..... Anyone? Bueller?

I can't find the tomato soup one. I'm sure it existed. Will ask my mom.

But I did find one that uses miracle whip. I remember that because I hatez the miracle whip (or mayo for that matter they're the same to me) but I liked the cake because it didn't taste like miracle whip at all.

I have first-hand testimony that a chicken casserole done in coke and vegemite is delicious.

That apple pie recipe used to be on the box. But it's not apple pie.

I've heard about the tomato soup cake, but I'm not that brave. Don't know if Sundae could make it, you need Campbells Condensed Tomato.

Doesn't the lemonade curdle the cream? Or is that the point?

If I understand corectly, "lemonade" is another word for "7-Up".

It sounds like Aussie Lemonade isn't actually lemonade, but not in the same way that Long Island Ice Tea isn't ice tea. I'm gathering that it's a lemon (or lemon lime) flavored fizzy drink of some kind. There shouldn't be enough actual citrus in that to curdle anything.

So what do they call actual 'lemonade' you know the actual definition of 'lemonade' stuff?

lem·on·ade n.
A drink made of lemon juice, water, and sugar

Frederick?

I remember the recipe on the box saying "Mock Apple Pie." Ha! Love that recipe. I don't know anyone who has actually tried it but you know, I just might!

The mock apple pie recipe fascinated me. How do you make a pie without the actual essential ingredient? I have never tried to make it myself, but now I might. The reviews of the recipe on the Kraft website are pretty glowing. Except the one idiot who doesn't like anything sweet.

It strikes me as funny that our culture has created all of these processed convenience foods, yet people are determined to take the convenience out of them by formulating ever-more-complicated concoctions with them.

Why is Campbell's Tomato Soup cake any more fascinating than a cake made with tomatoes? You must admit that it is, though.

That's one of the reasons I never understood Sandra Lee's show on Food Network. Not only was she a gaping moron, despite having "invented" an oversized set of six-pack rings that you could thread a bedsheet through to make a swag, she never really "cooked." She took a lot of packaged foods and threw them together.

I think it is like autocondimentation.

No matter how much salt and pepper is on the food already, some people will always add more themselves. I think it is either personalising their meal, or having the feeling of participating in making the food.

You can make lemonade with lemon juice, water and sugar here. I do it sometimes in the summer because it's more refreshing when you put a bit less sugar in it (imo).

But yes, lemonade for the most part here is simply carbonated sweetened water. There are a few brands that call themselves 'traditional' lemonade and they do have some lemon content, but no, mostly there's not a lemon to be seen. It's just like 7-up or sprite.

Yeah, same here Ali. 'Lemonade' is usually just a clear fizzy drink. But there are also 'traditional' lemonades and 'cloudy' lemonades. Both of which are more like homemade lemonade but with the addition of fizz.

Lemonade = fizzy.


[eta] ahh...according to wiki:

I had just always assumed that is what 'ade' indicated. Didn't realise it was Brit specific. Presumably then you guys would say 'lime soda' or 'cherry soda' then? All these years I thought 'Gatorade' was a fizzy drink because of the '-ade' suffix. When actually the 'ade' was referring to lemonade.



Meanwhile on the other side of the globe:

Lemonade is made from lemons.

Homemade is made from homems.

It is past my bed time.

When you're making homemade lemonade in the summer, try adding the tiniest bit of salt ... a little electrolytes go a long way.

Gatorade is an electrolyte and fluid replacer ... when it starts tasting bad you don't need it any more. When it tastes good, you do.

"ade" in the US means that it's a fruit juice with water and sugar added. No fizz.

Fizzy things are soda, pop, sodapop, whatever the regional name is.

...the circle one:D it's what i use to do flowers and other stuff. (you know what i mean)