Replies to post #28391 on Got A Great Recipe To Share???? (FOOD)

[k9narc]

I agree with those, but think they missed a big one.

Under seasoning/salting of the water.

[MrMike241]

I'm innocent, honest :-)

I tried adding oil, but don't.

I like the long format pasta, I never break it.

I haven't rinsed the pasta since Giada taught me not to.

I used to sauce the pain pasta, but the food channel changed me. I under cook it a little and finish it in the sauce.

I rarely eat fresh, but I do like it. I have no idea when to eat it.

The only thing worse than overcooked pasta is undercooked pasta. Mistakes can happen. It's disappointing.

Pre-grated what? That's NOT cheese!

OK, I like my sauce, but that pic is ridiculous.

I was taught to stir, more at the beginning of cooking.

I think I mentioned here before that my mom taught me to throw a piece of spaghetti at the cupboard and if it sticks, it's done... and then wipe the cupboard door, of course. I don't do that. I get a piece, run it under cold water quickly and taste it. That's much more reliable. The stick method is close, but doesn't work on all pasta shapes. LOL ;-)

[BullNBear52]

Jesus Christ not the breaking of pasta thing again. You don't have to break pot sized spaghetti.

Pre-grated cheese is one of two things: old and flavorless, or old, flavorless, and full of sawdust. No, seriously, I'm not kidding. Like black pepper, hard cheeses like Parmigiano-Reggiano and Grana Padano lose much of their flavor if they're grated too far in advance. Little is gained in exchange for the convenience of not having to grate one's own.

Even worse are those shelf-stable brands, which not only lack flavor but add filler like cellulose (yup, basically sawdust) to keep the powdered cheese from clumping. We don't want that on our noods, do we?

Yes we do. I have used it for years growing up and I still do. And Kraft just reformulated their ingredients and it also features a used by date. Do I need to go out to OXO get a cheese grater and buy a chunk of cheese?

No I don't.