That's what I do. -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Saturday, February 18, 2012 7:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti
Neat idea, but I'll bet you could achieve the same objective by breaking spaghetti to the desired length? --- Shepherds are the best beasts, but Labs are a close second. ----- Original Message ----- From: "Rebecca Manners" <rebeccamann...@hotmail.com> To: <cookinginthedark@acbradio.org> Sent: Saturday, February 18, 2012 4:34 PM Subject: Re: [CnD] Barilla cut spaghetti > Do you know where she got it? > > Becky > > -----Original Message----- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; > cozykitc...@yahoogroups.com > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but this product could be used in soups. I'm not sure > if this is whole grain pasta or not. I was most interested in its > length. > > Nancy Martin > > Oklahoma > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
