org] On
> Behalf Of Penny Reeder via Cookinginthedark
> Sent: Monday, January 26, 2015 1:53 AM
> To: cookinginthedark@acbradio.org; Kathy Brandt
> Subject: Re: [CnD] spaghetti questions
>
> Just to add to Kathy's instructiohns, if you cook too much pasta and have
> it
> l
attitude adjustment!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Penny Reeder via Cookinginthedark
Sent: Monday, January 26, 2015 1:53 AM
To: cookinginthedark@acbradio.org; Kathy Brandt
Subject: Re: [CnD] spaghetti questions
Just to
held a box worth.
> Kathy.
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> Sent: Thursday, January 22, 2015 10:09 AM
> To: cookinginthedark@acbradio.org ; 'Holly Anderson'
> Subject: Re: [CnD] spaghetti questions
>
> I was
y for one or two servings; this was for
uncooked spaghetti; it held a box worth.
Kathy.
-Original Message-
From: Nicole Massey via Cookinginthedark
Sent: Thursday, January 22, 2015 10:09 AM
To: cookinginthedark@acbradio.org ; 'Holly Anderson'
Subject: Re: [CnD] spaghetti q
f you think you're finished,
you! really! are! finished!
- Original Message -
From: "brenda mueller via Cookinginthedark"
To: ;
Sent: Friday, January 23, 2015 7:39 PM
Subject: Re: [CnD] spaghetti questions
Look, guys,
You don't need all this fancy stuff. You just
12:36 AM
Subject: Re: [CnD] spaghetti questions
Maybe you have the skill to not need a pasta pot. However, it is a personal
choice, and those who feel the necessity for such an item should never be
belittled for their lack of skill or their desire to do the task safely in a
way that they are comfor
eated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "brenda mueller via Cookinginthedark"
To: ;
Sent: Friday, January 23, 2015 7:39 PM
Subject: Re: [CnD] spaghetti questions
Look, guys,
You don't need all this fancy stuff. Yo
Get a bigger strainer.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Alex Hall via Cookinginthedark
Sent: Friday, January 23, 2015 9:07 PM
To: ; brenda mueller
Subject: Re: [CnD] spaghetti questions
Getting the pasta into the
x27;re not only for blind
people!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, January 24, 2015 1:15 AM
To: cookinginthedark@acbradio.org; 'Penny Reeder'
Subject: Re: [CnD] spaghetti que
-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Penny Reeder via Cookinginthedark
Sent: Friday, January 23, 2015 8:10 PM
To: cookinginthedark@acbradio.org; Alex Hall
Subject: Re: [CnD] spaghetti questions
Hi Alex and others, My pasta pot is one of the best investme
cookinginthedark-boun...@acbradio.org]
> On Behalf Of Alex Hall via Cookinginthedark
> Sent: Friday, January 23, 2015 8:07 PM
> To: ; brenda mueller
> Subject: Re: [CnD] spaghetti questions
>
> Getting the pasta into the strainer has always been a challenge for me.
> An insert t
> one.
>> Brenda Mueller
>>
>>
>>> - Original Message -
>>> From: Paula and James Muysenberg via
>> Cookinginthedark>> To: cookinginthedark@acbradio.org, Nicole Massey
>> >> Date sent: Thu, 22 Jan 2015 09:43:18 -0600
>>> Subject: R
Original Message -
>> From: Paula and James Muysenberg via
> Cookinginthedark> To: cookinginthedark@acbradio.org, Nicole Massey
> > Date sent: Thu, 22 Jan 2015 09:43:18 -0600
>> Subject: Re: [CnD] spaghetti questions
>
>> Hi, all,
>
>>My name is Pa
---
From: Paula and James Muysenberg via
CookinginthedarkTo: cookinginthedark@acbradio.org, Nicole Massey
Date sent: Thu, 22 Jan 2015 09:43:18 -0600
Subject: Re: [CnD] spaghetti questions
Hi, all,
My name is Paula. I just joined yesterday, and am looking
forward
to learning from every
Oh course it depends on what amounts you generally eat.
You could start by cooking two cups of pasta for about ten minutes at full boil.
Your spaghetti sauce will be okay right out of the jar but many people add a
little something like onions and garlic or more red pepper flakes or whatever
suits
It never hurts to make to much. I would suggestvtasting the sauce. I add fresh
garlic and oraegano. Also I make hotter.
John Diakogeorgiou
> On Jan 22, 2015, at 9:48 AM, Holly Anderson via Cookinginthedark
> wrote:
>
> Hi all. Today I’m going to attempt something I’ve never done before,
>
Sent: Thursday, January 22, 2015 12:40 PM
To: cookinginthedark@acbradio.org; pjh...@gmail.com
Subject: Re: [CnD] spaghetti questions
There are many good prepared spaghetti sauces around. I love Newman's Own
marinara. Some are even chunky and great with no other additions. I
usually add br
: "Nicole Massey via Cookinginthedark"
To: ; "'Holly Anderson'"
Sent: Thursday, January 22, 2015 9:09 AM
Subject: Re: [CnD] spaghetti questions
I was told by the ex-boyfriend of a friend of mine, who was wrong in just
about everything else, that to measure spaghe
2015 7:43 AM
To: cookinginthedark@acbradio.org; Nicole Massey
Subject: Re: [CnD] spaghetti questions
Hi, all,
My name is Paula. I just joined yesterday, and am looking forward to
learning from everyone. I've already gleaned some great tips on cooking
spaghetti from y'all, even though I
No problem, you have to start somewhere.
1. I start with ten minutes after the water boils and the noodles go in (some
people leave the noodles in the whole time the water is heating, but I like to
add them after it's boiling). After ten minutes grab a noodle with a fork and
taste it. It's now
ntation you can heat it in the bowls
you're going to serve in.
And of course, YMMV, as in all things cooking.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Holly Anderson via Cookinginthedark
Sent: Thursday, January 22, 2015 8:49 AM
T
---
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Holly Anderson via Cookinginthedark
> Sent: Thursday, January 22, 2015 8:49 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] spaghetti questions
>
> Hi all. Today I’m going to att
Hi, The key to cooking pasta is to use lots of water and lots of salt!
Cook it until it's just cooked -- you don't want mushy pasta! The
Italians call it "al dente!" Fill your pasta pot about two thirds full
with cold water. When it comes to a full, rolling boil, add at least a
Tablespoon (I use mo
Hi all. Today I’m going to attempt something I’ve never done before,
spaghetti. I know its kind of sad. I’m making spaghetti for 2 people. I have a
spaghetti cooker, it has a section with holes inside a pot that the spaghetti
goes in. So when I lift the section with the holes out of the pot t
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