Text 33900, 74 rader
Skriven 2016-06-07 23:09:29 av Lee Lofaso (2:203/2)
  Kommentar till text 33893 av David Drummond (3:640/305)
Ärende: Pasta
=============
Hello David,

 DD>>> DO you consider the messages transferred from Outlook client to
 DD> Outlook
 DD>>> client via an Exchange server to be email? Those do not use SMTP for
 DD>>> their transport protocol (unless going out via the Internet). Within
 DD>>> the enterprise they use a different protocol al together (X400).

 AP>> Sheesh this is like arguing with my grandmother over the difference
 DD> between
 AP>> Spaghetti, Cappelini, Rigati, Bavetti, Bucatini, Vermcelli, Bigoli,
 DD> and
 AP>> Canalini.

 DD> I think it has to do with the gauge of the pasta. I know that vermicelli
is
 DD> finer than spaghetti.

You have pasta and you have pasta.  And then you have pasta.
But it is all pasta, even though there is only one right way
to make pasta that is really pasta.  Capisce?

My grandfather used to own some land in Sicily.  One mile long and
one inch wide.  Grew lots and lots of pasta.  But when it rained it
all washed away.  And then he had to start all over again.

To make really good pasta, the true Sicilian way, you need to
get a chitarra.  It is kind of like a wooden board where you
string up the pasta so you can get it ready for the pot.  This
kind of spaghetti (all Sicilian pasta is called spaghetti) is
flat rather than round, as Sicilians use a board to cut their
pasta rather than a machine to pull it.  You can vary the size
or diameter of the pasta strands according to your likes.

Pasta that is cut into shapes rather than strands is not spaghetti,
but other names of pasta.  Such as ravioli, tortellini, etc.  For
that, it is best to use a specialized tool for that purpose.  But
not a pizza cutter.  Pizza is a totally different matter and should
never be confused with pasta or spaghetti.

If you decide to get a chitarra, you might want to get one made
in the USA rather than one made in Italy or Sicily.  The problem
with the chitarras made in Italy is that they are wood with no
metal parts.  And wood has a tendency to warp.  A lot.  And when
a chitarra becomes too warped, it is hard to make spaghetti.
With the made in USA version you will not have that problem,
as the metal parts never warp.

But you had better hurry if you want to get a chitarra made
in the USA.  As far as I know, they are only being made in
Pennsylvania, by an elderly man well into his 80s.  And I am
not sure how much longer he will continue making them.

The spaghetti made with a chitarra is much lighter than anything
you find in grocery stores.  And much tastier.  The pasta machines
that some homemakers use are useless, as that spaghetti is just as
dense as store-bought.  Best to go with the real McCoy.

 AP>> They are all straight pasta noodles to me... so I call them all
 DD> Spaghetti.

 AP>> It's all E-mail in the long run.

 DD> I concur.

There may be different flavors of email.  But the only spaghetti
that can truly soak up the sauce is spaghetti made with a chitarra.
Of course, you do have to use the right kind of flour, and find
the right mix ...

--Lee

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