Cooking Question

Thanks for the reply.

On Sun, 20 Feb 2005 12:23:43 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

Papa Joe said:

Hello
After cooking pasta, I rinse it under hot water as that is how mom
did it.

The resulting pasta is 'cleansed' of whatever was 'removed' from it
while boiling.

Nonsense.

..I do not understand....something definitely is 'cleansed' when the
pasta is rinsed...

Quoted message said:

Quoted message said:

Some people tell me I should not rinse it but I am too old to change.

Wonderful. So why bother to ask anything if good technical information
leads to a rational change?

.........if there was some good technical information available change
is possible. Low carb was a change for me, but there were facts behind
it so it was done.

Quoted message said:

Quoted message said:

I know when I make homemade pasta it is just basically egg and
flour--enough to dry it out. The hard stuff sold in markets is very
brittle and I am assuming it is the result of a less egg and more
controlled drying process, possibly leaving a higher percentage of
flour.

You're guessing with no basis in fact.

......I am not guessing about how I make it but did say I assumed about
the manufactured products...and whether the resulting product was
possibly the by-product of some manufacturing process. I am just
looking for better/some information.

Quoted message said:

Quoted message said:

I am wondering if the cooking of the product removes some of the
wheat--and maybe carbs--from it?

Quoted message said:

Does anyone know about the above?

Yes.

Can more be said?

Quoted message said:

Pastorio

Joe

Can more be said?

Yes, more can be said. And that's that this post shows how arrogant
and condescending Pastorio can be to someone who asked an honest and
legitimate question, while at the same time, not even adding to the
discussion.

"Watching
a lot of cooking shows on TV nowadays I see them cooking the
pasta "al dente" and then they dump this carefully cooked
pasta into a pan containing the sauce and proceed to expose
it to heat for another 5-10 minutes. Doesn't this turn it
into mush? Where and when did this horrible technique
develop? "

The idea behind finishing the cooking in the sauce is that the pasta is
supposed to then absorb some of the flavor of the sauce and hence taste
better. It's certainly not supposed to be cooked that way for another
5-10 mins though, as that is clearly way too much. I would think you'd
be able to get the resulting pasta to whateve texture you like using
this method as long as you do the transfer and times appropriately.

Quoted message said:

Can more be said?

Yes, more can be said. And that's that this post shows how arrogant
and condescending Pastorio can be to someone who asked an honest and
legitimate question, while at the same time, not even adding to the
discussion.

Your density is only exceeded by spent uranium. And that's a close one...

In the original post, with all the questions, there was a salient
point. It was that the method given was what the poster was going to
keep doing. The exact quotation is "Some people tell me I should not
rinse it but I am too old to change."

Here's another one, "I know when I make homemade pasta it is just
basically egg and flour--enough to dry it out. The hard stuff sold in
markets is very brittle and I am assuming it is the result of a less
egg and more controlled drying process, possibly leaving a higher
percentage of flour."

"...I am assuming..." with nothing to support it. A few minutes on
Google would give facts, not assumptions.

So no desire to consider change and baseless assumptions together
render the whole exercise moot. Not only does the OP want us to do the
homework, but also to provide supporting information to back it up.
Otherwise, it's not going to be accepted.

Too fast for you...?

Pastorio

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The idea behind finishing the cooking in the sauce is that the pasta is
supposed to then absorb some of the flavor of the sauce and hence taste
better. It's certainly not supposed to be cooked that way for another
5-10 mins though, as that is clearly way too much. I would think you'd
be able to get the resulting pasta to whateve texture you like using
this method as long as you do the transfer and times appropriately.

from what i've seen, you're supposed to pull the pasta a few minutes before
it's finished cooking and add it to the pan and expose it to heat/sauce/etc
for only a few minutes. at least thats how mario batali explains it.

_____________________________
This be Tia's SIG!!! YAY!

Bob (this one) said:

Quoted message said:

Can more be said?

Yes, more can be said. And that's that this post shows how arrogant
and condescending Pastorio can be to someone who asked an honest and
legitimate question, while at the same time, not even adding to the
discussion.

Your density is only exceeded by spent uranium. And that's a close one...

In the original post, with all the questions, there was a salient point.
It was that the method given was what the poster was going to keep
doing. The exact quotation is "Some people tell me I should not rinse it
but I am too old to change."

Here's another one, "I know when I make homemade pasta it is just
basically egg and flour--enough to dry it out. The hard stuff sold in
markets is very brittle and I am assuming it is the result of a less egg
and more controlled drying process, possibly leaving a higher percentage
of flour."

"...I am assuming..." with nothing to support it. A few minutes on
Google would give facts, not assumptions.

So no desire to consider change and baseless assumptions together render
the whole exercise moot. Not only does the OP want us to do the
homework, but also to provide supporting information to back it up.
Otherwise, it's not going to be accepted.

Too fast for you...?

Pastorio

Not really fast at all.

I am sure that there are only facts available on google--and nothing else!

I was giving my opinion, asking opinions and also later commented that
if I could find convincing enough data I could make the move as I did
from low fat to low carb. I thought this was a forum that uncertificated
folks could talk. Everyone does not have letters after their name....I
don't want to get into it - I was just looking for the experience of
others with similar interests, which is what usenet used to be all about.
I thank all who took the time to post.

Papa Joe said:

Bob (this one) said:

Quoted message said:

Can more be said?

Yes, more can be said. And that's that this post shows how arrogant
and condescending Pastorio can be to someone who asked an honest and
legitimate question, while at the same time, not even adding to the
discussion.

Your density is only exceeded by spent uranium. And that's a close one...

In the original post, with all the questions, there was a salient
point. It was that the method given was what the poster was going to
keep doing. The exact quotation is "Some people tell me I should not
rinse it but I am too old to change."

Here's another one, "I know when I make homemade pasta it is just
basically egg and flour--enough to dry it out. The hard stuff sold in
markets is very brittle and I am assuming it is the result of a less
egg and more controlled drying process, possibly leaving a higher
percentage of flour."

"...I am assuming..." with nothing to support it. A few minutes on
Google would give facts, not assumptions.

So no desire to consider change and baseless assumptions together
render the whole exercise moot. Not only does the OP want us to do the
homework, but also to provide supporting information to back it up.
Otherwise, it's not going to be accepted.

Too fast for you...?

Pastorio

Not really fast at all.

I am sure that there are only facts available on google--and nothing else!

I was giving my opinion, asking opinions and also later commented that
if I could find convincing enough data I could make the move as I did
from low fat to low carb. I thought this was a forum that uncertificated
folks could talk. Everyone does not have letters after their name....I
don't want to get into it - I was just looking for the experience of
others with similar interests, which is what usenet used to be all about.
I thank all who took the time to post.

I must admit that when I read your post, I felt that it was a waste of
time to reply because of the points previously discussed.

Perhaps you aren't used to having to deal with people who can see a
bunch of inconsistencies interwined, and who will point them out.

Do you know what you really wanted to know?

Can you express it in two or three CKEAR sentences?

Hi,
On 23-Feb-2005, jbuch <[email hidden]> wrote:
<Snip>

Quoted message said:

Can you express it in two or three CKEAR sentences?

<giggle> All in caps too. </giggle>

Take care,
Carmen, the easily amused one
--
Please note change in Reply To address carmensrt <at> gmail <dot> com
Hotmail isn't working and is being abandoned

Nicky said:

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have tried a number of LC pasta and find that no matter which one I
use the carb 'hit' is pretty large.

Does it do the same for Dreamfields, Joe?

Nicky.

It seems like it does, at least according to the stix.
I think it is worth the 'hit' though.

I do find the dreamfields to 'taste and feel' a bit different than the
others.

Personally, I have always liked my pasta cooked to a softer texture than
most and appreciate it more that way. I think it absorbs the sauce more,
be it red or otherwise.

I also use pasta in soup and I like it 'softer' there too.

Joe

jbuch said:

Papa Joe said:

Bob (this one) said:

[email hidden] wrote:

> Can more be said?
>
> Yes, more can be said. And that's that this post shows how arrogant
> and condescending Pastorio can be to someone who asked an honest and
> legitimate question, while at the same time, not even adding to the
> discussion.

Your density is only exceeded by spent uranium. And that's a close
one...

In the original post, with all the questions, there was a salient
point. It was that the method given was what the poster was going to
keep doing. The exact quotation is "Some people tell me I should not
rinse it but I am too old to change."

Here's another one, "I know when I make homemade pasta it is just
basically egg and flour--enough to dry it out. The hard stuff sold in
markets is very brittle and I am assuming it is the result of a less
egg and more controlled drying process, possibly leaving a higher
percentage of flour."

"...I am assuming..." with nothing to support it. A few minutes on
Google would give facts, not assumptions.

So no desire to consider change and baseless assumptions together
render the whole exercise moot. Not only does the OP want us to do
the homework, but also to provide supporting information to back it
up. Otherwise, it's not going to be accepted.

Too fast for you...?

Pastorio

Not really fast at all.

I am sure that there are only facts available on google--and nothing
else!

I was giving my opinion, asking opinions and also later commented
that if I could find convincing enough data I could make the move as
I did from low fat to low carb. I thought this was a forum that
uncertificated folks could talk. Everyone does not have letters after
their name....I don't want to get into it - I was just looking for the
experience of others with similar interests, which is what usenet used
to be all about.
I thank all who took the time to post.

I must admit that when I read your post, I felt that it was a waste of
time to reply because of the points previously discussed.

Perhaps you aren't used to having to deal with people who can see a
bunch of inconsistencies interwined, and who will point them out.

Do you know what you really wanted to know?

Can you express it in two or three CKEAR sentences?

Thanks for the reply.

I went through the follow up details a few posts back. I just wanted to
know if anyone knew if the 'residue' rinsed from macaroni/pasta had
carbohydrate content, and, if so, maybe there would be something to
learn from it--like it may be more 'net-carb-effective' to do so.

I do not see the real inconsistencies--sure I said I probably would not
change my cooking habits, but, for example, if, say, 30% of the carbs
went down the sink drain via rinsing I might reconsider.

My closing statements were 'I am wondering if the cooking of the product
removes some of the wheat--and maybe carbs--from it? 'Does anyone know
about the above?'.

Inconsistent? maybe, but just a question or two.

Follow ups have been intriguing.
Like one of the follow ups mentioned, I too beleive that excess starch
is washed away and this is worth dealing with. Corn and potatoes have
starch and I believe that is a reason to stay away from them. If the
above is reality based, then less starch is better...imho.

Joe

Moon Shooter said:

If I wash candy and it will lose some carb, but it is still a candy.

snip
I think you've got it!....less carbs is the goal.
Same good tasting candy with a reduction in carbs.
Joe

Candy is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Moon Shooter said:

If I wash candy and it will lose some carb, but it is still a candy.

snip
I think you've got it!....less carbs is the goal.
Same good tasting candy with a reduction in carbs.
Joe

JC Der Koenig said:

Candy is not low carb.

quite original.

Perdu said:

On Tue, 01 Mar 2005 08:30:03 -0500, Papa Joe <[email hidden]> Cried out
loud... :

Quoted message said:

JC Der Koenig said:

Candy is not low carb.

quite original.

Yeah. The guy is a regular Metamucil genius. He does this very regularly.
(Snicker.) "The Metamucil Genius!"

Even the reason he's here with a claimed 10% body fat which I think is his
IQ, is that his Ego is morbidly obese.

___
Best Regards,

Steve

Tout est per·du fors l'hon·neur

Steve
Thanks for the post.
Joe
All is not lost.....

So now it's Fat and Fatter giving each other kudos...

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Perdu said:

On Tue, 01 Mar 2005 08:30:03 -0500, Papa Joe <[email hidden]> Cried out
loud... :

Quoted message said:

JC Der Koenig wrote:

>Candy is not low carb.
>

quite original.

Yeah. The guy is a regular Metamucil genius. He does this very
regularly.
(Snicker.) "The Metamucil Genius!" Even the reason he's here with a
claimed 10% body fat which I think is his
IQ, is that his Ego is morbidly obese. ___
Best Regards,
Steve

Tout est per·du fors l'hon·neur

Steve
Thanks for the post.
Joe
All is not lost.....

JC Der Koenig said:

So now it's Fat and Fatter giving each other kudos...

I bet a person who writes posts like the above has their picture on the
net with all those muscles flexed........what a country!

Google is your friend.

--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC Der Koenig said:

So now it's Fat and Fatter giving each other kudos...

I bet a person who writes posts like the above has their picture on the
net with all those muscles flexed........what a country!

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Google is your friend.

--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC Der Koenig said:

So now it's Fat and Fatter giving each other kudos...

I bet a person who writes posts like the above has their picture on the
net with all those muscles flexed........what a country!

I have done more then one Google search and I could never find a pic of you
or Roger (pout)
I just like to see who I'm talking with.
Angie :o)

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Google is your friend.

--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC Der Koenig wrote:

> So now it's Fat and Fatter giving each other kudos...
>
I bet a person who writes posts like the above has their picture on the
net with all those muscles flexed........what a country!

I have done more then one Google search and I could never find a pic of
you or Roger (pout)
I just like to see who I'm talking with.
Angie :o)

Here's one of my favorites:

http://techmart.com/~cubit/JCK.jpg

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Google is your friend.

--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen

"Papa Joe" <[email hidden]> wrote in message
news:[email hidden]...
> JC Der Koenig wrote:
>
>> So now it's Fat and Fatter giving each other kudos...
>>
> I bet a person who writes posts like the above has their picture on the
> net with all those muscles flexed........what a country!

I have done more then one Google search and I could never find a pic of
you or Roger (pout)
I just like to see who I'm talking with.
Angie :o)

Here's one of my favorites:

http://techmart.com/~cubit/JCK.jpg

Is that really you?
Because it looks a lot like I thought you would look like.

Angie