I've had a basic marinara sauce with garlic, olive oil and oregano
simmering on the stove for a while.-a Added to it some diced zucchini and leaf spinach.-a Basically a vegetarian red sauce which will be served
over my favorite angel hair pasta.
One thing about dried pasta I've discovered is to start it cooking in
cold water.-a Saves the step of waiting for water to boil before adding
the pasta.-a The water and the pasta come to a boil at the same time. The pasta is done in 4-6 minutes.-a Remove the pasta using a claw strainer to
a bowl and add a little of the starchy pasta water to the sauce.-a Cook
the sauce down a little more, season with S&P and spoon some over the
pasta. Yum!
I've had a basic marinara sauce with garlic, olive oil and oregano
simmering on the stove for a while. Added to it some diced zucchini and leaf spinach. Basically a vegetarian red sauce which will be served
over my favorite angel hair pasta.
I've had a basic marinara sauce with garlic, olive oil and oregano
simmering on the stove for a while.-a Added to it some diced zucchini and leaf spinach.-a Basically a vegetarian red sauce which will be served
over my favorite angel hair pasta.
One thing about dried pasta I've discovered is to start it cooking in
cold water.-a Saves the step of waiting for water to boil before adding
the pasta.-a The water and the pasta come to a boil at the same time. The pasta is done in 4-6 minutes.-a Remove the pasta using a claw strainer to
a bowl and add a little of the starchy pasta water to the sauce.-a Cook
the sauce down a little more, season with S&P and spoon some over the
pasta. Yum!
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and oregano
I'll try that pasta method in the future.-a Makes sense to just start the process of soaking and softening.
Dinner here was Filet Mignon and a salad.
On 2026-05-14 9:06 p.m., Ed P wrote:
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and oregano
I'll try that pasta method in the future.-a Makes sense to just start the >> process of soaking and softening.
Dinner here was Filet Mignon and a salad.
My cheese tortellini was excellent, but a Filet Mignon sounds terrific.
I love those things. Slap it on the grill to get a nice char on each
side and raw in the middle.
On Thu, 14 May 2026 22:41:44 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-05-14 9:06 p.m., Ed P wrote:
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and oregano
I'll try that pasta method in the future.-a Makes sense to just start the >>> process of soaking and softening.
Dinner here was Filet Mignon and a salad.
My cheese tortellini was excellent, but a Filet Mignon sounds terrific.
I love those things. Slap it on the grill to get a nice char on each
side and raw in the middle.
For lunch I'm having 2 small slices of ALDI sourfaux bread with ALDI
Chinese sambal and a can of ALDI mackerel filets in oil. It's very
nice.
On Thu, 14 May 2026 22:41:44 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-05-14 9:06 p.m., Ed P wrote:
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and
oregano
I'll try that pasta method in the future.-a Makes sense to just
start the process of soaking and softening.
Dinner here was Filet Mignon and a salad.
My cheese tortellini was excellent, but a Filet Mignon sounds
terrific. I love those things. Slap it on the grill to get a nice
char on each side and raw in the middle.
For lunch I'm having 2 small slices of ALDI sourfaux bread with ALDI
Chinese sambal and a can of ALDI mackerel filets in oil. It's very
nice.
On 2026-05-14 9:06 p.m., Ed P wrote:
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and oregano
I'll try that pasta method in the future.-a Makes sense to just start
the process of soaking and softening.
Dinner here was Filet Mignon and a salad.
My cheese tortellini was excellent, but a Filet Mignon sounds terrific.
I love those things. Slap it on the grill to get a nice char on each
side and raw in the middle.
On 5/14/2026 7:27 PM, jmquown wrote:
I've had a basic marinara sauce with garlic, olive oil and oregano
simmering on the stove for a while.-a Added to it some diced zucchini
and leaf spinach.-a Basically a vegetarian red sauce which will be
served over my favorite angel hair pasta.
One thing about dried pasta I've discovered is to start it cooking in
cold water.-a Saves the step of waiting for water to boil before adding
the pasta.-a The water and the pasta come to a boil at the same time.
The pasta is done in 4-6 minutes.-a Remove the pasta using a claw
strainer to a bowl and add a little of the starchy pasta water to the
sauce.-a Cook the sauce down a little more, season with S&P and spoon
some over the pasta. Yum!
I'll try that pasta method in the future.-a Makes sense to just start the process of soaking and softening.
Dinner here was Filet Mignon and a salad.
Vegan act is over now?
One thing about dried pasta I've discovered is to start it cooking inI'd be curious to A?B compare both techniques with the same water and pasta in the same kitchen, to see if I could even tell them apart. How much boiling water time do you reckon you save?
cold water. Saves the step of waiting for water to boil before adding
the pasta. The water and the pasta come to a boil at the same time.
The pasta is done in 4-6 minutes. Remove the pasta using a claw
strainer to a bowl and add a little of the starchy pasta water to the
sauce.
In article <6a065a5d$0$23$882e4bbb@reader.netnews.com>, j_mcquown@comcast.net
writes:
One thing about dried pasta I've discovered is to start it cooking inI'd be curious to A?B compare both techniques with the same water and pasta in
cold water. Saves the step of waiting for water to boil before adding
the pasta. The water and the pasta come to a boil at the same time.
The pasta is done in 4-6 minutes. Remove the pasta using a claw
strainer to a bowl and add a little of the starchy pasta water to the >>sauce.
the same kitchen, to see if I could even tell them apart. How much boiling water time do you reckon you save?
I'd be curious to compare both techniques with
the same water and pasta in the same kitchen,
to see if I could even tell them apart.
How much boiling water time do you reckon you save?
On 2026-05-15, Orlando Enrique Fiol wrote:
I'd be curious to compare both techniques with
the same water and pasta in the same kitchen,
to see if I could even tell them apart.
How much boiling water time do you reckon you save?
It depends on how much water you end up draining.
If you start with insufficient, you end up
burning the pasta at the bottom by the time
it gets cooked. The more heat you waste
(to ensure no burning), the more heat
is wasted during the draining step.
If I understand Jill, she does not know
nor care about the water starting temperature.
I am guessing she is one of those who
never starts with hot water to save time,
insisting that the resultant taste will be
inferior.
I suspect that is NOT an accurate observation,
given that nobody ever starts with ice water
to improve the taste of anything boiled.
On 2026-05-15, Hound Adams wrote:
Vegan act is over now?
Bruce is able to eat fish (vertebrates like us),
but cannot stomach animals that remind him of
himself, such as worms, slugs, insects, &c.
On 5/14/2026 10:41 PM, Dave Smith wrote:
My cheese tortellini was excellent, but a Filet Mignon sounds
terrific. I love those things. Slap it on the grill to get a nice char
on each side and raw in the middle.
The price is crazy though.-a $49/lb.-a Not something to have every day.
On 2026-05-15, Hound Adams wrote:
Vegan act is over now?
Bruce is able to eat fish (vertebrates like us),
but cannot stomach animals that remind him of
himself, such as worms, slugs, insects, &c.
In article <6a065a5d$0$23$882e4bbb@reader.netnews.com>, j_mcquown@comcast.net writes:
One thing about dried pasta I've discovered is to start it cooking inI'd be curious to A?B compare both techniques with the same water and pasta in
cold water. Saves the step of waiting for water to boil before adding
the pasta. The water and the pasta come to a boil at the same time.
The pasta is done in 4-6 minutes. Remove the pasta using a claw
strainer to a bowl and add a little of the starchy pasta water to the
sauce.
the same kitchen, to see if I could even tell them apart. How much boiling water time do you reckon you save?
On 2026-05-15, Orlando Enrique Fiol <ofiol@verizon.net> wrote:
In article <6a065a5d$0$23$882e4bbb@reader.netnews.com>, j_mcquown@comcast.net
writes:
One thing about dried pasta I've discovered is to start it cooking inI'd be curious to A?B compare both techniques with the same water and pasta in
cold water. Saves the step of waiting for water to boil before adding
the pasta. The water and the pasta come to a boil at the same time.
The pasta is done in 4-6 minutes. Remove the pasta using a claw
strainer to a bowl and add a little of the starchy pasta water to the
sauce.
the same kitchen, to see if I could even tell them apart. How much boiling >> water time do you reckon you save?
This isn't Alton Brown, but they do pretty good experiments: https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-cold-water
If I understand Jill, she does not know
nor care about the water starting temperature.
I am guessing she is one of those who
never starts with hot water to save time,
insisting that the resultant taste will be
inferior.
I suspect that is NOT an accurate observation,
given that nobody ever starts with ice water
to improve the taste of anything boiled.
On 2026-05-15, Hound Adams wrote:
Vegan act is over now?
Bruce is able to eat fish (vertebrates like us),
but cannot stomach animals that remind him of
himself, such as worms, slugs, insects, &c.
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and
pasta in
the same kitchen, to see if I could even tell them apart. How much
boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before
adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
On 2026-05-15, Orlando Enrique Fiol wrote:
I'd be curious to compare both techniques with
the same water and pasta in the same kitchen,
to see if I could even tell them apart.
How much boiling water time do you reckon you save?
It depends on how much water you end up draining.
If you start with insufficient, you end up
burning the pasta at the bottom by the time
it gets cooked. The more heat you waste
(to ensure no burning), the more heat
is wasted during the draining step.
If I understand Jill, she does not know
nor care about the water starting temperature.
I am guessing she is one of those who
never starts with hot water to save time,
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-
cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* pasta.
On 2026-05-15 12:03 p.m., jmquown wrote:
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and
pasta in
the same kitchen, to see if I could even tell them apart. How much
boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before
adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on.
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to other countries. While ownership is lower, sales have grown, with over 6 million units sold in 2019, driven partly by adoption among younger demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 12:03 p.m., jmquown wrote:
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and >>>> pasta in
the same kitchen, to see if I could even tell them apart. How much
boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before
adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to >other countries. While ownership is lower, sales have grown, with over 6 >million units sold in 2019, driven partly by adoption among younger >demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-
cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried*
pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am not tempted to try it but it was well received in those shows.-a One of the shows was America's Test Kitchen and I think the other was Jamie Oliver.
On 5/15/2026 1:20 PM, Dave Smith wrote:
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-
cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* >>> pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am not >> tempted to try it but it was well received in those shows.-a One of the
shows was America's Test Kitchen and I think the other was Jamie Oliver.
Well that just sounds wrong. I can't imagine trying to cook the pasta
*in* the tomato sauce and have it come out any way other than burnt.
Not enough liquid. Besides, I'm not one to stir cooked pasta into the
sauce even when they are cooked separately. I ain't cooking Chef
Boyardee canned spaghetti. I prefer the sauce spooned on top of the
cooked pasta; it gets mixed together when you twirl the noodles and
sauce together on a plate. Topped with a little grated Parmesan or
Romano cheese. :)
On 2026-05-15 1:24 p.m., Cindy Hamilton wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to
other countries. While ownership is lower, sales have grown, with over 6
million units sold in 2019, driven partly by adoption among younger
demographics, particularly those aged 23rCo34."
We discovered that difference the hard way. Actually it was my brother
and his wife who did. They were very close their neigbours and the
woman was American born and raised. The wife was at their house one day
and SiL asked their daughter to "put the kettle on. The girl went into
the kitchen, filled the kettle, put it on a burner and turned the burner
on. In a short time there was a lot of stinky smoke coming from the
kitchen. I guess the girl had no idea that it was an electric kettle.
Being American, the neighbours had never had an electric kettle.
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 12:03 p.m., jmquown wrote:
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and >>>>> pasta in
the same kitchen, to see if I could even tell them apart. How much
boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before
adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to >>other countries. While ownership is lower, sales have grown, with over 6 >>million units sold in 2019, driven partly by adoption among younger >>demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
On 2026-05-15, jmquown <j_mcquown@comcast.net> wrote:
On 5/15/2026 1:20 PM, Dave Smith wrote:
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-
cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* >>>> pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am not >>> tempted to try it but it was well received in those shows.-a One of the
shows was America's Test Kitchen and I think the other was Jamie Oliver. >>>
Well that just sounds wrong. I can't imagine trying to cook the pasta
*in* the tomato sauce and have it come out any way other than burnt.
Not enough liquid. Besides, I'm not one to stir cooked pasta into the
sauce even when they are cooked separately. I ain't cooking Chef
Boyardee canned spaghetti. I prefer the sauce spooned on top of the
cooked pasta; it gets mixed together when you twirl the noodles and
sauce together on a plate. Topped with a little grated Parmesan or
Romano cheese. :)
I used to eat it that way. I now prefer it "Chef Boyardee" style,
so the sauce will sink into the pasta. And just a slick of sauce
on the pasta. There's a reason the Italians call it "condimento".
On 2026-05-15, jmquown <j_mcquown@comcast.net> wrote:
On 5/15/2026 1:20 PM, Dave Smith wrote:
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-
cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* >>>> pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am not >>> tempted to try it but it was well received in those shows.-a One of the
shows was America's Test Kitchen and I think the other was Jamie Oliver. >>>
Well that just sounds wrong. I can't imagine trying to cook the pasta
*in* the tomato sauce and have it come out any way other than burnt.
Not enough liquid. Besides, I'm not one to stir cooked pasta into the
sauce even when they are cooked separately. I ain't cooking Chef
Boyardee canned spaghetti. I prefer the sauce spooned on top of the
cooked pasta; it gets mixed together when you twirl the noodles and
sauce together on a plate. Topped with a little grated Parmesan or
Romano cheese. :)
I used to eat it that way. I now prefer it "Chef Boyardee" style,
so the sauce will sink into the pasta. And just a slick of sauce
on the pasta. There's a reason the Italians call it "condimento".
On 2026-05-15, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 12:03 p.m., jmquown wrote:
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and >>>>>> pasta in
the same kitchen, to see if I could even tell them apart. How much >>>>>> boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before >>>>> adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to >>> other countries. While ownership is lower, sales have grown, with over 6 >>> million units sold in 2019, driven partly by adoption among younger
demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 1:24 p.m., Cindy Hamilton wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to >>> other countries. While ownership is lower, sales have grown, with over 6 >>> million units sold in 2019, driven partly by adoption among younger
demographics, particularly those aged 23rCo34."
We discovered that difference the hard way. Actually it was my brother
and his wife who did. They were very close their neigbours and the
woman was American born and raised. The wife was at their house one day
and SiL asked their daughter to "put the kettle on. The girl went into
the kitchen, filled the kettle, put it on a burner and turned the burner
on. In a short time there was a lot of stinky smoke coming from the
kitchen. I guess the girl had no idea that it was an electric kettle.
Being American, the neighbours had never had an electric kettle.
Back when we were instant-coffee-drinking barbarians, we had a
stovetop kettle, complete with whistle. I think it's probably
still in the basement. He got the electric kettle habit when he
started making French press coffee at work.
On 2026-05-15, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning >>>an electric kettle, suggesting it is a less common appliance compared to >>>other countries. While ownership is lower, sales have grown, with over 6 >>>million units sold in 2019, driven partly by adoption among younger >>>demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
On 5/15/2026 5:38 PM, Cindy Hamilton wrote:
On 2026-05-15, jmquown <j_mcquown@comcast.net> wrote:
On 5/15/2026 1:20 PM, Dave Smith wrote:
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in- >>>>>> cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* >>>>> pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am >>>> not
tempted to try it but it was well received in those shows.-a One of the >>>> shows was America's Test Kitchen and I think the other was Jamie
Oliver.
Well that just sounds wrong.-a I can't imagine trying to cook the pasta
*in* the tomato sauce and have it come out any way other than burnt.
Not enough liquid.-a Besides, I'm not one to stir cooked pasta into the
sauce even when they are cooked separately.-a I ain't cooking Chef
Boyardee canned spaghetti.-a I prefer the sauce spooned on top of the
cooked pasta; it gets mixed together when you twirl the noodles and
sauce together on a plate.-a Topped with a little grated Parmesan or
Romano cheese. :)
I used to eat it that way.-a I now prefer it "Chef Boyardee" style,
so the sauce will sink into the pasta.-a And just a slick of sauce
on the pasta.-a There's a reason the Italians call it "condimento".
How can it have just a slick of sauce on the pasta if you stir it into
the sauce?-a Never mind.-a We're all free to eat it however we prefer.
On Fri, 15 May 2026 21:42:34 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-15, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
"Approximately 28% of American respondents in one study reported owning >>>> an electric kettle, suggesting it is a less common appliance compared to >>>> other countries. While ownership is lower, sales have grown, with over 6 >>>> million units sold in 2019, driven partly by adoption among younger
When I cook pasta I tend to fill my kettle with water and turn it on. >>>>
demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
I don't know but it stinks of it. We were used to water from our rain
water tanks. We boiled that too. Sometimes a frog would get in and
poop or maybe die in there. But it tastes and smells much cleaner than
the chlorinated stuff.
We were given a very expensive coffee computer. It looks like this: <https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup
of coffee. Now I'm an instant barbarian since 2 months. It turned out
there's bad instant coffee and better instant coffee.
I add enough
milk powder so that better instant coffee tastes fairly good.
Bruce wrote on 5/15/2026 5:34 PM:
On Fri, 15 May 2026 21:42:34 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-15, Bruce <Bruce@invalid.invalid> wrote:
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
I don't know but it stinks of it. We were used to water from our rain
water tanks. We boiled that too. Sometimes a frog would get in and
poop or maybe die in there. But it tastes and smells much cleaner than
the chlorinated stuff.
Frog piss is good for you, Master.
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup
of coffee. Now I'm an instant barbarian since 2 months. It turned out
there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee,
or buy a good pre-ground version and brew one cup at a time.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Dinner here was Filet Mignon and a salad.
On Fri, 15 May 2026 22:59:06 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup
of coffee. Now I'm an instant barbarian since 2 months. It turned out
there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee,
or buy a good pre-ground version and brew one cup at a time.
Yes, that would be a solution. We also still have our old filter
machine. Put a filter, ground coffee and water in and go.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Is that against coffee purism laws? I started adding skimmed milk
powder a few years ago. I couldn't find oat milk powder :)
Bruce <Bruce@invalid.invalid> posted:
On Fri, 15 May 2026 22:59:06 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup
of coffee. Now I'm an instant barbarian since 2 months. It turned out
there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee,
or buy a good pre-ground version and brew one cup at a time.
Yes, that would be a solution. We also still have our old filter
machine. Put a filter, ground coffee and water in and go.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Is that against coffee purism laws? I started adding skimmed milk
powder a few years ago. I couldn't find oat milk powder :)
I use powdered coffee creamer, there are liquid versions available, too,
and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
On Sat, 16 May 2026 00:03:21 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
On Fri, 15 May 2026 22:59:06 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup >> >> of coffee. Now I'm an instant barbarian since 2 months. It turned out >> >> there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee, >> >or buy a good pre-ground version and brew one cup at a time.
Yes, that would be a solution. We also still have our old filter
machine. Put a filter, ground coffee and water in and go.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Is that against coffee purism laws? I started adding skimmed milk
powder a few years ago. I couldn't find oat milk powder :)
I use powdered coffee creamer, there are liquid versions available, too, >and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
Oh, Bryan, wasn't it?
I could imagine using it, but I'd have a look at
the ingredients first. If it's mainly chemicals and sugar... I already
add sugar to my coffee.
Bruce <Bruce@invalid.invalid> posted:
On Sat, 16 May 2026 00:03:21 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
On Fri, 15 May 2026 22:59:06 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup >> >> >> of coffee. Now I'm an instant barbarian since 2 months. It turned out >> >> >> there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee, >> >> >or buy a good pre-ground version and brew one cup at a time.
Yes, that would be a solution. We also still have our old filter
machine. Put a filter, ground coffee and water in and go.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Is that against coffee purism laws? I started adding skimmed milk
powder a few years ago. I couldn't find oat milk powder :)
I use powdered coffee creamer, there are liquid versions available, too,
and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
Oh, Bryan, wasn't it?
Efn2
I could imagine using it, but I'd have a look at
the ingredients first. If it's mainly chemicals and sugar... I already
add sugar to my coffee.
First ingredient in my is corn syrup solids followed by vegetable oil >(Contains one or more of the following: Palm, palm kernel, coconut, soybean). >Mmmmmmmm, no wonder I like it so well!
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
I don't know but it stinks of it. We were used to water from our rain
water tanks. We boiled that too. Sometimes a frog would get in and
poop or maybe die in there. But it tastes and smells much cleaner than
the chlorinated stuff.
On 5/15/2026 6:34 PM, Bruce wrote:
I don't know but it stinks of it. We were used to water from our rain
water tanks. We boiled that too. Sometimes a frog would get in and
poop or maybe die in there. But it tastes and smells much cleaner than
the chlorinated stuff.
Two ways to eliminate it.-a Charcoal filter on the water line or fill a
jug, leave top open and refrigerate it for a day or two.
On 2026-05-15, Ed P <esp@snet.xxx> wrote:
Dinner here was Filet Mignon and a salad.
Bunch'a rich $^%**@*! Oligarch!
On 5/15/2026 6:34 PM, Bruce wrote:
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.
Ours has 0.67-0.81 ppm.
I don't know but it stinks of it. We were used to water from our rain
water tanks. We boiled that too. Sometimes a frog would get in and
poop or maybe die in there. But it tastes and smells much cleaner than
the chlorinated stuff.
Two ways to eliminate it. Charcoal filter on the water line or fill a
jug, leave top open and refrigerate it for a day or two.
On 5/15/2026 5:38 PM, Cindy Hamilton wrote:
On 2026-05-15, jmquown <j_mcquown@comcast.net> wrote:
On 5/15/2026 1:20 PM, Dave Smith wrote:
On 2026-05-15 12:05 p.m., jmquown wrote:
On 5/15/2026 10:45 AM, Cindy Hamilton wrote:
This isn't Alton Brown, but they do pretty good experiments:
https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in- >>>>>> cold-water
Thanks, Cindy.-a Yes, it works, but only recommended when using *dried* >>>>> pasta.
I have seem a couple cooking shows lately where they started off with
dry spaghetti in a deep pan and after heating it up they added tomato
sauce. The pasta comes out in a bit of a block and is charred.-a I am not >>>> tempted to try it but it was well received in those shows.-a One of the >>>> shows was America's Test Kitchen and I think the other was Jamie Oliver. >>>>
Well that just sounds wrong. I can't imagine trying to cook the pasta
*in* the tomato sauce and have it come out any way other than burnt.
Not enough liquid. Besides, I'm not one to stir cooked pasta into the
sauce even when they are cooked separately. I ain't cooking Chef
Boyardee canned spaghetti. I prefer the sauce spooned on top of the
cooked pasta; it gets mixed together when you twirl the noodles and
sauce together on a plate. Topped with a little grated Parmesan or
Romano cheese. :)
I used to eat it that way. I now prefer it "Chef Boyardee" style,
so the sauce will sink into the pasta. And just a slick of sauce
on the pasta. There's a reason the Italians call it "condimento".
How can it have just a slick of sauce on the pasta if you stir it into
the sauce? Never mind. We're all free to eat it however we prefer.
Bruce <Bruce@invalid.invalid> posted:
On Fri, 15 May 2026 22:59:06 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bruce <Bruce@invalid.invalid> posted:
We were given a very expensive coffee computer. It looks like this:
<https://hnsgsfp.imgix.net/4/images/detailed/146/Slide1_63pr-6n.JPG?fit=fill&bg=0FFF&w=785&h=459&auto=format,compress>
I got tired of having to pretend I'm an engineer, just to make one cup
of coffee. Now I'm an instant barbarian since 2 months. It turned out
there's bad instant coffee and better instant coffee.
Are single serve coffee makers available there?? Grind your own coffee,
or buy a good pre-ground version and brew one cup at a time.
Yes, that would be a solution. We also still have our old filter
machine. Put a filter, ground coffee and water in and go.
I add enough
milk powder so that better instant coffee tastes fairly good.
Oh Hell, you've done it now!!! Was that a loud thud I heard??
Is that against coffee purism laws? I started adding skimmed milk
powder a few years ago. I couldn't find oat milk powder :)
I use powdered coffee creamer, there are liquid versions available, too,
and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
On 5/15/2026 5:42 PM, Cindy Hamilton wrote:
On 2026-05-15, Bruce <Bruce@invalid.invalid> wrote:LOL
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 12:03 p.m., jmquown wrote:"Approximately 28% of American respondents in one study reported owning >>>> an electric kettle, suggesting it is a less common appliance compared to >>>> other countries. While ownership is lower, sales have grown, with over 6 >>>> million units sold in 2019, driven partly by adoption among younger
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and >>>>>>> pasta in
the same kitchen, to see if I could even tell them apart. How much >>>>>>> boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before >>>>>> adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on. >>>>
demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
Water is supposed to smell of chlorine ;)
Actually, I don't know how much residual chlorine your water has.I have no idea the ratio where I live but tap water where I live does
Ours has 0.67-0.81 ppm.
not smell of chlorine.
On 2026-05-16, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
I use powdered coffee creamer, there are liquid versions available, too, and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
My husband uses it. I wish he didn't, but he wants his coffee to
be thick and greasy. I'd buy him half-and-half, but he wants
Coffee Mate. He uses powdered creamer in addition to milk.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-16, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
I use powdered coffee creamer, there are liquid versions available, too, >> > and it near caused a riot when I shared this information. Thankfully,
no police cars were flipped over or businesses burned to the ground.
My husband uses it. I wish he didn't, but he wants his coffee to
be thick and greasy. I'd buy him half-and-half, but he wants
Coffee Mate. He uses powdered creamer in addition to milk.
I can discern no greasy film on my coffee nor greasy mouthfeel when I use >powdered coffee creamer, but that's all I use for 'cream.'
I used liquid coffee creamer once and did not care for the taste. Maybe
I was just having an off day, and it would be ok now. But the powdered
stuff doesn't cool my coffee down either; a quick zap from the microwave >would solve that problem if I should ever opt for the liquid stuff.
On Sat, 16 May 2026 20:15:10 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
I used liquid coffee creamer once and did not care for the taste. Maybe
I was just having an off day, and it would be ok now. But the powdered >stuff doesn't cool my coffee down either; a quick zap from the microwave >would solve that problem if I should ever opt for the liquid stuff.
Plus, powder hardly goes off.
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-15 12:03 p.m., jmquown wrote:
On 5/15/2026 10:34 AM, Orlando Enrique Fiol wrote:
I'd be curious to A?B compare both techniques with the same water and >>>>> pasta in
the same kitchen, to see if I could even tell them apart. How much
boiling
water time do you reckon you save?
Standing around waiting for pasta water to boil in a deep pot before
adding the pasta vs. putting the pasta in the cold water and then
bringing it to a boil just makes sense.-a Time saved on my stove?
Probably 10 minutes. :)
When I cook pasta I tend to fill my kettle with water and turn it on.
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to
other countries. While ownership is lower, sales have grown, with over 6
million units sold in 2019, driven partly by adoption among younger
demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
On 5/15/2026 1:01 PM, Bruce wrote:
On Fri, 15 May 2026 17:24:35 -0000 (UTC), Cindy HamiltonYou cats are obligate carnivores. You kill animals for the companionship
<chamilton5280@invalid.com> wrote:
"Approximately 28% of American respondents in one study reported owning
an electric kettle, suggesting it is a less common appliance compared to >>> other countries. While ownership is lower, sales have grown, with over 6 >>> million units sold in 2019, driven partly by adoption among younger
demographics, particularly those aged 23rCo34."
If my husband didn't make pourover coffee, we wouldn't have one.
We use it for instant coffee and to boil our drinking water and that
of our cats. Otherwise it smells too much of chlorine.
of cats.
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