h a l f b a k e r yExpensive, difficult, slightly dangerous, not particularly effective... I'm on a roll.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
| |
Will there be a 'quantum entanglement' variation? |
|
| |
Apart from the title, which, alone, is worth a [+], this is a
worthy proposed solution to the eternal problem of how
to get pasta with a "chunky" mouthfeel to hold a thin
sauce. (Of course, fractal pasta is the ideal solution, but
how would you manufacture it?) |
|
| |
Ideally spaghetti nodo Gordiano would consist of little
pieces, each shaped like a comet, with a knot at one end
(mouthfeel somewhere between gnocci and penne, easily
pierced with a fork) and a trailing skein of spagetti strands
to hold the sauce. |
|
| |
The sliperyness of spaghetti would be a problem (knot'd
come undone). The solution might be: cook spagetti in
very little water. When it's almost fully cooked, turn down
the heat. Fish out 20 strands or so at a time, knot them
together at one end, and allow to cool, hanging on a rack
which keeps the knots in air, while allowing the loose
strands to hang down in sauce or olive oil. The starchy
water will glue the knot into a solid mass, while the
strands remain separated. |
|
| |
For the knotting-together, we postulate an Italian
grandmother who learned the skill in childhood. |
|
| |
[-] Baked. (And stuffed.) Look up into the upper right corner of this page and/or click on "food:pasta" and try to guess which of the listed items already baked this idea. |
|
| |
[squeaketh] hath a point, you know. In fact, even "Spaghetti
nodo Gordiano" appearth on the litht in the upper right
corner. |
|
| |
Why was this word not brought to my attention sooner? It is
superbly connotative, and I recommend it to all. |
|
| |
I'd have thought that cutting open the knot should
be required to release the sauce, especially if cut
with a sword. |
|
| |
This goes to making it a fabulously complicated
dish, suitable for attempt by master chefs of many
years experience. |
|
| |
Only by cutting open the knot is the colour and
flavour of the sauce revealed. |
|
| |
[+] I still really like the name ...and I do not like spaghetti either! |
|
| |
For a second there, I thought someone had cracked my handle. May I add, baked vermicelli? |
|
| |
//The sliperyness of spaghetti// This is I presume referring to its length and narrowness? |
|
| |
As consumed in the church of the Flying Spaghetti
Monster. |
|
| |