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For poets, the sauce is on the outside.
For children and fools, the sauce is on the inside, and a knife is provided.
Jean Cocteau
http://www.brainyqu...ancoctea107268.html
you'll find the relevant quote (in English, alas) on this page [lurch, May 09 2011, last modified May 10 2011]
[link]
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Will there be a 'quantum entanglement' variation? |
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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?) |
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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. |
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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. |
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For the knotting-together, we postulate an Italian
grandmother who learned the skill in childhood. |
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[-] 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. |
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[squeaketh] hath a point, you know. In fact, even "Spaghetti
nodo Gordiano" appearth on the litht in the upper right
corner. |
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Why was this word not brought to my attention sooner? It is
superbly connotative, and I recommend it to all. |
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I'd have thought that cutting open the knot should
be required to release the sauce, especially if cut
with a sword. |
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This goes to making it a fabulously complicated
dish, suitable for attempt by master chefs of many
years experience. |
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Only by cutting open the knot is the colour and
flavour of the sauce revealed. |
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[+] I still really like the name ...and I do not like spaghetti either! |
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For a second there, I thought someone had cracked my handle. May I add, baked vermicelli? |
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//The sliperyness of spaghetti// This is I presume referring to its length and narrowness? |
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As consumed in the church of the Flying Spaghetti
Monster. |
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