Do you use a colander to drain pasta?

Oh Greg nooooo…Is this is a serious question dear?

And personally I use a 4 quart stainless steel strainer to drain all my pastas.

This thread will be lambasted I assure you but I adore your culinary expertise on all things cultural as I had mentioned before.

I’m assuming you have another dish to discuss with us?

R1, you are funny!

I also use a stainless steel colander to drain my pasta—after removing a cup of pasta water in case I need it.

I really posted this as a joke because there are so many people out here who seem to be wound up tighter than a drum.

I'm glad I have at least one fan. :-)

My colander is better than anyone else's - it's just a fact! any recipe I use with it turns out better than anywhere, even in Back Bay!

^Oh cool then it was I whom fell down the rabbit hole… lol

I’m rather new here BTW

Anyway, I’m sure your colander turns out the best it has to offer Greg.:-)

Do you sometimes use different colour pastas to jazz up your presentation?

Serious question.

What ever it is, I'm better than anyone else, it's a fact. All dissenters are stupid

[quote] ^Oh cool then it was I whom fell down the rabbit hole… lol

Oh dear. "It was I WHO fell down the rabbit hole.

[quote]Do you sometimes use different colour pastas to jazz up your presentation?

Greg uses pasta to present hole?

[quote] Do you sometimes use different colour pastas to jazz up your presentation? Serious question.

I only use different color pastas if they have the flavor (flavour?) that I desire. For example, I recently prepared a pork Marsala and decided to serve it over spinach fettuccini. I didn't do that because the green jazzed up my presentation, but because I thought that the spinach flavor would complement the rest of the dish.

[quote]Greg uses pasta to present hole?

what is this? I've been here since 1994 and I've never heard of this!

[quote] What ever it is, I'm better than anyone else, it's a fact. All dissenters are stupid

No, just the stupid ones. There's no shortage of that around here lately.

Yes not only do I drain my pasta with a colander, I buy SHREDDED cheese AND bareback! Just shoot me now.

[quote] My colander is better than anyone else's - it's just a fact! any recipe I use with it turns out better than anywhere, even in Back Bay!

Nah, it's just a colander. But it does what it was designed to do.

It seems as though you are really taken with Back Bay. That's understandable. It's a lovely neighborhood—without question, one of the country's nicest residential neighborhoods. I am grateful to be able to live here.

[quote] what is this? I've been here since 1994 and I've never heard of this!

Wrong. I've been here since 1995, which is the year Datalounge was born.

NO! I've been here forever, frankly the internet was created for and invented by ME

[quote] NO! I've been here forever, frankly the internet was created for and invented by ME

I can't stop laughing. This is like grammar school. Keep em coming—I find it really hilarious.

Also, I'm trying to come up with a New England themed Labor Day menu if anyone has any suggestions.

Thanks!

Ugh.. Damn imposters…

To Kevin thx mate…

To the real Greg thanks.

Prawns are excellent with various different pastas as well. They serve it adamantly in Florence. You should give it a go if you’ve haven’t already. That’s if prawns are frequently available in the States. I’m sure it is though.

prawns are available everywhere

and what the fuck would any troll have "strong feelings" about using a colander? because you're a troll?

^ Edit for R16.. “If you haven’t already”. I’m typing stupid today… lol

[quote] and what the fuck would any troll have "strong feelings" about using a colander? because you're a troll?

Ah, no. You obviously did not read my post at R2 where I said, "I really posted this as a joke because there are so many people out here who seem to be wound up tighter than a drum."

So, I posted this not because I'm a troll but because I enjoy bating trolls like you and getting you all wound up about nothing of consequence. See how it works?

[quote] Ugh.. Damn imposters…To Kevin thx mate…To the real Greg thanks.

You're welcome! And welcome to Datalounge. There are a lot of nice people out here but as you can already see, there are quite a few losers and cranks who have nothing better to do than pose as others. Nothing gets these types as worked up as saying that you're doing something nice, or have a particular interest in something, or if you recommend something. That's when people will start saying crazy things like "you're going to poison someone" or "what about the vegans?" or "I'm sure you live in your parent's basement."

So, just hold your own and see many of these guys for what they are—deserving of pity.

R21 Duly noted 👍

[quote]For example, I recently prepared a pork Marsala and decided to serve it over spinach fettuccini.

A second course dish sitting on top of pasta is very Olive Garden

[quote]Do you sometimes use different colour pastas to jazz up your presentation? Serious question.

Stay away from those colored pastas.

That's an American thing or something Italians sell to tourists.

If fresh spinach is used in making fresh egg pasta there will be a subtle spinach taste. And it's very nice.

But those commercial dry colored pastas just taste stale. The color adds nothing.

High quality dry pasta should taste of wheat.

[quote] A second course dish sitting on top of pasta is very Olive Garden

I suppose it might be, depending on the quality of the food. However, serving pork Marsala (perfectly made, I might add) atop spinach pasta at home is hardly what I'd call Olive Garden. The lovely Marsala sauce gets into the noodles and is so delicious.

Thank you, also, for illustrating my point to R22, "Nothing gets these types as worked up as saying that you're doing something nice." You sound like such a pathetic person. I suppose you would know all about the Olive Garden. I can't say I've ever had the misfortune of eating there.

If anyone would like my recipe for pork/veal/chicken Marsala, only say the word.

Anyway, so Greg let’s hear what you’re menu is looking like for Labour day. I loved to know.

Draining pasta is so middle class, OP.

it's VERY high class, just like me!!! Everything i do and say is the height of elegance and interest

The only times I've ever cooked pasta have been instant pot spaghetti.

[quote] it's VERY high class, just like me!!! Everything i do and say is the height of elegance and interest

It must be—at least for you. I am flattered that you continue to read and comment on every little thought I have. Please don't stop!

xo

If you want to try something a bit different, give this a shot:

One-Pan Pasta

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

-----------------

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

I use a fly swatter.

I use one of those strainers they use in Chinese take outs. The one with the handle. I scoop out the pasta like scooping up goldfish.

[quote]This is like grammar school.

I Have only heard the term grammar school in old movies. How old are ye?

[quote]I suppose it might be, depending on the quality of the food. However, serving pork Marsala (perfectly made, I might add) atop spinach pasta at home is hardly what I'd call Olive Garden. The lovely Marsala sauce gets into the noodles and is so delicious.

If you claim to be making Italian food, then you would dress the pasta with some of the sauce and serve the pasta as the first course.

And then serve the arista (pork) as the second course with a "contorno". Spinach, potatoes whatever.

I'm 60 and use the term: elementary school is clunky, primary school is British, so what is left - grade school, also for oldies?

[quote] I use one of those strainers they use in Chinese take outs. The one with the handle. I scoop out the pasta like scooping up goldfish.

Yes, a spider strainer. They are handy to have.

R36 I can't debate whether elementary school is clunky because I have no idea what that means, but I just thought grammar school was an antiquated term, but sometimes I think people from New York might use it.

I always use a tennis racket, like Jack Lemmon in The Apartment.

What did r38 and r34 call grammar school (grades 1-6 in North Jersey)?

R40 Elementary school.

*But I grew up in Boston and California

I guess "grammar school" is a NY/NJ thing, like waiting ON line at the bank or the grocery store, rather than IN line. Pittsburgh is where people made fun of me for not saying "elementary school."

[quote] If you claim to be making Italian food, then you would dress the pasta with some of the sauce and serve the pasta as the first course. And then serve the arista (pork) as the second course with a "contorno". Spinach, potatoes whatever.

I don't mean any disrespect or, God forbid, condescension—but I am well aware of how Italians eat. I know that spaghetti and meatballs is an American invention and that Bolognese is not really a true classic Italian sauce and that Italians have small portions of pasta as a primi, followed by the main course which is called il secondo and is accompanied by the contorno, and lastly the dolce (or dessert) course.

So, while I "claim to be making Italian food" it does not follow that when I am making a dinner for two at home, I need to observe this format. With your blessing, I will continue to claim that I am making Italian food even when I'm not serving three or four courses.

R43 Hey the more you say it, the more I realize that's true. I went to college in NY state with many tri-state area people and some of them did use the term, grammar school.

R34, Catholic schools still refer to K - 8 as grammar school, if I am not mistaken. I'm not sure about the private or charter schools. Or else they are called elementary schools in these modern times.

Alum of St, Jerome Grammar School, 1974 Flatbush, Brooklyn

[quote] I Have only heard the term grammar school in old movies. How old are ye?

54

[quote]when I am making a dinner for two at home, I need to observe this format.

Ok, but if you have an Italian-Italian friend over, just know that glopping together meat over pasta is a big no-no.

He might think you're actually German.

Fish the pasta out with tongs straight from its water and toss in the saucepan of sauce!

[quote] Ok, but if you have an Italian-Italian friend over, just know that glopping together meat over pasta is a big no-no.

True enough. Similarly, I had a French-French friend over for dinner a number of years ago and served a few hors d'oeuvres (not cheese and crackers) and after the entree I served a cheese course prior to dessert. My friend voiced his happiness that the cheese was served following the entree rather than the typical American custom of serving cheese before dinner, which the French cannot fathom.

Ziti is probably my least favorite pasta, but then again I'm not a fan of Cheerios either.

r33, taht is called a spider

[quote] taht is called a spider

Yeah, R37 already said that.