@GitEmSteveDave_IndustrialStren...: Take it from a regular mango consumer: This is the best and, in my opinion, only way a mango should be cut. (People, do not pay attention to the method shown above). Also, Alton didn't mention it explicitly but, like all fruit, smell to determine ripeness. Ripe mangoes give off a strong fragrance when ripe. Mangoes are delicious, versatile and super-healthy. If you can get a few good ones at the supermarket or asian food store or wherever, and they are not too expensive, do yourself a favor and buy a few.
@Jake712: Look, I'm already planning on making a Bacon Cheese Potato Burrito that has the advantage of being both edible and palatable (as opposed to the travesty offered by Taco Bell).
I don't have the time to try to concoct bacon pasta.
@Pope John Peeps II: I know what pancetta is. Hence my response that Spaghetti Carbonara is bacon spaghetti.
Word of warning. Never confuse "pancetta" and "Concetta". "Pancetta" is salt-cured bacon; Concetta was the Italian-American princess from Connecticut who lived down the hall from me freshman year at NYU. I called her Pancetta once and you wouldn't believe the profanities that spewed forth from her mouth.
She said she was from New Haven but had a vocabulary that screamed Paterson, NJ.
I have one of those fancy Crate & Barrel pasta containers which I like to hump and I also like to use my silicone basting brush to spread EVOO onto my cock. Once, I was feeling frisky and took a dump into the Kitchenaid stand mixer and turned it on using the paddle attachment. Another time, I got drunk and fucked the toaster (luckily, it wasn't plugged in). I've also nuked my urine and put three tablespoons of semen onto a ball of pizza dough that was still rising.
But using a pasta measurer to measure the girth of my cock - that's just immature.
If you have kids, chances are this thing will disappear as the expanding/contracting iris will be an enticing toy, especially if you teach them about Stargates and the ventilation hatches in Alien, like I was when I was a wee tyke.
@Kaiser-Machead: Lol probably. Speaking of enticing toys, my mom has a salad bowl that spins around by pushing a big button. Sometimes its just fun to spin it as fast as possible o_O.
@nutbastard: I thought everyone just cooks the whole box. I may throw away a couple pennies worth, but it's worth the time savings when I accidentally knock the box out of the cupboard and pasta spills everywhere.
@CameraShoe_GitEmSteveDave: I thought that to check if the spaghetti is done, you put a gerbil into the pot. If the gerbil dies, than the spaghetti is hot enough and is done. If the gerbil escapes, than it was a witch and used magic to survive. What were we talking about again?
I can't imagine that having a witch gerbil mad at you is a good thing.
(I also can't imagine how you get a witch gerbil to agree to get in the pot in the first place, but I'm willing to accept that somehow you are able to accomplish this particular feat.)
@Pope John Peeps II: Yeah, somehow I always get it wrong. Too much, too little. Trying to measure out "half a box" with my hand as I pour it out and ending up with dried pasta all over my stove.
When it comes to cooking (which I do pretty regularly) the box of pasta is my nemesis.
@Pope John Peeps II: Absolutely never. I prefer the more interesting pasta shapes, like gemelli (very hard to overcook). Currently, my pasta of choice is radiatore.
@lostarchitect: Well, the real answer is you just measure with your finger and thumb, and remember how much you cook.
Or if you have like... a POUND of leftover spaghetti, just brush it with olive oil and pop it in the oven on a cookie sheet and it crisps up into pasta crackers.
@NurseDave: This, of course, is the funny answer. POW. Twenty cents? In this recession that's like... 22 Bush-era cents.
I like orechiette. The little ears. Those and the tiny little pasta balls, or orzo I think it's called? the little ricey ones? Just make a big pot, drain, throw in ricotta cheese, a tiny bit of milk and parmesan and you've got food for a billion billion years.
@Pope John Peeps II: It is, but at the time I started using gemelli, I didn't have a clear view of the kitchen, and I had a tendancy to let pasta boil a bit longer than I should have. I got thoroughly sick of mushy pasta, so I switched to gemelli, and soon figured out that the best way to tell if it was properly cooked was to spoon one piece out and give it a try.
As for radiatore, part of the reason I like it is that it's not a super-common pasta shape, it's of a size where you can easily eat it with either a spoon or a fork, and it doesn't retain water. I don't like shells and macaroni because, if an individual piece is facing the wrong way, it can actually stay full of water like a little cup. Radiatore has no cuplike aspect to its shape, so all the water completely drains off of it. Your orecchiette looks like you'd have to manually flip them to get the water to drain off.
@lostarchitect: How? You've never walked down the kitchen isle at Target?
Like I said, the spoons have them built in. The boxes of pasta have it on the side. If this is the first device you've seen in your life that measures pasta you're pretty much oblivious to the world around you.
08/29/09
08/30/09
Personally, I stick with a variation on the Alton Brown method.
Gawker's stripping the time link. Scrambling action @ 1m11s.
[www.youtube.com]
08/29/09
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07/07/09
I dunno, I can cook pasta without a gadget.
Thats just me.
07/06/09
At least with bacon, you never have to guess at serving size. One pound of bacon equals one serving.
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Bacon spaghetti is when the noodles are made from bacon. The sauce contains tomatoes and bacon but without the tomatoes.
So it's bacon, with bacon on it. The garlic bread also has bacon on it and there's no bread or garlic involved.
For dessert you have a myocardial infarction.
07/06/09
I don't have the time to try to concoct bacon pasta.
07/06/09
BAM! BACON PWNAGE! uh... SUCKA. yeah that's it...
07/06/09
Word of warning. Never confuse "pancetta" and "Concetta". "Pancetta" is salt-cured bacon; Concetta was the Italian-American princess from Connecticut who lived down the hall from me freshman year at NYU. I called her Pancetta once and you wouldn't believe the profanities that spewed forth from her mouth.
She said she was from New Haven but had a vocabulary that screamed Paterson, NJ.
07/06/09
If I had a dong, that's what I'd do. And then I'd say, my dong is 5 servings of pasta, eat it up beyotch! Because, I'm a lady and mature. :-)
07/06/09
I have one of those fancy Crate & Barrel pasta containers which I like to hump and I also like to use my silicone basting brush to spread EVOO onto my cock. Once, I was feeling frisky and took a dump into the Kitchenaid stand mixer and turned it on using the paddle attachment. Another time, I got drunk and fucked the toaster (luckily, it wasn't plugged in). I've also nuked my urine and put three tablespoons of semen onto a ball of pizza dough that was still rising.
But using a pasta measurer to measure the girth of my cock - that's just immature.
07/06/09
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07/06/09
07/06/09
try using it to dry your fresh cut fries before you drop them in the oil!
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I can't imagine that having a witch gerbil mad at you is a good thing.
(I also can't imagine how you get a witch gerbil to agree to get in the pot in the first place, but I'm willing to accept that somehow you are able to accomplish this particular feat.)
07/06/09
07/06/09
07/06/09
07/06/09
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07/06/09
When it comes to cooking (which I do pretty regularly) the box of pasta is my nemesis.
07/06/09
Absolutely never. I prefer the more interesting pasta shapes, like gemelli (very hard to overcook). Currently, my pasta of choice is radiatore.
07/06/09
Or if you have like... a POUND of leftover spaghetti, just brush it with olive oil and pop it in the oven on a cookie sheet and it crisps up into pasta crackers.
@NurseDave: This, of course, is the funny answer. POW. Twenty cents? In this recession that's like... 22 Bush-era cents.
07/06/09
I like orechiette. The little ears. Those and the tiny little pasta balls, or orzo I think it's called? the little ricey ones? Just make a big pot, drain, throw in ricotta cheese, a tiny bit of milk and parmesan and you've got food for a billion billion years.
07/07/09
It is, but at the time I started using gemelli, I didn't have a clear view of the kitchen, and I had a tendancy to let pasta boil a bit longer than I should have. I got thoroughly sick of mushy pasta, so I switched to gemelli, and soon figured out that the best way to tell if it was properly cooked was to spoon one piece out and give it a try.
As for radiatore, part of the reason I like it is that it's not a super-common pasta shape, it's of a size where you can easily eat it with either a spoon or a fork, and it doesn't retain water. I don't like shells and macaroni because, if an individual piece is facing the wrong way, it can actually stay full of water like a little cup. Radiatore has no cuplike aspect to its shape, so all the water completely drains off of it. Your orecchiette looks like you'd have to manually flip them to get the water to drain off.
07/06/09
Where have you lived that you've never seen a pasta measure before?
Neat little aperture thing aside they've got them built into spoons too. Its multitasking. One device for all your needs.
07/06/09
07/06/09
Like I said, the spoons have them built in. The boxes of pasta have it on the side. If this is the first device you've seen in your life that measures pasta you're pretty much oblivious to the world around you.
07/06/09