Gizmodo 
Enter your username and password.
-
posts about #spaghettimeasure more → 
Spaghetti Measure Ensures That You Make the Right Amount Every Time
Tip your editors:
Editorial Director:
Brian Lam | | Twitter
Editor:
Jason Chen
| AIM | Twitter
Features Editor:
Wilson Rothman
| Twitter
Senior Contributing Editors:
Jesus Diaz
| AIM | Twitter
Mark Wilson, Reviews
| AIM | Twitter
Contributing Editors:
Matt Buchanan
| AIM | Twitter
Adam Frucci
| Twitter
Sean Fallon
| Twitter
Jack Loftus
| Twitter
John Herrman
| Twitter
Dan Nosowitz
Chris Mascari
Danny Allen
| Twitter
Rosa Golijan
| Twitter
Chris Jacob
Columnist:
Brendan I. Koerner
Interns:
Don Nguyen
Kyle VanHemert
Comment Intern:
Nick Ellenoff |
Comment Account Questions:
| posts about #spaghettimeasure more → |
Spaghetti Measure Ensures That You Make the Right Amount Every Time |
Original material is licensed under a Creative Commons License permitting non-commercial sharing with attribution.
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.
07/06/09
07/06/09
07/06/09
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
07/06/09
07/06/09
07/06/09
try using it to dry your fresh cut fries before you drop them in the oil!
07/06/09
07/06/09
07/06/09
07/06/09
07/06/09
07/06/09
07/06/09
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
07/06/09
07/06/09
07/06/09
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