Random Facts
- Thread starter Sammie
- Start date
menotyou
bella amicizia
Why do I have some horrible image of two queens arguing burned into my mind, which lead to this law?
Cause she can have them all over?
Which explains their bad breath.
And many are now California elected officials.
menotyou
bella amicizia
The drilling part.
moreluck
golden ticket member
That explains Boxer, Jerry Brown, Pelosi, Feinstein, the Sanchez sisters and many others!!
(sorry, eyeball, I didn't see yours 'til too late)
You ignored my post??? I'm insulted!That explains Boxer, Jerry Brown, Pelosi, Feinstein, the Sanchez sisters and many others!!
(sorry, eyeball, I didn't see yours 'til too late)
moreluck
golden ticket member
I heard a long time ago that both lipstick & perfume had ambergris too. (that's from a whale)
klein
Für Meno :)
Green onions vs. scallions
You say scallion, I say green onion, but are they the same? My conclusion is yes. If you consult a typical seed catalogue you will not find a listing for either green onions or scallions. Instead both are classified as "bunching onions," which is a variety of onion that can be eaten in an immature state. So, what is often referred to as a "green onion" refers to young "bunching onions" that have a bulb at the bottom - even just a slight bulb. Scallions have the same characteristics however are more slender and lack the round bulb. This suggests that scallions are simply green onions picked earlier, before a bulb forms.
You say scallion, I say green onion, but are they the same? My conclusion is yes. If you consult a typical seed catalogue you will not find a listing for either green onions or scallions. Instead both are classified as "bunching onions," which is a variety of onion that can be eaten in an immature state. So, what is often referred to as a "green onion" refers to young "bunching onions" that have a bulb at the bottom - even just a slight bulb. Scallions have the same characteristics however are more slender and lack the round bulb. This suggests that scallions are simply green onions picked earlier, before a bulb forms.
moreluck
golden ticket member
Put in the salt.....it's the best time to salt the pasta
First, salt does not prevent sticking, nor does it significantly increase the boiling point of water. Salt should be added because you should always season every element of food that you eat. Cooking pasta in salted water means that the pasta will absorb some of the salt and therefore not taste bland
Read more: Why do you add salt to the water to cook pasta
moreluck
golden ticket member
I don't do the oil because I was taught that if there's a sauce, that oily, slippery pasta won't hold a sauce well. So I just stir it so the spaghetti doesn't stick together. Unattended it will stick. You have to stay with it.
As I learned, "Pasta waits for no man " so, drain and toss in the sauce quickly.
klein
Für Meno :)
I don't even drain my noodles anymore. I time them well, turn off the stove-top before they are done, and let them finish cooking in the remaining hot water.
Then I just scoop them out of the hot water as needed, and when we have seconds, the noodles are still very warm by scopping them out of the hot water, again.
Then I just scoop them out of the hot water as needed, and when we have seconds, the noodles are still very warm by scopping them out of the hot water, again.
moreluck
golden ticket member
Left in the hot water they never stop cooking.
