Time to revive a classic because we all need to laugh this week

[mtnester]

http://www.epicurious.com/recipes/food/reviews/105591

Plus, it needs some fresh reviews/perspective

:) off to my kitchen...it is cupcake and spaghetti and meatball day (hubs will love it when he gets home later!)

[hippywife]

1. That really is priceless!

Too funny! And I've only read the first five reviews! :rofl:

[mtnester]

2. Oh, mine from last year is way back in there somewhere

when you have time, peruse them all...TOO funny

[Duer 157099]

3. OMG that's great, thanks

However, there is something to be said about salting water for boiling. I recently discovered that I was undersalting my water. After reading in "Heat" that, according to Batali, your pasta water should be salted so that it "tastes like the ocean" -- WOW that's a lot of salt, but when I recently tried it for broccoli, I admit that it tasted better.

ALSO -- did you know that it's best to add the salt after the water is very hot or boiling if you're using aluminum pans, so that the salt doesn't sit on the bottom undissolved and corrode the metal?

See? It's more complex than most people are willing to admit!

But those comments are really hilarious.

[Stinky The Clown]

4. " ...... if you're using aluminum pans ...... "

The same is true of stainless.

[Duer 157099]

5. Ah, thanks, I wasn't sure about the SS

:hi:

[mtnester]

6. You know, I did not know that

I always seem to avoid any (what I would consider anyway) unnecessary addition of salt to anything. Sea water? Egads, I will try it next time. (scares me it does) Do you rinse pasta? (I don't, and wonder if when using that much salt it would be needed)

Yes, the reviews are specials and hysterically irreverent/funny. I applaud Epicurious for allowing them to stay up...they could get all pretentious and take them down, but they have a sense of humor abut their own selves, which is always a good thing.