From: "Don Jacobs" From: "Don Jacobs" Organization: HOSPITALITY SERVICESFrom: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduFrom: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTFrom: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodFrom: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduFrom: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normal From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth: From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid! From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.) From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.) From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good! From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying.. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the food to you as soon as we cook it. Starting this September we will From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the food to you as soon as we cook it. Starting this September we will even have WOKS in the dining rooms so you can stir fry your own From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the food to you as soon as we cook it. Starting this September we will even have WOKS in the dining rooms so you can stir fry your own veggies. We are now grilling, slicing and saucing to order as much From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the food to you as soon as we cook it. Starting this September we will even have WOKS in the dining rooms so you can stir fry your own veggies. We are now grilling, slicing and saucing to order as much as possible. And we have great non-fat yogurt and a great salad bar. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. You have to take out a strand and bite it...pasta should always have a bite. ( al dente.)Pour the pasta into a strainer and let it drain for about 10 seconds and put the cooked pasta into your serving bowl. Put as little of whatevyou're using for a sauce on right away and carefully fold the sauce throughout so the pasta doesn't stick. If the pasta is very hot use a cool sauce because you must stop it from coking so you don't develop starch. My favorite, a table spoon ( per 1/4 pound,) of very good, extra virgin olive oil, ( it looks green,) that has been infused with minced garlic and freshly chopped basil, maybe a few sun dried tomatoes and than really good prmigiano reggiano cheese sprinkled on top. Wow that's good!A good trick....if you're having friends over...dip the freshly cooked pasta in cold water to stop the cooking process so it doesn't turn mushy and then use sauce that's really hot. In Italian restaurants they will dip the cooked cool pasta which has been put in a china cap, ( strainer,) in freshly boiling water for a few seconds but that's trickly unless you eat right away.Great pasta is a challenge for we who work in dining services also. We try not to make it mushy without making it seem like we're soaking 'it. Pasta is one of those things that really isn't applicable to large scale dining that we do But according to last years student surveys our diners want us to get it right so we'll keep trying..But we are very careful with nutrients. We really keep the fat content of our menu as low as possible and we keep trying to get the food to you as soon as we cook it. Starting this September we will even have WOKS in the dining rooms so you can stir fry your own veggies. We are now grilling, slicing and saucing to order as much as possible. And we have great non-fat yogurt and a great salad bar. Those things are harder to do in your own kitchen. From: "Don Jacobs" Organization: HOSPITALITY SERVICESTo: letters@dp.upenn.eduDate: Thu, 6 Jul 1995 14:08:02 ESTSubject: Thought For FoodCc: Bill@dining1.dining.upenn.edu, Adam@dining1.dining.upenn.edu, Anis@dining1.dining.upenn.eduX-Confirm-Reading-To: "Don Jacobs" X-Pmrqc: 1Priority: normalDear Audrey Beth:First things first, let's get you some perfect pasta.Start with a nice big pot so you don't have to fill it full.Use lots of clear cold water, nothing else, and fill the pot no fuller than 8 inches from the top. No lid!Bring that clear cold water to a rolling, (big bubbles,) boil.Carefully put the pasta in a little at a time. Don't dump it in. Always use more water than you think you'll need so the pasta has room to jump around. ( no less than one quart per 8 ounces.)If it's fresh pasta from the Italian market cook for a minute. If it's broad dried pasta cook for 8 minutes at the most. Y
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