Hoke wrote:whereas others have a strong preference for serving the pasta with the sauce clearly poured atop the pasta.
Redwinger wrote: When pre-mixed, the presentation brings back boyhood memories of cafeteria spaghetti from Jr. High,
Dale Williams wrote:I'd agree with Carl that hunks of meat make a difference, is that case we probably do on top.
Don't think this guy has a future as a Food TV star
http://www.chow.com/food-news/54846/how ... armellini/
Dale Williams wrote:Karen/NoCA wrote:Are you referring to his method or his demeanor?
Demeanor (method is basically same as Batali et al)
I remember one of the best pasta-centered restaurants I've every enjoyed. Well, I remember everything but the name. It was in New York, close to Bloomies, up on the second floor. The best thing I remember was the owner/chef commenting that most people screwed up pasta because they didn't understand pasta and saucing...that, essentially, "Sauce means "sauce; despite what they say in New Jersey, it's not supposed to be "gravy". You shouldn't ever drown a pasta dish with sauce. Then it isn't pasta: it's a bowl of sauce with a little pasta in it."
Hoke wrote:Of course, I eat it any way its served, without complaints. Not being a fool.
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