I love bronze die, air dried pastas especially long cuts, but it often pushes north of $5 a pound.

There is some pretty lowbrow content. 

Asking the real questions!

I think the Parade section of the Sunday paper is the proper place for this

It will come out a little soupy, adjust your moisture content or just cook it down using the sauté setting afterwards.

Kevin, I think the rice comparison isn’t the best one. Rice varies wildly in flavor and texture while pasta is more about texture, wall thickness of the extrusion and quality of the flour.

Use what you have, it’s the same dough pushed through different extruder dies. The only difference at this point is whether it goes through a bronze die or a Teflon one. Bronze gives a rough finish and Teflon is (I think too) smooth.

Wait a second. Someone who willingly participates in this hideous concentration camp-lite scheme might be doing it to line their pockets? Fetch the smelling salts.

So I don’t want to break your brain or anything. People this picky are definitely experiencing some orthorexia onset, but penne ziti rigate is a thing. Buon appetitio!

People just don’t know how to set a proper table these days. 

I’ve been out of that particular loop since the late 90's, but you are just as likely to be seated next to an up-and-coming kid as you are a gang leader. I had some friends, since deceased who’s cover was waiting tables but were supplying Hollywood with some of the purest heroin seen since the Ayatollah toppled the…

Broad statement, but whatever gets a Republican’s panties in a twist is usually something they’re contemplating or doing. Voter fraud, runaway deficits & etc.  

I’m kind of a crime fan. Criminals are endlessly entertaining, like malevolent puppies. However I can only hang around the C-Suite at work for so long and then it’s off to see the boring, law-abiding cube people.

It only works on light, dry snow though. The nastier stuff sticks like glue sometimes. 

I admire your commitment to this bit. 

All tipping questions to Salty are people looking for loopholes. 

My all time best sandwich was from Klein’s Deli in San Francisco. I can’t remember what they called it (all of the sandwiches were named after notable women), but it was roast beef, smoked tongue and hot salami with pepperoncini on a roll. Apparently Kleins is now two sandwich shops at SFO, the original Potrero Hill…

There was small produce store just west of Kojack’s on Gandy about 20 years ago that made the most incredible Cuban. I still crave them.

I have a blind, incontinent Jack Russell that I’m putting down between now and Christmas. I’m good on that front.

As an old, I can remember when Romaine was more flavorful. It had a slight bitterness to it that was really refreshing. It’s been bred out commercially and you have to get Italian seed for any flavor.