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This was discussed quite recently. Heinz, amongst others, have recently added "Keep refrigerated" to their labels. I didn't believe when ... cupboard to check: it's true, so now my tomato sauce lives in the fridge. Not, however, my HP or chutneys.

We always refrigerated chutneys, for whatever reason. HP sauce I've never had, but A1 Steak Sauce is normatively unrefrigerated.
I think I first heard about that from a fellow ... spaghetti or any such pasta is to use your teeth.

And what, Areff, is the sound of pasta hitting a wall?

In Brooklyn, "Heyy."

Tony Cooper
Orlando FL
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This was discussed quite recently. Heinz, amongst others, have recently ... lives in the fridge. Not, however, my HP or chutneys.

We always refrigerated chutneys, for whatever reason. HP sauce I've never had, but A1 Steak Sauce is normatively unrefrigerated.

I married into a family that refrigerates canned tuna. It's a miracle we get by with only one refrigerator.

Bob Lieblich
Brrr
How did the cook in the kitchen 'mix' the pasta and the sauce?

After draining the pasta, you put it back in the now-empty pot in which you were cooking the pasta, and you dump the contents of the pan or pot containing the sauce. Then mix it up before serving.

In my case, as a bachelor, that won't do. I generally make enough sauce for at least two dinners. I don't want to dump all of it on the pasta for the first of these, nor do I want to store the mixed product in the fridge overnight. No problem at all, on the other hand, with keeping the sauce itself around for a day or two.
What means was used to transfer the sauce from the ... pour the sauce from the pan. It wouldn't be right.

Ladling would be okay, but it would take a long time. The goyim seem not to use much sauce, though.

I have a big ladle. Two or, at most, three transfers is all it takes.

Charles Riggs
From a TV show, I am reliably informed that the ... time, but I decided I prefer more sauce than that.

With enough sauce, that sounds like a very sensible thing to do. Mixing it on a plate doesn't work as well as it might.

I tried your man's method yesterday afternoon. I think I'll stay with it.

Charles Riggs
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Ray, I don't want to seem obsessive about this, but ... months; but it does so quite unimpaired in a cupboard.

Far out. I refrigerate ketchup as recommend and, unlike you, generally mix only the amount of vinaigrette I need at the time. Refrigerating olive oil, as you do, pretty much ruins it. A bottle of it will keep for weeks in the cupboard if you prefer to have a store of it on hand. It should never be put in the fridge, though.
This was discussed quite recently. Heinz, amongst others, have recently added "Keep refrigerated" to their labels. I didn't believe when ... cupboard to check: it's true, so now my tomato sauce lives in the fridge. Not, however, my HP or chutneys.

I don't find I need to refrigerate HP, A1, mustard, or marmalade, if no-one has mentioned it, but if chutney isn't refrigerated, a mold can develop inside the jar in fairly short order.

Charles Riggs
Did anybody else learn to test spaghetti for done-ness by ... one of the first things I learned at Manchester University.

I think I first heard about that from a fellow in college. But I think it's illegitimate (although this fellow's ... works for the goyim . The way to test spaghetti or any such pasta is to use your teeth.

I've used the wall method, but have found it to be insufficiently accurate. Seconds matter during the final stage of boiling.Testing a strand by taste is the best method.

Charles Riggs
In my case, as a bachelor, that won't do. I generally make enough sauce for at least two dinners. I ... overnight. No problem at all, on the other hand, with keeping the sauce itself around for a day or two.

You can also freeze some of the sauce.
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I used butter in sandwiches until a few years ago, when I realized mayo is not, in fact, disgusting. Butter and ham sandwiches are quite tasty.

I dislike mayo in sandwiches, but it is almost impossible to buy a pre-packaged sandwich without it these days (in the UK, that is).
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