Insights, tips, and restaurant reports from CHOW editors and Chowhound.
The answer to this puzzle is mostly that there is no answer to this puzzle. Two-foot long spaghetti is how it used to be made; in fact, most old Italian grandma types would break the spaghetti in half before boiling it. So, basically, you end up with stuff exactly the same length as your normal spaghetti. The presence of super-long spaghetti on the current market is mostly a marketing gimmick, playing on the traditional appearance of the long stuff.
But our Chowhounds have thought of some unique uses for it:
1. You can use it for Chinese food. A long noodle traditionally represents long life. There’s a shop in Shanghai that makes a birthday noodle that’s as many meters long as noodle’s recipient is old. The longest they’ve ever made is a seventy meter noodle!
2. You can just cook it super long, for extra-fork-twirling action. You can get it into a normal stock-put–just put half of the noodle in, wait for it to soften, and push gently down to get the rest of the noodle in. Reports BellaDonna, unbroken super-long spaghetti is a little harder to eat, and the sauce sticks to it a little better.
Why Super Long Pasta?
When you buy oranges labelled “juicing oranges”, they’re typically Valencias, explains Brandon Nelson, but during the winter months, sometimes they’re Texas Hamlins. Most people can’t tell the difference between the two varieties, he says, but to his palate, the Hamlins are a little sweeter, lighter, and smoother. His personal favorite juice is a fifty-fifty mix of Hamlins and tangerines.
Many like juicing blood oranges for cocktails. They’ve got a great color, and a stronger tang than other oranges, says Pei, so they’ll stand up to your expensive liquor. Tangerines also work well in cocktails.
Veggo says that the most delicious, sweetest, juiciest citrus product he can buy in Florida is the honey bell. It’s a grafted cross between a grapefruit and a tangerine, but it really just looks like a big orange. It’s incredibly sweet and it yields ridiculous amounts of juice. It has a super-short season (basically, December and January), and the squeezed juice has a very short shelf life, so it’s little known outside of Florida. But you can call Veggo’s local grower–Citrus Ranch in Palmetto, Florida, at 941-723-0504, and have some shipped. “Make a batch of screwdrivers with fresh-squeezed honey bells and the women will never leave your side and the men will repay all the money they ever owed you.”
Now they’re just trying to tick us off.
As we read in Ruth L. Ozeki’s book All Over Creation (which does for potatoes what Ozeki’s first novel, My Year of Meats, did for the beef industry), conventionally grown potatoes are some of the most toxically grown items in the whole food chain. Especially when they’re grown on a scale that matches our fast-food nation’s response to “Want fries with that?”
Over the weekend, the Contra Costa County Times reported that “biologists have used gene technology to design a spud that’s tastier and resistant to unsightly bruises and sprouts.” Hmmm. Poisonous and genetically modified? Cool.
On the positive side, the modified potatoes that Idaho’s J. R. Simplot Co. (one of the world’s largest potato growers, with the perfect name for a company that wants to produce frankenfoods) is developing will delete the potentially cancer-causing acrylamides that surface in regular potatoes during frying.
Still, there’s no need to panic. Like the cloned meat that may be on the horizon, the “Russet Rangers” are at least five years away from the store shelves (and the McDonald’s fryer).
What’s interesting is that one of the ways Simplot is promoting these “gene-silenced” potatoes is that they will taste better than ordinary Russet Burbanks. Which most likely used to be flavorful before they had all the taste bred out of them in order to produce the kind of high-yield uniform crop that is needed to fuel the deep-frying industrial complex. Instead of monkeying around with gene splicing, maybe the Simplot Co. could just try to grow some more flavorful varieties—like some of these.
Even before the current season has stopped simmering, Bravo’s reality show Top Chef has been renewed for a third season. Citing Nielsen Media Research, Variety says that Top Chef “ranks as the No. 1–rated food series in the cable universe, averaging 1.22 million viewers in the 18–49 demo.” Access Hollywood notes that those numbers show the series to be up 56 percent from the first season.
While there’s no news yet on where the third season will take place—Los Angeles, San Francisco, or a brand-new city—casting calls are being held this month in Dallas, Miami, Las Vegas, New York, and San Francisco.
If you think you have what it takes to throw some food on a plate while either insulting the sexual practices of or spewing violent threats at your fellow cheftestants, check out the casting information at Bravo.com.
CHOW spends a seasick day on a crab boat south of San Francisco. READ MORE
I’ve just finished battling my way through this behemoth. The characters are constantly eating delicious-sounding meals and snacks, making this book as mouthwatering as it is compelling. All that reading about idlis, kulfi, and dal has led to a lot of cooking of Indian food at home this week.
And now USA Today is reporting that the turmeric I’ve been using in prodigious amounts may have some unintended effects (besides, that is, staining my counters a cheery yellow).
Apparently, aside from the antiseptic qualities that have been exploited for generations, turmeric has a host of curative properties. It seems to help joint pain caused by arthritis. It can inhibit the spread of some cancers. It can help ward off Alzheimer’s.
And, the article notes, it may even be useful in weight control. But not if you’re eating your turmeric in these.
Baking supplies that won't collect dust. READ MORE
The kulfi at Lahore Karahi is really special, says Big Larry. It comes in irregularly-shaped hunks, speared with toothpicks. Mango, pistachio, and cardamom are all part of this ice cream experience–rich flavors, but not too sweet. And the texture is pleasantly solid. Eat it.
Lahore Karahi [Tenderloin]
612 O’Farrell St., San Francisco
Lahore Karahi Dessert
Ngu Binh is a new Vietnamese restaurant that appears to be focusing on central Vietnamese food, like the kind of stuff they serve in Hue, rather than Saigon or Hanoi. This place is only a few weeks old, and they’re still sorting out the menu, but hounds say it’s promising. zippo is charmed by the delicate bahn nam, little tiny dishes filled with a layer of soft, custardy rice cake, topped with chopped shrimp, chives, and croutons ($4.75). Ruth Lafler likes the thin, lacey crust of the bahn xeo ($6.45), with its distinct coconut flavor, but thinks the filling-to-pancake ratio is off. And Melanie Wong finds the bun bo hue much more delicate (“a better word might be ‘watery’”) than versions she’s used to. Those seeking the funky, fishy flavors and unctuous textures of hardcore Vietnamese food may be disappointed. However, all the hounds who have tried it plan on going back. Catch a late breakfast–they open at 8:30 a.m.
Ngu Binh (Dac Biet Bun Bo Hue) [Tenderloin]
formerly Hung Ky
337 Jones St., between Ellis and Eddy, San Francisco
Ngu Binh–new Vietnamese @337 Jones, SF
Chico’s shows its barbecue chops in Carolina-style pulled pork: tasty and smoky with ample bark, reports jkent. It’s first-rate ‘cue, especially for the Northeast, and surprisingly true to Carolina tradition, says bbqfan. He faults only the thick, sweet sauce, a substitute for the thin, vinegary one served down south.
But Chico’s barbecue ranges beyond Carolina, including solid “St. Louis-style” ribs and smoked, fried chicken wings. Most meats come in platters or in ample sandwiches made on excellent rolls. Service is casual, friendly, and efficient.
Chico’s BBQ and Restaurant [Albany County]
2490 Western Ave. (Rte. 20), near Rte. 146, Guilderland, NY
Chico’s BBQ–Guilderland NY