I only burnt the rice a little bit.

    • ABCDE@lemmy.world
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      1 year ago

      Especially for pasta. I only really eat Barilla, and do it a minute less than they say on the packet for al dente. Rolling boil first, salt, chuck pasta in, stir it so they get a good coating, cover, stir every other minute, drain immediately then mix into whatever sauce I’m cooking (or sauce into the pot with the pasta) to cook it in for a minute.

            • ABCDE@lemmy.world
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              1 year ago

              My £4 a week pasta habit for something I enjoy is not throwing money away. If this was truly the case then restaurants wouldn’t be using better brands than supermarket own brand stuff. Nor would I choose the £1 box over the 40p pack when I could be saving money. Di Cecco is another brand which is good but not so easy to find.

              • SpaceNoodle@lemmy.world
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                1 year ago

                If a restaurant isn’t making it fresh, they’re buying it in bulk from a wholesaler. Maybe they’ve got a deal with Barilla, or maybe they shop at the same restaurant supply store I do and get the sacks of brandless dried pasta. You clearly have no idea what you’re talking about.

                • ABCDE@lemmy.world
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                  1 year ago

                  You’re clearly a nasty person who should have stopped responding after your initial, pointless comment.

                  • GunnarRunnar@kbin.social
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                    1 year ago

                    So I’m not a Barilla diehard, not even close, but there are definitely worse cheap pastas, not necessarily all of them but some are. If someone’s in doubt just check the ingredient list on the packages.