Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I don't know, but I'm wondering if at the price of $.34 for that particular spaghetti, is it any good? I understand it's a $5 meal challenge, but shouldn't that meal be as delicious as you can make it?
In my opinion, that means pasta from Italy and real Parmesan (or, preferably for this dish, pecorino romano)...though I guess some might think the powdered cellulose added to that $1 parm in a can actually adds to the dish.
I don't know, but I'm wondering if at the price of $.34 for that particular spaghetti, is it any good? I understand it's a $5 meal challenge, but shouldn't that meal be as delicious as you can make it?
In my opinion, that means pasta from Italy and real Parmesan (or, preferably for this dish, pecorino romano)...though guess some might think the powdered cellulose added to that $1 parm in a can actually adds to the dish.
