Cue shaming Americans for liking their pasta more done than al dente, as though it’s some moral failing. I will eat my pasta exactly as done as I like it, thank you very much.
This whole thread is full of some serious pasta snobs. I always find it funny how upset people get with others who don't want to do whatever task is being discussed in the purest form. I use a timer for my pasta so I can do other things while it cooks, and it isn't that big a difference to me.
This always seems to happen for whatever reason with any food-or-drink-related topic. Articles about coffee will attract the coffee snob, dripping with disdain for drip coffee (consuming which is apparently the moral equivalent of downing urine); articles about stovetop cooking will attract the cast-iron aficionado who will tell you how easy it is to have a perfectly-seasoned pan if you just follow this seven-step process before and after every meal, etc.
This falls into the oft-visited category of "my technique is the only correct technique because it satisfies my completely subjective opinion", which I hate. Alton Brown is another chef that does this and it pisses me off to no end.
Shaming is one extreme but surely there is some aspect of tradition. Personally I am a little snobbish with pasta because I have seen a lot of people with just no respect for pasta as a culinary experience. E.g. it's just carbs to shovel crap on, without appreciating other aspects of what make pasta good. Same with any food really. Also I don't understand why some people are super attached to "overcooked" pasta. Growing up I ate overcooked pasta and then, later, learnt to like it al dente. Maybe yall are yet to have a really spectacular pasta that changes the game for you?
Shaming? A bit too sensitive take so early in the morning, don't you think?
There are better and worse ways to do things, any things. Pasta preparation was perfected by Italians and its not a trivial process everybody groks in 2 mins. I strongly suggest visiting Italy and tasting how real pasta should taste, an experience rarely seen outside of the country, regardless how 'italian' given restaurant tries to look like (exactly same with ie south asian curries who are in the west usually a far cry from original food).
If you prefer doing things in non-ideal way and thus have inferior tasting experience that's your own choice. Don't expect applause for that, not in international forums full of people who know better.
And getting overly defensive when people suggest better approaches... not the best form, is it. Do you consider such approach a best one to general criticism, rather than ie some introspection and pinch of critical thinking?
