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PostPosted: Thu Feb 18, 2016 11:08 am
 


martin14 wrote:
Ya, the Turks are selling us an added value product.

Wish we knew how to do that, but we are too stupid I guess.


The market will tell you if the Turks are making a better product.

A good pasta doesn't get sticky or starchy, it holds together even if it's slightly overcooked, it's not so dense that a sauce won't impart taste to it, and it blanches well and reheats well (for restaurant use).

Do all of those things and you have a good pasta.

Do those things cheaper than anyone else does and you'll compete with Barilla.


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PostPosted: Thu Feb 18, 2016 11:12 am
 


Robair wrote:
FUCK

In my defense I'm designing a log grapple while trying to argue :x



Needs more hydraulics. :wink:



BartSimpson wrote:
Do those things cheaper than anyone else does and you'll compete with Barilla.



Pretty sure you can buy Barilla in Canada.

Hey, it's what I buy .. in Italy.


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PostPosted: Thu Feb 18, 2016 11:14 am
 


I buy it in Sacramento. It's good pasta, what can I say?


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PostPosted: Mon Feb 22, 2016 7:05 am
 


BartSimpson wrote:
Here's the beginning and end of my homework:

Catelli, Primo, Italpasta, and Griss Pasta are sold exactly nowhere in Sacramento.


So what?

There are lots of Canadian products that aren`t sold in Sacramento, just like there are lots of American products that aren't available in Canada.

That often has more to do with a company's willingness to spend resources expand to foreign markets than it does the quality of the product.

And Barilla is sold here, and frankly, it wasn't so noticeably better than anything else on the shelf beside it.


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PostPosted: Mon Feb 22, 2016 1:11 pm
 


BartSimpson wrote:
When I go to the grocery store I have around ten to twenty different choices for pasta and I prefer Barilla. It's an Italian brand and it's cheaper than American brands and it's better pasta except for their egg noodles - Golden Grain (American) makes the best.

:idea:


Barilla is also my choice when it comes to pasta, especially their spaghettini. The only problem I have with Barilla is their elbow macaroni, for some reason when I nuke a plate of mac and cheese it comes out looking weird, no problem with the taste or texture, it just comes out looking chunky, I've never had that problem with Catelli.


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PostPosted: Mon Feb 22, 2016 1:17 pm
 


Whenever I eat pasta its homemade by my wife. [drool]


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PostPosted: Mon Feb 22, 2016 9:00 pm
 


2Cdo wrote:
Whenever I eat pasta its homemade by my wife. [drool]

You're so spoiled :D


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PostPosted: Mon Feb 22, 2016 9:36 pm
 


Brenda wrote:
2Cdo wrote:
Whenever I eat pasta its homemade by my wife. [drool]

You're so spoiled :D


When you're only home about 3-4 months of the year this is what happens. 8)


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PostPosted: Mon Feb 22, 2016 11:42 pm
 


Hyack wrote:
BartSimpson wrote:
When I go to the grocery store I have around ten to twenty different choices for pasta and I prefer Barilla. It's an Italian brand and it's cheaper than American brands and it's better pasta except for their egg noodles - Golden Grain (American) makes the best.

:idea:


Barilla is also my choice when it comes to pasta, especially their spaghettini. The only problem I have with Barilla is their elbow macaroni, for some reason when I nuke a plate of mac and cheese it comes out looking weird, no problem with the taste or texture, it just comes out looking chunky, I've never had that problem with Catelli.



ROTFL

nuking pasta; ya there is a good idea. :)


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PostPosted: Tue Feb 23, 2016 12:34 pm
 


2Cdo wrote:
Whenever I eat pasta its homemade by my wife. [drool]


Yeah, she makes some great pasta, doesn't she? 8)


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PostPosted: Tue Feb 23, 2016 1:20 pm
 


BartSimpson wrote:
2Cdo wrote:
Whenever I eat pasta its homemade by my wife. [drool]


Yeah, she makes some great pasta, doesn't she? 8)


:lol:
Not a chance Bart, the wife thinks "Gingers" are the devils spawn! HaHaHa


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PostPosted: Tue Feb 23, 2016 1:25 pm
 


It's true! We are! :lol:


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