I really don't like the uber skinny pastas. Don't like uber skinny noodles either, or rice noodles. Pasta has to have some substance to it for me. Too wormy else.

Lightly chewy pasta also still has the flavor in it. That's essential. Food should stimulate at least one sense besides heat.

That's why FSM invented chillies.
They can stimulate your tongue, nose and eyes too.

I made spaghetti carbonara yesterday with No. 4 spaghetti. It went down well.

#4 spag?

It's the size of the spaghetti. 4 is fairly thin, but not angel hair thin.

It does come in sizes. Changes the cooking time, and gives a rather different texture. Personally, I never got too excited about the difference.

Fettucini's flat surfaces mean I have to chase it around in the boiling pot more to keep it from sticking together like so much badly welded wrought iron. Clumps. Gotta de-clump.

A generous dash of olive oil helps prevent clumping. I figure you probably know, but ... meh, eh?

I grew up in the Midwest. Food shouldn't have adventurous flavor. Or flavor, for that matter.

Is yours the region that came up with the 7-Up Recipe Book?

I think that may have been Texas.

But, 7-Up is a wonderful poaching liquid for fish and really zings up your Jello.

There's a really simple recipe for scones using 7 up or lemonade as we call it here.

Spill ...

Ingredients:
1 cup of lemonade (not flat)
1 cup of cream
3 cups self-raising flour
Handful of sultanas (optional)
Method:
Preheat oven to very hot 220°C.

Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden

The recipe is so simple.

I'm going to try making it with ginger beer one day soon. I think that would be quite yummy.

You can add any type of fruit or even cheese if you like cheese scones, instead of the sultanas. :)