tag:blogger.com,1999:blog-31274466.post8694241841659594422..comments2023-10-28T03:52:04.208-07:00Comments on The Modern Apron: Menus, Methods and Musings: Just LukewarmTDhttp://www.blogger.com/profile/00665343970056841693noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31274466.post-69874014790453764692007-09-26T10:40:00.000-07:002007-09-26T10:40:00.000-07:00Maybe it's because my sauce choices tend to be som...Maybe it's because my sauce choices tend to be somewhat...staid. Red sauce, white sauce, pesto--they all work fine on just about any shape. If I really started branching out sauce-wise, I might find that the bowtie met a need that no other shape could...TDhttps://www.blogger.com/profile/00665343970056841693noreply@blogger.comtag:blogger.com,1999:blog-31274466.post-470104725407310912007-08-21T18:39:00.000-07:002007-08-21T18:39:00.000-07:00Now I feel the need to object. I was going to ext...Now I feel the need to object. I was going to extoll the virtues of bowtie pasta until I got to the corn thing.... I'll give you canned, off the cob or in any other form I'm not overly found of, but fresh just picked corn is like nothing else. But I digress. I agree that bowtie is a somewhat silly shape for a posta it does a better job of retaining a proper amount of sauce ie. more than all the strands and less the tubes. I've tried to make a couple of recipes with bowtie that doesn't really work with anything else.Anonymousnoreply@blogger.com