Vince Pitelka on tue 8 oct 96
In Northern California, which contains more kitchen/gourmet shops per capita
than anywhere else in the country, and where I use to sell my wares, a pasta
bowl is generally just a wide low bowl, sometimes with a wide slanted flange
lip, which allows the pasta to be tossed with sauce and other additions.
The perforated bowl mentioned in today's posts is of course just a
collander, and is not necessarily for pasta. Personally, I think that
ceramic collanders suck, as compared to a good commercial cook's collander.
But then again, I used to sell tons of pie/quiche plates to the above
kitchen/gourmet shops, and I sold fluted plates, which look good but are
very hard to clean, ten to one over non-fluted plates. Maybe the same is
true of ceramic collanders.
Vince Pitelka - vpitelka@Dekalb.Net
Phone - home 615/597-5376, work 615/597-6801
Appalachian Center for Crafts, Smithville TN 37166