A noodle by any other name is just not theb same

I reserve the right to be a pretencions cook because I have respect for the ingredients - and conversely I also have great disdain for things that I deem to suck.  Those are strong words I realize but it's from the heart.

Here is a list of a few:
Creamette Noodles
Garlic in a Jar
Most things that are fat free
Frozen Onions
Cheep Balsamic Vinegar
Off-brand condensed soups
Spices that are less than a dollar
Mushrooms in a jar
Canned Ham
Asparagus in a jar

If it takes as much time to tear open the bag of onions then  to cut one up - for GOD SAKE cut up an onion.  By far the one that gets on my nerves the most has to be creamette noodles.  Now I know that some of you use them - and I don't blame you - they are cheep.  But here is the deal - a Barlla noodle lays Creamette to wast - specially if you boil it too long.  So, again, for GODS SAKE spurge and buy Barlla - you are slaving away on a meal so you have earned it.

Here are a few pointers when making noodles
1) DO read the cooking time
2) Check your noodle for done-ness a minute before it is time to pull them out
3) When you pull them out rinse them first with cold water to cool then down and then use hot if you want - unless the recipe calls for it to be drained and put right back in.  Your noodles will continue to cook if they sit there in the hot steam
4) Wait until the water is boiling to add the salt so that you don't pit the bottom of your pan
5)When you add salt - you should probably double it.  It's a crap-ton of water ad is diluted.  Adding salt gives you an opportunity layer flavor into your meal.
6)Yes you can add a bit of olive oil o your water in order reduce the chance of noodles sticking together
7)Use a lot of water - the more room the noodles have the better they will turn ou
8) If you are making spaghetti, linguine or any other long noodle break it in half so that when you put it into your pan half is not sticking out - when you do that you end up over-cooking the bottom half of you noodle and it really reduces the chance of the noodles sticking together
9)Take your noodle timing seriously.  It kills me when someone puts a hand full of noodles in, then hovers or chit-chats for a few minutes and then puts on the timer.  Also, don't get lost in conversation and think that finishing your story is acceptable - it's not!!
10) Noodles are like avocados and pears - you have a very small widow in which they are perfect/ripe and after that time they are crap

In honor of the Barilla noodle here is my favorite pasta salad recipe!  A well guarded secret up until this point. 

1 lb. Barilla noodles - large or medium shells
1 1/2 cup Miracle Whip
A package of dry ranch dip
A jar of pickles
1 Cup Frozen Peas
1 small White onion
1 cup Small pieces of cauliflower
3/4 lb Salad shrimp - or larger if you want to zip it up a bit

Cook the noodles and rinse then off in cold water.  In a separate bowl dice up the vegetables and add the rest of the ingredients.  In a separate bowl add together the Miracle Whip and the ranch dressing - then add the pickle juice slowly until it is creamy - it's ok if it is soupy because it will firm up.  Stirr, chill serve!

Yum