"Try to think of it in evolutionary terms: Grain based Spaghetti was popular among the people of our culture up until it was beaten out of it's niche by a healthier, more resilient species of Spaghetti."



I lament the fact that traditional spaghetti was not included in the typical diet of our distant ancestors, more so because I have Italian roots on my father's side. ( I can already imagine the cajoling going on around the dinner table, "Ancestral roots you say? Stronzo! you're Italian! Shud-up and eat some cannelloni! " )

With this in mind I was struck with a strange surge of patriotism when I looked down into my lunchtime grab-bag of 包子肉(pronounced: BOWDZZA ROW, tied meat) which is apparently a Xuzhou specialty. This kelp pasta-stuff, called Kombu has a great texture that is more resilient than your typical fork of al-dente noodles but it beats out the traditional stuff as far as nutritional-fiber goes. It also has plenty of iodine which is apparently good for general development and stuff. Eat it in moderation of course.

Some people groan when Food-Substitutes are brought up, as if Spaghetti (or whatever food it is) cannot be improved upon. Try to think of it in evolutionary terms instead: Grain based Spaghetti was popular among the people of our culture up until it was beaten out of it's niche by a healthier, more resilient species of Spaghetti.