When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when ...
Can a lasagne be made in the slow cooker, or will that cause the pasta to become unpleasant?
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?