The Great Pasta Debate Lives On

Posted on October 2, 2026September 28, 2026 by Dusty Roads | No Comments

A plate of spaghetti topped with a thick tomato meat sauce, sprinkled with grated cheese and garnished with a fresh parsley sprig.

🍝 You’re Cooking Pasta ALL Wrong!

I guess the Great Spaghetti Debate is never going to rest.

Despite my very reasonable explanation back in April — To Break or Not to Break: The Great Spaghetti Debate — I opened my email this morning to a headline screaming at me like I’d committed a culinary crime:

“You’re Cooking Pasta Wrong.”

Well of course I had to read it. And inside? Another dramatic proclamation:

“arounddustyroads.com According to an Italian Chef.”

Alright, fine. What am I supposedly doing wrong now?

According to Chef Marcello of the Academia Barilla, the perfect bowl of pasta requires long noodles cooked in salted water — without breaking them — so the sauce can swirl and cling like it’s performing a romantic tango. After wading through all the author’s detours, it became clear he was talking about pasta dishes where the sauce is mixed into the noodles, not the kind you spoon on top once it’s on your plate. And after all that drama… they didn’t even include a recipe!

Okay. I can accept that. But I’ve moved on.

I am now 100% in the Short Noodle School of spaghetti cooking. I’ve even stocked up on the “pot‑sized” spaghetti you can buy at the grocery store. I don’t need a restaurant‑sized cauldron to make a single serving, and the pot‑sized noodles work beautifully. No muss, no fuss, no rogue noodle shards launching themselves across my kitchen like tiny edible javelins. Two boxes of pot‑sized spaghetti on a kitchen counter beside a container of uncooked pasta, with a cooking pot in the background.

So yes — the debate lives on. But this home cook has chosen her side.

And if Chef Marcello wants to challenge me, he can meet me in the pasta aisle — I’ll be the one holding the pot‑sized spaghetti with zero regrets.

Ketchup or Catsup? Inquiring Minds Want to Know

Posted on September 20, 2026September 14, 2026 by Dusty Roads | No Comments

Eight different ketchup bottles from various brands arranged side by side against a solid red background, showing the variety of packaging styles and labels.

🍅 The Great Ketchup Debate

Every household has its battles. Some people argue about politics, some about the thermostat, and some about the proper way to fold a fitted sheet. But there’s one debate that has been simmering for generations:

Is it ketchup… or catsup?

Once upon a time, “catsup” was the popular spelling. Heinz even used it until 1988. But somewhere along the way, “ketchup” won the popularity contest, and now “catsup” mostly lives on in crossword puzzles and old cookbooks. Same condiment, different spelling — and people still have opinions.

And speaking of opinions…

To Refrigerate or Not to Refrigerate

Restaurants leave it out all day. Half the world leaves it out at home. Heinz says “refrigerate after opening.” Most people pretend they didn’t see that.

The debate continues.

Ketchup as Medicine?

Believe it or not, ketchup started out as a health food. In the early 1800s, it wasn’t even made from tomatoes — it was a concoction of mushrooms, walnuts, or fish, and doctors prescribed it as a digestive aid. Someone even tried selling ketchup pills as a cure‑all.

Imagine going to the doctor and being told to take two ketchup tablets and call in the morning.

What’s With the Number 57?

Heinz didn’t have 57 varieties. He just liked the number. It sounded good, looked good, and stuck. Marketing magic at its finest.

The Glass Bottle Struggle

If you grew up with the old glass bottles, you know the dance:

Tip the bottle
Shake the bottle
Plead with the bottle
Suddenly get half the bottle at once

The secret? Tap the 57 on the neck. That’s the sweet spot Heinz designed to get the ketchup flowing. Today everything is a squeeze bottle, but the memory of that struggle lives on.

What People Put It On

This is where things get personal.

Some folks put ketchup on eggs — scrambled, fried, omelets, you name it. Others think that’s a crime against breakfast.

Meatloaf? Ketchup isn’t just a condiment there — it’s practically the main ingredient. Mixed in, brushed on top, baked into a glaze… meatloaf without ketchup is just a loaf of meat trying to find itself.

And then there’s the hot dog debate. Are you a ketchup person? A mustard person? A “both, please” person? Chicago says ketchup is forbidden. New England says “put whatever you want, we’re not judging.”

Inquiring Minds Want to Know

So where do you stand?

Ketchup or catsup? Fridge or counter? Eggs or no eggs? Ketchup or mustard on hot dogs? Tap the 57 or shake the bottle like it owes you money?

One little red condiment… so many opinions.

A sliced meatloaf sits on a white plate, topped with a thick, glossy red glaze. The inside looks moist and finely textured, with small bits of seasoning visible. A fork rests near the edge of the plate, suggesting it’s ready to be served.

WMEO: Seagull Crime Wave Sweeps Cape Cod

Posted on September 17, 2026September 14, 2026 by Dusty Roads | No Comments

By Banner & Balboa, WMEO Newsroom- We Meow, You Listen

Cape Cod residents are sounding the alarm this week as seagulls continue their bold streak of snack‑related crime. Witnesses report gulls swooping down without warning, grabbing sandwiches, chips, and in one case, an entire slice of pizza, before fleeing the scene like feathered fugitives.

WMEO reached out to several victims, all of whom described the attacks the same way: “Sudden, startling, funny… and absolutely disgusting.”

Banner, reporting live from the WMEO Coastal Desk, says the gulls have become so brazen that some tourists are now eating lunch under umbrellas — not for shade, but for protection.

Banner: “Authorities say the gulls are acting alone, but we suspect an organized snack‑stealing ring. Possibly unionized.”

Balboa attempted to interview one of the gulls but was met with a loud squawk and a very pointed stare. As WMEO’s resident snack addict, he took the crime wave very personally.

Balboa: “Authorities say the gulls are ‘extremely food‑motivated.’ As someone who is also extremely food‑motivated, I understand the lifestyle — but this is crossing a line. One suspect even tried to steal my microphone, possibly mistaking it for a breadstick.”

A posted sign shows a cartoon seagull holding a burger, with text warning that no refunds are given if a seagull steals your food. Local restaurants have begun advising customers to “guard your food like it’s the last donut on Earth.” Beachgoers have taken to eating inside their cars — a strategy WMEO officially endorses. Gulls have no respect for personal space or picnic etiquette.

Speaking from experience: once a gull lands on your plate, lunch is over.” There is no coming back from that.

WMEO will continue monitoring the situation as the gulls escalate their snack‑related activities. Citizens are urged to remain vigilant, keep sandwiches covered, and avoid eye contact with birds carrying criminal intent.

A seagull, an orange cat, and a black cat sit together at a WMEO 9 news desk; the black cat hisses while guarding a plate of treats as the seagull leans in toward the food.

Thanks for Watching.

WMEO 9 — Going to commercial while Balboa secures the snacks

WMEO Special Report: It’s National Toasted Marshmallow Day!

Posted on August 30, 2026August 30, 2026 by Dusty Roads | 2 Comments

This is an WMEO Special report. Our anchors are on location tonight.

We bring you live from the WMEO campground, a full report on the marshmallow celebration for Toasted Marshmallow Day. Our intrepid reporters, Banner and Balboa, are on location tonight, investigating the state of marshmallow toastiness across the region. Early findings suggest high fluff levels, excellent golden‑brown technique, and one missing marshmallow (Balboa continues to deny involvement).

[Live‑Mic Moment] (Audio crackles. The campfire pops.)

Banner: “You burned mine again!”

Balboa: “It’s called caramelization, genius.”

Banner: “It’s called sabotage.”

Balboa: “You’re lucky I didn’t eat yours for evidence.”

(Producer voice off‑screen) “Uh… we’re still live.”

Both: “Oh.” (awkward pause, then cheerful tone)

Banner: “Back to you at the desk!”

Stay tuned for updates as the investigation heats up.

Crispy, Crunchy Cornflake Chicken

Posted on August 18, 2026August 18, 2026 by Dusty Roads

I don’t know about you, but with today’s meat prices, chicken has taken a front seat in my kitchen. I love KFC — truly, deeply — but I can’t afford to order out every day. So I’ve been keeping my eyes open for a good homemade stand‑in. I wanted that crispy, crunchy coating without the fuss (or mess) of deep frying.

This is my compromise.

KFC claims to use 11 herbs and spices. My crispy, crunchy chicken uses just five… and cornflakes. Yup — Corn Flakes. And unlike KFC, who guards their recipe like Fort Knox, I’m more than happy to share mine.

So here it is. Let me know how you like it.

Crispy baked chicken pieces coated in a golden cornflake crust, arranged on a metal baking sheet with an evenly browned, crunchy texture.

Dusty’s Crispy, Crunchy Corn Flake Chicken

Ingredients

2–3 boneless chicken breasts (or thighs), sliced or pounded evenly
Seasoning for the chicken:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked if you like)
Dredge:
- 1 egg
- ½ cup milk
- 1 tbsp flour
- ½–1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp onion powder
- Optional: a splash of hot sauce or Dijon mustard
Cornflake coating:
- 2 cups cornflakes, pulsed in food processor to fine crumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- Optional: 2–3 tbsp grated Parmesan
- Optional: 1 tsp oil or melted butter mixed in for better browning

Instructions

1. Prep the chicken

Pat dry, then season both sides with:

Salt
Pepper
Garlic powder
Paprika

This ensures the chicken itself tastes good before the coating even goes on.

2. Make the dredge

In a bowl, whisk together:

Egg
Milk
Flour
Garlic powder
Paprika
Onion powder
Optional hot sauce or Dijon

The flour helps the coating cling, and the extra seasoning boosts flavor.

3. Prepare the cornflake coating

Pulse cornflakes in a food processor until they resemble fine, panko‑like crumbs. Mix in:

Garlic powder
Paprika
Salt
Pepper
Optional Parmesan
Optional drizzle of oil or melted butter

This creates a lighter, crispier, more flavorful crust.

4. Dredge and coat

Dip each seasoned chicken piece into the milk‑egg‑flour mixture. Press firmly into the seasoned cornflake crumbs, making sure every surface is coated.

5. Bake

Place on a lightly greased or parchment‑lined baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway if you want extra crispiness. Cook until golden and the internal temp reaches 165°F.

6. Optional finishing touches

A sprinkle of paprika or Parmesan right out of the oven
A squeeze of lemon
Serve with honey mustard, ranch, or a simple garlic‑yogurt dip

Your Turn to Get Crunchy

Now it’s your turn. If you’ve been hunting for a budget‑friendly, crispy chicken that doesn’t require a vat of oil or a secret vault of spices, give this one a try. Grab a box of cornflakes, roll up your sleeves, and see if my five‑seasoning wonder can earn a spot in your own kitchen rotation. Make it, taste it, tweak it — then come back and tell me how yours turned out. I’m genuinely curious to hear if this crispy, crunchy chicken wins you over the way it did me.

Tag Archives: food

The Great Pasta Debate Lives On

🍝 You’re Cooking Pasta ALL Wrong!

Like this:

Ketchup or Catsup? Inquiring Minds Want to Know