Do I ever mention food?

I know there has been a lot of cookie talk recently, with cookies front and foremost in my mind and heart, but this really wasn't related. On the way up the escalators-of-doom at Porter, for some reason I started thinking about the idiom "to toss one's cookies" and was wondering if the French had an equally poetic euphemism. I'll bet they don't.

And then, further continuing my lovely train of thought, I tried to eat some chicken that I cooked up yesterday (or Friday?) but there was the grossest layer of yellow gelatin looking fat disgustingness underneath the chicken. I tried so hard to get past it, and eat the chicken anyway, knowing full well that this phenomenon was OK and natural, but I just couldn't. Result? Pasta, of course.

While we're on the subject of pasta... I saw a snippet of How to Boil Water yesterday (again, maybe I meant Friday?). It's supposed to be a kitchen help show for real novices. They have this woman asking (intentionally or not, I can't tell) the most inane questions of the chef about simple cooking. So they're making pasta, and she says "we're going to rinse it off, right?" and he's all "NO! Don't ever do that! The starch can thicken your sauce!" and they went over this about 4 or 5 times... I have heard this MANY times on the Food TV, and I'm just wondering... WHO RINSES THEIR PASTA? I mean, aside from it making the hot noodles cold (ick!), I can see no reason to do this.

Now, slimy chicken, that I can understand rinsing.