Gosh. I just haven't been able to find them since I moved to the city... But you can't find Kraft mac&cheese in Spiral form here, either... I figured it was just one of those things.
Since Judy Tenuta starting using the term Jello Pudding Pop as a euphemism for relations in the back door.
"The sexual energy between the mother and son really concerns me!"-random woman behind me at Next to Normal
"I want to meet him after and bang him!"-random woman who exposed her breasts at Rock of Ages, referring to James Carpinello
RetroBoy, it actually does. And I think it's because the cheese gets stuck in all the little spirals as opposed to kind of sliding off the elbow macaroni.
When I make homemade mac and cheese I even use spirals (and I make some KICK ASS homemade mac and cheese!)
"You're every gay man's wet dream!" ~ MA
If in Heaven you don't excel, you can always party down in hell...
"how does the shape of the pasta make it taste better? do the spiral curves contain some kind of flavor enhancers?"
I would say for the most part any pasta that can hold a sauce or cheese in a well brings more flavor per bite. A lot of Italian soups call for this type of pasta for that very reason.
Agreed. The texture and shape of pasta have a huge influence on taste/enjoyment of the meal. For example, on some Jewish holidays, I can't eat chicken soup with large noodles or even orzo--it has to be baby pastina. It's the same exact chicken soup, but it makes a difference to me. It sounds ridiculous but it's true.
They stopped making them once before then reintroduced them in 2004. Maybe they will do the same thing again soon. Meanwhile, the "recipe" for homemade Jello Pudding pops is painfully simple: Make pudding, freeze it in cups.