Milton Glaser Transcript
This is my mother's famous spaghetti recipe. People love it for some reason but she would take a pound of Mueller's spaghetti. She used Mueller's because it sounded vaguely Jewish as opposed to Ronzoni and she would boil it until most of the water had evaporated from the pot. It was about an hour or so and then she would add a- three-quarters of a bottle of Heinz tomato ketchup and about half pound of Velveeta cheese and keep cooking until it had amalgamated. And then she would allow it to cool and she had to get it out of the pot, which was almost a demolding process, but it came out as I said looking very much like the dome of St. Peter's and then she would slice it and fry it in chicken fat. That was my mother's spaghetti and it was pretty good.
But I remember the first time I went to an Italian restaurant and I asked for spaghetti and the waiter brought me this funny strands of something and I said, "No, no, spaghetti, spaghetti. I wanted spaghetti."