long forgotten in months to come. 'Al Dente' will remain a mystery to most -- so Blue Collar Gastronomy advises, cook your pasta until it is to your taste. Pay lip service to the cooking time suggested, but let your palate decide -- so taste as you go. It's failsafe. Crunchy pasta and rice have no place at the Blue Collar Gastronauts' table -- and should always be sent back to the kitchen if haughty restaurateurs try the 'it's what we call al chiodo' trick. You read that here first. Story nailed! I never thought I'd write this headline or piece, but these last few months I have bought and enjoyed wine in boxes. Never say never, as the expression goes. I have been happily buying and enjoying table wine out of boxes that were previously used only for 3rd and 4th rate, cheap-as-chips wine from the New World. I know someone's been at work and fixed the leaky tap that beset the first wine boxes. Others have noticed the upwards trend -- one wine writer friend, Fiona Beckett, even posted a cartoon on Facebook exclaiming these boxes were now called 'Cardbordeaux'. According to the noted wine writer, Keith Reeves, this is all part of a process set off by the oak cork spoiling problems. As wine has become more popular, pubs sell huge volumes. Pubs in turn mostly employ students who care not a fig for wine and viticulture.  Drawing a cork, to those who care not a fig