If you show this to an Italian person IRL they’d probably send you to a hospital
/s
Reminds me of something a classmate in primary school said about corn on the cob: throw away the outside, cook the inside, eat the outside, throw away the inside
Use energy to heat the house. Use energy to make food cold inside the fridge which is inside the warm house.
our properties out here are so dry it will take at least a couple days of solid rain to erase the drought. the last couple months everyone around us has gotten rain but it always fades out before reaching us. dunno why. i watch the radar every time some rain gets close, but just like a hex if a front line long enough to hit us splits apart and literally goes around leaving us parched. gave up on my yard last month because of it
Wouldn’t liquid rain be better?
when said “solid” i meant non stop
This is a 100% proper shitpost
Yes, that’s the point of the community called “shitpost”
A proper shitpost in my politics sub? It’s more likely than you think.
Source?
big, if true
I’m sorry, but I’m not reading that. Could you please reference a source which respects traditional Christian values?
Could you please reference a source that claims that my source violates Christian values?
The bible
drake-laptop.gif
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
That and making cold things hot and hot things cold.
It’s almost like how most city-scale power generation is still just larger and more technical ways to produce steam.
Except battery, wind, solar, hydro and gas in places still using SCGT - IIRC some data centres are using SCGTs because its cheaper in the short term than a more efficient CCGT.
for satellites add RTGs to the list
Mmmm power steam
I thought we were having sour steam
Mmmm wet
Moist?
Depends on how much processing the food gets, I suppose. Not all food is heavily processed. Fresh and frozen vegetables and fruits, for instance.
I guess that depends on whether you consider a frozen vegetable a wet or a dry.
One “cut the drys” missing.
Monster
upon closer investigation, i notice that water is added before each processing step and removed afterwards.
- give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable.
- mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable.
- mix noodles with water for cooking, then remove the water
- mix the noodles with sauce to make it easier digestible.
Yeah literally the dry part is just “prevent microbes from taking over between steps”
You could skip drying for most of this if you just went to the next step and cooked it.
You don’t have to dry noodles. You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher. If someone wanted to make their own noodles from flour it’s worth trying.
You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher.
It’s not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don’t know if that has a specific name in English) is oftentimes made with eggs (pasta all’uovo) or with a different kind of flour than dried pasta.
There are so many variables that you can’t just say “it tastes better because it’s fresher”: it tastes differently because it’s a different process for a different purpose!
And that’s why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain’t that amazing??? ❤️
Where is the line between pasta and dumpling? I suppose at some point its too big to safely dry it out for storage or be realistic to cook. But if you make it fresh that isn’t a problem.
I’m not sure but you can look “tortellini”. You can find them both dry and fresh. But the bigger ones I only find them fresh, not dry. So I suppose it’s not possible to safely dry them if they’re big. But again the fresh ones are sold in “modified atmosphere packaging” that allow quite a long shelf life (refrigerated).
The bigger, twisted to a circle -ones are tortelloni, the small ones (that can be found dried) are tortellini. There is also ravioli of course, which are the pocket sort, usually biggish. All of them are definitely somewhere between pasta and dumplings. Or more like, pasta dumplings.
I have a couple of friends, they are great bakers and they love my pasta sauces. So half the time when we have a pasta dinner together they make the noodles from scratch and I cook much of the rest. I think we both win in that exchange.
Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.
Snip snap, snip snap!
You’ve no idea of physical toll. three vescatomys have on a person.
This wets my dry … mouth
This is magnificent comrade.
I don’t know why the last panel got me so good. Maybe it’s the subtly larger font size that made me read it as if it were the last line before the bass drops
it was the bottom left one for me xD
That one gave me a double-take, I had to think about it for a moment
Can i join your religion sir?
Literally how an experienced chef will explain a recipe to you
Middle bottom is wetting the wets, isn’t it?
No cuz you just Dried the Wets in the collander, so they’re Drys now.
I get that commentor’s thought though. Even though excess water was strained off of the noodles, no one would really consider them dry at that point.
Not wet-less, but just less-wets
Dampen the damps
Dude just wipe
Bidet all the way.
I’m picky my bidet must have warm water. Unless it’s fucking hot, then I use the cold tap guest bathroom bidet.
All that work just to put pregrated cheese from a shake carton on it?? If you’re weirdly in love with it you do you, but otherwise do yourself a favor and grate some real parm onto that.
Wait, how’d the cheese get pregretant?
When a mommy and a daddy love eachother very much, the man puts his dick cheese into the woman’s vaginal smegma and they make a baby gouda.
Don’t they teach anything in school anymore?
part m’ sean
*tips raw feta* M’leiden.
I have an electrical cheese deblocking machine (I think it’s called a grater) and I can’t do parm. It smells like feet to me. And not good feet like taleggio. Get me romano
Cheese production also involves a lot of wetting and drying
Real Parmesan cheese? In this economy!?
It is the dusted dried wets
Yeah. Otherwise you gotta squeeze the wets and then spoil the wets and dry the wets in a cave for a long time and by then the meal is cold.
