this post was submitted on 24 May 2024
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Food Crimes - Offenses against nutrition
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Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
How to tag:
To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
Finished checking out all the posts here? Also checkout [email protected]!
(BTW, I’m looking for someone to help mod here! I myself would not be enough if this community goes beyond a few posts a day.)
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You don’t even need to be Italian to understand the logical flaw in breaking spaghetti. There are countless forms of pasta, in varying shapes and sizes. Why buy a long pasta, like spaghetti, only to break it into shorter pieces? Just buy Fideo cut.
If you want spaghetti, but don’t own a large pot, just buy or make fresh spaghetti. It’s softer than dried spaghetti, so it will go right into the water no problem.
You could also just let half of the noodle cook in the water a bit to get soft as you press the rest in and it'll curve until its all submerged, then you can add your Vienna sausages and ketchup to finish it off
That results in uneven cooking. It’s not recommended.
In my experience, that takes at most 30 seconds until they're all submerged. Are we talking about really tiny pots, very long spaghetti, or such a short cooking time that the difference is noticeable?
To be fair, I personally like to let spaghetti boil a long time, but I've also never heard of anyone around me having problems with uneven cooking
Thirty seconds makes a difference when you’re only cooking it for 7-8 minutes.
The alternative you offered is a shitload more work. Someone willing to break their spaghetti in half to fit their pot is really fricken unlikely to decide that spending an hour making fresh pasta is a better option than just ending up with “uneven” pasta.