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.
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.
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
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
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.
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
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
76 Comments
NoForwadSlashS@piefed.social · 92 pts · 1d
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
Thassodar@sh.itjust.works · 31 pts · 1d
It's almost like how most city-scale power generation is still just larger and more technical ways to produce steam.
NoForwadSlashS@piefed.social · 8 pts · 1d
Mmmm power steam
HeyThisIsntTheYMCA@lemmy.world · 4 pts · 1d
I thought we were having sour steam
HerbGrower@slrpnk.net · 3 pts · 23h
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.
gandalf_der_13te@feddit.org · 2 pts · 13h
for satellites add RTGs to the list
darthelmet@lemmy.world · 10 pts · 23h
That and making cold things hot and hot things cold.
darvocet@infosec.pub · 4 pts · 1d
Mmmm wet
NatakuNox@lemmy.world · 2 pts · 1d
Moist?
DarrinBrunner@lemmy.world · 2 pts · 1d
Depends on how much processing the food gets, I suppose. Not all food is heavily processed. Fresh and frozen vegetables and fruits, for instance.
PaintedSnail@lemmy.world · 6 pts · 1d
I guess that depends on whether you consider a frozen vegetable a wet or a dry.
PodPerson@lemmy.zip · 65 pts · 1d
This is a 100% proper shitpost
diaphragmwp@discuss.tchncs.de · -9 pts · 23h
Yes, that's the point of the community called "shitpost"
Zamboni_Driver@lemmy.ca · 11 pts · 19h
Source?
toxicbubble@lemmy.world · 7 pts · 16h
big, if true
diaphragmwp@discuss.tchncs.de · 1 pts · 19h
https://en.wikipedia.org/wiki/WP:BLUE
Zamboni_Driver@lemmy.ca · 6 pts · 18h
I'm sorry, but I'm not reading that. Could you please reference a source which respects traditional Christian values?
diaphragmwp@discuss.tchncs.de · 1 pts · 18h
Could you please reference a source that claims that my source violates Christian values?
Zamboni_Driver@lemmy.ca · 4 pts · 18h
The bible
diaphragmwp@discuss.tchncs.de · 1 pts · 17h
drake-laptop.gif
MajinBlayze@lemmy.world · 3 pts · 14h
A proper shitpost in my politics sub? It's more likely than you think.
gandalf_der_13te@feddit.org · 44 pts · 1d
upon closer investigation, i notice that water is added before each processing step and removed afterwards.
terranoid@lemmy.cafe · 40 pts · 1d
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.
CorrenteAlternata@lemmy.blahaj.zone · 18 pts · 1d
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??? ❤️
HerbGrower@slrpnk.net · 2 pts · 23h
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.
CorrenteAlternata@lemmy.blahaj.zone · 3 pts · 22h
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).
kolmaskommentoija@sopuli.xyz · 1 pts · 15h
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.
HeyThisIsntTheYMCA@lemmy.world · 2 pts · 1d
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.
ParadoxSeahorse@lemmy.world · 2 pts · 1d
Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.
Trex202@lemmy.world · 35 pts · 1d
This wets my dry .... mouth
HotsauceHurricane@lemmy.world · 23 pts · 1d
This is magnificent comrade.
FreshParsnip@lemmy.ca · 17 pts · 17h
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
blackshirt@lemmy.world · 4 pts · 4h
Use energy to heat the house. Use energy to make food cold inside the fridge which is inside the warm house.
Funkt4st1c@lemmy.world · 17 pts · 1d
Snip snap, snip snap!
boa@sh.itjust.works · 13 pts · 1d
You've no idea of physical toll. three vescatomys have on a person.
TronBronson@lemmy.world · 15 pts · 1d
Can i join your religion sir?
thenextguy@sh.itjust.works · 8 pts · 1d
Middle bottom is wetting the wets, isn't it?
recursivethinking@lemmy.world · 13 pts · 1d
No cuz you just Dried the Wets in the collander, so they're Drys now.
jaybone@lemmy.zip · 5 pts · 1d
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.
mrbeano@lemmy.zip · 14 pts · 1d
Not wet-less, but just less-wets
thenextguy@sh.itjust.works · 3 pts · 23h
Dampen the damps
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 1d
Dude just wipe
thenextguy@sh.itjust.works · 2 pts · 23h
Bidet all the way.
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 16h
I'm picky my bidet must have warm water. Unless it's fucking hot, then I use the cold tap guest bathroom bidet.
OriginEnergySux@lemmy.world · 8 pts · 1d
Literally how an experienced chef will explain a recipe to you
wonderingwanderer@sopuli.xyz · 8 pts · 1d
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
gandalf_der_13te@feddit.org · 2 pts · 1d
it was the bottom left one for me xD
wonderingwanderer@sopuli.xyz · 1 pts · 18h
That one gave me a double-take, I had to think about it for a moment
Catoblepas@lemmy.blahaj.zone · 7 pts · 1d
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.
affenlehrer@feddit.org · 10 pts · 1d
Cheese production also involves a lot of wetting and drying
Gullible@sh.itjust.works · 9 pts · 1d
Wait, how'd the cheese get pregretant?
jaybone@lemmy.zip · 7 pts · 1d
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.
DarrinBrunner@lemmy.world · 2 pts · 1d
Don't they teach anything in school anymore?
mrbeano@lemmy.zip · 3 pts · 1d
part m' sean
Gullible@sh.itjust.works · 2 pts · 1d
*tips raw feta* M'leiden.
Janx@piefed.social · 7 pts · 1d
Real Parmesan cheese? In this economy!?
HeyThisIsntTheYMCA@lemmy.world · 3 pts · 1d
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
ParadoxSeahorse@lemmy.world · 3 pts · 1d
It is the dusted dried wets
groucho@retrolemmy.com · 2 pts · 1d
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.
LodeMike@lemmy.today · 4 pts · 12h
If you show this to an Italian person IRL they'd probably send you to a hospital
/s
Ertain@feddit.online · 4 pts · 1d
So much dries.
terranoid@lemmy.cafe · 6 pts · 1d
Literally every time it's mostly just a way to preserve it between steps, and you could probably skip the dry and go directly to the next step.
Imgonnatrythis@sh.itjust.works · 2 pts · 1d
So much wets
Sam_Bass@lemmy.world · 3 pts · 16h
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
basxto@discuss.tchncs.de · 8 pts · 16h
Wouldn’t liquid rain be better?
Sam_Bass@lemmy.world · 3 pts · 15h
when said "solid" i meant non stop
MonkderVierte@lemmy.zip · 2 pts · 23h
One "cut the drys" missing.
_stranger_@lemmy.world · 18 pts · 21h
Allero@lemmy.today · 2 pts · 13h
Monster
agent_nycto@lemmy.world · 2 pts · 1d
https://www.youtube.com/watch?v=g5vn__JnrFc
JoMiran@lemmy.ml · 2 pts · 1d
Why would anyone dry fresh pasta?
gandalf_der_13te@feddit.org · 8 pts · 1d
remove the water from the pot
snek_boi@lemmy.ml · 7 pts · 1d
To make long-term storage possible.
To do work now to save time later.
HAL_9_TRILLION@lemmy.world · 4 pts · 1d
When you think about it, all pasta was fresh pasta at one time.
HeyThisIsntTheYMCA@lemmy.world · 2 pts · 1d
Pure unadulterated hatred
ZILtoid1991@lemmy.world · 2 pts · 4h
Not pictured: