But does it work on bug pasta?
Posted on 01/09/2023 2:43:19 PM PST by nickcarraway
“boiled eggs turn out better that way too.”
They do!
Figure a way to get pasta on the table a minute faster and you'd have something. A minute later? ... meh ....
It’s either made from Kale or Crickets. Maybe both! ;)
Could be true. But when have you ever met an average Italian?
1. Cook pasta, not make it. Article has it right, headline doesn’t.
2. His motives (green lunacy) make his objectivity suspect.
Still, if it works, it works.
Chefs are probably right that it’s different. Many people though might think “good enough.”
“I I thought he was going to say: “add ground insect powder to the semolina.”“
Yes. I thought it was about making pasta too.
As for your thought, don’t give them any ideas. It sounds like something they would say to do.
Loved that arrabiatta spaghetti sauce from Trader Joe’s to bad it was discontinued.
At 8 servings per pound of dry pasta, that’s 400 servings per year or more than one per day.
I always thought Spaghettification was a meraphor. (it descrives how matter gets long and thin as it approaches a black hole.)
Bugsolutely!
(Eewww…)
Good one. It depends on the pasta. Italiaeners are used to fresh pasta which is super easy to cook. The stuff in the store needs to be cooked thoroughly. Normally I use my sense of smell to determine when it is done and normally I boil it at least 2 minutes longer than the package says!
Their is a similar shortcut to making hard-boiled egg. But I have been unable to get anyone to follow my example.
OH!! The humanity! 😭
I always turn the burner off about 3-4 minutes before it’s done. I also scoop out about 2 large coffee-cups worth of water to add back after straining it (pasta will continue to cook and absorb water after you strain it, so this keeps it moist). How much water I add back depends on the kind of sauce, mostly.
I steam my hard-boiled eggs. Boil about an inch of water, lower the eggs in a strainer, cover, let steam about 15-17 minutes.
I guess a double boiler would work?
Perfect
This is nothing new.
The only thing new is highlighting it to support the carbon BS.
Richard Hayden: No. My pasta-maker is easy to operate, because the directions are easy to follow.
Janet Miles: Well, we’ve heard that before: you buy an appliance with easy-to-follow directions, and you get it home, and you need a Ph.D to figure it out. Usually, this “easy direction” stuff is a big lie.. like the Holocaust! [ the phones ring wild, and the bulbs light up on the map ] Now, are your directions really easy to follow? Or is it just another Holocaust-type scam?
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