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Why Is There a Bucatini Shortage in America?

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281–290 of 333 posts

Re: Why Is There a Bucatini Shortage in America?

#281
post #122

Earlier quoted context omitted.

Kiełbasa and Pierogi are whole classes of products but in US kiełbasa is a particular kind of Polish sousage and pierogi basically means ruskie pierogi. That's how foreign languages work. In Polish "rower" means "a bicycle" because british company Rover sold them here first :) In Russian and Ukrainian vogzal means "train station" because there was a famous train station in Vauxhal :)

Another fun one: the word for "marker" (i.e., a felt-tipped pen for drawing) is "фломастер," from the brand Flo-Master. Although, given the way things are going, it wouldn't surprise me if the word was now "шарпи." Surprisingly, the art supply brand Caran d'Ache is from the Russian "карандаш" and not vice versa. The Ukrainian for "pencil" simply comes from the word for the metal tin, which, like lead metal, was in us…

In Polish: "flamaster" (thin marker for writing) vs "marker" (thick semitransparent marker for highlighting text).

And pencil is "ołówek" (ołów = lead).

Re: Why Is There a Bucatini Shortage in America?

#282
post #18

I can buy 20 pounds on Amazon for $40. I wish the author had addressed this solution to his perceived shortage. Is this some bad brand? Are all these brands sucky? Did the author forget to google for mail order pasta? Did all these companies in Italy not work out for him? This journalist needs a journalist friend to help cover his story.

> 20 pounds of pasta for $40 That's around €3.60/kg, which is considered in Italy a quick way to get street riots. Go over €4/kg and you'll get a full blown revolution, complete with a fully functional guillotine. In my local supermarket 500g of bucatini De Cecco come for €.99, which is around $1.22. I understand that pasta in considered a specialty on the other side of the pond, but it is still basically just (semol…

I agree, but I think many dry goods are poorly priced on Amazon as they are sold by arbitragers taking advantage of people who don’t know or care.

There were many better prices available, but I was just sanity checking the author who wrote lots and lots making it sound like her favorite pasta was unavailable. So I want trying to find an optimal prices just trying to see if it’s actually unavailable (it isn’t).

At my local market pasta is usually $.7-1/pound. And if I go to specialty markets or Whole Foods the price can get 2-5x higher.

Re: Why Is There a Bucatini Shortage in America?

#283
post #129

The writing style is awesome, I literally laughed out loud. Beyond that, the article reminds us that in every industry there are powerful actors that protect their monopoly, and will coerce the government into helping them. I read an article about import taxes on sugar that were created to keep out competition, and as a result everything uses corn syrup. Other examples abound. Unfortunately, the solution of governmen…

I actually think most of the governmental functions in this article worked quite well. Told another way, a firm in the marketplace for pasta found that a competitor was out of regulation with their product, and they found a person in congress who could press a slow-moving and ineffective agency to do better at doing their job: enforcing said regulations. That's exactly what you want your elected representatives to do…

> I actually think most of the governmental functions in this article worked quite well.

Permit me indulge in a minor rant. Not against you, just generally.

A specialty pasta manufacturer in Italy (home of pasta, but what do they know?) can no longer export a specialty pasta (which they sell legally in Italy), because it's marginally under-enriched by US government standards for pasta, and so the consumers in the US, who specifically seek out their favorite food, must go without, and this is ... the system working as intended, indeed, working quite well!

> If you say "well you don't need this law, it's over-regulation", that's a good argument

Ah. The thing is it's not a specific piece of legislation, it's one of those regulations the FDA itself came up with to begin with (Code of Federal Regulations, Title 21 Chapter 1 Subchapter B Section 139.115, if I'm reading it right).

So then, aside from the fact that it's bullshit to begin with, and no one is changing the bullshit, and that everyone is expected to accept the other 114-plus sections times the 138-or-more parts of Subchapter B times all the twenty-plus other titles, and whatever minutiae they may demand... and that broadly we are all expected take this class of thing as simply as The Way Things Are, a perfectly natural consequence of doing business in our world that we dare not question, well, then -- yes, aside from all that, you're quite right, everything is working quite well!

And yet somehow I feel things are broken, and moreover, that if you say something about it, you'll find a dozen people to complain that you're nothing but an eeeevil capitalist who would poison our oceans and black out our skies just to make an extra $3.50 in pocket change, if not simply out of spite generally.

Re: Why Is There a Bucatini Shortage in America?

#284
post #264
post #221

Earlier quoted context omitted.

Isn't it trademark infringement either way? If you tried this with the apple logo and your business was us based you'd be sued out of existence.

I speculate that this logo is mostly used for "cheap crap" where they stamp any random logo you want. Also if you sell the "cheap crap" to some country outside of EU, you can still slap the nice CE logo there. And since when shady Chinese companies care about copyrights anyway.

I think part of the puzzle is why they would cheat by stamping a logo that is almost right but not quite. Is it that their level of honesty such that they wouldn't cheat regulations but would cheat a trademark? Maybe they themselves can't tell which logo is the correct one so they just stamp anything?

Re: Why Is There a Bucatini Shortage in America?

#285
post #273

The writing style is awesome, I literally laughed out loud. Beyond that, the article reminds us that in every industry there are powerful actors that protect their monopoly, and will coerce the government into helping them. I read an article about import taxes on sugar that were created to keep out competition, and as a result everything uses corn syrup. Other examples abound. Unfortunately, the solution of governmen…

That's really funny to me. I saw this article yesterday being raved about on foodie Twitter, but didn't try submitting to HN because I figured many users might be a little annoyed by not only a food story, but one that takes 1,200 words (i.e. the length of "Part 1: The Mystery") before getting to the chase. A 1,200 word scene-setting intro is a lot for any kind of reader so it's a testament to the author's skill that…

I appreciate these sorts of long-form pieces, personally. I have always been a voracious reader though.

Re: Why Is There a Bucatini Shortage in America?

#286
post #179

The writing style is awesome, I literally laughed out loud. Beyond that, the article reminds us that in every industry there are powerful actors that protect their monopoly, and will coerce the government into helping them. I read an article about import taxes on sugar that were created to keep out competition, and as a result everything uses corn syrup. Other examples abound. Unfortunately, the solution of governmen…

I had the very opposite reaction. The snobbery of “the only pasta worth eating”, which is an insult to the diversity of Italian cuisine, deflated me right at the start. I know it’s supposed to be funny, but also that there is a hint of self-deprecating truth to it... think I’m getting old.

>Italian cuisine

Wow, I hope you reserved some of your outrage for pasta from other cuisines. Or do they not count lol

Re: Why Is There a Bucatini Shortage in America?

#287

I am afraid this article will resurrect shortage even if it ended lately: I never cared about pasta shapes, but now I want bucatini. With 52 hacker news points there goes national stock of bucatini.

You can begin with that recipe: [0] :) [0] https://www.youtube.com/watch?v=8t6ddIzPy0k

Or this one :) https://www.youtube.com/watch?v=P_0cA8aoOno

Re: Why Is There a Bucatini Shortage in America?

#288
post #226
post #103

Hey folks, European chiming in here. If you are serious about bucatini, shoot me a DM and we can discuss importing that precious golden Ambrosia into the US of A, maybe declared as 'alimentary paste', drinking straw - or even use 'the Mexican route' to import it, if you know what I mean. I have to go now, my pasta is ready.

To be clear, when I say 'bucatini pipeline' I am referring to the elaborate method of import, rather than a pipeline made of bucatini.

In much the same way that the Alameda-Weehawken Burrito Tunnel is not actually a tunnel made of burritos.

Re: Why Is There a Bucatini Shortage in America?

#289

Earlier quoted context omitted.

That must be a formal legal term, although it is certainly appropriate: https://en.wiktionary.org/wiki/alimentary "Of, or relating to food, nutrition or digestion." "Nourishing; nutritious." (At least the first part; " extruded alimentary paste" would be a more precise description of noodles.)

The point isn't whether the word "alimentary" means anything. You probably know related words like "alimony." (Tangentially, the humorous novel Through the Alimentary Canal with Gun and Camera is a surprising early precursor to Fantastic Voyage and related stories of microscopic explorers inside the human body.) The point is that calling any food product "alimentary paste" is hilariously unappetizing.

It is apparently a more precision definition for noodle (it's a historical term, _pasta alimentaria_) https://www.britannica.com/topic/pasta

It must be made from wheat, but can be with or without eggs, and with or without dairy product. But it must be formed/extruded and dried.

TIL

Re: Why Is There a Bucatini Shortage in America?

#290

Earlier quoted context omitted.

Aerospace goy pretty close, with EASA and the FAA accepting each others certification. Until the FAA blew the 737 MAX and everyone had to show how tough they are. And because the FAA did screw up.

And in Brazil the certification caught the problem... Not accepting each other certification with blind eyes can be a good thing.

I wonder how many Embraers pass Brazil certification but fail FAA/EASA.
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