71–80 of 191 posts
One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive
The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
Extrusion is soooo 2032. Here in 2045 we direct nanobots to assemble our 3D-fractal pasta to atomic precision. Look for it under the brand name FractalDente™.
Getting hungry thinking about it.
The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
Just the other day, I saw a prototype of a maglev-mounted keyboard. Vibration dampening is the trend these days, and going over the top (with questionable objective returns) is rather common.
The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
It’s a shame that we have such powerful AI (and of course blockchain) tech which hasn’t been applied to pasta yet!
I always thought that the "fun-shapes" macaroni had better mouth-feel than plain elbows. Apparently that is due to the right-angles and the term-of-art is "Toothsinkability". Radiatore are currently my reigning favorite, especially for mac and cheese. This looks like it has less overall surface-area-to-volume than radiatore, but is better for holding thicker sauces vs the thin fin gaps in radiatore.
One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive
Here are the rest of the points for anyone who doesn't make it to the product page: - Longer cut than most short shapes provides more fork insertion points, improves forkability - Bucatini half-tube + ruffles create a "sauce trough" for max sauceability - Bronze die extrusion creates a rougher surface, further boosting sauceability - Right angles (rare in pasta shapes) resist bite force from all directions, maximize…
> sauceability
> toothsinkability
Today I learned that that suffixal semantic satiability exists