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™.
For whatever reason, this reminds me of that guy that salted a steak all weird and people lost their minds. This was right after Trump was elected and there were riots... general chaos in the world. Yet, some dude salting a steak egregiously was the big thing for a while. I want this pasta shape to blow up just the same. I mean hell, spending 3 years on a new product is interesting and I hope the folks involved gain…
I mean, it wasn’t that much chaos, for most people. If you’re in the middle of a riot, sure, but otherwise? Trump’s election was dramatic but it was hardly show stopping.
Regarding the general sentiment at the time. For the most part, if the average person never watched the news, they wouldn't know who was president at a given time. Hell, in the past 2 months, following CNN, it's hard to tell if Trump isn't still president. They talk about him so much and spin it that he still has so much influence, I have to consciously remember Biden is president.
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™.
And ravioli/tortellini are no longer filled, but grown whole.
Hot take: I prefer eating pasta to eating sauce. A bit of sauce, sure, but “maximum saucibility” makes me think you should just grab a spoon and eat sauce.
I think it has more to do with the pasta taking in a lot of sauce, rather then it holding a lot of sauce. To make a good Italian pasta dish:
Take out the pasta a bit earlier out of the water and poor it into your sauce. The pasta will take in some sauce and get al-dente in the sauce. The pasta shouldn't bath in sauce but just be enough to give your pasta lots of flavor. Don't wash your pasta after cooking, because that will close its pores and hinder it from taking in sauce.
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.
If you swap "pasta" with "keyboards", you'll get 2021 :D 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.
I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.
I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.
It's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers.
Probably not many know of Marille (it's been basically forgotten by Italians, too), the first example - the first that I know of, at least - of "pasta shape deliberately designed to hold more sauce".
It was a sort of celebrity stunt by Voiello (quite a name in Italian Pasta, based in Neaples) who hired Giugiaro Design to create a new pasta type: https://www.italdesign.it/project/marille/
[Sadly, it did not work so well in the market: the point where the three "folds" met tended to remain undercooked, being way more thick than the rest].
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.
Nah! i'll stick to the old and tried - pasta extruded by the black hole event horizon.
one thing i keep wondering is that while we have several different pasta shapes (and invent new ones) there is pretty much only one pasta flavour (with a few minor variations) meanwhile in china, most noodles there have the same spaghetti like shape, but they come in many different flavours, rice, wheat, potato, sweet potato, you name it i am wondering why that is...
Chinese noodles also come in many shapes. When it comes to food and China compared to other cultures, one can always point out how China is like a continent and has a long culture. It’s like several times the size and age of many other places.