91–100 of 191 posts
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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.
But then how could it click?
Ordered a box for their next batch. Shipping was $10 which kinda stings. Still cheaper than ordering a bunch of pasta from DoorDash.
Italian expat here. 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, i…
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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. * https://www.thespruceeats.com/what-does-divided-mean-in-a-re...
Italian expat here. 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, i…
This looks so cool. I notice that the pasta is symmetric in the “z” index dimension. As if it were a cylinder and the z was along the length of the cylinder. I think each pasta could be cut such that there is an arc making the thicker folds less long in that z direction that could make it cook more evenly! I could try to draw something if this needs further clarification. Manufacturing this might add many issues howe…
I know someone who was working for Giugiaro at the time and allegedly the design studio had piles of that stuff lying around for whoever wanted to take home... ¯\_(ツ)_/¯
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Not really. I mean you want to cook it differently and slightly less if you're going to finish it in the sauce but that's a different thing. Al dente is specifically undercooking it a bit because you prefer that texture over the fully cooked texture. If you pull it a little early then let it fully finish in the sauce it's not what I would consider al dente.
as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and does…
As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.