This is such a waste of brain power
The Invention of a New Pasta Shape
101–110 of 191 posts
Re: The Invention of a New Pasta Shape
#102Do they make CAD files available so you can mill your own bronze die and make it at home?
I think maybe skip a step and just 3D print the pasta? Because what I want are one way check valves that let sauce in and keep it there.
Re: The Invention of a New Pasta Shape
#103Earlier quoted context omitted.
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.
Training set / test set
Re: The Invention of a New Pasta Shape
#104Earlier quoted context omitted.
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…
and start tasting it a couple of minutes before that point As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.
Easier ways of cooking pasta probably run into other issues. If you’re boiling the pasta it’s not hard to be there and pick a piece up, and really you can boil pasta in any vessel.
It’s different, from, say, a rice cooker, where all rice more or less gets cooked the same way with varying times, you can definitely screw up cooking rice in a pot, and you don’t, say, need to reserve rice water for anything. Also rice cookers keep rice warm for hours on end in a manner that doesn’t detract from the taste or dry it out, but I don’t know that that would work for pasta.
Re: The Invention of a New Pasta Shape
#105Earlier quoted context omitted.
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™.
Klein bottle shaped pastas can be constructed and blur the distinction between extruded noodles and filled pastas. Getting hungry thinking about it.
Paging @CliffStoll on aisle Klein.
Re: The Invention of a New Pasta Shape
#106The 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.
Presumably GPT-23 was put in charge of the world economy and told to maximise the utilization of open sauce.
Great pasta transformer.
Re: The Invention of a New Pasta Shape
#107Earlier quoted context omitted.
and start tasting it a couple of minutes before that point As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.
Easier ways of cooking pasta probably run into other issues. If you’re boiling the pasta it’s not hard to be there and pick a piece up, and really you can boil pasta in any vessel. It’s different, from, say, a rice cooker, where all rice more or less gets cooked the same way with varying times, you can definitely screw up cooking rice in a pot, and you don’t, say, need to reserve rice water for anything. Also rice co…
If you’re boiling the pasta it’s not hard to be there and pick a piece up
You say this but we're deep in a thread with terms like 'saucibility'. Surely if pasta science can address a problem that's also neatly solved by simply adding more sauce, it can spare a few mighty braincells on 'standing by a pot for two minutes frantically fishing out and tasting hot undercooked noodles'. Maybe every packet of pasta can come with a couple of noodles on teabag strings.
Re: The Invention of a New Pasta Shape
#108The 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.
What difference is there between people and pasta in the eye of a black hole?
Re: The Invention of a New Pasta Shape
#109Earlier quoted context omitted.
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.
I do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.
Re: The Invention of a New Pasta Shape
#110Earlier quoted context omitted.
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…
and start tasting it a couple of minutes before that point As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.
Had he started later in the day, Piet Hein might have written,
There's an art of knowing when
Never try to guess
Cook until it's soft and then
Ninety seconds less