Why Is There a Bucatini Shortage in America? • Hacker News Board

Re: Why Is There a Bucatini Shortage in America?

#331

Post by ChickeNES » Thu, Dec 31, 2020, 2:17 AM UTC

gambiting wrote: post #277

gambiting wrote: post #185

Earlier quoted context omitted.

I also hugely disliked the style and tone of the article. I finished it thinking "well, I guess anyone can call themselves a journalist nowadays". The humor was out of place too, just coming across as snobbish most of the time, even though I can tell what the author is doing. It's just....too much. But hey, other people like it so who am I too judge ;-)

I don't normally comment on points count, but I've never had a comment go from +12 to 0 before, what a polarising opinion ;-)

Don't worry, you're not alone in thinking this article was trash, I stopped reading after the first paragraph

Re: Why Is There a Bucatini Shortage in America?

#332

Post by pstuart » Thu, Dec 31, 2020, 7:44 PM UTC

nobody9999 wrote: post #319

pstuart wrote: post #278

Earlier quoted context omitted.

Nobody likes taxes, and Norquist just makes it more painful. Ideologues are jerks.

>Nobody likes taxes, and Norquist just makes it more painful. Ideologues are jerks. Not nobody. I'm one of the ones who agrees with (purportedly) Oliver Wendell Holmes[0]. [0] "I like to pay taxes. With them I buy civilization." Source: https://quoteinvestigator.com/2012/04/13/taxes-civilize/

I'm ok with paying taxes (for the reason cited) but I don't like paying them. And part of that is the inconvenience that Norquist has worked to ensure.

Re: Why Is There a Bucatini Shortage in America?

#333

Post by raldi » Fri, Jan 01, 2021, 9:00 PM UTC

Just to clear it up, the point of the hole isn't because holes are great or because they absorb sauce better or anything like that.

The point is just to get really thick spaghetti.

If you were to attempt this without a hole, when the outside was ready to eat, the inside would still be unpleasantly crunchy. Or, if you cooked further to get to the point where the inside was properly al dente, the outside would be an overcooked mess.

The only way to produce a thick, properly-cooked piece of spaghetti of consistent, uh, consistency is to remove the part in the center.