If you show this to an Italian person IRL they'd probably send you to a hospital
/s
this post was submitted on 20 Sep 2026
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Reminds me of something a classmate in primary school said about corn on the cob: throw away the outside, cook the inside, eat the outside, throw away the inside
our properties out here are so dry it will take at least a couple days of solid rain to erase the drought. the last couple months everyone around us has gotten rain but it always fades out before reaching us. dunno why. i watch the radar every time some rain gets close, but just like a hex if a front line long enough to hit us splits apart and literally goes around leaving us parched. gave up on my yard last month because of it
Wouldn’t liquid rain be better?
when said "solid" i meant non stop
One "cut the drys" missing.
Monster
This is a 100% proper shitpost
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
That and making cold things hot and hot things cold.
It's almost like how most city-scale power generation is still just larger and more technical ways to produce steam.
Except battery, wind, solar, hydro and gas in places still using SCGT - IIRC some data centres are using SCGTs because its cheaper in the short term than a more efficient CCGT.
for satellites add RTGs to the list
Mmmm power steam
I thought we were having sour steam
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Snip snap, snip snap!
You've no idea of physical toll. three vescatomys have on a person.
upon closer investigation, i notice that water is added before each processing step and removed afterwards.
- give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable.
- mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable.
- mix noodles with water for cooking, then remove the water
- mix the noodles with sauce to make it easier digestible.
Yeah literally the dry part is just "prevent microbes from taking over between steps"
You could skip drying for most of this if you just went to the next step and cooked it.
You don't have to dry noodles. You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher. If someone wanted to make their own noodles from flour it's worth trying.
You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher.
It's not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don't know if that has a specific name in English) is oftentimes made with eggs (pasta all'uovo) or with a different kind of flour than dried pasta.
There are so many variables that you can't just say "it tastes better because it's fresher": it tastes differently because it's a different process for a different purpose!
And that's why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain't that amazing??? ❤️
Where is the line between pasta and dumpling? I suppose at some point its too big to safely dry it out for storage or be realistic to cook. But if you make it fresh that isn't a problem.
I'm not sure but you can look "tortellini". You can find them both dry and fresh. But the bigger ones I only find them fresh, not dry. So I suppose it's not possible to safely dry them if they're big. But again the fresh ones are sold in "modified atmosphere packaging" that allow quite a long shelf life (refrigerated).
The bigger, twisted to a circle -ones are tortelloni, the small ones (that can be found dried) are tortellini. There is also ravioli of course, which are the pocket sort, usually biggish. All of them are definitely somewhere between pasta and dumplings. Or more like, pasta dumplings.
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I don't know why the last panel got me so good. Maybe it's the subtly larger font size that made me read it as if it were the last line before the bass drops
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This wets my dry .... mouth
This is magnificent comrade.
Can i join your religion sir?
Literally how an experienced chef will explain a recipe to you
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