You’re so unbelievably wrong, and let me explain why in this comment.
There is no physical way to efficiently and effectively cook a single spaghetti noodle, as no commercial cookware would accommodate such a noodle.
Furthermore, removing the noodle and placing it in a plate without the gargantuan noodle separating into smaller noodles, due to weight and lateral shearing, would be unheard of due to the physics of the gravity of the world’s… physics.
Here I have included a link to my sources to you can educate yourself, you silly silly SILLY goose
Incredible, you have bested me at my own game. The link you provided is relevant and interesting, the information is concise and factual, and you used metric instead of imperial (the more intellectual measurement system)
Thank you for freeing me from my role as professional Internet debater.
I think you’re giving a bit too much credit here. The link may have been relevant, but that doesn’t automatically make the argument complete or correct—concise information can still omit important context or nuance.
Also, calling metric the “more intellectual” system is more of a preference than an objective truth. Both systems have their uses depending on context, and framing one as inherently superior doesn’t really strengthen the discussion.
And as for being “free,” stepping away from one debate doesn’t really mean you’ve escaped the role—you’re still engaging, just from a different angle. That pull to argue and evaluate doesn’t disappear that easily.
How about a fresh (as in not dried) spaghetti noodle that’s passed directly from the extrusion, through a trough of boiling water with a conveyor belt to move it along and support the weight, then direct to the plate?
Well that would be fantastic, if not for Article 128 of the Costituzione Della Repubblica Italiana; as this states no pasta may be cooked directly from extrusion, except in the circumstances of impending death, as laid out in Article 110. So you may certainly try such a procedure, but you risk becoming an international criminal.
I’ve looked at it from every angle, as I am certified the best master debater.
I don’t even think you’d need a special pot. A fresh noodle into enough water you can provide gentle agitation without whacking the noodle excessively, slide it out the pot into a colander, and then again gently slide onto plate. If you want more even saucing, I’d go from colander back into a pot with some sauce on bottom, then pour more sauce over top, and out to plate to get a more even coating without having to pull the noodle through sauce. You could even hand form the noodle with a bit of work. Roll noodle dough into a sheet and make alternating cuts like this and then smooth out the bends.
To me, the real trouble with a long noodle is: then what? Would you slurp a 100 ft noodle in one go, stopping for breaths?
We were going to do that, but it was deemed to be dark magick too powerful to unleash on this plane. We instead focus on room temperature superconductor research.
Imagine if that was one long spaghetti and you could just suck the whole thing without chewing.
*one long spaghetto
You’re so unbelievably wrong, and let me explain why in this comment.
There is no physical way to efficiently and effectively cook a single spaghetti noodle, as no commercial cookware would accommodate such a noodle.
Furthermore, removing the noodle and placing it in a plate without the gargantuan noodle separating into smaller noodles, due to weight and lateral shearing, would be unheard of due to the physics of the gravity of the world’s… physics.
Here I have included a link to my sources to you can educate yourself, you silly silly SILLY goose
https://pubmed.ncbi.nlm.nih.gov/33374933/
They have really long noodle cafes in China where they regularly serve noodles in the 20 meter range. In fact, China even has the world record.
Incredible, you have bested me at my own game. The link you provided is relevant and interesting, the information is concise and factual, and you used metric instead of imperial (the more intellectual measurement system)
Thank you for freeing me from my role as professional Internet debater.
I’m freeeee^eee^
adjusts fedora
I think you’re giving a bit too much credit here. The link may have been relevant, but that doesn’t automatically make the argument complete or correct—concise information can still omit important context or nuance.
Also, calling metric the “more intellectual” system is more of a preference than an objective truth. Both systems have their uses depending on context, and framing one as inherently superior doesn’t really strengthen the discussion.
And as for being “free,” stepping away from one debate doesn’t really mean you’ve escaped the role—you’re still engaging, just from a different angle. That pull to argue and evaluate doesn’t disappear that easily.
Oh yeah? Well… ur mom
😎
(im sorry)
How about a fresh (as in not dried) spaghetti noodle that’s passed directly from the extrusion, through a trough of boiling water with a conveyor belt to move it along and support the weight, then direct to the plate?
Well that would be fantastic, if not for Article 128 of the Costituzione Della Repubblica Italiana; as this states no pasta may be cooked directly from extrusion, except in the circumstances of impending death, as laid out in Article 110. So you may certainly try such a procedure, but you risk becoming an international criminal.
I’ve looked at it from every angle, as I am certified the best master debater.
I don’t even think you’d need a special pot. A fresh noodle into enough water you can provide gentle agitation without whacking the noodle excessively, slide it out the pot into a colander, and then again gently slide onto plate. If you want more even saucing, I’d go from colander back into a pot with some sauce on bottom, then pour more sauce over top, and out to plate to get a more even coating without having to pull the noodle through sauce. You could even hand form the noodle with a bit of work. Roll noodle dough into a sheet and make alternating cuts like this and then smooth out the bends.
To me, the real trouble with a long noodle is: then what? Would you slurp a 100 ft noodle in one go, stopping for breaths?
deleted by creator
We were going to do that, but it was deemed to be dark magick too powerful to unleash on this plane. We instead focus on room temperature superconductor research.
I am DEEPLY saddened that this isn’t a rickroll
This is my favorite comment.
Conveyors brah
A true man of science