> The researchers also had to carefully warm up the mixture for several hours before slowly cooling it back down to make sure it was the right consistency.
Always got to let the nano-gluten relax.
I hope they used phosphor bronze extruding electrostatic fields. The sauce needs the rough edges to coat.
Did the Italians greenlight this?
No, it was a pomodoro sauce
"did you use Tipo 00 flour" -no I used tipo 00000000000000000000000000000000 flour.
"In the last few years, Italy’s premier food and wine magazine, Gambero Rosso, has invited her to Rome twice so they can film her preparing the dish."
I breathed a sigh of relief when I read this.
It does make me wonder what marvelous skills have been lost to time because of secrecy or difficulty in recording the process.
Well, the rest of the article basically describes how anyone else but her seemed to uninterested in investing the time and energy to learn and make this pasta or, when interested, found themselves unable to. Including chefs, scientists, and "Barilla Engineers" (prbly one of the coolest or at least most wholesome engineering positions IMHO)
So a video in itself might not be enough...
Imagine what marvels we might rediscover
If CNT (Carbon Nanotubes) are displaying similar risk factors to asbestos, what is the scale difference between these? I've never felt so compelled to eat something that could kill me.
they just had to look at my code.
A strong contender for the Ig Nobel prize.
[deleted]
What really stands out to me is the potential for real-world applications, particularly in medicine
So those joke videos to use ramen noodles as fiber and superglue were kind of real?
> The researchers also had to carefully warm up the mixture for several hours before slowly cooling it back down to make sure it was the right consistency.
Always got to let the nano-gluten relax.
I hope they used phosphor bronze extruding electrostatic fields. The sauce needs the rough edges to coat.
Did the Italians greenlight this?
No, it was a pomodoro sauce
"did you use Tipo 00 flour" -no I used tipo 00000000000000000000000000000000 flour.
Mentioned in the article, the second thinnest spaghetti https://www.bbc.com/travel/article/20161014-the-secret-behin...
"In the last few years, Italy’s premier food and wine magazine, Gambero Rosso, has invited her to Rome twice so they can film her preparing the dish."
I breathed a sigh of relief when I read this.
It does make me wonder what marvelous skills have been lost to time because of secrecy or difficulty in recording the process.
Well, the rest of the article basically describes how anyone else but her seemed to uninterested in investing the time and energy to learn and make this pasta or, when interested, found themselves unable to. Including chefs, scientists, and "Barilla Engineers" (prbly one of the coolest or at least most wholesome engineering positions IMHO)
So a video in itself might not be enough...
Imagine what marvels we might rediscover
If CNT (Carbon Nanotubes) are displaying similar risk factors to asbestos, what is the scale difference between these? I've never felt so compelled to eat something that could kill me.
they just had to look at my code.
A strong contender for the Ig Nobel prize.
What really stands out to me is the potential for real-world applications, particularly in medicine
So those joke videos to use ramen noodles as fiber and superglue were kind of real?