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[–] 59 points 1 year ago (3 children)

Not even "pasta"? Tsk tsk.

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  • [–] 40 points 1 year ago
    [–] 20 points 1 year ago (2 children)

    Thinking any pasta besides spaghetti is spaghetti requires some major mental gymnastics

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  • [–] 18 points 1 year ago (1 child)

    My wife calls them "noods"(nudes). "Can you grab the pool noods? We're having sketti tonight."

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  • [–] 16 points 1 year ago (5 children)

    This plus all the different Italian names for coffee which, as far as I can tell, are mostly just describing the amount of dairy added.

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  • [–] 4 points 1 year ago

    Just having bought an espresso machine and reading the coffee types listed...

    Holy shit this is true, it's like eight types that only vary but dairy or even just the amount of "micro foam" on top.

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  • [–] 6 points 1 year ago (1 child)

    Not only the amount of dairy.

    For Italians, "caffè" is just espresso. Then you have "americano", which is similar to filter coffee even though it's usually made by adding warm water to an espresso.

    Then you have "ristretto", which is a shorter espresso.

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  • [–] 8 points 1 year ago

    An americano is indeed an espresso (sometimes double shot) with added hot water. Not Italy specific though, it's just a different thing than filter coffee - but it's true that in Italy you can usually get the former but not the latter.

    Some other common coffees: lungo ("long", an espresso that's extracted for longer so it's a bit more "watery"), macchiato ("stained", an espresso with a bit of milk and foam in it, kinda like an espresso version of a cappuccino), macchiatone ("big macchiato", halfway between macchiato and cappuccino), corretto ("corrected", with a tiny bit of liquor, usually grappa or sambuca)

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  • [–] 2 points 1 year ago (1 child)

    Well, if the coffee was in different shapes, they would give them all sorts of different names too, even if its the same thing across the board.

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  • [–] 3 points 1 year ago

    Starbucks already did it. They welcome all to order their more than 20 oz Venti, their medium Grande or their small Tall. Just don't pretend words have logical meanings while you drink your $10 burnt coffee.

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  • [–] 14 points 1 year ago (2 children)

    Gnocchis isn't pastas it's potatos

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  • [–] 9 points 1 year ago (2 children)

    both sides of the original meme are wrong, cmv

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  • [–] 16 points 1 year ago

    Pasta, yes. Spaghetti, no.

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  • [–] 6 points 1 year ago

    I’m sorry but if you call gnocchi spaghetti, you’re an idiot.

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  • [–] 5 points 1 year ago (1 child)

    I must disagree. (not biased btw)

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  • [+] 12 points 1 year ago (5 children)
  • [–] 11 points 1 year ago (3 children)

    Which category do you place bucatini in?

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  • [–] 4 points 1 year ago (1 child)
    [–] 3 points 1 year ago (2 children)

    My partner and I call them all "noods". "Let's make noods later", "want some noods?", "these are my favorite noods".

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  • [–] 3 points 1 year ago (1 child)

    Chocolate flavored hummus is actually pretty great. Makes a great dessert dip.

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  • [–] 2 points 1 year ago

    Where... The fuck... Is the fusilli?!

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  • [–] 2 points 1 year ago*

    Norwegian here:

    • Long thin stick - Spaghetti
    • Straight tube - Penne
    • Curved tube - Macaroni
    • Bow tie - Farfarelle
    • Made of potato - Gnocchi
    • Sheet - Lasagna
    • Everything else - Pasta
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  • [–] 1 point 1 year ago (1 child)

    Pauli Walnuts referring to spaghetti and marinara as macaroni and gravy

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  • [–] 2 points 1 year ago

    See, I would call all those macaroni, that's the coverall for tube-shaped fork-sized pasta. Spaghetti are the long rounds. Linguine flats. And then all the big guys get their own names, manicotti, ravioli, and just stuffed shells, they probably got a band that ends in a vowel but it didn't make its way down to me from Grandma.

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  • [–] 1 point 1 year ago

    Good trolling! I'm not even Italian and even I find this infuriating.
    Like, call it pasta if you don't know the name is. Even my wife knows that spaghetti is a specific type of pasta and not the general name.
    And she might forget the specific names of the Italian kind but you can be sure she is a stickler for specifics when it comes to the Chinese noodles!

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  • [–] 1 point 1 year ago

    Dried flour

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  • [+] -20 points 1 year ago (8 children)

    Compared to other cuisines, Italian is trash tier; not because it's not delicious, but because it just relies on cheese, fat, meat and carbs.

    "Oh wow, this pasta sauce is so good" yea, it's made of cream, cheese and bacon, how was it going to taste, healthy?

    Compare that to french cuisine where they put a bird inside the bladder of a livestock animal with wine and a billion native herbs, and steam it in that for 40 hours, where you actually have to have skill to make a culinary tradition.

    Although Joël Robuchon can fuck off with his 50% butter 50% potato mashed patatos. No shit it tastes better than at home you prick, you might as well just put butter on a plate.

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  • [–] 12 points 1 year ago (2 children)

    Ah yes the totally evil thing known as carbs, which can be broken down into 3 main types. Those being fiber (which you need to actually digest any food period), starches (which break down into the next category), and sugars (which is what powers your fucking body)!

    Fats are like carbs and not inherently evil, it’s food it does not care for your human sense of morals. Which sense you brought up meat and cheese, yes those do have the more unhealthy saturated fats it is still fine to eat those in moderation. Both carry protein which actually makes you feel more full compared with other nutrients. So they these fatty foods can actually help you lose weight if you eat them.

    Remember food doesn’t give a shit, it’s neither good nor evil and if you want to lose weight it’s best to eat reasonable portions of whatever makes you happy. As long as you run a calorie deficit then you can eat junk food and still lose weight.

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  • [–] -5 points 1 year ago (1 child)

    Thanks for bringing scientific explanations to a joke about a lack of artisanal subtlety in a cuisine. The original statement was about over reliance on easily delicious things instead of vision and ingenuity. Not sure how differentiating between starches and fibers suddenly adds innovative herb combinations and laborious cooking techniques.

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