BF2S Forums First World Problems

It really sucks that a 19yo dude lost his feet or whatever to some weird infection he got from bad noodles, but can I please stop being reminded every hour with like four different sources in a row on my phone's feed? I'm sure there's other strange tragedies and human horror for me to not click the thumbnails of.

Within, FDA reminder that you don't need to let food cool off before you put it in the fridge. You'd think this is obvious, but I've actually met people who think food should be cooled off before it goes into the fridge. I have no idea how that started. Maybe prep steps for certain baking recipes.

I guess that justifies all the food handling info panels you can stick to your fridge. Every household should have one so they don't poison visitors.

I would like a confirmation on the chili/soup thing. There's people (including some chefs) saying you have to wait for various foods, and others citing 'food science' calling it an old wives tale. It seems very dubious to me that a container of hot spaghetti sauce will warm up the carton of milk in a fridge unless you put the carton directly inside of the container or something.

googling to support arguments:
https://eatnorth.com/katelyn-marchyshyn … -it-fridge
https://www.aarp.org/home-garden/housin … ting_.html
https://culinarylore.com/food-science:l … igerating/

Where. Is. My. Ukraine. Facebook. Filter?

I learned today there's a subset of people on the internet who will tut-tut someone for breaking spaghetti while cooking it, apparently with the argument that you "can't twirl it around your fork anymore", which isn't even a real problem if you only break it in half and not smash the shit out of it for some reason. Weird.

I dunno the ethnic background, but probably a bunch of pretentious foodie types as well.

According to a bunch of pasta videos I've seen with old Italian chefs, a lot of dried spaghetti is made to be easily snapped at the juncture where they were dried over a rod, if you want shorter spaghetti. Quick squeeze, break. But snapping a bundle of 18" long spaghettis in two for the reason that you can't otherwise "fit it in a pot," very unnecessary and does give you an unsatisfying fork twirl. Get your water to a boil first and it just twirls down in an instant. No need for salt.* Or olive oil to "avoid sticking," that kind of inhibits the spaghetti's ability to absorb tomato sauce.

This is one of those cases where you can literally do it wrong, unlike with pizza and its pretentious ingredient gatekeeping. My pizza, my pineapple. I'll even put bananas on it if I want, what are you going to do about it.

I know there's usually a lot of flex when it comes to blundering tourists and the frankly exhaustive lists of etiquette rules (Japan's rep for this I think gets a bit bloated overseas), but I think I'd still rather freshen up on various food etiquettes so I didn't stand out as much as a visitor.

Maybe told this c s b once or twice or thrice over the past decade+, but an old Asian granny once walked over and personally stirred my restaurant bibimbap (I think it was?) rather than suffer watching me eat it section by section. I didn't even feel put upon, more treated to a show. Reminded me of my own grandmother and her house rules. I even thanked her for the insight. She probably felt like she was doing a favor-slash-good-deed so maybe that made her day. Amazing, unforgettable experience regardless, 5 stars.

*or salt, plenty of instructionals say to anyway.

Salt makes a lot of things "taste better." Ancient culinary fact.

I'm less of a stickler for the "no salt" rule for noodle boiling, your noodles your rules and all that. But tomato sauce itself already has a plenty of sodium (like 1200 mg per cup) and you can always add to taste. I don't think salt or no salt for the noodle cooking process is going to be easily detected when the noodle is swimming in sauce.

Spaghetti is never going to be The Healthy Choice, so handwringing over that aspect (high sodium!), over a meal you shouldn't eat frequently, rather pointless I think.

Even the olive oil in your noodles thing I've seen exceptions to by experienced Italian chefs, just stressing that you'll change the noodle so just be aware of what the results are going to be. The "right way to cook pasta" obsessives I think, like grammar nazis, aren't as knowledgeable at their hobby as they'd like to think.

A spaghetti sauce, I should specify in this instance, is a battery of ingredients of which salt is one. For noodle water, I've generally seen it either be like seawater, or no salt at all both have come out fine imo with a flavorful sauce doing most of the work. I've been told both are fine (I am not a trained chef, so take my advice with a *COUGH* grain of salt). Most of of your water salt going to be discarded with the water anyway so nobody should be worrying about that too much for health reasons or whatever. Salt to taste.

Salt issue aside (like four words out of a multiple paragraph post), I'd like to stress that you don't need the oil to stop noodles from sticking together. That just makes them not (easily) take up the sauce. Also save your pasta water. You can do cool stuff with it. Add a bit to your spaghetti sauce, or save in a jug for later recipes.

I still don't get it the elitism per one of the sources I saw with "the art of eating spaghetti". How "unsatisfying" is twirling a 9 inch strand of spaghetti, that still fits around a fork a few times, versus a full length one? I call bullshit.

Sure there's mock offense, but people will break your 9" clump of spaghetti in half solely for the reason that it better "fits" into a pot. At a certain point you might as well try twirling a macaroni. Just wait for the water to boil first, and the noodles will fit. Not hard.

Getting a forkful of noodle clumped with a bunch of sauce is part of the spaghetti enjoyment. Short, oily noodles that you have to shovel into your mouth because there's no other efficient way to pick them up, you really are missing out.

i don’t know why anyone would put oil in boiling pasta. seems like a different misconception entirely. i guess to stop the pasta sticking together or sticking to the pan? but it’s fine to just … stir pasta noodles as they boil. it’s not like rice where you get a better texture if you let it sit. very confusing.

No one's on the oil train here, so it's weird that criticism is being lumped in with the rest of it. The cartoon comment the logical end to whoever has this bug up their butt about long noodles. But again, I reiterate, no one is making "short" noodles here. A spaghetti noodle isn't a Prince Rupert's drop that shatters into a thousand pieces. You get... two.