314
Spaghetti
(lemmy.world)
They clearly should have used an ice cream scoop.
I'm not a psychopath.
I wouldn't hesitate to cut me a slice and microwave it.
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
Hell no! Not about the toaster but I'm just eating it unflavored. Its one of my childhood favorites. If I added anything to it it would be a little salsa.
Who makes PLAIN spaghetti??? Is this person my 4 year old?
If Lovecraft was a chef.
i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
I furl each strand carefully? Soak in hot water and have slimey spaghetti? Lick the entire bundle slowly till it warms up and unfurls? Rest on bosom until it unfurls?
Package up a serving of spaghetti with a serving of sauce so you can throw it in the microwave and eat?
Unpossible! if you don't want to heat up or eat it all at once, Surely sauce is going to splash on your tuxedo...
Believe it or not, straight to jail.
square spaghetti, just the way the Drifter likes it.
What's wrong babe? You haven't touched your spaghettiloaf.
I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They'll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
Olive oil solidifies at fridge temperatures, surely it wouldn't help much here?
I'm hesitating between "How cold is your fridge?" and "What sort of olive oil are you using?".
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
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It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Great, now I have little bits of fork stuck in my teeth.
But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it's just a mess.
and your crotch
Must be this guy
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I wonder if it would hold together well enough for a grilled cheese...
When I was a kid, my mom used to occasionally put leftover spaghetti in a pie dish as a "crust" and use that to make quiche.
Based on that, I would say very gently dip each slice of your spabreadi in an egg wash and briefly bake. I suspect it would solidify enough for grilled cheese. Texture would probably be fucking weird though.
You could dust each side lightly with starch of flour while still cold and fry in oil and that might hold together (and be quite crispy). Worst case, you may need to toss the noodles in the starch/flour, shape, and chill again first.
I think you could do it but you would have to move quick.
Slice the spaghettloaf into two slices, and spread mayo on one side of each slice. Keep the spaghettloaf in the fridge until youre ready to go.
You want a sizable pool of oil with a high smoke point - heat it up until it's nearly smoking, then quickly add 2 sliced spaghetti, mayoless side down. The first side in the oil will form the inside of your grilled cheese, let it sizzle until it starts to crisp, then flip, add your cheese and let both outsides sizzle a minute to gain structure.
Once both outsides have some rigidity, fold the sandwich together. Continue to flip & cook until desired color is reached.
Sprinkle with salt, pepper, fresh parsley, and a little parmesan cheese, and dip in your favorite marinara sauce.
Recipe can be made vegan with vegan cheese and mayo.
You need a deli slicer for that pasta loaf.
I always mix the leftover pasta with the leftover sauce when I store it.
That doesn't prevent me from scooping out a portion this way, but at least the pasta isn't a brick.
at least the pasta isn’t a brick.
How can you eat it like a cookie if it's not a sliced brick? ;-P
You been sliced!
Who the fuck stores plain pasta like that? It was already a giant gelatinous cube the moment you refrigerated it.
Also people please cook your pasta in the tomato sauce. Drain the pasta a minute or two before your preferred tenderness and then cook the pasta in the tomato sauce. It’s so much better.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as "leftovers".
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Everything about this picture is a food crime.
It's coming from inside the house...
Mmmm. Spaghetti loaf
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this post was submitted on 26 Apr 2025
314 points (98.2% liked)
Food Crimes - Offenses against nutrition
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