2026-09-20 20:01 UTC
Replies (6)
-
@wonderingwanderer@sopuli.xyz 2026-09-21 03:41
I don’t know why the last panel got me so good. Maybe it’s the subtly larger font size that made me read it as if it were the last line before the bass drops
-
@NoForwadSlashS@piefed.social 2026-09-20 20:35
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
-
@gandalf_der_13te@feddit.org 2026-09-20 20:27
upon closer investigation, i notice that water is added before each processing step and removed afterwards. give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable. mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable. mix noodles with water for cooking, then remove the water mix the noodles with sauce to make it easier digestible.
-
@thenextguy@sh.itjust.works 2026-09-20 21:27
Middle bottom is wetting the wets, isn’t it?
-
@Catoblepas@lemmy.blahaj.zone 2026-09-20 20:43
All that work just to put pregrated cheese from a shake carton on it?? If you’re weirdly in love with it you do you, but otherwise do yourself a favor and grate some real parm onto that.
-
@JoMiran@lemmy.ml 2026-09-20 20:23
Why would anyone dry fresh pasta?