Sectionalism said:
The only reason he got hate for this was because it obviously arose out of a sexual fetish. It's actually a pretty good idea except for the fact that it may be cruel to the animals. We may want to use robotic animals so real animals are not suffering.
just say you goon to this bro😭
:(
Sectionalism said:
The only reason he got hate for this was because it obviously arose out of a sexual fetish. It's actually a pretty good idea except for the fact that it may be cruel to the animals. We may want to use robotic animals so real animals are not suffering.
Good idea?
This is the least-known thing on the internet according to redditors
trvth
weegeewarrior_banned said:
zoophile kys
furry pedo stfu fat boy
Later
19th century photograph of Neapolitans eating spaghetti in the street (photo by Giorgio Sommer)
In the 17th century, the region associated most with pasta moved from Sicily to Naples. Around 1630, Naples under Spanish rule was experiencing famines with a reduced supply of meat and vegetables due to poor governance. As technology permitting industrial mixing and extrusion dramatically reduced prices of output, pasta became a staple food, no longer the domain of the elite.[16][17] It is in this century that short cooktimes and firmer pasta textures emerged, although at first only for fresh pasta; it took until the mid-19th century in Naples for records of cooks taking a short cooktime and firm texture for granted.[18]
Around this time, pairing tomato sauces with pastas was becoming established among the Naples populace, the first records of the combination having appeared at the end of the previous century.[19] Grated cheese remained an essential element in preparations, although unlike in modern servings, sauces were served over grated cheese. It was not until the 20th century that the inverse became established.[20]
By the 1920s food writer Waverley Root could witness scenes in Naples of "home-made macaroni hung out to dry like the family washing—at the mercy of dust, dirt, insects and the depredations of passing pigeons, children and dogs".[21] By 1955, annual consumption of spaghetti in Italy doubled from 14 kg (31 lb) per person before World War II to 28 kg (62 lb).[22] In that year, Italy produced almost 1.5 million tons of spaghetti, of which approximately 5% was exported.[22]
Marco Polo story
Through the end of the 13th century, the Venetian merchant and adventurer Marco Polo travelled into Asia, detailing his expedition in The Travels of Marco Polo. Two centuries later, the geographer Giovanni Battista Ramusio read Polo's accounts in preparation for a new edition. In one of his stories, Polo told of the preparations made by the people of Sumatra with sago flour, likening them to the pastas and lasagnas he was familiar with in Italy, and described how he brought back samples to Venice. Misunderstanding this, in his 1559 publication Ramusio conveyed that Marco Polo had discovered pasta in China and brought it to Italy.[23]
This legend persisted, and was developed further in a 1929 article in the American industry newsletter the Macaroni Journal, where the author credited the invention of spaghetti to a member of Polo's crew named Spaghetti. In the story, Spaghetti made landfall in China in search of water. On shore, he encountered a farm woman stirring a batter which hardened in the hot, dry climate. Realising this would store well on long voyages, Spaghetti returned to the boat with some batter and kneaded it, formed it into long strips, and cooked it in the salty sea water.[24][25]
Production
Spaghetti is made from grain ground into a flour and water.[26] Whole-wheat and multigrain spaghetti are also sold.[2] Most spaghetti is produced in factories using auger extruders. As the ingredients are mixed and kneaded, attention is paid to prevent air bubbles and ensure a homogenous mix. The forming dies are water cooled to prevent overheating and spoiling the pasta. While drying the spaghetti, care is taken to prevent strands sticking together and to leave sufficient moisture to avoid a product that is too brittle. Packaging for protection and display has moved from paper wrapping to plastic bags and boxes.[27] In Naples, spaghetti is thinner than it is in the United States.[28] Spaghettoni is a thicker spaghetti and spaghettini is a thinner spaghetti, although it is thicker than the pasta of Naples.[29]
Nutrition
Spaghetti (enriched, dry)
Nutritional value per 70 g (2+1⁄2 oz)
Energy 460 kJ (110 kcal)
Carbohydrates
22g
Sugars 0g
Dietary fiber 1g
Fat
0.5g
Saturated 0g
Trans 0g
Protein
4g
Vitamins and minerals
Source: USDA[30]
†Percentages estimated using US recommendations for adults.[31]
Pasta provides carbohydrates, along with some protein, iron, dietary fiber, potassium, and B vitamins.[32] Pasta prepared with whole wheat grain provides more dietary fiber[32] than that prepared with degermed flour.
Preparation
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander (Italian: scolapasta). Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.
In Italy, spaghetti is generally cooked al dente (lit. 'to the tooth'), fully cooked but still firm to the bite. It may also be cooked to a softer consistency. Spaghettoni takes more time to cook than regular spaghetti, and spaghettini less time. In southern Italy, spaghetti is sometimes placed in a dishcloth and broken into pieces to be served with vegetables, beans or in a broth. This originated at a time when the region was very poor, and broken pieces of spaghetti were sold at discount to prevent waste. Offcuts are still sold in parts of Italy, alone and as part of pasta mista (an assortment of pasta shapes), and some factories donate their broken pieces to hospitals and nursing homes.[33]
Serving
Main article: List of pasta dishes
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as pecorino romano, Parmesan, and Grana Padano, are often sprinkled on top.[citation needed]
In the Philippines, a popular variant is the Filipino spaghetti, which is distinctively sweet with the tomato sauce sweetened with banana ketchup or sugar. It typically uses a large amount of giniling (ground meat), sliced hot dogs, and cheese. The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in World War II forced the development of the banana ketchup.[34][35][36] Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes
In popular culture
Alberto Sordi in the 1954 movie An American in Rome
In a humorous scene in the 1931 silent movie City Lights, Charlie Chaplin tries to eat an extremely long spaghetti in a restaurant.[38] A sequence in the 1955 animated movie Lady and the Tramp features the title characters sharing a plate of spaghetti, culminating in an accidental kiss as they meet, eating the same strand of spaghetti. It is considered an iconic scene in American film history.[39] The BBC television program Panorama featured a hoax program about the spaghetti harvest in Switzerland on April Fools' Day in 1957.[40]
Poorly structured computer source code is often described as spaghetti code.[41] A similar and more physical concept, "cable spaghetti", applies to poor cable management. In women's clothing, very thin straps supporting a dress or topwear are called "spaghetti straps".[42] The term spaghetti Western refers to Western films made in Europe which were produced and directed by Italians.[43]
Just assassinate (((them))) atp
aryan war cries
xXD4NKM3M3L0V3R2005Xx said:
What do YOU guys think is the best cuisine, then?
Anything my mom makes me
Homer said:
Ice cream?
Nigga what
Sectionalism said:
Nigga what
I heard that the first ice cream was created in China, this could be false though
Homer said:
I heard that the first ice cream was created in China, this could be false though
Looking into it, China probably did not invent ice cream but is rather a myth, my apologies since I learned ts in class a while back and always just assumed it was true
Chinese food here is freaking crazy because next to no traditional Chinese recipes were ever used, unlike Italian-American cuisine, where multitudes of families kept the fundamentals going. It all originated from here. We could've never imported those people to the states in the first place, and we would've still had crab rangoon and whatnot. What a waste!
Won-ton
6gazillionbraps said:
I tried to do my le first rage comic,tell me if i did good
Gem
I did a misspelling in the comic that i didn't notice,my bad
6gazillionbraps said:
I did a misspelling in the comic that i didn't notice,my bad
Adds character
Pretty good for ur first comic. Next time use le panels.
Jew status:
Banana jew
T R U T H T S A R B O M B A
Timeless gemstone. My relation to this picture is like me visiting France once a week to view the Mona Lisa
mandarin dragonets aren't poisonous
PETRIXXX said:
mandarin dragonets aren't poisonous
Don't they literally have stings?
PETRIXXX said:
mandarin dragonets aren't poisonous
"Yes, mandarin fish are considered poisonous, because they secrete a toxic mucus as a defense against predators. The risk to humans is low, though mandarin fish toxin can be harmful if it comes into contact with an open wound. These fish also have sharp spines on their dorsal fins, so use caution when netting them. "
https://www.chewy.com/education/fish/saltwater-fish/mandarin-dragonet
Still colors won't hide their ugliness
Bharat in the middle panel
HOMER IS A SHITCILIAN SHITSKIN NIGGER FAGGOT NIGGER TERRONIGGER HIJRA DALIT MUTT MONGREL APE GENETICALLY CLOSER TO LEBANESE MONKEYS
Jeffstein in the middle panel
Sciencelover said:
Jeffstein in the middle panel
Too white.
Retarded subhuman in the middle
