You can, and it kind of does. Back in my 20s, when my nipples were still pierced, I tried this when I was really drunk. Thank goodness, the pictures have been deleted.
So much for “thoughts I’ve never had before”
this post was submitted on 02 Mar 2025
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If I had a nickel for every time someone thought of boiling pasta by showering with it piercing their nipple, I'd have two nickels-- which isn't a lot, but it's weird that it happened twice.
¯\_(ツ)_/¯
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Well, go on, spare no detail. Was this real Italian durum wheat? What kind of sauce?
The pictures have been deleted
Well this is a thing.
I’ve had mine done for.. god decades now and I’ve never had that thought even as an intrusion..
But now I will, damnit..
... ... ... Be back in ten minutes.
It’s been an hour
How'd it go?
They died from sudden spaghettinfection.
any results 10 hours later?
Many times we've been out drinking
And many times we've shared our thoughts
But did you ever, ever notice
The kind of thoughts I got?
What if one day you woke up and your nipples were completely gone like no scars or anything just flat skin and then once you leave your room you find out your dad died last night and several days later you find out that your entire life he had been sneaking in your room while you slept and sucking on your chest to make two gigantic hickeys where your nipples should be because you were born without them not for any sexual reason just so you would fit in...
No, you should report on this.
Bruh... Can I get whatever you're on?
Ehm
I think I would prefer a simple nipple piercing pasta portioner, cause I always have a hard time figuring out how much to cook.
100 grams per person is the standard I grew up with, now I do 75.
True. I think it depends if pasta is the main or just a side dish. But weighing spaghetti on a scale is pretty cumbersome.
I'm just imagining the infomercial of some guy knocking the plate off the scale and then spaghetti is all over the floor saying there's got to be a better way and then another guy comes up, and rips off his shirt to reveal his spaghetti portoner nipple ring.
I just take half the box and boil that, eat half of that, then eat the other half the next day
I've never thought about my spaghetti weight wise. I usually put like a bit less than half a 500g box/package. So ~200ish grams. But I usually eat twice out of it so, yeah guess the guy saying 100g is pretty accurate.
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I eat like 150g + 100g minced pork yet I can never climb out of underweight bmi like even if I tried hard and I think I did try many times
After all it became a feature not a bug cause I can stuff myself with anything, 175g beef burgers with fried sweet potatoes and nothing changes with my weight. I hope it stays like this forever
On the other hand sometimes I forget about food all together until 5 PM because I have been hyper focused on something for hours and often I treat food like a sims bar that has to be filled and a distraction unless I really crave something
I don’t understand snacks like give me some beef instead. I want meat, chicken you know, mmm fried chicken
The problem with low bmi is flat chest and I seriously gonna have to get some implants I think to feel better about that
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Nooples.
Everyday we stray further
Cooking dried carbohydrates such as pasta and rice generally depends more on temperature than moisture. You could use instant noodles but definitely not an egg or rice noodle.
In fact, Rice cooks above 100C meaning in order to slow or prevent the water from boiling away without cooking the rice you need to add pressure and potentially some salt to increase the boil temp.
That seems wrong to me. Adding salt doesn't increase the boiling temperature much
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Dude. You can cook rice noodles in cold water.
I usually put large rice noodles to cold-ish water for about 45-60 min depending on the noodles.
So having a hot shower with rice vermicelli in your nipples will definitely cook them and in a matter of minutes.
Most starches gelatinize between 60°C to 80°C. Including rice, which has starches that gelatinize between 59°C and 72°C.
Not sure where you're getting the idea that rice needs to cook above 100°C, which is just plainly inconsistent with how most cultures have cooked rice for thousands of years.
Most rice noodles are formed from pre-gelatinized starches, too, in order to form the dough necessary for forming into noodle shapes to begin with. So those just need to be hydrated, and perhaps heated for personal taste preferences.
*titatoni
Tittaroni putanesca
Yes
"See, Marge, I told you they could deep fry my shirt." "I didn't say THEY COULDN'T, I said YOU SHOULDN'T."
How much butter could a butter churn churn if a butter churn could churn butter? I asked AI and it gave me this big long explanation that started with the history of butter churning and ended up with some facts about the traditional way of making yak butter which I did not even know was a thing but it is and that thing is butter.
Thanks I hate it.
Do it twice. Buccatini (i think I'm spelling that wrong) stuffed with angel hair.
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