Someday all food will be in cubes. Some day.
this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition
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What’s wrong babe you’ve hardly touched your spaghettiloaf.
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.
Batter and breadcrumb your slice of congealed noodles, and pan fry it.
(If you want to make yet another food culture twitch, you can call this a kugel.)
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?
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.
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.
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.
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
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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 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.
That's how I always do it. What's the big deal? Is there another way?
Do you live in an "as seen on tv" commerical?
Very human
Mmmmhmmm, brains 🧠
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What's wrong babe? You haven't touched your spaghettiloaf.
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.
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square spaghetti, just the way the Drifter likes it.
If Lovecraft was a chef.
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.
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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.
You need a deli slicer for that pasta loaf.
It's coming from inside the house...
Mmmm. Spaghetti loaf
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