commented on Worn Out
I use shower soap that's made from sheep fat and my shaving soap has beef tallow in it.
commented on Meatcat!
They usually have a pigs head wearing sunglasses right next to the meat sculpture.
commented on What Do You Think of the iWatch?
I think they're going to have a godawful time with the battery life. Using E-Ink and just a few functions Pebble is able to get a few days. If Apple goes color and touch screen, it's going to need nightly charging.
commented on The Most Exciting Football Video I've Ever Seen
Nothing that anyone could have said should have caused that kind of response. If she was truly being harassed she should have found an usher/security and they would have taken care of the problem or moved her.
Dec 18, 2013
commented on I, Anonymous
Studless snowtires are a much better investment. Not only are they going to be almost as good on snow and ice, they're better than all season in the cold wet weather.
Nov 14, 2013
commented on Conservatives and Lefties Agree: Free Money for Everyone!
I've always been a big proponent of this versus the minimum wage. However, I don't go far enough to say that it could replace food stamps, housing vouchers, and all the other social programs. The problem is that people are dumb. They'll spend the money on dumb stuff (not all will, but some will). If it only hurt them, I wouldn't care that much. But many of those people have kids. There still needs to be a way to assure that money is being spent on food and housing for the kids.
And I can't believe I just made a "what about the children" argument.
Sep 27, 2013
commented on Bye-Bye, Barilla, Hello...?
If you do a test where you cook the pasta for the same amount of time I guarantee you will find differences. Mainly because they won't all cook in the same amount of time. To cook pasta you have to hydrate and brink it up to the proper temperature. Hydration is dependent on the shape, the thickness, the starch structure, and the relative moisture level before you started. It also happens faster at higher temperatures. You can start pasta in cold water bring it to a boil and cook it until it's done and it will work just as well as dumping your pasta into boiling water. As long as your water remains above 180F, the starches will set correctly; they just will set in a different amount of time based on the temp.
So how do we know how to cook pasta? It's easy, we read the fucking package. The different brands will have different cook times. But they all basically say to dump the pasta into boiling water and let it cook for x minutes. That's because they know how hot boiling water is (212F) and they know how long it will take for the pasta to hydrate and the starches to cook at that temp. With the other methods, the power of you cooktop, the temp you start that water at, and a myriad of other factors can influence the outcome. But if you follow the directions, you'll get what the manufacturer intended. But not all pasta's have the same cooking time. So obviously there are differences.
Rustichella D'Abruzzo is available at QFC. If it's available at QFC it's common enough to recommend.
Just because a product is industrial doesn't mean there aren't difference in the brands. Carrageenan for example is one of the most industrial food products I can buy. And there are definitely measurable difference in them. Mainly because the ratio of Kappa to Iota is different between brands. Another example is gelatin. There's no artisanal gelatin, but depending on the kind of collagen you use to make it; you'll get a different bloom strength and a different product. Pasta is no different.