Please don't post while drunk or otherwise intoxicated.
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
"See, Marge, I told you they could deep fry my shirt." "I didn't say THEY COULDN'T, I said YOU SHOULDN'T."
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”
The pictures have been deleted
Well, go on, spare no detail. Was this real Italian durum wheat? What kind of sauce?
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..
Well this is a thing.
Nooples.
Well, it obviously wouldn't boil, but if you left it in water long enough, it will rehydrate. I'm not certain that we actually do anything by "cooking" spaghetti other than rehydrating it.
Noodles are composed mostly of starches and heat causes gelatinization: which gives noodles their texture, taste, and holds them together. It also kills off any pathogens, which is a good things since it's fairly common for raw flour to be contaminated with E. coli and Salmonella.
Cold water causes them to revert back to wet flour.
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?Everyday we stray further
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.
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.
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
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.
*titatoni
Tittaroni putanesca
Thanks I hate it.
Yes
Do it twice. Buccatini (i think I'm spelling that wrong) stuffed with angel hair.
Gauging with pasta: angel hair, thin spaghetti, spaghetti, thick spaghetti, bucatini, penne, rigatoni, all the way up through big-ass cannelloni.
