This is a 100% proper shitpost
this post was submitted on 20 Sep 2026
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Snip snap, snip snap!
This is magnificent comrade.
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
It's almost like how most city-scale power generation is still just larger and more technical ways to produce steam.
Mmmm power steam
Mmmm wet
Moist?
Depends on how much processing the food gets, I suppose. Not all food is heavily processed. Fresh and frozen vegetables and fruits, for instance.
I guess that depends on whether you consider a frozen vegetable a wet or a dry.
Literally how an experienced chef will explain a recipe to you
This wets my dry .... mouth
upon closer investigation, i notice that water is added before each processing step and removed afterwards.
- give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable.
- mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable.
- mix noodles with water for cooking, then remove the water
- mix the noodles with sauce to make it easier digestible.
Yeah literally the dry part is just "prevent microbes from taking over between steps"
You could skip drying for most of this if you just went to the next step and cooked it.
You don't have to dry noodles. You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher. If someone wanted to make their own noodles from flour it's worth trying.
You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher.
It's not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don't know if that has a specific name in English) is oftentimes made with eggs (pasta all'uovo) or with a different kind of flour than dried pasta.
There are so many variables that you can't just say "it tastes better because it's fresher": it tastes differently because it's a different process for a different purpose!
And that's why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain't that amazing??? ❤️
Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.
Can i join your religion sir?
Middle bottom is wetting the wets, isn't it?
No cuz you just Dried the Wets in the collander, so they're Drys now.
I get that commentor’s thought though. Even though excess water was strained off of the noodles, no one would really consider them dry at that point.
Not wet-less, but just less-wets
All that work just to put pregrated cheese from a shake carton on it?? If you're weirdly in love with it you do you, but otherwise do yourself a favor and grate some real parm onto that.
Yeah. Otherwise you gotta squeeze the wets and then spoil the wets and dry the wets in a cave for a long time and by then the meal is cold.
Wait, how'd the cheese get pregretant?
When a mommy and a daddy love eachother very much, the man puts his dick cheese into the woman’s vaginal smegma and they make a baby gouda.
Don't they teach anything in school anymore?
part m' sean
*tips raw feta* M'leiden.
Real Parmesan cheese? In this economy!?
Cheese production also involves a lot of wetting and drying
It is the dusted dried wets
So much dries.
So much wets
Literally every time it's mostly just a way to preserve it between steps, and you could probably skip the dry and go directly to the next step.
Why would anyone dry fresh pasta?
When you think about it, all pasta was fresh pasta at one time.
remove the water from the pot
To make long-term storage possible.
To do work now to save time later.