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.
this post was submitted on 26 Apr 2025
16 points (100.0% liked)
Food Crimes - Offenses against nutrition
3253 readers
156 users here now
Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
How to tag:
To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
Finished checking out all the posts here? Also checkout !shittyfoodporn@lemmy.ca!
(BTW, I’m looking for someone to help mod here! I myself would not be enough if this community goes beyond a few posts a day.)
founded 2 years ago
MODERATORS
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?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you've tried it you'll know better than me. I prefer other types of pasta most of the time so I don't have to store spaghetti often
load more comments
(2 replies)
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
The tale of the One Armed Man and the Pasta Fleshlight Prince
What the fuck hahah
load more comments
(7 replies)
I just have separate containers for each serving. I reuse those plastic deli meat containers. That way I can just dump it on a plate, add a little water, cover it with another plate, put it in the microwave for a few minutes, stir and it's like fresh!
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?
Very human
Mmmmhmmm, brains 🧠
Same here, I'm a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
Don't get me wrong, the spaghetti in OP's picture definitely look soaked and not very appetizing. But the weird benefits I mentioned can be achieved otherwise.
Do you live in an "as seen on tv" commerical?
I hate leftover noodles, they never come back right.
Since I am an eating monster (for some reason I need like 3200+ calories a day or my BMI goes underweight) and have a tiny fridge. This often ends up happening not on purpose when I store leftover portions.
i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
Unfurl each strand slowly and carefully?
Soak in hot water and have slimey spaghetti?
Lick the entire bundle slowly till it warms up and unfurls?
Rest on bosom?
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...
load more comments
(1 replies)
Who makes PLAIN spaghetti??? Is this person my 4 year old?
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".
load more comments
(1 replies)
This would absolutely be my husband if he opened a container like that. Scooped a hole in the middle of the brownies I made a few weeks ago.
He is going to food jail.
Lmao, classic troll brownie move. Bonus if he still cut out a square of brownie, but diagonally in the center.
I can't eat a brownie unless it's $ shaped
You're saying he left the lovely edge pieces for you? What a gentleman!
What’s wrong babe you’ve hardly touched your spaghettiloaf.
What's wrong babe? You haven't touched your spaghettiloaf.
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.
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
view more: next ›