h a l f b a k e r yInvented by someone French.
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Fookin' large Fettucini, super-size Spaghetti, mind-blowing Macaroni
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Pimp my pasta shop has 'em all.
Instead of a plate of hundreds of small pieces of pasta, we sell plate
size pasta pieces each big enough for a single meal. Cover in sauce,
carve like a joint of meat.
Further pimping
http://www.halfbake...2pimp+my%22&ok=+OK+
Half-pimping, if you will. [theleopard, Nov 10 2008]
Pimp That Snack
http://www.pimpthatsnack.com/projects.php
Was "Pimp My Snack" until Tim Westwood and his boyees got dicey with the IP. Mother friggers! [theleopard, Nov 10 2008]
Fractal_20Pasta
[hippo, Nov 10 2008]
Menger sponge
http://en.wikipedia.../wiki/Menger_sponge
[hippo, Nov 10 2008]
One-schluck Spaghetti
One-shluck_20Spaghetti
I never expanded this to cover all the various pastaforms. [wagster, Nov 11 2008]
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Ha! - how do you test that they're cooked? |
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Throw against (reinforced) ceilings. |
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The problem with pasta is that it doesn't taste like anything. So once you cross a certain thickness, you get a negative return on investment. It only needs to be thick enough to hold the sauce and cheese. That is why everyone is there. The sauce. The cheese. |
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Nobody wants to eat a 4" thick piece of pasta. It just isn't tasty. |
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//So once you cross a certain thickness//
In which case, perhaps keep the same overall form but, to allow for maximum boiling water seepage, construct the gigantic conchiglie (or whatevs) from fine lattice structure. |
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Retaining the Westwoodian nomenclature proposed would I suspect run against the manner in which the product would in all probability be, ahem, pimped: the marketing would likely seek appeal to the proles by imbuing the product with a vaguely aristocratic tinge: the rich never going hungry, large pasta roasts enjoyed on mahogany tables in large Itallianate dining rooms, these rooms lit by roaring fires, the smoke drawn up ornate flues u.s.w., such that the product would be named "Duchy Pasta". |
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Massive chunks of pasta would be fine as long as they had a fractal structure (see link to earlier idea) such as that of a Menger Sponge (see link), which would maximise surface area available for sauce adhesion. |
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I'd like to see the pastry cutter that does fractals. |
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//I'd like to see the pastry cutter that does fractals.// It would be cool, but would have to be some kind of nano-pastry cutter - or alternatively, yeast. I do like the look of that Mengersponge-as-pasta idea - it would certainly have the potential of holding lots of sauce (if, presumably, a bugger to drain) but the problem with infinitely holey pasta has to be the overall texture - eughhh, it would be like eating soggy bread. |
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maybe this needs some *bling-bling* sauce... |
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mmm crunchy on the inside and soggy on the outside
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//as long as they had a fractal structure// (h)mmmm. |
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"It's loaf, Jim, but not as we know it" |
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Yay, wire coat hanger ceiling pasta mobile. |
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//Nobody wants to eat a 4" thick piece of pasta. It just isn't tasty.// Yes! and thats why no one buys tofu. |
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//I believe that is known as bread.//
Close, but bread is topologically quite different from a Menger Sponge. In a 3-dimensional fractal structure such as a Menger Sponge (in fact it's slightly less than 3-Dimensional - about 2.8-dimensional if I remember correctly, but anyway...) there is a single surface - so, all solid parts are linked and all
non-solid parts (the voids between the solid bits) are linked too. In the case of bread (which is more like a 'froth' than a 'sponge'), all the solid bits are linked, but the voids are not - they exist as a large number of discrete bubbles of gas in the dough matrix. |
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Ahh, the eternal sponge vs froth question. While sponge is attractive in its infinite permeability, froth (or foam) has a distributed ruggedness that is hard to fault. |
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// and thats why no one buys tofu // |
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People buy tofu because they want to eat savory custard. That's different. |
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//The problem with pasta is that it doesn't taste like
anything. // |
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You gotta make fresh pasta. yum. |
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Size isn't everything ..... |
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what if you could stuff the center of the pasta with cheese? Like one big long tube of pasta with a cheesey center... mmm |
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I buy tofu and I eat it, too. |
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//perhaps keep the same overall form// |
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You mean, 2 arms & 2 legs sort of thing ? |
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Fill the Channel Tunnel with a mixture of minced beef, tomato, and onion, seasoned with basil and oregano ? |
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oh man i could go for a Ravioli 12 inches on a side, one square foot of ravioli! |
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cheese/meat filling about 4 inches thich and toasted in the oven with cheese and sauce on top! |
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sounds a little like lasgana doesnt it? |
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