Na, I allready notice ween I put too little salt in the water I ain’t gonna drop it and eat bland pasta.
You haven’t seen me play games on a bad day, I have plenty of salt and I need too use it for something.
Honestly I always just drop spaghetti and a bit of salt in a pot of boiling water, stir for about 30 seconds, wait about 8 minutes, stir for about 30 more seconds and then strain it. Never had an issue with it sticking personally.
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Lol, they probably would offer to help, but as I’m sure you remember doing a PhD means you’re stuck looking into something nobody else is doing, an only a select group of people can even engage with it in detail… so I’m really the only one who can write it. Because nobody else could or would want to. Not that that makes it any easier 
[quote=“VaultHunter101, post:5477, topic:1356662”]
food safety posters
[/quote]
The horror! That reminds me of something I’ve also wondered though. Our teacher claimed a kitchen safety rule was to never switch plugs on and off, or unplug things, with wet hands. Is there really a danger of electrocution there? I remember feeling skeptical.
Really, we cooked a dish like 4/5 times and that 1/5 time we had learn about food stuff, I don’t know what to call it in english.
Wait what… that’s hillarious
Man this made me think of school, bad memories.
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The stuff my parents did always got special praise
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It depends on the water. If it was hard water or salty water from @itsTwister’s pasta pot then it could be dangerous, especially given the UK 240V mains. But only if there was a path from the live wire (brown in UK, black in US/Canada) to something vulnerable. Water has to be conducting for it to be a real hazard but, if it’s only weakly conducting, you’re not going to get much current through it. Overall, I wouldn’t recommend the practice just to be on the safe side though.
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You are this forum’s wise owl.
I reserve the right to style you a nerd in future however.
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Thanks for the advice everyone! It came out awesome!
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I love how @Stouty22 asked a simple question and we all end up on some crazy roundabout with food, science, and appliance safety practices… Lol
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Gearbox off topic is a beautiful thing
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It was fun, wasn’t it? We should totally do that again!
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We didn’t get into sauce specifics… That’s where the money is at, a lot of people I know just buy a jar of the premade stuff and dump it on there. I just can’t do it myself.
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next time I’ll ask for some recipes from you guys but I wasn’t feeling daring today lol.
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Well some of the premade stuff isn’t too bad, if I’m lazy I’ll use some but I still add some goodies and let it simmer for a while to thicken it up. I actually love to cook myself but growing up with my dad at work all the time we were inclined to cook if we wanted anything besides sandwiches or sandwiches… Lol and glad it turned out ok for ya brother.
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A lot of the time I just put a sauce together from a can of tomatoes and leftover scraps in the fridge. Bacon, mushrooms, onion, garlic, whatever I can find. Usually turns out okay.
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I’m a big fan of vegetable sauces (no surpise as a vegetarian) though I do sometimes make them with quorn mince. My base is an onion and an can of chopped tomatoes, then I add other vegetables or quorn. I like to make lots of sauce as its delicious and means I don’t fill up just on pasta!
All that’s assuming I have the motivation to make it – not much effort though so I usually manage it. Sometimes if I’m lazy I use packet sauce but it’s more expensive and they tend to have added sugar / salt in so I view my own as healthier. (definitely not styling myself as a model of healthy lifestyle here though lol, i’ve been away for about 50 hours eating biscuits to get this work done)
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What the hell is this? Vegan porno?
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Please tell me you don’t needlessly substitute qu for c
Edit: high five @nbrownlie237, since I’m out of likes
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Meatless Porno!!! Lmao😂
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