this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition

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[–] Kusimulkku@lemm.ee 3 points 14 hours ago

I've done it before because it was all stuck together like concrete

[–] FleetingTit@feddit.org 2 points 14 hours ago

I would do this, if I ever cooked spaghetti. I hate long noodles and will cut them up every time.

[–] Kolanaki@pawb.social 5 points 19 hours ago* (last edited 19 hours ago) (1 children)

Who keeps leftover spaghetti like this in the first place? Where the sauce isn't already mixed with the pasta? This is the kind of madness using jarred sauce does to a person.

[–] Psythik@lemm.ee 2 points 13 hours ago

This is the way, just don't use all of the sauce, or it'll all absorb into the pasta, leaving you with a dry, yet mushy spaghetti when you reheat it the next day. The secret is to mix in about 2 or 3 ladlefulls of sauce with the pasta and then store the rest in a separate container.

[–] resipsaloquitur@lemm.ee 10 points 1 day ago

What’s wrong babe you’ve hardly touched your spaghettiloaf.

[–] BradleyUffner@lemmy.world 13 points 1 day ago

They clearly should have used an ice cream scoop.

[–] m3t00@midwest.social 1 points 19 hours ago

slice and dry like ramen

[–] LovableSidekick@lemmy.world 2 points 23 hours ago* (last edited 23 hours ago)

Someday all food will be in cubes. Some day.

[–] MehBlah@lemmy.world 24 points 1 day ago (2 children)

I wouldn't hesitate to cut me a slice and microwave it.

[–] Aksamit@slrpnk.net 5 points 1 day ago

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.)

[–] Agent641@lemmy.world 8 points 1 day ago (1 children)

Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth

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[–] RidgeDweller@sh.itjust.works 82 points 2 days ago (2 children)

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.

[–] ickplant@lemmy.world 35 points 2 days ago (10 children)

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.

[–] bleistift2@sopuli.xyz 18 points 2 days ago (1 children)

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.

[–] disguy_ovahea@lemmy.world 19 points 2 days ago (1 children)

Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.

[–] Neverclear@lemmy.dbzer0.com 30 points 2 days ago

Great, now I have little bits of fork stuck in my teeth.

[–] Skua@kbin.earth 15 points 2 days ago (3 children)

Olive oil solidifies at fridge temperatures, surely it wouldn't help much here?

[–] anguo@lemmy.ca 5 points 1 day ago (1 children)

I'm hesitating between "How cold is your fridge?" and "What sort of olive oil are you using?".

[–] Skua@kbin.earth 4 points 1 day ago

Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though

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[–] themeatbridge@lemmy.world 9 points 2 days ago (1 children)

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.

[–] HootinNHollerin@lemmy.dbzer0.com 11 points 2 days ago (1 children)
[–] Bezier@suppo.fi 9 points 2 days ago (1 children)
[–] HootinNHollerin@lemmy.dbzer0.com 2 points 16 hours ago

What the fuck hahah

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[–] scrion@lemmy.world 69 points 2 days ago (5 children)

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.

[–] mybuttnolie@sopuli.xyz 1 points 23 hours ago

That's how I always do it. What's the big deal? Is there another way?

[–] HootinNHollerin@lemmy.dbzer0.com 23 points 2 days ago (1 children)
[–] AcidicBasicGlitch@lemm.ee 3 points 1 day ago

Mmmmhmmm, brains 🧠

[–] Lv_InSaNe_vL@lemmy.world 13 points 2 days ago

Do you live in an "as seen on tv" commerical?

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[–] affiliate@lemmy.world 28 points 2 days ago (2 children)

i would do that. i may have already done that

[–] demunted@lemmy.ml 15 points 1 day ago (2 children)

Me too. What are you supposed to do? Extra work?

I furl each strand carefully? Soak in hot water and have slimey spaghetti? Lick the entire bundle slowly till it warms up and unfurls? Rest on bosom until it unfurls?

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[–] ickplant@lemmy.world 9 points 1 day ago

Believe it or not, straight to jail.

[–] Ileftreddit@lemmy.world 13 points 1 day ago

Who makes PLAIN spaghetti??? Is this person my 4 year old?

[–] OhmsLawn@lemmy.world 36 points 2 days ago (4 children)

I wonder if it would hold together well enough for a grilled cheese...

[–] O_R_I_O_N@lemm.ee 14 points 2 days ago (1 children)
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[–] unbanshee@lemmy.dbzer0.com 22 points 2 days ago

What's wrong babe? You haven't touched your spaghettiloaf.

[–] BroBot9000@lemmy.world 25 points 2 days ago* (last edited 2 days ago) (2 children)

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.

[–] ickplant@lemmy.world 15 points 2 days ago

Everything about this picture is a food crime.

[–] Phil_in_here@lemmy.ca 13 points 2 days ago

Yeah, I have questions about how one ends up with an entire pack of spaghetti as "leftovers".

[–] AFKBRBChocolate@lemmy.world 19 points 2 days ago (1 children)

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.

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[–] Reverendender@sh.itjust.works 22 points 2 days ago
[–] djsoren19@lemmy.blahaj.zone 6 points 1 day ago

square spaghetti, just the way the Drifter likes it.

[–] Tikiporch@lemmy.world 7 points 2 days ago

You need a deli slicer for that pasta loaf.

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