2 ms·
> The researchers also had to carefully warm up the mixture for several hours before slowly cooling it back down to make sure it was the right consistency. Alw
by ggm 2y ago
> The researchers also had to carefully warm up the mixture for several hours before slowly cooling it back down to make sure it was the right consistency.
Always got to let the nano-gluten relax.
I hope they used phosphor bronze extruding electrostatic fields. The sauce needs the rough edges to coat.
- ackbar03 2y agoDid the Italians greenlight this?
- brookst 2y agoNo, it was a pomodoro sauce
- ggm 2y ago"did you use Tipo 00 flour" -no I used tipo 00000000000000000000000000000000 flour.
- lowestprimate 2y agoThanks for afternoon laugh!