The existence of fluffy, light, subtly-flavored angel’s food cake is of course typically contrasted with the dark, rich and extremely chocolatey devil’s food cake, which encompasses the theological spectrum of baking.
In another field, that of noodles, the existence of fine angel hair pasta, by analogy, suggests a hypothetical thicker noodle known as “devil hair pasta.” In this essay I will
@nsmckinnon boy I hate this
Also for devil hair pasta I nominate udon noodles, they're able to keep that neutral pasta flavor but make the texture and eating experience so unpleasant they give me chills
@Louisa hmmmm, good choice, especially if they’re made out of darker grains.
I once saw some glass noodles made from ube and they were a bright lilac color. I’ve always wanted to serve those in a dessert soup as a last course, without saying anything, so I can watch people get mad when they realize it’s a sweet dish.
@nsmckinnon I've always wanted to use ube just for the color, that sounds awesome
@Louisa I had ube ice cream in Seattle once. It was,, incredible,,,,
@gnomon @Louisa I find most grated fruits and vegetables are major assholes unless you dry them really, really well to a point they might as well be powder, unless you take into account the moisture they’re going to add or blanch/cook them first. But I didn’t watch the video, so maybe he went through those steps and it was still impossible!
@nsmckinnon would devil hair pasta be udon, then?
@nsmckinnon I don't know how anyone could dislike the texture of udon but to each their own!
@nsmckinnon also, what are angelled eggs? Eggs where the yolk is replaced by something bland and healthful?
@mcmoots yeah, probably mixed with a little mayo, chives and parsley or some such, since “deviled” usually refers to adding spice
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