Posted on 10/10/2025 7:25:28 AM PDT by Red Badger
How come he is not the first author then?
Too many cooks spoil the sauce................
Is this the Bee mocking the Nobel Peace Prize committee?
The link looks legit.
Sounds like he got the prize for “discovering” corn flour, as some Asian call it, is a thickener.
It continues to undermine the Nobel Prize for giving an award for something that is common knowledge.
I’d call it a plagiarism, but obviously such a basic process cannot be patented.
Betty Crocker deserves like 200 prizes for her cookbook.
Hey, I can make paste! (Glue) You can eat it! I wouldn’t let it sit overnight though....stinks.
Soooooo ......
... make a bechamel cheese sauce with water, instead of learning how to cook the recipe. Got it.
Heck. Based on this winning “discovery” why not just make a regular bechamel with milk, as in homemade mac and cheese?
I mean, any pasta with cheese sauce is mac and cheese, yeah?
Back in the 60’s when I was a kid, the school lunches were made from scratch by old ladies in a huge kitchen.
They had a mac and cheese recipe that was fantastically delicious!
I have never had any mac and cheese since then that compares with it!.....................
The “Ig Nobel Prize” is not the real Nobel Prize. See the wikipedia link posted above.
This is the best research idea I’ve heard.
I hope this revolutionizes my frozen food choices at the market.
Pasta La Vista, Bay-Be!................
That’s a great memory. What part of the country? I wonder if it was regional recipe.
I thought I made the best mac and cheese for decades until I saw, and tried, the recipe from America’s Test Kitchen. Hands down, the best and I’ll probably never make it another way again. (I’ll go find it if you want)
And it lends itself to endless variations.
Boil yer elbows in water and milk til al dente.
IIRC, it’s 1 pound of pasta, 2-3 cups of milk, 2-4 cups water.
Don’t drain it.
ADD 1/2 pound American cheese on heat
Off heat, add dried mustard, salt and pepper, whatever spices.
ADD another 1/2 - 1 pound whatever cheese you want.
Add in whatever else you like, bacon, broccoli, etc.
Season to taste.
If you want crumb topping, I have found buttered and pan-browned Ritz crackers are incomparable.
It’s also amazing with diced pepperoni and broccoli added, with mozzarella being one of the cheeses.
Cheers!
Great science or a friggn decent chef!
I’ve downloaded the PDF, plan to share it with local restaurant.
Second place by better than two weeks.
2025 Ig Physics Nobel Prize goes to perfect pasta sauce
09/21/2025 11:12:10 AM PDT · by Eleutheria5 · 19 replies
Phys Org ^ | 19/9/25
https://freerepublic.com/focus/f-chat/4341933/posts
Search function works fine.
I have to butt in here on the type of pasta used.
Yes, elbowsare traditional BUT! try Cavatappi.
I was reviewing recipes and used cavatappi andyou would be surprised at the difference
If I recall the pros do this recipe with only the starch from the pasta. Adding starch is cheating.
Oh, agreed, totally!!! Nice to meet you :)
Cavatappi is 3 or 4 Next Levels. I use them most often, elbows for the picky kids.
I’ve started making pasta with Caputo 00 flour, now I need a pasta machine to make tube things.
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