Did you hear about the large explosion in Italy yesterday?
It seems one of the chefs in a large restaurant in Naples was making pasta and, quite by accident he mixed pasta and antipasto, causing a huge flavor explosion, destroying the entire restaurant. No patrons were injured in the explosion, as everyone knows that pasta and antipasto cancel each other out.
More info:
An overabundance of flavanoids combined with the unstable molecular cohesion of the semolina in the pasta vs. the high lipid content of the antipasto is what caused the explosion.
It seems one of the chefs in a large restaurant in Naples was making pasta and, quite by accident he mixed pasta and antipasto, causing a huge flavor explosion, destroying the entire restaurant. No patrons were injured in the explosion, as everyone knows that pasta and antipasto cancel each other out.
More info:
An overabundance of flavanoids combined with the unstable molecular cohesion of the semolina in the pasta vs. the high lipid content of the antipasto is what caused the explosion.
Last edited:
