>>16054745Because if the tomato juice evaporates and essentially all that's left is the "meat" connecting the disk, it doesn't really occupy that much space at all. The 8cm disks could still span a relatively large distance, but other toppings could be interspersed in the tomato's juiceless vacancies. Basically, the tomato "disks" are more diskish, more akin to an irregularly-spoked ring than full disks such as pepperoni or CDs. In that case, I'd be on board.
>God I hope I learn how to make pasta one dayGood news, I'm pretty sure pasta is very easy to cook. I've never cooked it myself, but the impression that I've gotten from everyone is that pasta is like the next level after eggs, not difficult at all. And one of the nice things about pasta is that it's a blank canvas like burgers, so you have infinite options to tweak it to perfection. Though, you might've been referring to learning how to make the actual foundational pasta itself rather than the complete pasta meal. In that case, I believe the process of making the pasta is more complicated, but I don't have a good feel for how much more complicated. Regardless what you meant, I know some relatively experienced amateur hobbyist cooks if you want more information, so if you want some details on how to make the pasta or recipes or anything, I could ask them for you.
>digging into the [corn on the cob] with your teeth isn't that fun.Yeah. I wonder how many people actually enjoy it. I was talking earlier about how if people didn't enjoy full onion disks they wouldn't be served, but I think corn is different because corn on a cob is so iconic, people want to conform more than they dislike the discomfort. Actually, I'm not too sure it's conformity, I don't really know what it is, I just wonder how many people like it.
But, yeah, if the corn is off the cob and in a bowl, that's great. And I've never heard of "milk corn." I think I've only seen it in its most common form. I didn't know corn was more versatile.
