A Quote by Barbara Kingsolver
Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.
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Mitch's Pizzaria... this week's coupon: unlimited free pizza. Special Note: coupon not good at any of the Mitch's Pizza locations. Free pizza oven with purchase of a small Coke. Two-for Tuesday: buy one pizza, get one franchise free.
People doing rote assembly-line movements, or someone tossing dough over and over in a pizza parlour is boring. It’s boring to watch and boring to perform. But if you’re a bad pizza thrower who drops the dough or watches it stick to the ceiling, then we know something more about your character.
Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.
The first time I hung out with [David Blaine], he took me to this condemned building, and it had a pizza oven and he crawled into the pizza oven and turned the heat on to 400 degrees or something like that, and he stayed in it for I guess a half hour. He came out, and except for one or two second-degree burns, he was unscathed. You meet a lot of musicians and filmmakers and actors, but it's rare to meet someone who can step inside a pizza oven and take the heat. I was intrigued by that.
Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C - not much good for defrosting the pizza, let alone cooking it.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good at some things) but if she's cooking, you know, she's dealing with people on the phone, she's talking to the kids, she's painting the ceiling, she's doing open-heart surgery over here; if I'm cooking, the door is shut, the kids are out, the phone's on the hook, if she comes in I get annoyed, I say "Terry, please, I'm trying to fry an egg in here, give me a break.".
I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.
I like cooking - I make a good stir-fry and the family likes it when I make stewed chicken and macaroni and cheese.
I stopped using plastic cooking spoons years ago and love my bamboo spoons and spatulas by Bambuhome.
I have a theory that because my kitchen is small, you can't preheat an oven and deal with dough at the same time, although maybe it's just that I'm a bad baker.
America is essentially an entrepreneurial culture: the sizzle is the steak, because, after all, if you buy the sizzle, the steak comes with it. Canada's, in contrast, is a primary-producing culture: we'll buy the steak and hope to get a little sizzle with it. But we know we can't eat sizzle.
I've been making pizza dough lately. And I'm pretty sure the calzone was invented when a pizza got stuck on the peel.
I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them.
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
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