A Quote by Masiela Lusha
I love making pizza with cauliflower dough. Again, can't taste the difference once you add enough ingredients.
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I've been making pizza dough lately. And I'm pretty sure the calzone was invented when a pizza got stuck on the peel.
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.
Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
At the end of the day everyone has his own style of making a film and add the kind of ingredients which he feels would be good enough to entice audiences.
Science does not enter a chaotic society to put order into it anymore, to simplify its composition, and to put an end to controversies. It does enter it, but to add new uncertain ingredients... to all the other ingredients that make up the collective experiments. When scientists add their findings to the mix, they do not put an end to politics; they add new ingredients to the collective process.
If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.
The honey doesn't taste so good once it is being eaten; the goal doesn't mean so much once it is reached; the reward is no so rewarding once it has been given. If we add up all the rewards in our lives, we won't have very much. But if we add up the spaces *between* the rewards, we'll come up with quite a bit. And if we add up the rewards *and* the spaces, then we'll have everything - every minute of the time that we spent.
But pizza was originally Italian, although, Italian pizza doesn't taste much like this because this pizza is fortified with sodium. Which is a mineral...or a vitamin. All I know is that it's good for you.
Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.
I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza, almost an affair.
I was part of a group called Casanova Fly, doing bouncer work, attending college and working in a pizza shop when I first met producer Sylvia Robinson who came into the pizza shop where I was flipping the dough. I was rapping in the park in Englewood, and she heard about what I was doing.
I think the term "interbeing" has cropped up in a lot of places. It's in the atmosphere, because it's just so true, and the time for that truth to be revealed to mass society is here. It's like in those French bakeries where they don't need to add yeast to the dough, because the yeast is so ambient in the air that the dough gets quickened whether or not you add yeast to it. Many people, even without doing a whole lot of study and reading, are coming to the same kinds of conclusions and perceptions about the world as I am.
Ideas are like pizza dough, made to be tossed around.
I have this concept that I call 'Combo Meals.' The idea is that I start with the kids' meal and then add a few more ingredients, and it becomes the adult meal. This way I'm not making two entirely separate dishes. I'm just simply adding on to what I'm already making.
What's the difference between a classical guitar and a pizza? A pizza can feed a family of four.
I personally really love food. But I even annoy myself when I say something like "Oh, I like burgers," because I sound like one of those girls. The ones who say, "I love pizza!" Bullsh*t. You don't love pizza, you love a bite of pizza
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