Most cooking is easy. Pizza requires skill. I grew up in the best pizza state in the universe, Connecticut, so my standards are high. Delicious toppings are the easy part. You can one-up the delivery chains with just a little foodie hipster smackdown. Two-up them. Seven-up them, even. (Hey, just got that one.) But a perfectly cooked crust, crispy but chewy with flavor and char, that takes work. Talent. Awesomeness. Even if you buy the dough already mixed from Whole Foods.
I’m working on it….
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With rice pilaf, charred corn, refried beans. The meat has some sauteed onions and jalapenos as well as a basic spice mixture. Tex-mex, I guess.
Chicken chicken chicken beet beet beet potato potato potato, chicken chicken chicken beet beet beet…..
I have a deep fryer, with which I fry things. There is something in the world better than a fried oyster, and that is a fried Ipswich clam, a delicious sea creature that is certainly unavailable for retail purchase in the District. (Long live Lenny’s of Branford, CT!) But oysters are delicious and available everywhere. Roasted brussels sprouts with equal parts water, sugar, and fish sauce compliment the oysters perfectly, and sriracha mayo, well, I could put sriracha mayo on a piece of moon rock (also not available in the District) and it’d be delicioso. While we’re on the subject, here is a zen koan for you: is it brussel sprouts or brussels sprouts? Discuss.
