On January 30, 1989, a man wielding a .357 magnum revolver stormed into a Domino’s in Atlanta, Georgia and took two employees hostage. For five hours, he engaged in a standoff with police, all the while ordering his hostages to make him pizzas… The assailant, a 22-year-old named Kenneth Lamar Noid…
You can't buy happiness… But you can buy bacon, and that's pretty damn close.
— Jennifer Lawrence (@itsjenIawrence) July 21, 2014
Yes, it’s possible that your particular challenge is unique, that your industry, your job situation, your set of circumstances is so one-of-a-kind that the general wisdom doesn’t apply. And it’s possible that your problem is so perfect and you are…
via Seth Godin’s Blog on marketing, tribes and respect http://sethgodin.typepad.com/seths_blog/2014/07/the-special-snowflake-problem.html
“I aspire to be a sushi master of the bread & butter world. The ‘Jiro Dreams of Sushi’ of bread and butter.”
Meet Dan Richer, the James Beard Rising Star chef semi-finalist and owner of Razza Pizza Artiginale in Jersey City, NJ. I remember his laugh the most. There’s a quality, a character to it, as if he knows he’s laughing at his own joke, poking fun at his own self-awareness. I find it charming, that Dan admits to being crazy. Crazy about ingredients. Crazy about sourcing. Crazy about everything that passes in and out of his kitchen. He is picky and meticulous to say the least. When he starts a new food project, he has to master it. “It’s part of being a craftsman,” he tells me. Part of his fight against mediocrity. To him, mediocrity serves no one. And maybe that’s the mark of a true artisan, someone willing to go those extra lengths. To move towards perfection. Here at Razza’s this design is in everything, especially in the bread & butter.
Blink…and you’ll miss the dish on Razza’s menu. Miss it, and I’ll feel truly sorry for you. It’s special. Really special. Even now, I can remember spreading the soft, salted butter over the oven-warmed bread. An act of salivation! Every bite is pillowy, the butter uniquely grassy, tangy. The crust alive and darkly caramel. The slippery coat on your lips, triggers a need for more bread, more butter. You marvel that something so simple, so overlooked, could be so satisfying.
To me, it’s the most memorable dish on Dan’s small menu, which says a lot coming from a restaurant with pizza in its name. And that’s ok with Dan. While learning to make a better pizza, he got sucked into the rabbit hole of fermentation. Now, as you’ll see, it’s become his specialty. The bread & butter is Dan’s greatest achievement, showcasing everything about food that’s important to him. Enjoy his story.
Thanks so much for supporting food. curated.! Happy eating!
Briess Carabrown® Malt is probably the newest entry in this traditional English-style malt category. Briess introduced it several years ago as a seasonal Maltster’s Reserve Series malt, and this year it’s being made available year round (watch for the official announcement of that next month). Brown malts have changed dramatically over the years. An interesting […]
Ce que l’on conçoit bien s’énonce clairement, Et les mots pour le dire arrivent aisément.
Whatever is well conceived is clearly said, And the words to say it flow with ease.
Canto I, l. 153.