Legend has it that Steve Miller once told his band to make their songs musically complex while sounding simple. It worked for my favorite song, The Joker, so why not apply that philosophy to food? I've been craving pizza, but decided to make this for a late night snack instead. Two slices of sourdough brushed with a mixture of extra virgin olive oil, freshly grated garlic, black pepper, chopped parsley, and a pinch of ground kosher salt. Topped one with shredded parmesan and two campari tomato slices; topped the other with sliced Stilton and one tomato slice. Broiled on high for a couple of minutes until the cheese got just a little browned and the tomatoes got just a little cooked. Looks simple, tastes a bit more complex.
Every time I chop a vegetable, slice a steak, drop garlic into oil, or scrub a pan, I hear voices in my head: my mom, my dad, my grandmothers, friends from college like James and Liz, friends from adulthood like Rick and Claudio, internet friends like NerdyCap , and tv chefs like Gordon Ramsay, Jeff Smith, Anthony Bourdain, Jacques Pepin, and Alton Brown, all of the folks who have taught me, directly in person or indirectly through books, tv episodes, or live streams, about cooking. Steak frying with minced onion and minced garlic Sometimes I hear them instructing me on what I'm doing, the same words I've heard repeat in my head hundreds or thousands of times. "Don't let the garlic overcook or you'll get a bitter taste," mom says every time. Claudio often hits me with "If you hear them sizzling, they're sautéing. If they're quiet, they're caramelizing." "Why the fuck are you fucking doing this, you stupid donkey?!" ...
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