Serious Eats - seriouseats.com

I'm sure his comment about cooking large cuts of meat indirectly missing flavor will go over big with your Texas readers.

Also, never voluntarily admit you have to use Kingsford.

Sturgeon sandwich at Barney Greengrass.

B.E. Scott's (Lexington, TN). When they close up their whole hog operation (god forbid!), Allen & Son (Chapel Hill, NC) is waiting in the wings.

"I have such little appreciation for bread that, more often than not, I don’t even have any in my house."

In the pizza world I know and love, this is like Einstein admitting that he never really understood calculus.

It's basically all about bread, Daniel.

Ruhlman

Makanmata wrote:

"The De Marco kids seem entirely unashamed to serve garbage food, made with little or no care, and served with little or no pride. Unlike every other pizza place in town without a pizza maestro to learn from, these guys have no excuse. They know how to make a quality product, but don't care to bother to do so. There is nothing sadder in this world than unfulfilled potential, and De Marco is the absolute personification of it."

Incredibly and entirely arrogant commentary, even though I would agree that De Marco's makes a sub-par slice. What makes you think that, intrinsically, Dom's kids have the talent to make a pizza anywhere near as good as papa, even if they were trying?

As far as I know, Dom has absolutely nothing to do with this operation whatsoever.

Makanmata further ponticates:

"So, I would suggest that the use of the term “garbage” is not unwarranted vitriol, but if anything, speaks too softly in the face of the threat that the acceptance of mediocrity poses to our food and culture. The loss of quality food is a very real threat to our quality of life, and while some people might not think it worthy of invoking strong words, I simply don’t agree. By maintaining a sense of passion about our food, we have a chance to win the fight against mediocrity, and preserve the precious little food culture we have left here."

Thanks for this bullshit global culinary commentary.